Description
My Fave Birria Tacos are a flavorful Mexican delicacy featuring tender, slow-simmered beef cooked in a rich, smoky chili sauce. Served with melted cheese on crispy corn tortillas and garnished with fresh cilantro and lime wedges, these tacos offer a perfect balance of savory, spicy, and tangy flavors ideal for a comforting meal.
Ingredients
Meat and Broth
- 2 lbs beef chuck roast or short ribs
- 2 cups beef broth
Chili Sauce
- 2 dried guajillo chilies, seeds removed
- 2 dried ancho chilies, seeds removed
- 1 chipotle pepper in adobo sauce
- 4 Roma tomatoes, chopped
- 1 onion, quartered
- 4 garlic cloves
- 2 tbsp apple cider vinegar
- 1 tsp cumin
- 1 tsp oregano
- 1/2 tsp ground cinnamon
- Salt and pepper to taste
Toppings and Serving
- 12 corn tortillas
- 1 cup Oaxaca or mozzarella cheese, shredded
- Fresh cilantro, chopped (for garnish)
- Lime wedges, for serving
Instructions
- Toast Chilies: Toast the guajillo and ancho dried chilies in a dry skillet over medium heat for 1-2 minutes until they become fragrant, taking care not to burn them. Then soak the toasted chilies in warm water for 15 minutes to soften.
- Blend Sauce: Drain the softened chilies and blend them together with the chipotle pepper in adobo, chopped tomatoes, quartered onion, garlic cloves, apple cider vinegar, cumin, oregano, ground cinnamon, salt, and pepper. Gradually add beef broth while blending to create a smooth, rich sauce.
- Sear Beef and Simmer: Heat a Dutch oven or heavy pot over medium-high heat and sear the beef chuck roast or short ribs on all sides until browned. Pour in the blended chili sauce along with any remaining beef broth. Cover and simmer gently on low heat for 2 to 3 hours, or until the beef is fork-tender and infused with the sauce flavors.
- Shred Beef and Adjust Consomé: Remove the cooked beef from the pot and shred it finely using forks. Return the shredded beef to the pot with the sauce (consomé), stirring well. Taste and adjust seasoning with salt and pepper if needed.
- Assemble and Cook Tacos: Dip each corn tortilla into the birria sauce to coat both sides. Heat a skillet over medium heat, place the dipped tortilla on it, sprinkle some shredded Oaxaca or mozzarella cheese, add a portion of shredded beef, and fold the tortilla. Cook until the cheese melts and the tortilla becomes crispy and golden, flipping once as needed.
- Garnish and Serve: Garnish the birria tacos with freshly chopped cilantro and serve them hot with lime wedges on the side. Offer a small bowl of the flavorful consomé for dipping your tacos to enhance the experience.
Notes
- Beef chuck roast or short ribs are ideal for tender, flavorful meat that shreds well after slow cooking.
- Adjust the level of chipotle pepper to control the heat of the sauce.
- Dipping the tortillas in the birria sauce before cooking ensures extra flavor and a crispy texture.
- Consomé can be strained for a smoother dipping broth or left as is for a more rustic texture.
- Serve with additional toppings like diced onion or radishes for extra crunch and freshness.
