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–+ servings

Beef Birria Tacos

Experience the rich, authentic flavors of Mexico with these satisfying Beef Birria Tacos, made with slow-cooked beef and crispy tortillas.
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Prep Time 1 hour
Cook Time 4 hours
Total Time 5 hours
Course Dinner, Main Course
Cuisine Mexican
Servings 8 tacos
Calories 450 kcal

Ingredients
  

For the Birria

  • 3-4 pounds Beef Chuck Roast Use high-quality beef for best results.
  • 5-6 pieces Guajillo Chiles Stems and seeds removed.
  • 2-3 pieces Ancho Chiles Stems and seeds removed.
  • 3-5 pieces Chiles de Árbol Adjust to taste.
  • 1 whole White Onion Roughly chopped.
  • 6-8 cloves Garlic Peeled.
  • 2-3 pieces Roma Tomatoes Chopped.
  • 1 tsp Cumin Seeds
  • 1 tsp Mexican Oregano
  • 3-4 pieces Whole Cloves
  • 1/2 tsp Black Peppercorns
  • 1 inch Cinnamon Stick
  • 2-3 pieces Bay Leaves
  • 2 tbsp Apple Cider Vinegar
  • 6-8 cups Beef Broth or Water

For Assembling Tacos

  • 24-30 pieces Corn Tortillas
  • 1.5-2 cups Oaxaca Cheese or Monterey Jack Shredded.
  • Fresh Cilantro Chopped, for garnish.
  • White Onion Finely diced, for garnish.
  • Lime Wedges For serving.

Instructions
 

Preparation

  • Stem and seed all dried chiles. Toast chiles in a dry pan over medium heat for 1-2 minutes per side until fragrant. Cover toasted chiles with hot water and let rehydrate for 20-30 minutes.
  • Pat the beef dry and season with salt and black pepper. Sear beef in oil over medium-high heat until browned. Remove beef from pot.
  • Sauté the chopped onion in the same pot until softened. Add garlic and cook until fragrant. Add chopped tomatoes and cook until they start to break down.
  • Combine softened chiles, sautéed onion, garlic, tomatoes, cumin, oregano, cloves, peppercorns, cinnamon, vinegar, and 1 cup of broth in a blender. Blend until smooth and strain into the pot, pressing to extract liquid.

Cooking

  • Return the seared beef to the pot with strained adobo. Add bay leaves and enough broth or water to mostly cover the beef. Simmer, then reduce heat to low, cover, and cook for 3-4 hours until beef is tender.
  • Remove beef and shred using two forks. Skim fat from the top of the consommé and adjust seasoning.

Assembly

  • Dip a corn tortilla into the skimmed consommé fat. Place tortilla on a hot griddle, add shredded beef and cheese, fold, and cook until golden brown and cheese is melted.
  • Repeat with remaining tortillas and beef.

Serving

  • Serve tacos hot with warm consommé for dipping, garnished with cilantro, diced onion, and lime wedges.

Notes

For better flavor, marinate beef in adobo overnight. Adjust chiles based on heat preference. Keep a close watch while toasting chiles to avoid burning.

Nutrition

Serving: 2gCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 10gSodium: 800mgFiber: 3gSugar: 2g
Keyword Beef Tacos, Birria Tacos, Comfort Food, Mexican Tacos, Slow Cooking
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