Birria Tacos
Get ready to savor the rich, bold flavors of **Birria Tacos**, a Mexican culinary treasure that's taken the food world by storm. This recipe features tender, slow-cooked beef chuck roast, infused with a robust blend of dried guajillo, ancho, and chipotle chiles, aromatic spices like cinnamon, cumin, and oregano, and a touch of apple cider vinegar for depth. The process begins with deeply flavorful chile paste and ends with crispy, cheese-stuffed corn tortillas that are dipped in the glorious birria consommé for the ultimate taco experience. Perfectly seasoned and garnished with fresh cilantro and lime, these tacos are a true celebration of flavor and texture. Whether you're looking for the perfect party dish or a comforting meal, these **crispy birria beef tacos with consommé** will delight every palate. Ideal for taco lovers and fans of authentic Mexican cuisine!
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Recipe Information
Ingredients
- 2 pounds Beef chuck roast
- 5 pieces Dried guajillo chiles
- 3 pieces Dried ancho chiles
- 2 pieces Dried chipotle chiles
- 1 large White onion
- 4 pieces Garlic cloves
- 1 piece Cinnamon stick
- 2 pieces Bay leaves
- 5 pieces Whole cloves
- 1 teaspoon Black peppercorns
- 1 teaspoon Cumin seeds
- 1 teaspoon Dried oregano
- 2 tablespoons Apple cider vinegar
- 4 cups Beef broth
- 12 pieces Corn tortillas
- 2 cups Oaxaca cheese (or Monterey Jack)
- 0.5 cup Fresh cilantro
- 2 pieces Lime
- 1 to taste Salt
- 1 to taste Black pepper
- 2 tablespoons Oil (vegetable or olive)
Instructions
Start by prepping the chiles. Remove the stems and seeds from the guajillo, ancho, and chipotle chiles. Rinse under cold water to clean.
In a dry skillet over medium heat, lightly toast the chiles until fragrant but not burnt, about 2-3 minutes.
Transfer the toasted chiles to a bowl and cover them with hot water. Let them soak for about 15 minutes until softened.
While the chiles are soaking, cut the beef into large chunks and season all sides with salt and pepper.
In a large pot or Dutch oven, heat the oil over medium-high heat. Brown the beef in batches, making sure not to overcrowd the pot. Once browned, remove the beef and set it aside.
In the same pot, add the sliced onion and sauté until it becomes translucent, about 5 minutes. Add the garlic cloves and sauté for another minute.
Drain the soaked chiles and transfer them to a blender. Add the sautéed onion, garlic, cinnamon stick, bay leaves, cloves, black peppercorns, cumin seeds, oregano, and apple cider vinegar. Blend until you have a smooth paste. You may need to add a little bit of water to help it blend.
Return the beef to the pot. Pour the chile paste over the beef, ensuring the meat is fully coated. Add the beef broth to the pot, bring it to a boil, then reduce the heat to low and cover.
Simmer the birria for about 2.5 to 3 hours, or until the beef is tender and easily shredded.
Once cooked, remove the beef from the pot and shred it with two forks. Taste the sauce and adjust seasoning with salt and pepper as needed.
To assemble the tacos, heat a skillet over medium heat. Dip a tortilla in the birria sauce then place it on the skillet. Top half of the tortilla with shredded beef and cheese, then fold the tortilla over to close. Cook until crispy and the cheese has melted, about 2-3 minutes per side.
Repeat with the remaining tortillas.
Garnish the tacos with chopped cilantro and a squeeze of lime. Serve with a small bowl of consommé for dipping.
Nutrition Facts
Calories |
6558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 417.7 g | 536% | |
| Saturated Fat | 175.7 g | 878% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1277 mg | 426% | |
| Sodium | 10013 mg | 435% | |
| Total Carbohydrate | 363.5 g | 132% | |
| Dietary Fiber | 70.6 g | 252% | |
| Total Sugars | 27.1 g | ||
| Protein | 384.4 g | 769% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 3365 mg | 259% | |
| Iron | 58.2 mg | 323% | |
| Potassium | 8060 mg | 171% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
