Name: Super Crispy Birria Tacos
Prep time: 45 min
Cook time: PT-494005H58M46S
Total time: 43 min
Ingredients: 3 lbs boneless beef chuck roast, cut into 2-3 inch chunks; 1 lb oxtail or beef short ribs (optional, for extra richness); 2 tbsp olive oil, divided; 1 large yellow onion, roughly chopped; 6 cloves garlic, minced; 2 Roma tomatoes, roughly chopped; 10-12 dried guajillo chiles, stemmed and seeded; 4-5 dried ancho chiles, stemmed and seeded; 3-5 dried arbol chiles, stemmed (adjust to desired spice level); 6 cups beef broth (plus more if needed); 2 tbsp apple cider vinegar; 1 tbsp ground cumin; 1 tbsp dried Mexican oregano; 3 bay leaves; Salt and freshly ground black pepper, to taste; 24-30 corn tortillas; 1 lb Oaxaca cheese or Monterey Jack, shredded; Fresh cilantro, chopped, for garnish; White onion, finely diced, for garnish; Lime wedges, for serving

Description

Experience the ultimate birria taco with this recipe, featuring incredibly tender, flavorful beef and tortillas fried to a perfect, satisfying crisp. Get ready for a delicious, restaurant-quality meal right in your own kitchen.

Ingredients

3 lbs boneless beef chuck roast, cut into 2–3 inch chunks
1 lb oxtail or beef short ribs (optional, for extra richness)
2 tbsp olive oil, divided
1 large yellow onion, roughly chopped
6 cloves garlic, minced
2 Roma tomatoes, roughly chopped
10–12 dried guajillo chiles, stemmed and seeded
4–5 dried ancho chiles, stemmed and seeded
3–5 dried arbol chiles, stemmed (adjust to desired spice level)
6 cups beef broth (plus more if needed)
2 tbsp apple cider vinegar
1 tbsp ground cumin
1 tbsp dried Mexican oregano
3 bay leaves
Salt and freshly ground black pepper, to taste
24–30 corn tortillas
1 lb Oaxaca cheese or Monterey Jack, shredded
Fresh cilantro, chopped, for garnish
White onion, finely diced, for garnish
Lime wedges, for serving

Instructions

Step 1: Sear the Meat: Season beef chunks generously with salt and pepper. Heat 1 tbsp oil in a large Dutch oven over medium-high heat. Sear beef in batches until deeply browned on all sides. Remove and set aside.
Step 2: Rehydrate Chiles: In a dry skillet, toast stemmed and seeded chiles for 30-60 seconds per side until fragrant. Transfer to a bowl, cover with boiling water, and let rehydrate for 20-30 minutes.
Step 3: Build Consomé Base: In the same Dutch oven, add 1 tbsp oil and sauté chopped onion until softened. Add minced garlic and chopped tomatoes, cooking until fragrant. Drain rehydrated chiles (reserve some liquid) and blend with sautéed aromatics, beef broth, apple cider vinegar, cumin, Mexican oregano, and bay leaves until smooth. Strain the mixture through a fine-mesh sieve into the Dutch oven.
Step 4: Simmer Birria: Return seared beef to the Dutch oven with the strained chile sauce. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 3-4 hours, or until beef is fork-tender.
Step 5: Shred Meat & Skim Fat: Remove beef and shred with two forks. Skim the vibrant red fat (aceite) from the surface of the consomé and transfer to a separate bowl. Season consomé with salt to taste.
Step 6: Assemble & Fry Tacos: Heat a cast-iron skillet over medium heat. Dip a corn tortilla into the skimmed red fat, coating both sides. Place on the hot skillet. Add shredded birria meat and shredded cheese to one half of the tortilla. Once the bottom is crispy and cheese melts, fold the tortilla over to form a taco.
Step 7: Serve: Cook, flipping once or twice, until both sides are golden and crispy, and cheese is fully melted. Serve immediately with warm consomé for dipping, fresh cilantro, diced white onion, and lime wedges.

Prep Time: 45 mins
Cook Time: 3-4 hours