Beef Birria Tacos (Printable Recipe)
Tender chile-braised beef folded into crisp consome-dipped corn tortillas with Oaxaca cheese, onion, cilantro, lime, and a bowl of warm dipping broth.
# What You'll Need:
For the birria
01 -
3 lb (1.4 kg) beef chuck roast, cut into 3-inch chunks
02 -
1 lb (450 g) bone-in beef short ribs or beef shank
03 -
2 teaspoons kosher salt, plus more to taste
04 -
1 teaspoon freshly ground black pepper
05 -
2 tablespoons neutral oil
06 -
6 dried guajillo chiles, stemmed and seeded
07 -
2 dried ancho chiles, stemmed and seeded
08 -
2 dried chiles de arbol, stemmed and seeded, optional
09 -
2 Roma tomatoes
10 -
1 medium white onion, sliced into thick rounds
11 -
6 garlic cloves, peeled
12 -
1 teaspoon cumin seeds
13 -
1 teaspoon black peppercorns
14 -
4 whole cloves
15 -
1 small Mexican cinnamon stick, about 1 inch
16 -
2 teaspoons Mexican oregano
17 -
1/2 teaspoon dried marjoram
18 -
2 bay leaves
19 -
1/4 cup (60 ml) apple cider vinegar or white vinegar
20 -
3 cups (720 ml) low-sodium beef broth
For the tacos
21 -
16 corn tortillas
22 -
10 oz (285 g) Oaxaca cheese, shredded
23 -
1/2 cup finely chopped white onion
24 -
1/2 cup chopped fresh cilantro
25 -
2 limes, cut into wedges
26 -
Neutral oil, as needed for the skillet
# How to Make It:
01 -
Heat a dry skillet over medium heat. Toast the guajillo, ancho, and arbol chiles for a few seconds per side until fragrant, then cover with hot water and soak for 20 minutes.
02 -
In the same skillet, char the tomatoes, onion, and garlic until browned in spots. Toast the cumin seeds, peppercorns, cloves, and cinnamon briefly until aromatic.
03 -
Drain the chiles and blend them with the charred tomatoes, onion, garlic, toasted spices, oregano, marjoram, vinegar, and 1 cup of broth until very smooth. Strain if needed.
04 -
Season the beef chuck and short ribs with salt and pepper. Heat oil in a Dutch oven over medium-high heat and brown the meat in batches on all sides.
05 -
Return all beef to the pot. Add the adobo, remaining broth, and bay leaves. Cover and bake at 325°F for 3 1/2 to 4 hours, until the beef shreds easily.
06 -
Move the beef to a board and shred it. Skim some red fat from the top of the broth for the tortillas, then return the beef to the pot and season the consome to taste.
07 -
Dip each tortilla lightly into the red fat on top of the consome. Place on a medium-hot skillet, add cheese and shredded beef, fold, and cook 2-3 minutes per side until crisp and melted.
08 -
Serve hot tacos with chopped onion, cilantro, lime wedges, and small bowls of warm consome for dipping.
# Recipe Notes:
01 -
Makes about 16 tacos, serving 8 people.
02 -
For slow cooker birria, cook on low for 7-8 hours after searing.
03 -
For pressure cooker birria, cook on high pressure for 55 minutes with a 15-minute natural release.