Name: Fave Birria Tacos
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Ingredients: 3-4 lbs beef chuck roast; Salt and freshly ground black pepper, to taste; 1 tbsp olive oil; 6-8 dried guajillo chiles, stems and seeds removed; 3-4 dried ancho chiles, stems and seeds removed; 2-3 dried chile de árbol (optional, for heat); 1 large white onion, divided (half diced, half roughly chopped); 6-8 cloves garlic, peeled; 2 Roma tomatoes; 2-3 bay leaves; 1 tsp ground cumin; 1 tsp dried Mexican oregano; 3-4 whole cloves; 1/2 tsp whole black peppercorns; 2 tbsp apple cider vinegar; 6-8 cups beef broth; Corn tortillas, for serving; Oaxaca cheese or Monterey Jack, shredded, for serving; Fresh cilantro, chopped, for garnish; Diced white onion, for garnish; Lime wedges, for serving

Description

Discover how to make your Fave Birria Tacos with this step-by-step recipe. Yields the best flavor and is easy to follow.

Ingredients

3–4 lbs beef chuck roast
Salt and freshly ground black pepper, to taste
1 tbsp olive oil
6–8 dried guajillo chiles, stems and seeds removed
3–4 dried ancho chiles, stems and seeds removed
2–3 dried chile de árbol (optional, for heat)
1 large white onion, divided (half diced, half roughly chopped)
6–8 cloves garlic, peeled
2 Roma tomatoes
2–3 bay leaves
1 tsp ground cumin
1 tsp dried Mexican oregano
3–4 whole cloves
1/2 tsp whole black peppercorns
2 tbsp apple cider vinegar
6–8 cups beef broth
Corn tortillas, for serving
Oaxaca cheese or Monterey Jack, shredded, for serving
Fresh cilantro, chopped, for garnish
Diced white onion, for garnish
Lime wedges, for serving

Instructions

1. Prep Your Chiles: Remove stems and seeds from chiles. Toast in a dry skillet over medium heat for 30-60 seconds per side until fragrant. Rehydrate in hot water for 20-30 minutes until soft.
2. Sear the Meat: Pat beef dry, season with salt and pepper. Heat oil in a Dutch oven over medium-high heat. Sear beef on all sides until deeply browned. Remove and set aside.
3. Build Consomé Base: In the same pot, sauté half diced onion and garlic until fragrant. Add tomatoes and cook for 5 minutes. Drain rehydrated chiles (reserve liquid). Blend chiles, sautéed aromatics, cumin, oregano, cloves, peppercorns, vinegar, and 1 cup beef broth until smooth.
4. Simmer to Perfection: Strain blended sauce into the Dutch oven. Return seared beef, add remaining beef broth, bay leaves, and roughly chopped onion. Bring to a simmer, then reduce heat, cover, and cook for 3-4 hours until fork-tender.
5. Shred and Finish: Remove beef and shred with forks. Skim fat from consomé (reserve for dipping tortillas). Return some shredded beef to the consomé. Season consomé with salt to taste.
6. Assemble Tacos: Heat a griddle over medium heat. Dip corn tortillas in skimmed birria fat. Place on griddle, add cheese and shredded birria meat. Fold in half and cook until crispy and cheese is melted. Serve with consomé for dipping, cilantro, diced onion, and lime wedges.

Prep Time: 30 mins
Cook Time: 4 hours