Description
Crispy, cheesy birria tacos with tender slow-cooked beef and a rich dipping consommé.
Ingredients
Scale
- 3 lbs beef chuck roast or short ribs
- 4 dried guajillo chiles (stemmed & seeded)
- 2 dried ancho chiles (stemmed & seeded)
- 1 onion, chopped
- 5 garlic cloves
- 2 Roma tomatoes
- 1 tsp cumin
- 1 tsp oregano
- 1/2 tsp cinnamon
- 1/4 tsp ground cloves
- 3 cups beef broth
- Salt & pepper to taste
- 2 tbsp oil
- 12 corn tortillas
- 2 cups shredded mozzarella or Oaxaca cheese
- 1/2 cup diced white onion
- 1/2 cup chopped cilantro
- Optional: extra consommé for dipping
Instructions
- Toast dried chiles in a hot skillet for 30 seconds per side until fragrant. Boil in water until soft. Blend with tomatoes, onion, garlic, cumin, oregano, cinnamon, cloves, and 1 cup broth to make the sauce.
- Cut beef into large chunks, season with salt and pepper, and sear in a Dutch oven with oil. Add the chile sauce and remaining broth. Cover and simmer for 3–4 hours until fall-apart tender.
- Remove beef from the pot and shred using two forks. Strain the broth and keep it hot for dipping.
- Dip tortillas in the hot broth, place in a skillet, and top with cheese, shredded beef, onion, and cilantro. Fold and cook until crispy and melty.
- Plate the tacos and serve with a small bowl of the hot consommé for dipping.
Notes
- Use fresh corn tortillas for best texture.
- Adjust spice level by reducing or adding more chiles.
- Keep consommé hot for the best dipping experience.
- Prep Time: 30 minutes
- Cook Time: 3.5 hours
- Category: Main Course
- Method: Slow-cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 540
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 110mg