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Plate of savory Birria tacos with rich consommé

Proven way to grow with 5 Birria Tacos. Birria Tacos

These birria tacos are a delicious and flavorful meal, perfect for a cozy dinner or a festive gathering. The tender, slow-cooked meat and rich broth make for an unforgettable culinary experience.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 4 people
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the Birria:
  • 3 lbs beef chuck roast
  • 5 guajillo chiles stemmed and seeded
  • 3 ancho chiles stemmed and seeded
  • 5 arbol chiles stemmed
  • 2 tomatoes halved
  • 1 white onion quartered
  • 6 garlic cloves
  • 1/4 cup cider vinegar
  • 1 tsp oregano dried
  • 1/2 tsp cumin ground
  • 1/4 tsp cloves ground
  • 2 bay leaves
  • 4 cups beef broth
  • salt to taste
  • black pepper to taste
For the Tacos:
  • 12 corn tortillas
  • 1 cup queso fresco crumbled
  • 1/2 cup cilantro chopped
  • 1/4 cup white onion finely diced
  • lime wedges for serving

Equipment

  • Dutch oven
  • Blender
  • Comal or large skillet
  • Forks
  • Strainer

Method
 

Cook the Birria
  1. Sear the beef chuck roast in a large Dutch oven until browned on all sides, then remove and set aside.
  2. Toast the dried chiles in the same pot until fragrant, about 1-2 minutes; do not burn. Remove them and set aside.
  3. Sauté the tomatoes, onion, and garlic in the Dutch oven until softened, approximately 5-7 minutes.
  4. Combine the rehydrated chiles, sautéed vegetables, cider vinegar, oregano, cumin, ground cloves, and 1 cup of beef broth in a blender, then blend until a smooth sauce forms.
  5. Pour the chile sauce over the seared beef in the Dutch oven, add the remaining beef broth and bay leaves, then bring to a simmer.
  6. Cover and cook on low heat for 3-4 hours, or until the beef is fork-tender.
Prepare the Tacos
  1. Once the birria is cooked, remove the beef and shred it using two forks, then set aside.
  2. Strain the cooking liquid into a separate bowl to remove any solids, creating a consommé for dipping.
  3. Dip each corn tortilla into the consommé, ensuring it is lightly coated on both sides.
  4. Heat a comal or large skillet over medium-high heat, then place a dipped tortilla on it.
  5. Add a generous amount of shredded birria, a sprinkle of crumbled queso fresco, and a pinch of chopped white onion and cilantro to half of the tortilla.
  6. Fold the tortilla in half and cook until crispy and golden brown on both sides, flipping once.
Serve
  1. Serve the birria tacos immediately with a side of the warm consommé for dipping and lime wedges.

Notes

For extra heat, you can leave some of the arbol chile seeds in. The consommé can be stored in the refrigerator for up to 3 days and reheated. Feel free to adjust the amount of cheese and toppings to your liking.