Birria Tacos
Birria Tacos
Ingredients
For the Birria
- 2 pounds beef chuck roast, cut into 2-inch chunks
- 2 tablespoons oil, as needed for searing
- 6 guajillo chiles, stems and seeds removed
- 3 ancho chiles, stems and seeds removed
- 2 chile de arbol, stems and seeds removed
- 1 teaspoon cumin seeds
- 1 teaspoon dried oregano
- 1 teaspoon black peppercorns
- 3 bay leaves
- 1 cinnamon stick
- 1 yellow onion, roughly chopped
- 6 garlic cloves, peeled
- 1 cup beef broth
- 1/4 cup apple cider vinegar
- 2 cups water, as needed for soaking chiles
For the Tacos and Garnish
- 12 corn tortillas, as needed
- 2 cups shredded Monterey Jack cheese, as needed
- 1/2 cup fresh cilantro, chopped, for garnish
- 1/2 white onion, diced, for garnish
Instructions
- 1
In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of oil over medium-high heat. Sear the beef chuck roast chunks on all sides until well browned. Remove the beef from the pot and set aside.
⏱️ 10 min
- 2
In a dry skillet over medium heat, toast the guajillo, ancho, and chile de arbol chiles for 1-2 minutes per side, until fragrant. Be careful not to burn them.
⏱️ 3 min
- 3
Place the toasted chiles in a heatproof bowl and cover them with hot water. Let them soak for 10 minutes to soften.
⏱️ 10 min
- 4
Drain the softened chiles and transfer them to a blender. Add the roughly chopped yellow onion, garlic cloves, cumin seeds, dried oregano, black peppercorns, cinnamon stick, beef broth, and apple cider vinegar to the blender.
⏱️ 5 min
- 5
Blend the mixture until it is completely smooth. If the sauce is too thick, add a splash of water or beef broth until it reaches a pourable consistency.
⏱️ 3 min
- 6
Return the seared beef to the Dutch oven or transfer it to a slow cooker. Pour the blended chile sauce over the beef. Add the bay leaves.
⏱️ 2 min
- 7
If using a Dutch oven, bring the mixture to a simmer, then cover and transfer to a preheated oven at 325°F (160°C) for 3-4 hours, or until the beef is fork-tender. If using a slow cooker, cook on low for 6-8 hours, or on high for 3-4 hours, until the beef is very tender and shreds easily.
⏱️ 480 min•🌡️ 325
- 8
Once the beef is cooked, carefully remove it from the pot and place it on a cutting board. Using two forks, shred the beef into bite-sized pieces. Skim any excess fat from the surface of the cooking liquid (consommé) and discard the bay leaves and cinnamon stick.
⏱️ 10 min
- 9
Heat a large skillet or griddle over medium heat. Dip one side of a corn tortilla into the consommé, ensuring it's fully coated but not soggy.
⏱️ 1 min
- 10
Place the consommé-dipped side of the tortilla onto the hot skillet. Immediately add a small amount of shredded beef and a generous sprinkle of shredded cheese to one half of the tortilla. Allow it to cook for 1-2 minutes until the cheese begins to melt and the tortilla is slightly crispy.
⏱️ 2 min
- 11
Fold the tortilla in half to create the birria taco, pressing gently with a spatula. Continue to cook for another 1-2 minutes on each side until the tortilla is golden brown and crispy, and the cheese is fully melted and gooey.
⏱️ 2 min
- 12
Repeat steps 9-11 with the remaining tortillas, beef, and cheese. Serve the birria tacos immediately, garnished with chopped fresh cilantro and diced white onion. Serve the remaining consommé in small bowls for dipping.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Birria Tacos
For the Birria
- 2 pounds beef chuck roast, cut into 2-inch chunks
- 2 tablespoons oil, as needed for searing
- 6 guajillo chiles, stems and seeds removed
- 3 ancho chiles, stems and seeds removed
- 2 chile de arbol, stems and seeds removed
- 1 teaspoon cumin seeds
- 1 teaspoon dried oregano
- 1 teaspoon black peppercorns
- 3 bay leaves
- 1 cinnamon stick
- 1 yellow onion, roughly chopped
- 6 garlic cloves, peeled
- 1 cup beef broth
- 1/4 cup apple cider vinegar
- 2 cups water, as needed for soaking chiles
For the Tacos and Garnish
- 12 corn tortillas, as needed
- 2 cups shredded Monterey Jack cheese, as needed
- 1/2 cup fresh cilantro, chopped, for garnish
- 1/2 white onion, diced, for garnish
Instructions
- 1
In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of oil over medium-high heat. Sear the beef chuck roast chunks on all sides until well browned. Remove the beef from the pot and set aside.
⏱️ 10 min - 2
In a dry skillet over medium heat, toast the guajillo, ancho, and chile de arbol chiles for 1-2 minutes per side, until fragrant. Be careful not to burn them.
⏱️ 3 min - 3
Place the toasted chiles in a heatproof bowl and cover them with hot water. Let them soak for 10 minutes to soften.
⏱️ 10 min - 4
Drain the softened chiles and transfer them to a blender. Add the roughly chopped yellow onion, garlic cloves, cumin seeds, dried oregano, black peppercorns, cinnamon stick, beef broth, and apple cider vinegar to the blender.
⏱️ 5 min - 5
Blend the mixture until it is completely smooth. If the sauce is too thick, add a splash of water or beef broth until it reaches a pourable consistency.
⏱️ 3 min - 6
Return the seared beef to the Dutch oven or transfer it to a slow cooker. Pour the blended chile sauce over the beef. Add the bay leaves.
⏱️ 2 min - 7
If using a Dutch oven, bring the mixture to a simmer, then cover and transfer to a preheated oven at 325°F (160°C) for 3-4 hours, or until the beef is fork-tender. If using a slow cooker, cook on low for 6-8 hours, or on high for 3-4 hours, until the beef is very tender and shreds easily.
⏱️ 480 min•🌡️ 325 - 8
Once the beef is cooked, carefully remove it from the pot and place it on a cutting board. Using two forks, shred the beef into bite-sized pieces. Skim any excess fat from the surface of the cooking liquid (consommé) and discard the bay leaves and cinnamon stick.
⏱️ 10 min - 9
Heat a large skillet or griddle over medium heat. Dip one side of a corn tortilla into the consommé, ensuring it's fully coated but not soggy.
⏱️ 1 min - 10
Place the consommé-dipped side of the tortilla onto the hot skillet. Immediately add a small amount of shredded beef and a generous sprinkle of shredded cheese to one half of the tortilla. Allow it to cook for 1-2 minutes until the cheese begins to melt and the tortilla is slightly crispy.
⏱️ 2 min - 11
Fold the tortilla in half to create the birria taco, pressing gently with a spatula. Continue to cook for another 1-2 minutes on each side until the tortilla is golden brown and crispy, and the cheese is fully melted and gooey.
⏱️ 2 min - 12
Repeat steps 9-11 with the remaining tortillas, beef, and cheese. Serve the birria tacos immediately, garnished with chopped fresh cilantro and diced white onion. Serve the remaining consommé in small bowls for dipping.
⏱️ 15 min