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Birria Tacos

Birria Tacos

@cookinglanka
Learn how to make authentic Birria Tacos with tender beef, crispy tortillas, melted cheese, and rich consomé for dipping. A flavorful Mexican street
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Course Dinner, Main Course
Cuisine Mexican
Servings 20

Ingredients
  

For The Birria Stew (Meat & Sauce):

  • 1.5 kg beef chuck roast (or short ribs, or goat/lamb for traditional)
  • 3 dried guajillo chiles (stems and seeds removed)
  • 2 dried ancho chiles (stems and seeds removed)
  • 2 dried pasilla chiles (optional, for depth)
  • 2 medium tomatoes (roasted or boiled)
  • 1 medium onion, chopped
  • 5 garlic cloves
  • 2 tbsp apple cider vinegar
  • 1 cinnamon stick
  • 4 whole cloves
  • 2 bay leaves
  • 1 tsp dried oregano (Mexican if possible)
  • 1 tsp ground cumin
  • 1 tsp black pepper
  • 1 tsp smoked paprika (optional)
  • 4 cups beef broth
  • Salt to taste
  • 2 tbsp vegetable oil

For Tacos:

  • Corn tortillas
  • Finely chopped white onion
  • Fresh cilantro, chopped
  • Lime wedges
  • Shredded Oaxaca, mozzarella, or Monterey Jack cheese

Instructions
 

Prepare The Chile Sauce

  • Toast dried chiles lightly in a dry pan until fragrant (don’t burn).
  • Soak them in hot water for 15 minutes until soft.
  • Blend softened chiles with roasted/boiled tomatoes, onion, garlic, vinegar, and spices (oregano, cumin, cloves, cinnamon, paprika). Add 1 cup of soaking liquid or broth. Blend until smooth.

Cook The Meat

  • Cut beef into large chunks, season with salt and pepper.
  • Heat oil in a large pot or Dutch oven, sear meat until browned.
  • Pour in the chile sauce and 3 cups of beef broth. Add bay leaves.
  • Simmer covered for 2.5–3 hours (stovetop or slow cooker) until meat is tender and shreddable.

Shred The Meat

  • Remove meat, shred with two forks, and return to the pot. Keep warm in the birria broth (consomé).

Assemble The Tacos

  • Heat a skillet over medium. Dip tortillas into the top layer of the birria broth (greasy red oil) to coat.
  • Place on skillet, sprinkle with cheese, add shredded meat, and fold in half.
  • Cook until crispy and cheese melts, flipping once.

Serve

  • Serve tacos with chopped onion, cilantro, and lime wedges.
  • Use a small bowl of hot consomé (the stew broth) for dipping.