Description
These Birria Tacos are crispy, cheesy, and packed with tender, slow-cooked beef in a rich, smoky consomé. Dunked in the flavorful broth and fried to perfection, they’re the ultimate taco indulgence. Serve them with a side of broth for dipping, and enjoy this mouthwatering dish!
Ingredients
Units
Scale
For the Birria Beef:
- 3 lbs beef chuck roast (or a mix of beef shank & short ribs)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
For the Birria Sauce:
- 3 dried guajillo chilies, stemmed and seeded
- 2 dried ancho chilies, stemmed and seeded
- 2 dried chipotle chilies (optional, for heat)
- 1 small onion, quartered
- 4 cloves garlic
- 2 Roma tomatoes, quartered
- 2 cups beef broth
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cinnamon
- 2 bay leaves
- 1 tablespoon apple cider vinegar
For the Tacos:
- 12 corn tortillas
- 2 cups shredded Oaxaca cheese (or mozzarella)
- 1/2 cup chopped white onion
- 1/4 cup chopped fresh cilantro
- Lime wedges, for serving
Instructions
- Prepare the Chilies:
- In a dry skillet over medium heat, toast the dried chilies for 30 seconds until fragrant.
- Soak them in hot water for 10 minutes to soften.
- Make the Birria Sauce:
- Blend soaked chilies with onion, garlic, tomatoes, broth, cumin, oregano, paprika, cinnamon, and vinegar until smooth.
- Cook the Birria:
- Season beef with salt & pepper.
- Heat olive oil in a large pot and sear the beef until browned on all sides.
- Pour in the blended sauce, add bay leaves, and cover with water or broth until meat is submerged.
- Simmer on low for 3-4 hours (or cook in an Instant Pot for 45 minutes on high pressure).
- Shred the beef and mix with some of the cooking liquid.
- Prepare the Tacos:
- Heat a skillet or griddle over medium heat.
- Dip tortillas into the rich birria broth, then place them on the skillet.
- Add shredded cheese and birria beef, folding the tortilla over.
- Cook for 2-3 minutes per side until crispy and golden.
- Serve & Enjoy:
- Garnish with chopped onions, cilantro, and lime wedges.
- Serve with a bowl of birria broth for dipping.
Notes
- Want it extra spicy? Add more chipotle or cayenne pepper.
- Don’t have dried chilies? Use chili powder & smoked paprika as a substitute.
- Make it faster? Use a slow cooker or Instant Pot to reduce cooking time.
Nutrition
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 65mg