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Plate of savory Birria tacos with rich consommé

Proven way to grow with 5 Birria Tacos. Birria Tacos

These Birria Tacos are a delicious and flavorful meal, perfect for a cozy dinner or a festive gathering. The rich, slow-cooked meat and crispy tortillas make for an unforgettable culinary experience.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 5 tacos
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Birria
  • 3 lbs beef chuck roast
  • 5 dried guajillo chiles
  • 3 dried ancho chiles
  • 5 dried arbol chiles
  • 2 medium tomatoes
  • 1 medium onion
  • 5 garlic cloves
  • 1/4 cup apple cider vinegar
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 2 bay leaves
  • 1 cinnamon stick
  • 3 whole cloves
  • 4 cups beef broth
  • to taste salt
  • to taste black pepper
Tacos
  • 15-20 corn tortillas
  • 1 cup queso fresco crumbled
  • 1/2 cup cilantro chopped
  • 1/2 cup diced white onion
  • to serve lime wedges
For Serving (Optional)
  • diced avocado
  • salsa verde
  • radishes sliced

Equipment

  • large pot or Dutch oven
  • dry pan
  • blender
  • comal or skillet

Method
 

Cooking the Birria
  1. Sear the beef chuck roast on all sides in a large pot or Dutch oven until browned.
  2. Toast the dried chiles in a dry pan until fragrant, then remove stems and seeds.
  3. Rehydrate the chiles by simmering them in water until soft, about 10-15 minutes.
  4. Blend rehydrated chiles, tomatoes, onion, garlic, apple cider vinegar, cumin, oregano, cinnamon stick, and cloves into a smooth sauce.
  5. Pour the chile sauce over the seared beef, add beef broth and bay leaves, then season with salt and pepper.
  6. Cover and simmer on low heat for 3-4 hours until the beef is tender and easily shredded.
  7. Shred the beef and set aside; skim fat from broth and reserve both for assembly.
Assembling the Tacos
  1. Dip each corn tortilla in the reserved birria broth (consomé).
  2. Heat a comal or skillet over medium heat and place the dipped tortilla on it.
  3. Fill the tortilla with shredded birria and a sprinkle of queso fresco.
  4. Cook until the tortilla is crispy and the cheese is melted, then fold in half.
  5. Repeat for remaining tacos, adding oil if needed for crispiness.
Serving
  1. Serve the Birria Tacos hot with a side of consomé for dipping.
  2. Garnish with chopped cilantro, diced white onion, and lime wedges.

Notes

For an extra kick, add a few more arbol chiles to the sauce. Don't skip the consomé for dipping – it's essential for the full birria experience!