Description
Juicy, cheesy, and packed with flavor, these Birria Tacos are made with slow-cooked beef stewed in a rich, spicy consommé. Perfectly crispy and ideal for dipping, they’re a must-try Mexican street food classic brought to your home kitchen.
Ingredients
For the Birria Stew (Beef):
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2.5 lbs beef chuck roast or short ribs
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1 onion (quartered)
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6 garlic cloves
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4 dried guajillo chiles (stemmed and seeded)
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2 dried ancho chiles (stemmed and seeded)
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2 chipotle peppers in adobo (optional for heat)
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1 cinnamon stick
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1 tsp cumin
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1 tsp oregano
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1/2 tsp ground cloves
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2 bay leaves
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1 tbsp apple cider vinegar
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1 tbsp tomato paste
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4 cups beef broth
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Salt & pepper to taste
For the Tacos:
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Corn tortillas
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Chopped onions & fresh cilantro
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Shredded Oaxaca or mozzarella cheese (optional)
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Lime wedges
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Cooking oil for frying
Instructions
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Prepare the chiles: Toast dried chiles briefly in a dry pan, then soak in hot water until soft (~10 mins).
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Make the sauce: Blend softened chiles with garlic, onion, spices, vinegar, and broth until smooth.
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Cook the beef: Sear beef chunks in a pot. Pour the sauce over and simmer on low for 3–3.5 hours (or pressure cook for 1 hour) until tender.
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Shred beef: Remove the meat, shred it, and return to the consommé to soak.
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Assemble tacos: Dip tortillas in the top layer of consommé. Fry on a skillet with cheese and shredded beef. Fold and cook until crispy.
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Serve: Garnish with cilantro, onions, and lime. Serve with a bowl of consommé for dipping.
Notes
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For a spicier flavor, add extra chipotle peppers or chili oil.
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Can be made ahead; tastes even better the next day!
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Leftover consommé makes a delicious soup base.
- Prep Time: 25 minutes
- Cook Time: 3.5 hours
- Category: Main Course
- Method: Braising + Pan-Frying
- Cuisine: Mexican
Nutrition
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 380 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 50 mg