Super Crispy Birria Tacos (Printable)
Juicy braised beef in a smoky chile sauce, folded into crisp corn tortillas with melted cheese and consommé for dipping.
# What You'll Need:
→ Meats
01 - 1.5 lbs beef chuck roast, cut into 2-inch chunks
02 - 0.5 lb beef short ribs
→ Dried Chiles and Vegetables
03 - 3 dried guajillo chiles, stemmed and seeded
04 - 2 dried ancho chiles, stemmed and seeded
05 - 2 dried pasilla or New Mexico chiles, stemmed and seeded
06 - 1 large onion, quartered
07 - 6 cloves garlic, peeled
08 - 2 medium Roma tomatoes, quartered
→ Spices and Herbs
09 - 1 cinnamon stick
10 - 1 tsp black peppercorns
11 - 2 tsp cumin seeds
12 - 1 tsp coriander seeds
13 - 4 whole cloves
14 - 2 bay leaves
15 - 2 tsp dried oregano
16 - 1 tsp dried thyme
→ Liquids and Seasonings
17 - 4 cups beef broth
18 - 2 tbsp apple cider vinegar
19 - 2 tsp kosher salt, plus more to taste
20 - 1 tbsp vegetable oil
→ For Assembling the Tacos
21 - 12 corn tortillas
22 - 1 cup shredded Oaxaca, mozzarella, or Monterey Jack cheese
23 - 1 small white onion, finely diced
24 - 1/2 cup fresh cilantro, chopped
25 - Lime wedges, for serving
# How to Make It:
01 - Warm the guajillo, ancho, and pasilla chiles in a dry skillet over medium heat for 1 to 2 minutes, turning occasionally, until fragrant and pliable. Transfer to a heatproof bowl, cover with hot water, and soak for 15 minutes until fully softened.
02 - Heat the oil in a large Dutch oven or heavy pot over medium-high heat. Working in batches, brown the chuck roast pieces and short ribs on all sides, approximately 3 to 4 minutes per batch. Transfer the seared meat to a plate and set aside.
03 - In the same pot, reduce heat to medium. Add the quartered onion, garlic cloves, and quartered Roma tomatoes. Sauté until the vegetables are softened and lightly charred, about 5 minutes.
04 - Drain the soaked chiles and transfer them to a blender. Add the sautéed onion, garlic, and tomatoes along with the cinnamon stick, black peppercorns, cumin seeds, coriander seeds, whole cloves, dried oregano, dried thyme, apple cider vinegar, and 1 cup of the beef broth. Blend on high until a smooth, thick paste forms.
05 - Pour the blended sauce through a fine-mesh strainer back into the pot, pressing with a spatula to extract all liquid. Return the seared beef to the pot and add the remaining 3 cups of beef broth, bay leaves, and salt. Stir to combine, bring to a gentle simmer, then cover and cook over low heat for approximately 3 hours, until the beef is fork-tender and shreds effortlessly. Skim the rendered fat from the surface and reserve it for frying the tacos.
06 - Remove the beef from the braising liquid and shred it thoroughly using two forks, discarding any large pieces of connective tissue. Strain the remaining consommé and keep it warm for serving alongside the tacos.
07 - Heat a skillet or griddle over medium-high heat. Brush one side of each corn tortilla with the reserved birria fat. Place the tortillas fat-side down on the hot surface and cook for about 30 seconds until lightly golden. Add a generous portion of shredded beef and a sprinkle of cheese to one half of each tortilla, fold over to form a taco, and continue cooking for 2 to 3 minutes per side until the tortilla is deeply golden and crispy and the cheese has melted.
08 - Transfer the crispy tacos to a platter and top generously with finely diced white onion and chopped fresh cilantro. Serve immediately with lime wedges and small bowls of warm birria consommé for dipping.
# Expert Hacks:
01 -
- The consomme doubles as both a braising liquid and the most satisfying dipping sauce you will ever taste.
- Leftover birria freezes beautifully, which means you can have taco night ready in fifteen minutes on a random Tuesday.
02 -
- Do not rush the braise, because undercooked chuck will resist shredding and taste chewy instead of melt in your mouth tender.
- Straining the blended sauce might feel like an extra step, but it ensures a silky smooth consomme rather than a gritty one.
03 -
- Reserve every drop of that surface fat, because frying tortillas in birria fat is the secret to achieving that deep golden crust people line up for.
- Let the tacos rest for thirty seconds off the heat before serving so the cheese sets slightly and the filling does not pour out when you bite in.