Ingredients
For the Birria Beef
3 lbs beef chuck roast, cut into chunks
1 lb beef short ribs (optional for richer flavor)
1 tablespoon salt
1 teaspoon black pepper
Dried Chile Sauce
4 dried guajillo chiles, stems and seeds removed
3 dried ancho chiles, stems and seeds removed
2 dried pasilla chiles
Aromatics
1 medium white onion, roughly chopped
6 garlic cloves
2 Roma tomatoes
Spices
1 teaspoon cumin
1 teaspoon dried oregano
½ teaspoon ground cinnamon
½ teaspoon ground cloves
1 teaspoon smoked paprika
2 bay leaves
Liquid Base
3 cups beef broth
2 tablespoons apple cider vinegar
For the Tacos
16 corn tortillas
2 cups shredded Oaxaca cheese or mozzarella
1 cup chopped white onion
1 cup chopped fresh cilantro
Lime wedges for serving
Instructions
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Toast the dried chiles in a skillet over medium heat for about 30 seconds until fragrant. Transfer them to a bowl and cover with hot water. Let soak for 15 minutes until softened.
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Make the birria sauce by blending the soaked chiles with onion, garlic, tomatoes, cumin, oregano, cinnamon, cloves, smoked paprika, vinegar, and one cup of beef broth until smooth.
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Strain the sauce through a fine mesh strainer to remove any chile skins and create a smooth consommé base.
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Season the beef chuck and short ribs with salt and black pepper.
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Heat a tablespoon of oil in a Dutch oven over medium-high heat. Sear the beef on all sides until deeply browned.
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Pour the chile sauce over the beef. Add remaining beef broth and bay leaves.
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Bring to a simmer, cover, and cook for 2½ to 3 hours until the beef becomes extremely tender and shreds easily.
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Remove the beef from the pot and shred it with two forks. Return the shredded meat to the broth.
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Heat a skillet over medium heat. Dip each corn tortilla into the birria consommé.
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Place the tortilla on the skillet, add shredded beef and cheese, fold in half, and cook until crispy and golden brown.
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Flip and cook the other side until the cheese melts and the tortilla edges are crisp.
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Serve the tacos hot with chopped onion, cilantro, lime wedges, and small bowls of consommé for dipping.
Notes
Use beef chuck roast for the best tender texture.
Always dip tortillas in the consommé before frying for authentic birria tacos.
Oaxaca cheese melts best and creates the traditional flavor.
Slow cooking is essential for juicy shredded birria beef.
Leftover birria meat tastes even better the next day.
- Prep Time: Use beef chuck roast for the best tender texture. Always dip tortillas in the consommé before frying for authentic birria tacos. Oaxaca cheese melts best and creates the traditional flavor. Slow cooking is essential for juicy shredded birria beef. Leftover birria meat tastes even better the next day.
- Cook Time: 3 hours
- Category: Dinner
- Method: Slow Cook / Stovetop
- Cuisine: Mexican