Juicy, slow-cooked beef birria tacos filled with tender meat and fried to crispy perfection. Served with a flavorful chili-based consommé for dipping.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
Ingredients
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3 lbs beef chuck roast, cut into chunks
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4 dried guajillo chilies
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2 dried ancho chilies
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1 dried pasilla chili
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1 medium onion, quartered
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5 garlic cloves
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1 (14 oz) can fire-roasted tomatoes
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1 tbsp white vinegar
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1 tsp ground cumin
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1 tsp dried oregano (preferably Mexican)
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½ tsp ground cloves
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1 cinnamon stick
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2 bay leaves
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Salt and black pepper to taste
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2 tbsp oil for searing
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2 cups beef broth or water
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15–20 corn tortillas
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Optional: 2 cups shredded Oaxaca or mozzarella cheese
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Toppings: diced onion, chopped cilantro, lime wedges
Instructions
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Toast dried chilies in a dry pan until fragrant. Remove seeds and stems, then soak in hot water for 15–20 minutes.
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In a Dutch oven, heat oil and sear beef on all sides. Remove and set aside.
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Blend soaked chilies with tomatoes, onion, garlic, vinegar, and spices until smooth.
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Return beef to pot, pour sauce over, and add bay leaves, cinnamon stick, and broth. Simmer covered for 3 hours, until tender.
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Shred beef. Skim fat from broth and reserve for frying.
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Dip tortillas in fat layer of consommé, fill with beef (and cheese if using), and fry until golden and crispy.
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Serve hot with a bowl of consommé for dipping. Top with onion, cilantro, and lime.