Description
Beefy Birria Tacos are rich, crispy tacos filled with slow-cooked shredded beef simmered in a deeply flavorful chili consommé, served with fresh toppings and dipping broth.
Ingredients
- 3 lbs beef chuck roast or beef shank
- 4 dried guajillo chiles
- 2 dried ancho chiles
- 2 dried pasilla chiles
- 1 large onion, quartered
- 5 cloves garlic
- 2 medium tomatoes
- 4 cups beef broth or water
- 2 tbsp apple cider vinegar
- 2 bay leaves
- 1 tsp ground cumin
- 1 tsp dried oregano
- 2 whole cloves
- 1 small cinnamon stick
- 2 tsp salt (or to taste)
- 1 tsp black pepper
- 16 corn tortillas
- 2 cups shredded mozzarella or Oaxaca-style cheese
- 1/2 cup chopped onion
- 1/2 cup fresh cilantro, chopped
- Lime wedges for serving
Instructions
- Remove stems and seeds from dried chiles. Toast lightly in a dry skillet until fragrant, then soak in hot water for 15 minutes.
- Season beef with salt and pepper. Sear in a large pot or Dutch oven until browned on all sides. Remove and set aside.
- Blend softened chiles, onion, garlic, tomatoes, vinegar, cumin, oregano, cloves, cinnamon, and soaking liquid until smooth.
- Pour sauce into the pot, add beef broth and bay leaves, then return beef to the pot.
- Cover and simmer on low for 3 to 3 1/2 hours until beef is fall-apart tender.
- Remove beef and shred. Skim excess fat from the broth, reserving some for frying.
- Dip tortillas into the broth’s surface fat, fill with beef and cheese, fold, and pan-fry until crispy on both sides.
- Serve hot with onion, cilantro, lime wedges, and consommé for dipping.
Notes
The flavor improves when made a day ahead.Skim excess fat for a lighter consommé.Use extra cheese for quesabirria tacos.Serve immediately for best texture.
Nutrition
- Serving Size: 2 tacos
- Calories: 520
- Sugar: 5g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 115mg
