Description
Authentic Mexican birria tacos made with slow-cooked, flavorful beef in a rich consommé. Perfectly crispy, cheesy, and delicious for dipping!
Ingredients
Scale
For the Birria:
- 3.5 lbs beef chuck roast (or brisket), cut into chunks
- 5 ancho peppers, stems & seeds removed
- 5 guajillo peppers, stems & seeds removed
- 2–3 chilies de árbol (optional for spice)
- 1 tbsp olive oil
- 1 large onion, chopped
- 3 large tomatoes, chopped
- 5 cloves garlic, minced
- 1 tbsp dried Mexican oregano
- 1 tsp cinnamon
- 1 tsp cumin
- 1 tsp ground ginger
- 1 tsp black pepper
- ½ cup apple cider vinegar
- 4 cups beef broth
- Salt to taste
For the Tacos:
- 12 corn tortillas
- 2 cups shredded Oaxaca or mozzarella cheese
- 1 small onion, diced
- Fresh cilantro, chopped
- Lime wedges for serving
Instructions
- Toast the Chilies: Dry-toast the ancho, guajillo, and árbol chilies in a pan over medium heat for 1-2 minutes per side.
- Soften the Chilies: Place them in a bowl, cover with hot water, and soak for 20 minutes.
- Prepare the Sauce: Sauté the onion and tomatoes for 5 minutes, add garlic, then blend with softened chilies, spices, vinegar, and 1 cup broth. Strain the sauce.
- Marinate the Beef: Coat the beef in the sauce and let it marinate for at least 2 hours (overnight is best).
- Cook the Beef: Simmer the marinated beef with the remaining broth for 3 hours (or 8 hours in a slow cooker) until tender.
- Shred the Beef: Remove the meat, shred it with forks, and return it to the consommé.
- Prepare the Tacos: Dip a tortilla in the consommé, place it on a skillet, add cheese and beef, fold, and cook until crispy.
- Serve: Enjoy with fresh onions, cilantro, and lime, and dip in the rich consommé.
Notes
- Marinate the beef overnight for deeper flavor.
- Adjust the spice level by adding or omitting chilies de árbol.
- Strain the consommé for a smoother dipping sauce.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican