Birria Tacos
Delightful Birria Tacos made with tender, slow-cooked beef, crispy tortillas, and melty cheese, perfect for gatherings or cozy meals.
Ingredients
For the Beef Filling
- 2 lbs beef (chuck or brisket)
- 3 pieces dried guajillo chiles remove stems and seeds
- 2 pieces dried ancho chiles remove stems and seeds
- 4 cloves garlic
- 1 piece onion, chopped
- 2 pieces bay leaves
- 4 cups beef broth
- 1 tsp cumin
- 1 tsp oregano
- to taste Salt and pepper
For Serving
- Corn tortillas fresh, warm
- Oaxacan cheese, shredded
- Fresh cilantro, chopped
- Lime wedges
Instructions
Preparation
- Soak dried chiles in hot water until soft, then blend with garlic, onion, cumin, oregano, and some soaking water to create a paste.
- In a large pot, brown the beef on all sides.
- Add the chile paste, bay leaves, and beef broth to the pot. Season with salt and pepper.
- Cover and braise on low heat for 2-3 hours until the beef is tender and shreds easily.
Cooking
- Remove the beef from the pot, shred it, and set aside.
- Strain the cooking liquid to create a consomé.
- Heat a skillet over medium heat. Dip tortillas in the consomé, then place them in the skillet.
- Add shredded beef and Oaxacan cheese to the tortillas. Fold and cook until crispy and cheese is melted.
Serving
- Serve the Birria Tacos hot with a side of consomé for dipping. Top with cilantro and lime.
Notes
Make sure to soak the chiles until they are soft for easy blending. Don't skip browning the beef; it adds flavor. Use fresh tortillas for the best texture. Can make vegetarian version with jackfruit or mushrooms.