Name: Birria Tacos
Prep time: 45 min
Cook time: 3 h 30 min
Total time: 4 h 15 min
Cuisine: Mexican
Ingredients: 3 lbs chuck roast (Can use short ribs for richer flavor.); 4 pieces dried guajillo chiles (For authentic flavor.); 2 pieces dried ancho chiles (Essential for deep taste.); 1 piece dried arbol chile (Optional, adds heat.); 1 large onion (For blending sauce.); 4 cloves garlic (For blending sauce.); 2 tablespoons cumin (Adds warm spice.); 2 tablespoons Mexican oregano; 2 leaves bay leaves; 1 pinch cloves (Use just a tiny bit.); 1 stick cinnamon (Optional but enhances flavor.); 2 tablespoons apple cider vinegar (Or a splash of lime for brightness.); 4 cups beef broth (Water can be used as a substitute.); 12 pieces corn tortillas (Best for dipping and crisping.); 1 cup Oaxaca cheese (Mozzarella can be used as well.); 1 cup chopped onion (For serving.); 1/2 cup cilantro (For serving.); 2 pieces lime wedges (For serving.)

Description

Cozy, crunchy Birria Tacos featuring tender beef and rich consommé, perfect for a weekend cooking project.

Ingredients

For the Birria

3 lbs chuck roast (Can use short ribs for richer flavor.)
4 pieces dried guajillo chiles (For authentic flavor.)
2 pieces dried ancho chiles (Essential for deep taste.)
1 piece dried arbol chile (Optional, adds heat.)
1 large onion (For blending sauce.)
4 cloves garlic (For blending sauce.)
2 tablespoons cumin (Adds warm spice.)
2 tablespoons Mexican oregano
2 leaves bay leaves
1 pinch cloves (Use just a tiny bit.)
1 stick cinnamon (Optional but enhances flavor.)
2 tablespoons apple cider vinegar (Or a splash of lime for brightness.)
4 cups beef broth (Water can be used as a substitute.)

For the Tacos

12 pieces corn tortillas (Best for dipping and crisping.)
1 cup Oaxaca cheese (Mozzarella can be used as well.)
1 cup chopped onion (For serving.)
1/2 cup cilantro (For serving.)
2 pieces lime wedges (For serving.)

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Instructions

Preparation of Chiles and Sauce

Step 1: Pull the stems and seeds from the dried chiles. Toast them in a dry pan for about 20 to 30 seconds per side, just until fragrant. Don’t burn them.
Step 2: Soak the toasted chiles in hot water for 15 to 20 minutes to soften.
Step 3: Blend the softened chiles with garlic, onion, spices, vinegar, and a bit of the soaking liquid or broth until very smooth.

Braising the Beef

Step 4: Season the beef with salt and add it to a big pot. Pour the blended sauce over it and add broth until the meat is mostly covered.
Step 5: Simmer gently, covered, for 2.5 to 3.5 hours until the beef shreds easily.

Assembling Tacos

Step 6: Pull the beef out, shred it, and keep it moist with a bit of consommé.
Step 7: Brush tortillas with the skimmed fat, fill with cheese and shredded beef, and cook in a hot skillet until crispy on both sides.

Serving the Consommé

Step 8: Taste the consommé and adjust seasoning. Simmer uncovered if richer flavor is desired. Strain if you want a smoother texture.

Notes

Store shredded beef and consommé separately in sealed containers for up to 4 days in the fridge.

Prep Time: 45 minutes
Cook Time: 3 hours 30 minutes
Category: Dinner, Main Course
Cuisine: Mexican