Description

Birria Tacos are a delightful dish with tender beef, melty cheese, and rich flavors, perfect for a cozy dinner. Easy to prepare, these tacos bring comfort and satisfaction to any meal.

Ingredients

Scale

3 lbs beef chuck roast or beef short ribs
5 dried guajillo chiles, stemmed and seeded
3 dried ancho chiles, stemmed and seeded
2 dried pasilla chiles, stemmed and seeded
4 cups beef broth
1 large white onion, quartered
6 cloves garlic
2 tsp dried oregano
1 tsp ground cumin
1 tsp smoked paprika
½ tsp ground cinnamon
½ tsp ground black pepper
2 tbsp apple cider vinegar
salt to taste
12 corn tortillas
2 cups shredded oaxaca cheese or mozzarella cheese
fresh cilantro, chopped, for garnish
finely chopped white onion for garnish
lime wedges for serving
vegetable oil or beef fat for frying

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Instructions

Toast the dried guajillo, ancho, and pasilla chiles in a dry skillet over medium heat for 1–2 minutes until fragrant. Transfer the chiles to a bowl and add hot water to cover. Soak for 15 minutes until soft and then drain.
Combine the soaked chiles, quartered onion, garlic cloves, oregano, cumin, smoked paprika, cinnamon, black pepper, apple cider vinegar, and 2 cups of beef broth in a blender. Blend until smooth to create a rich chile sauce.
Season the beef with salt and place it in a large pot or slow cooker. Pour the chile sauce over the beef with the remaining broth to cover most of the meat. Cover and cook on low for 6 to 8 hours, or simmer on the stove for 3 to 4 hours until tender and shreddable.
Remove the beef and shred it using two forks. Strain the cooking liquid (consommé) through a fine mesh sieve and reserve for dipping and soaking tortillas.
Heat a skillet over medium heat and add vegetable oil or beef fat. Dip each tortilla briefly in the warm consommé, then place it in the skillet. Add shredded cheese to one half, followed by a portion of shredded beef. Fold to form a taco.
Cook each taco for 2 to 3 minutes on each side until crispy and cheese is melted. Serve hot, topped with chopped onions and cilantro, with lime wedges and a small bowl of consommé for dipping.

Notes

Feel free to adjust the amount of chiles based on your spice preference.
These tacos are best served fresh but can be stored in the refrigerator for 2-3 days.
Any leftover beef can be used in other dishes or reheated for another taco night.

Nutrition

Serving Size: 1 taco
Calories: 450
Sugar: 2g
Sodium: 600mg
Fat: 25g
Saturated Fat: 10g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 3g
Protein: 25g
Cholesterol: 90mg