Description
These Beef Birria Tacos are a flavorful and comforting Mexican dish that is perfect for a special occasion or just a cozy night in. The birria is made with a rich, spicy chile sauce and tender beef that is slow-cooked until it’s melt-in-your-mouth delicious. Served in a crispy, cheesy taco shell, these birria tacos are sure to be a hit with your family and friends.
Ingredients
Units
Scale
Chile Sauce:
- 6 dried guajillo chiles
- 3 dried Morita chiles
- 3 dried pasilla chiles
- Water
Beef:
- 2 large Roma tomatoes
- 1 tablespoon dried Mexican oregano
- 5 cloves (1/2 teaspoon)
- 1 teaspoon cumin powder
- 1 teaspoon allspice
- 1/4 cup white wine vinegar
- 2 pounds chuck roast
- 2 pounds short ribs
- Salt and freshly ground black pepper
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 6 cloves garlic, minced
- 1 tablespoon fresh thyme, chopped
- 1 cinnamon stick
- 4 bay leaves
- 1 tablespoon beef bouillon
- 2–2 1/2 cups water
Other:
- 12 small corn tortillas
- 2 cups Oaxaca cheese, shredded, or shredded mozzarella cheese
- Optional Garnishes and Seasonings: Cilantro and lime, chili powder, paprika, cracked peppercorns
Instructions
- Prepare the Chile Sauce: Remove stems and seeds from the dried chiles. Boil the chiles in water for 15-20 minutes. Blend with tomatoes, oregano, cloves, cumin, allspice, and vinegar until smooth.
- Cook the Beef: Season beef with salt and pepper. Sear in a Dutch oven. Sauté onions, garlic, and thyme. Add chile paste, cinnamon, bay leaves, bouillon, and water. Simmer, then braise in the oven for 3-3½ hours.
- Assemble the Tacos: Shred the beef. Dip tortillas in broth, heat in a skillet, add cheese and beef. Fold and crisp the tortillas. Serve hot.
Notes
- For a thinner consommé, add water to the broth as desired after cooking.
- Latin stores or Mexican tiendas are great sources for specialty ingredients.
- Allow the full cook time for tender, flavorful meat.
