Super Crispy Birria Tacos (Printable version)
Tender beef birria in crispy tortillas with rich dipping consommé
# What You’ll Need:
→ Birria Beef
01 - 2.5 lbs beef chuck roast, cut into large chunks
02 - 1 lb beef short ribs or oxtail
03 - 6 cups beef broth
04 - 3 dried guajillo chiles, stemmed and seeded
05 - 2 dried ancho chiles, stemmed and seeded
06 - 2 dried pasilla chiles, stemmed and seeded
07 - 1 white onion, quartered
08 - 5 garlic cloves
09 - 2 Roma tomatoes, halved
10 - 1/4 cup apple cider vinegar
11 - 2 tsp ground cumin
12 - 2 tsp dried oregano
13 - 1 tsp dried thyme
14 - 1/2 tsp ground cinnamon
15 - 4 whole cloves
16 - 2 bay leaves
17 - Salt and pepper, to taste
→ Taco Assembly
18 - 18 small corn tortillas
19 - 2 cups shredded Oaxaca or mozzarella cheese
20 - 1/2 cup chopped fresh cilantro
21 - 1/2 cup finely diced white onion
22 - Neutral oil for frying
23 - Lime wedges for serving
# How to Make It:
01 - Heat a dry skillet over medium heat. Toast the dried guajillo, ancho, and pasilla chiles for 1-2 minutes until fragrant. Transfer to a bowl, cover with hot water, and soak for 10 minutes to soften.
02 - In the same skillet, roast the quartered onion, garlic cloves, and halved tomatoes until lightly charred and softened, about 5-7 minutes.
03 - Drain the soaked chiles and transfer to a blender. Add the roasted vegetables, apple cider vinegar, cumin, oregano, thyme, cinnamon, cloves, and 1 cup of beef broth. Blend until completely smooth.
04 - Season the beef chuck and short ribs generously with salt and pepper in a large Dutch oven or stockpot. Pour in the blended chile sauce and remaining beef broth. Add the bay leaves and bring to a boil over high heat.
05 - Reduce heat to low, cover, and simmer for 2.5 to 3 hours until the beef is fork-tender and shreds easily. Skim excess fat from the surface and reserve for frying tacos.
06 - Remove the beef from the pot and shred using two forks. Strain the consommé if desired and keep warm for dipping.
07 - Heat a skillet or griddle over medium heat. Briefly dip each corn tortilla into the reserved birria fat or a thin layer of consommé, then place on the hot surface.
08 - Sprinkle shredded cheese on one half of the tortilla, add a generous portion of shredded birria beef, and fold into a taco shape. Fry for 2-3 minutes per side until golden brown and crispy. Add neutral oil as needed.
09 - Serve the tacos immediately topped with chopped white onion and fresh cilantro. Accompany with lime wedges and small bowls of warm birria consommé for dipping.
# Expert tips:
01 -
- The dipping sauce turns every bite into an explosion of rich, spiced flavor
- Your kitchen will smell like the most authentic Mexican taqueria
- The contrast between crispy tortillas and tender meat is absolutely addictive
02 -
- Do not skip dipping the tortillas in the consomme, it is what makes them perfectly crispy and flavorful
- The consommé thickens as it cools, so thin it with a little broth or water if needed for dipping
03 -
- Make the birria a day ahead because the flavors develop and intensify overnight
- Fry tacos in the reserved fat instead of oil for the most authentic flavor