Authentic Birria Tacos
Chunks of beef are stewed in a flavorful, spiced broth and served in crispy, cheese-laden tortillas dipped in the rich cooking consommé. Authentic, juicy, and packed with traditional Mexican flavor!
Equipment
- Dutch Oven
- Blender
- Cheesecloth
- Tongs
- Skillet
Ingredients
For the Chili Braising Liquid
- 4 dried guajillo chilies
- 2 dried ancho chilies
- 2 chile de arbol
- 1 tablespoon apple cider vinegar
- 2 Roma tomatoes quartered
- 4 cloves garlic
- 1 teaspoon Mexican oregano
- 1 teaspoon paprika
- 1 teaspoon ground cumin
For the Birria de Res
- 3 pounds boneless beef chuck roast cut into chunks
- salt and pepper to taste
- 2 tablespoons neutral oil for searing
- 1 white onion quartered
- 4 cups beef stock
- 2 bay leaves
- 1 sprig thyme
- 1 cinnamon stick
- 3 whole cloves
For Serving
- corn tortillas
- chopped white onion
- chopped cilantro
- lime wedges
Instructions
- Rehydrate the chilies by soaking them in hot water until soft. Remove stems and seeds.
- Blend the rehydrated chilies with vinegar, tomatoes, garlic, oregano, paprika, cumin, and soaking liquid until smooth.
- Season the beef with salt and pepper. Sear in a Dutch oven until golden brown on all sides.
- Add the chili sauce, quartered onion, beef stock, and wrapped spices (bay leaves, thyme, cinnamon stick, cloves) to the pot.
- Bring to a boil, cover, and braise at 300°F (150°C) for about 3 hours until the beef is fork-tender.
- Remove beef from the broth, chop finely, and return to the pot. Dip tortillas in the broth and fry with meat and cheese if desired. Serve with onion, cilantro, lime, and consommé for dipping.
Notes
You can use a slow cooker or Instant Pot for this recipe if you prefer. Leftovers are amazing for quesadillas, nachos, or ramen.