Birria Tacos Recipe

Name: Birria Tacos Recipe
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Yield: 6 servings
Ingredients: 3 lb beef chuck roast; 4 whole dried guajillo chiles, stemmed and seeded; 2 whole dried ancho chiles, stemmed and seeded; 1 whole white onion, quartered; 6 cloves garlic; 2 whole tomatoes; 4 cups beef broth; 2 whole bay leaves; 1 tsp dried oregano; 2 tsp salt; 18 tortillas corn tortillas; 2 cups shredded Oaxaca or mozzarella cheese; 1/2 cup white onion, diced, for serving; 1/4 cup cilantro, chopped, for serving

Slow-braised, chile-spiced beef birria tacos, pan-fried until crisp and served with their own rich consommé for dipping. — Photo by lucia photography in progress cano on Pexels

A long braise in a dried-chile broth breaks down a tough, well-marbled cut into meat that shreds effortlessly, and frying the assembled tacos in the braise's own rendered fat before dipping is what gives them their crisp, deep-red crust.

Prep: 30 min
Cook: 180 min
Total: 210 min
Servings: 6

Ingredients

Servings6

3 lb beef chuck roast
4 whole dried guajillo chiles, stemmed and seeded
2 whole dried ancho chiles, stemmed and seeded
1 whole white onion, quartered
6 cloves garlic
2 whole tomatoes
4 cups beef broth
2 whole bay leaves
1 tsp dried oregano
2 tsp salt
18 tortillas corn tortillas
2 cups shredded Oaxaca or mozzarella cheese
1/2 cup white onion, diced, for serving
1/4 cup cilantro, chopped, for serving

Nutrition per serving

Calories: 795
Protein: 55g
Carbs: 43g
Fat: 44g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

1Toast the guajillo and ancho chiles in a dry skillet for 30 seconds per side, then soak in hot water for 15 minutes until softened.
2Blend the softened chiles with the onion, garlic, tomatoes, and 1 cup of the beef broth until smooth.
3Season the chuck roast with salt and sear on all sides in a large pot over high heat.
4Pour the chile blend over the meat, add the remaining broth, bay leaves, and oregano.
5Cover and simmer over low heat (or braise at 325°F/163°C in the oven) for 3 hours, until the meat shreds easily with a fork.
6Remove the meat and shred it, skimming the fat that rises to the top of the broth into a separate bowl. Strain the remaining broth into a pot to serve as consommé.
7Dip tortillas in the reserved fat, fill with shredded meat and cheese, fold, and pan-fry on a griddle until crisp and golden on both sides.
8Serve the tacos with the hot consommé for dipping, topped with diced onion and cilantro.

Tips & variations

Don't skip skimming the fat, it's what makes the tortillas fry up crisp and deep red instead of just steaming in the broth.
The meat and consommé both improve overnight in the fridge, this is genuinely a good make-ahead recipe.

Storage & reheating

Refrigerate the shredded meat and consommé separately for up to 4 days, or freeze up to 3 months. Reheat the consommé on the stovetop and re-fry assembled tacos fresh rather than microwaving them, which turns the crisp shell soft.

Tips from the Tulo kitchen

Make this a day ahead if you can, the flavor is noticeably better once the meat has had time to sit in the broth overnight.
A blender handles the softened chiles more smoothly than a food processor, strain the sauce afterward if any tough bits of skin remain.

FAQ

What is birria traditionally made with?

Traditional birria is usually goat, though beef (especially chuck or short rib) has become the common version outside of its home region and is what most birria tacos in the US are made from today.

Why do you dip the tacos in consommé?

The consommé is the braising liquid itself, dipping the crisp-fried taco in it before eating (or serving it alongside for dipping bite by bite) adds back the rich, chile-spiced flavor the meat was cooked in.