Birria Tacos

• Prep Time: 45 minutes

• Cook Time: 3 hours 30 minutes

• Total Time: 4 hours 15 minutes (plus optional overnight marinating)

• Course: Main Course

• Cuisine: Mexican

• Yield: 12-16 tacos

• Diet: Can be adapted to Gluten-Free

Intensity & Skill Level

• Overall Intensity: Medium

  • Effort: Medium (primarily active prep and blending)

  • Skill: Beginner-Intermediate (the most complex step is blending and straining the sauce)

  • Patience Required: High (this is a low-and-slow braising recipe)

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Ingredients

For the Birria de Res & Consommé:

• 3-4 lbs beef chuck roast, cut into 3-inch chunks

• 2 lbs beef short ribs or oxtail (for incredible flavor and gelatinous broth)

• 1 large white onion, quartered

• 8 cloves garlic, peeled

• 4 dried guajillo chiles, stems and seeds removed

• 2 dried ancho chiles, stems and seeds removed

• 2 chiles de árbol, stems removed (for heat, optional)

• 2 medium tomatoes, quartered

• 4 whole cloves

• 1 tsp black peppercorns

• 1 cinnamon stick (about 2 inches)

• 1 tsp dried oregano (preferably Mexican)

• 1 tsp dried thyme

• 1/2 tsp cumin seeds

• 2 bay leaves

• 1/2 cup apple cider vinegar

• 4 cups beef broth (low sodium)

• Kosher salt, to taste

For the Tacos & Assembly:

• 16 corn tortillas (good quality, semi-thick)

• 2 cups Oaxaca or Mozzarella cheese, shredded

• 1 large white onion, finely chopped

• 1 cup fresh cilantro, finely chopped

• 4 limes, cut into wedges

Equipment Needed

• Large Dutch oven or heavy-bottomed pot

• Large skillet or comal

• Blender

• Fine-mesh strainer

• Tongs

• Large bowl

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Instructions

Part 1: Preparing the Chiles and Sauce Base

1. Toast the Aromatics: Heat a large skillet or comal over medium heat. Add the dried chiles (guajillo, ancho, and árbol) and toast for 1-2 minutes per side, until fragrant and slightly pliable. Be careful not to burn them, or the sauce will taste bitter. Transfer the toasted chiles to a bowl and cover with hot water. Let them soak for 15-20 minutes to rehydrate.

2. Char the Vegetables: In the same skillet, add the quartered onion, garlic cloves, and tomato quarters. Cook, turning occasionally, until they are charred in spots—about 8-10 minutes. This charring adds a deep, smoky flavor to the final sauce.

3. Toast the Spices: In the same skillet, quickly toast the cloves, peppercorns, cinnamon stick, cumin seeds, oregano, and thyme for about 30-60 seconds until fragrant. This step wakes up the essential oils in the spices.

4. Blend the Adobo Sauce: To your blender, add the rehydrated chiles (drained), charred onion, garlic, tomatoes, all the toasted spices, and the apple cider vinegar. Blend on high until you have a completely smooth, vibrant red sauce. This may take a few minutes. Pro Tip: For an ultra-smooth sauce, strain it through a fine-mesh sieve into a bowl, pushing it through with a spatula. This removes any tough skin or seed fragments.

Part 2: Braising the Meat

5. Sear the Beef: Pat the beef chunks and short ribs completely dry with paper towels. Season generously with salt. In your large Dutch oven over medium-high heat, heat a tablespoon of oil. Working in batches to avoid crowding, sear the meat on all sides until a deep brown crust forms. This builds the foundational flavor of the broth. Remove all meat and set aside.

6. Marinate and Braise: Lower the heat to medium. Carefully pour your strained adobo sauce into the pot. It will sizzle. Cook the sauce for 3-4 minutes, stirring constantly. Return the seared meat to the pot, along with any accumulated juices. Pour in the beef broth until the meat is nearly submerged. Add the bay leaves.

7. Low and Slow Cooking: Bring the pot to a gentle boil, then reduce the heat to low, cover, and let it simmer gently for 2.5 to 3.5 hours. The meat is done when it is fork-tender and shreds easily.

Part 3: Assembling the Tacos

8. Shred the Meat: Remove the beef chunks and short ribs from the pot onto a cutting board. Using two forks, shred the meat, discarding any large pieces of fat or bone. Skim excess fat from the top of the consommé left in the pot, but leave some for flavor. Season the consommé with salt to taste. Keep it warm on the stove.

9. The Dipping and Frying Process: This is the magic step!

   • Heat a separate large skillet or griddle over medium heat.

   • Dip a corn tortilla completely into the warm, fat-topped consommé, ensuring it’s coated on both sides.

   • Place the wet tortilla onto the hot skillet. Immediately sprinkle a generous amount of shredded cheese on one half of the tortilla, followed by a handful of the shredded beef.

   • Fold the tortilla over to create a taco. Cook for 2-3 minutes per side, until the tortilla is crispy and browned and the cheese is perfectly melted inside. Repeat with the remaining tortillas.

10. Serve Immediately: Serve the tacos hot off the griddle, alongside small bowls of the warm consommé for dipping (this is non-negotiable!), and topped with the chopped onion and cilantro. Don’t forget the lime wedges for a bright, acidic squeeze.

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Nutrition Information

Please note: This is an estimate based on the ingredients used and can vary significantly based on specific brands, cuts of meat, and portion sizes. The values are per taco (assuming 14 tacos total), including meat, cheese, and tortilla, but not including extra consommé for dipping.

Percent Daily Values are based on a 2,000 calorie diet.

Dietary Adaptations

• Gluten-Free: This recipe is naturally gluten-free. Always check your beef broth labels to ensure no gluten-containing additives are present.

• Dairy-Free: Omit the cheese or use a dairy-free melty alternative.

• Spice Level: Control the heat by adjusting the number of chiles de árbol. For a mild version, omit them entirely.

The Last of the Recipe: Storage and Reheating

Your Birria only gets better with time! Store the shredded meat and consommé separately in airtight containers in the refrigerator for up to 4 days.

To Reheat:

• Stovetop (Best Method): Gently reheat the consommé in a pot. Add the shredded meat to a skillet with a few spoonfuls of the consommé to keep it moist and warm through.

• Microwave: Place meat and a little consommé in a microwave-safe dish, cover, and heat in 30-second intervals until hot.

The consommé can also be frozen for up to 3 months for a future taste of taco heaven. Enjoy your culinary masterpiece