Birria Tacos
Birria Tacos
Ingredients
For the Birria
- 8 cups water
- 2 pounds beef pot roast, cut into 1/2-inch cubes
- 6 garlic cloves
- 1/2 white onion, halved
- 4 bay leaves
- 2 tablespoons salt
- 1 tablespoon beef bouillon
- 1 tablespoon chicken bouillon
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1 teaspoon cumin
For the Chili Sauce (Consommé Base)
- 3 guajillo chiles, dried
- 3 ancho chiles, dried
- 1 tablespoon vegetable oil
- 2 cups water
For Assembling Tacos
- 12 corn tortillas
- 6 ounces FUD Queso Oaxaca, shredded or in strips
- 1/2 white onion, finely diced
- 1/4 cup cilantro, chopped
Instructions
- 1
In a large pot, bring 8 cups of water to a boil over high heat.
⏱️ 10 min
- 2
Once the water is boiling, add the cubed beef, 6 garlic cloves, 1/2 white onion, 4 bay leaves, and 2 tablespoons of salt to the pot. Cover and boil for 1 hour.
⏱️ 60 min
- 3
While the beef is boiling, prepare the chili sauce. In a separate pan, heat 1 tablespoon of vegetable oil over medium heat. Lightly fry the guajillo and ancho chiles for 2-3 minutes until softened. Do not burn them.
⏱️ 5 min
- 4
Transfer the softened chiles to a blender. Once the beef has boiled for 1 hour, carefully remove the 1/2 white onion and 6 garlic cloves from the beef pot and add them to the blender with the chiles. Add 2 cups of water to the blender. Blend until a smooth sauce is formed.
⏱️ 10 min
- 5
After the beef has boiled for 1 hour, strain the blended chili sauce directly into the pot with the beef and its broth using a fine-mesh metal strainer. Press the sauce through the strainer to ensure a smooth consistency.
⏱️ 5 min
- 6
Add the beef bouillon, chicken bouillon, garlic powder, oregano, and cumin to the pot. Stir to combine. Cover the pot and let it simmer for an additional 2 hours, or until the beef is very tender.
⏱️ 120 min
- 7
Once the beef is tender, carefully remove it from the pot and shred it using two forks or a hand mixer. Set aside.
⏱️ 10 min
- 8
To assemble the tacos, heat a griddle or large pan over medium-high heat. Dip a corn tortilla into the birria liquid (consommé) from the pot, ensuring both sides are coated.
⏱️ 1 min
- 9
Place the dipped tortilla on the hot griddle. Once it starts to bubble, add a generous amount of FUD Queso Oaxaca strips or shredded cheese to one half of the tortilla.
⏱️ 1 min
- 10
Top the cheese with a generous portion of the shredded birria beef. Sprinkle with finely diced white onion and chopped cilantro.
⏱️ 1 min
- 11
Fold the tortilla in half to form a taco. Cook for approximately 3 minutes per side, or until the tortilla is crispy and the cheese is melted and slightly browned.
⏱️ 6 min
- 12
Repeat steps 8-11 for the remaining tortillas and filling. Serve the birria tacos hot with a side bowl of the consommé for dipping.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Birria Tacos
For the Birria
- 8 cups water
- 2 pounds beef pot roast, cut into 1/2-inch cubes
- 6 garlic cloves
- 1/2 white onion, halved
- 4 bay leaves
- 2 tablespoons salt
- 1 tablespoon beef bouillon
- 1 tablespoon chicken bouillon
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1 teaspoon cumin
For the Chili Sauce (Consommé Base)
- 3 guajillo chiles, dried
- 3 ancho chiles, dried
- 1 tablespoon vegetable oil
- 2 cups water
For Assembling Tacos
- 12 corn tortillas
- 6 ounces FUD Queso Oaxaca, shredded or in strips
- 1/2 white onion, finely diced
- 1/4 cup cilantro, chopped
Instructions
- 1
In a large pot, bring 8 cups of water to a boil over high heat.
⏱️ 10 min - 2
Once the water is boiling, add the cubed beef, 6 garlic cloves, 1/2 white onion, 4 bay leaves, and 2 tablespoons of salt to the pot. Cover and boil for 1 hour.
⏱️ 60 min - 3
While the beef is boiling, prepare the chili sauce. In a separate pan, heat 1 tablespoon of vegetable oil over medium heat. Lightly fry the guajillo and ancho chiles for 2-3 minutes until softened. Do not burn them.
⏱️ 5 min - 4
Transfer the softened chiles to a blender. Once the beef has boiled for 1 hour, carefully remove the 1/2 white onion and 6 garlic cloves from the beef pot and add them to the blender with the chiles. Add 2 cups of water to the blender. Blend until a smooth sauce is formed.
⏱️ 10 min - 5
After the beef has boiled for 1 hour, strain the blended chili sauce directly into the pot with the beef and its broth using a fine-mesh metal strainer. Press the sauce through the strainer to ensure a smooth consistency.
⏱️ 5 min - 6
Add the beef bouillon, chicken bouillon, garlic powder, oregano, and cumin to the pot. Stir to combine. Cover the pot and let it simmer for an additional 2 hours, or until the beef is very tender.
⏱️ 120 min - 7
Once the beef is tender, carefully remove it from the pot and shred it using two forks or a hand mixer. Set aside.
⏱️ 10 min - 8
To assemble the tacos, heat a griddle or large pan over medium-high heat. Dip a corn tortilla into the birria liquid (consommé) from the pot, ensuring both sides are coated.
⏱️ 1 min - 9
Place the dipped tortilla on the hot griddle. Once it starts to bubble, add a generous amount of FUD Queso Oaxaca strips or shredded cheese to one half of the tortilla.
⏱️ 1 min - 10
Top the cheese with a generous portion of the shredded birria beef. Sprinkle with finely diced white onion and chopped cilantro.
⏱️ 1 min - 11
Fold the tortilla in half to form a taco. Cook for approximately 3 minutes per side, or until the tortilla is crispy and the cheese is melted and slightly browned.
⏱️ 6 min - 12
Repeat steps 8-11 for the remaining tortillas and filling. Serve the birria tacos hot with a side bowl of the consommé for dipping.
⏱️ 15 min