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Birria Tacos

Make authentic Birria Tacos with tender beef and cheesy, crispy tortillas—perfect for dipping in rich consomé.
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Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours
Servings: 8
Course: Dinner, Lunch, Main Course, Snack
Cuisine: Mexican
Ingredients Method

Ingredients
  

For the Birria Meat:
  • 2 lbs boneless beef chuck roast
  • 1 lb oxtail or bone-in short ribs
  • 1 tsp neutral oil avocado or vegetable
  • Kosher salt to taste
For the Birria Sauce:
  • 7 dried ancho chiles stemmed and deseeded
  • 7 dried guajillo chiles stemmed and deseeded
  • 3 dried chiles de árbol deseeded
  • 1 large white onion halved
  • 6 garlic cloves peeled
  • 4 roma tomatoes
  • 1 tbsp black peppercorns
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp Mexican oregano
  • ½ stick Mexican cinnamon
  • ¼ tsp ground cloves
  • 3 bay leaves
  • 1 tsp apple cider vinegar
  • 3 cups beef broth or water divided
For the Tacos:
  • Corn tortillas
  • 3 oz shredded Oaxacan cheese or mozzarella
  • ¼ white onion minced
  • ¼ cup fresh cilantro chopped
  • Juice of 1 lime
  • Kosher salt to taste

Method
 

Sear the Meat
  1. Let the beef rest at room temperature for 30 minutes. Pat dry and season with salt.
  2. Heat oil in a Dutch oven over medium-high. Sear all sides of the beef in batches until well browned. Set aside.
Prepare the Sauce
  1. In a large pot, combine chiles, onion, garlic, tomatoes, and all spices. Cover with water and simmer for 15 minutes.
  2. Transfer solids to a blender, add 1 cup broth and vinegar. Blend until smooth. Strain the sauce for a silky finish and season with salt.
Braise the Meat
  1. Preheat oven to 300°F (150°C).
  2. Return the meat to the Dutch oven, pour in the sauce, and rinse the blender with the remaining broth—add this to the pot.
  3. Bring to a simmer, cover, and bake for 3 hours until meat is fork-tender.
Prepare Garnish
  1. Mix onion, cilantro, lime juice, and salt in a small bowl. Set aside.
Assemble the Tacos
  1. Remove and shred the meat. Skim the fat from the top of the broth and reserve in a shallow dish.
  2. Heat a skillet. Dip tortillas into the fat and place on the skillet. Cook for 30 seconds, flip, then add shredded meat and cheese.
  3. Fold and cook each taco until golden and crispy, about 1 minute per side.