Name: Super Crispy Birria Tacos
Prep time: 45 min
Cook time: PT-492463H50M29S
Total time: 35 min
Ingredients: 3 lbs beef chuck roast, cut into large chunks; 1 tbsp olive oil; Salt and freshly ground black pepper, to taste; 5-6 dried guajillo chiles, stems and seeds removed; 3-4 dried ancho chiles, stems and seeds removed; 2-3 dried chile de arbol (adjust to desired spice level), stems removed; 1 large white onion, roughly chopped (divided); 6 cloves garlic, peeled (divided); 1 (14.5 oz) can diced tomatoes, undrained; 2 bay leaves; 1 tsp ground cumin; 1 tsp dried Mexican oregano; 1/2 tsp ground cloves; 1 (2-inch) cinnamon stick; 6 cups beef broth, plus more if needed; Water, as needed; 24-30 corn tortillas; 2 cups shredded Monterey Jack cheese; For serving: Diced white onion, fresh cilantro, lime wedges

Description

Master the art of making incredibly delicious and super crispy birria tacos at home. This recipe guides you through every step to achieve tender beef, rich consommé, and perfectly crunchy tortillas.

Ingredients

3 lbs beef chuck roast, cut into large chunks
1 tbsp olive oil
Salt and freshly ground black pepper, to taste
5–6 dried guajillo chiles, stems and seeds removed
3–4 dried ancho chiles, stems and seeds removed
2–3 dried chile de arbol (adjust to desired spice level), stems removed
1 large white onion, roughly chopped (divided)
6 cloves garlic, peeled (divided)
1 (14.5 oz) can diced tomatoes, undrained
2 bay leaves
1 tsp ground cumin
1 tsp dried Mexican oregano
1/2 tsp ground cloves
1 (2-inch) cinnamon stick
6 cups beef broth, plus more if needed
Water, as needed
24–30 corn tortillas
2 cups shredded Monterey Jack cheese
For serving: Diced white onion, fresh cilantro, lime wedges

Instructions

Prepare the Chiles: Toast guajillo, ancho, and arbol chiles in a dry skillet over medium heat for 1-2 minutes per side until fragrant. Place in a bowl, cover with boiling water, and soak for 20-30 minutes until softened.
Sear the Beef: Pat beef chuck roast dry and season with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear beef until deeply browned on all sides. Remove beef and set aside.
Build the Broth Base: In the same pot, sauté half of the chopped onion and 3 cloves of garlic until softened. Add diced tomatoes, bay leaves, cumin, oregano, cloves, and cinnamon stick. Cook for 2-3 minutes until fragrant.
Blend the Chile Sauce: Drain soaked chiles (reserve some soaking liquid). Add chiles, sautéed aromatics, remaining raw onion and garlic, 1 cup beef broth, and 1/2 cup chile soaking liquid to a blender. Blend until completely smooth.
Simmer the Birria: Pour chile sauce back into the Dutch oven. Add seared beef, remaining beef broth, and enough water to cover the beef. Bring to a simmer, then reduce heat to low, cover, and cook for 3-4 hours, or until beef is fall-apart tender.
Shred Beef & Skim Fat: Remove beef from the pot and shred using two forks. Skim the flavorful red fat from the surface of the birria broth and set aside in a separate bowl (this is your dipping fat). Strain the remaining broth through a fine-mesh sieve, pressing on solids to extract all liquid. This is your consommé.
Assemble & Crisp Tacos: Heat a large griddle or cast-iron skillet over medium-high heat. Dip each corn tortilla into the skimmed consommé fat, coating both sides. Place on the hot griddle.
Fill & Fold: Immediately sprinkle shredded Monterey Jack cheese on one half of the tortilla. Once the cheese starts to melt, add a spoonful of shredded birria beef. Fold the tortilla over to create a taco.
Cook to Perfection: Continue cooking, flipping occasionally, until both sides are golden brown and beautifully crispy. Repeat with remaining tortillas and beef.
Serve: Serve your Super Crispy Birria Tacos immediately with a side of warm consommé for dipping, and garnish with diced white onion, fresh cilantro, and lime wedges.

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