Go Back

Birria Tacos

Delicious and flavorful birria tacos made with tender beef and rich consomé, perfect for any gathering or weeknight dinner.
Print Recipe
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 8 tacos
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Beef
  • 2 lbs beef chuck or short rib Can also use goat or lamb.
  • 2 cups beef broth Homemade or store-bought.
  • 4-5 pieces dried guajillo chilies Soaked and blended.
  • 2 pieces dried ancho chilies Soaked and blended.
  • 4 cloves garlic
  • 1 unit onion, chopped
  • 1 tsp cumin
  • 1 tsp oregano
  • Salt and pepper to taste
For the Tacos
  • 8 pieces corn tortillas
  • Oaxacan cheese or your preferred cheese For filling.
  • Chopped onions and cilantro for garnish
  • Lime wedges for serving

Method
 

Preparation
  1. Soak the dried chilies in hot water for about 15 minutes, or until softened. Drain and blend with garlic, onion, cumin, oregano, salt, and pepper until smooth.
Cooking
  1. In a large pot over medium-high heat, sear the beef pieces until browned on all sides.
  2. Pour the chili mixture and beef broth over the browned beef, stirring to coat the meat evenly.
  3. Bring to a boil, then reduce heat to a simmer. Cover and cook for 2 to 3 hours, or until the beef is tender.
  4. Remove the beef from the pot, shred it, and set aside. Strain the broth to reserve as consomé.
Assembling Tacos
  1. Heat a skillet over medium heat. Dip a corn tortilla in hot consomé, add shredded beef and cheese, fold, and fry until crispy and cheese is melted.
  2. Serve with chopped onions, cilantro, and lime wedges. Include consomé for dipping.

Notes

For a hands-off approach, you can use a slow cooker for tender beef. Store leftovers in airtight containers.