Birria Tacos Recipe

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Birria Tacos recipe — rich, flavorful, and perfect for dipping in consommé!                                                                                                                                                                                                                                                                                                                      

🌮 Birria Tacos (Tacos de Birria) Recipe

🕒 Total Time:

  • Prep: 30 mins

  • Cook: 3–4 hours

  • Servings: 6–8 tacos

📝 Ingredients:

For the Birria Meat & Broth:

  • 3 lbs beef chuck roast (or a mix of beef short ribs & oxtail for extra flavor)

  • 5 dried guajillo chiles

  • 3 dried ancho chiles

  • 2 dried pasilla chiles (optional)

  • 1 white onion, peeled and halved

  • 6 garlic cloves

  • 2 bay leaves

  • 1 tsp whole cumin

  • 1 tsp black peppercorns

  • 1 tsp dried oregano

  • 1/2 tsp ground cinnamon or 1 cinnamon stick

  • 4 whole cloves (optional)

  • 1 tbsp vinegar (white or apple cider)

  • 1 tsp salt (plus more to taste)

  • 1 Roma tomato or 1/2 cup canned crushed tomatoes

  • 4–5 cups beef broth or water

For the Tacos:

  • Corn tortillas

  • Shredded Oaxaca, mozzarella, or Monterey Jack cheese

  • Chopped white onion & cilantro (for garnish)

  • Lime wedges

🔥 Instructions:

1. Prepare the Chiles:

  • Remove stems and seeds from all dried chiles.

  • Toast them lightly in a dry pan for 30 seconds (don’t burn!).

  • Soak in hot water for 10–15 minutes until soft.

2. Make the Birria Marinade:

  • Blend soaked chiles with onion, garlic, tomato, cumin, peppercorns, cloves, cinnamon, oregano, vinegar, and 1 cup of broth until smooth.

3. Cook the Meat:

  • In a large pot or Dutch oven, sear beef chunks until browned on all sides.

  • Pour the blended chile sauce over the meat.

  • Add bay leaves and enough broth to cover the meat.

  • Simmer covered on low for 3–4 hours, or pressure cook for 1 hour, until the meat is tender and shreds easily.

4. Shred and Separate:

  • Remove meat and shred it.

  • Strain the broth (consommé) to use for dipping.

🌮 Assemble the Tacos:

  1. Heat a skillet or griddle over medium heat.

  2. Dip corn tortillas in the consommé to coat both sides.

  3. Place tortilla on the skillet, sprinkle with cheese and add shredded meat.

  4. Fold and cook until crispy and golden on both sides.

  5. Serve hot with consommé on the side for dipping.

  6. Garnish with onion, cilantro, and a squeeze of lime.

✅ Tips:

  • For extra depth, add a splash of orange juice to the marinade.

  • Make the birria a day ahead—the flavor deepens overnight.

  • Use a non-stick or well-seasoned cast iron pan to prevent sticking.

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