Birria Tacos
Birria Tacos
Ingredients
For the Birria
- 2 1/2 pounds chuck roast
- 1 pound short ribs
- to taste salt
- to taste black pepper
For the Chile Paste
- 6 guajillo chiles, stems and seeds removed
- 4 ancho chiles, stems and seeds removed
- 1 chile de arbol, stems and seeds removed (optional)
- 1/2 white onion
- 1 head garlic
- 2 tablespoons apple cider vinegar
- 1 tablespoon cumin
- 1 tablespoon oregano
- 1/2 tablespoon cloves, whole
- 1/2 tablespoon black peppercorns
- 1/2 tablespoon thyme
- 1/2 tablespoon marjoram
- 1 cinnamon stick
- 3 cups beef broth
- 2 bay leaves
For Assembly and Garnish
- 12 corn tortillas
- 1 cup Oaxaca cheese, shredded
- 1/2 white onion, diced, for garnish
- 1/4 cup cilantro, chopped, for garnish
- 1 lime, cut into wedges, for garnish
Instructions
- 1
Season the chuck roast and short ribs generously with salt and black pepper on all sides.
⏱️ 5 min
- 2
In a large pot or Dutch oven, sear the seasoned meat over medium-high heat until deeply browned on all sides. Remove the meat and set aside.
⏱️ 10 min
- 3
Remove the stems and seeds from the guajillo chiles, ancho chiles, and chile de arbol (if using).
⏱️ 5 min
- 4
In a dry pan over medium heat, toast the prepared chiles for about 1 minute, until fragrant. Be careful not to burn them.
⏱️ 1 min
- 5
Place the toasted chiles in a bowl and cover with hot water. Let them rehydrate for 10 minutes.
⏱️ 10 min
- 6
While the chiles rehydrate, roughly chop the 1/2 white onion. Peel the head of garlic.
⏱️ 3 min
- 7
Drain the rehydrated chiles. In a blender, combine the drained chiles, 1/2 white onion, whole head of garlic, apple cider vinegar, beef broth, cumin, oregano, cloves, black peppercorns, thyme, marjoram, and cinnamon stick. Blend until completely smooth.
⏱️ 7 min
- 8
Return the seared meat to the large pot or Dutch oven. Pour the blended chile sauce over the meat. Add the bay leaves.
⏱️ 2 min
- 9
Bring the mixture to a simmer, then reduce heat to low, cover, and braise for 3 to 4 hours, or until the meat is fork-tender and easily shreds.
⏱️ 240 min
- 10
Once cooked, carefully remove the meat from the pot and transfer it to a large bowl. Using two forks, shred the meat.
⏱️ 10 min
- 11
Skim the fat from the surface of the cooking liquid (broth) in the pot. This flavorful fat will be used for dipping the tortillas and is essential for the consommé. Reserve the remaining broth as consommé for dipping.
⏱️ 5 min
- 12
Heat a large skillet or griddle over medium heat. Dip one side of a corn tortilla into the reserved skimmed fat, then place it fat-side down on the hot skillet.
⏱️ 1 min
- 13
Sprinkle some shredded Oaxaca cheese over one half of the tortilla. Add a generous amount of shredded birria meat on top of the cheese.
⏱️ 1 min
- 14
Once the cheese starts to melt and the tortilla is slightly crispy, fold the other half of the tortilla over to form a taco. Continue cooking until both sides are golden brown and crispy.
⏱️ 2 min
- 15
Repeat steps 12-14 for the remaining tortillas and meat.
⏱️ 15 min
- 16
Serve the birria tacos immediately, garnished with diced white onion, chopped cilantro, and a squeeze of fresh lime. Offer the reserved consommé on the side for dipping.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Birria Tacos
For the Birria
- 2 1/2 pounds chuck roast
- 1 pound short ribs
- to taste salt
- to taste black pepper
For the Chile Paste
- 6 guajillo chiles, stems and seeds removed
- 4 ancho chiles, stems and seeds removed
- 1 chile de arbol, stems and seeds removed (optional)
- 1/2 white onion
- 1 head garlic
- 2 tablespoons apple cider vinegar
- 1 tablespoon cumin
- 1 tablespoon oregano
- 1/2 tablespoon cloves, whole
- 1/2 tablespoon black peppercorns
- 1/2 tablespoon thyme
- 1/2 tablespoon marjoram
- 1 cinnamon stick
- 3 cups beef broth
- 2 bay leaves
For Assembly and Garnish
- 12 corn tortillas
- 1 cup Oaxaca cheese, shredded
- 1/2 white onion, diced, for garnish
- 1/4 cup cilantro, chopped, for garnish
- 1 lime, cut into wedges, for garnish
Instructions
- 1
Season the chuck roast and short ribs generously with salt and black pepper on all sides.
⏱️ 5 min - 2
In a large pot or Dutch oven, sear the seasoned meat over medium-high heat until deeply browned on all sides. Remove the meat and set aside.
⏱️ 10 min - 3
Remove the stems and seeds from the guajillo chiles, ancho chiles, and chile de arbol (if using).
⏱️ 5 min - 4
In a dry pan over medium heat, toast the prepared chiles for about 1 minute, until fragrant. Be careful not to burn them.
⏱️ 1 min - 5
Place the toasted chiles in a bowl and cover with hot water. Let them rehydrate for 10 minutes.
⏱️ 10 min - 6
While the chiles rehydrate, roughly chop the 1/2 white onion. Peel the head of garlic.
⏱️ 3 min - 7
Drain the rehydrated chiles. In a blender, combine the drained chiles, 1/2 white onion, whole head of garlic, apple cider vinegar, beef broth, cumin, oregano, cloves, black peppercorns, thyme, marjoram, and cinnamon stick. Blend until completely smooth.
⏱️ 7 min - 8
Return the seared meat to the large pot or Dutch oven. Pour the blended chile sauce over the meat. Add the bay leaves.
⏱️ 2 min - 9
Bring the mixture to a simmer, then reduce heat to low, cover, and braise for 3 to 4 hours, or until the meat is fork-tender and easily shreds.
⏱️ 240 min - 10
Once cooked, carefully remove the meat from the pot and transfer it to a large bowl. Using two forks, shred the meat.
⏱️ 10 min - 11
Skim the fat from the surface of the cooking liquid (broth) in the pot. This flavorful fat will be used for dipping the tortillas and is essential for the consommé. Reserve the remaining broth as consommé for dipping.
⏱️ 5 min - 12
Heat a large skillet or griddle over medium heat. Dip one side of a corn tortilla into the reserved skimmed fat, then place it fat-side down on the hot skillet.
⏱️ 1 min - 13
Sprinkle some shredded Oaxaca cheese over one half of the tortilla. Add a generous amount of shredded birria meat on top of the cheese.
⏱️ 1 min - 14
Once the cheese starts to melt and the tortilla is slightly crispy, fold the other half of the tortilla over to form a taco. Continue cooking until both sides are golden brown and crispy.
⏱️ 2 min - 15
Repeat steps 12-14 for the remaining tortillas and meat.
⏱️ 15 min - 16
Serve the birria tacos immediately, garnished with diced white onion, chopped cilantro, and a squeeze of fresh lime. Offer the reserved consommé on the side for dipping.
⏱️ 2 min