Description
Learn how to make delicious Beef Birria Tacos. Easy recipe with step-by-step instructions.
Ingredients
Scale
- 3 pounds beef chuck roast, cut into large chunks (substitute with beef brisket if preferred)
- 4 dried guajillo chilies, stemmed and seeded (substitute with ancho chilies for a milder heat)
- 2 dried pasilla chilies, stemmed and seeded
- 3 cloves garlic, peeled
- 1 medium white onion, quartered
- 2 medium tomatoes, quartered (or 1 cup canned fire-roasted tomatoes)
- 1 tablespoon apple cider vinegar
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano (preferably Mexican oregano)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 4 cups beef broth (low sodium recommended)
- Salt and freshly ground black pepper, to taste
- 12 small corn tortillas
- 1 cup shredded white onion
- 1/2 cup chopped fresh cilantro
- Lime wedges, for serving
- Vegetable oil or rendered beef fat, for frying tortillas
Instructions
- Prepare the chilies: Start by soaking the dried guajillo and pasilla chilies in hot water for about 20 minutes until softened. This step unlocks their deep, smoky flavors. While they soak, prep your other ingredients.
- Make the birria sauce: In a blender, combine the softened chilies (drained), garlic, onion, tomatoes, apple cider vinegar, cumin, oregano, cinnamon, cloves, and a pinch of salt. Blend until smooth. If the mixture is too thick, add a splash of beef broth to help it along.
- Brown the beef: Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add a splash of oil, then sear the beef chunks until browned on all sides. This step builds depth in the final stew—don’t skip it!
- Simmer the birria: Pour the blended sauce over the seared beef in the pot. Add the beef broth, making sure the meat is mostly covered. Bring to a gentle boil, then reduce to a low simmer. Cover and cook for 3-4 hours until the beef is falling-apart tender. If you’re short on time, a slow cooker on low for 6-8 hours works beautifully too.
- Shred the beef: Once tender, remove the beef from the pot and shred it with two forks. Skim any excess fat from the broth to keep it lighter, then return the shredded beef to the pot to soak in all that rich flavor.
- Prepare the tortillas: Heat a skillet or griddle over medium heat. Lightly brush each corn tortilla with oil or some of the rendered beef fat from the pot. Dip each tortilla into the birria consommé, then place on the skillet. Cook for about 1-2 minutes per side until crispy and slightly charred—this is the magic that makes these tacos unforgettable.
- Assemble your tacos: Fill each crispy tortilla with a generous amount of shredded beef. Top with shredded onion, chopped cilantro, and a squeeze of fresh lime juice. Serve immediately with small bowls of the consommé for dipping.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Beef Birria Tacos, recipe, cooking, food
