Description
Slow-Cooked Birria Tacos
Juicy, tender birria beef packed into crispy corn tortillas, topped with melted cheese, fresh cilantro, and served with rich consomé for dipping—these tacos are next level!
Ingredients:
For the Birria Beef:
2 lbs beef chuck roast (or short ribs)
1 tbsp olive oil
2 dried guajillo chilies, stems & seeds removed
2 dried ancho chilies, stems & seeds removed
1 chipotle pepper in adobo sauce
1 small onion, chopped
4 cloves garlic, minced
2 cups beef broth
1 can (14 oz) diced tomatoes
1 tbsp apple cider vinegar
1 tsp cumin
1 tsp smoked paprika
1 tsp oregano
½ tsp cinnamon
Salt & black pepper to taste
For the Tacos:
12 corn tortillas
1 cup shredded cheese (cheddar, Oaxaca, or Monterey Jack)
¼ cup fresh cilantro, chopped
Lime wedges (for serving)
Instructions:
Prepare the Birria Sauce: Toast guajillo and ancho chilies in a dry pan for 30 seconds. Blend them with chipotle, onion, garlic, diced tomatoes, vinegar, and spices until smooth.
Slow Cook the Beef: In a pot, sear beef in olive oil until browned. Pour in blended sauce and beef broth. Cover and simmer for 3-4 hours until tender. Shred the beef and return it to the sauce.
Crisp the Tacos: Heat a pan over medium heat. Dip a tortilla into the birria sauce, then place it in the pan. Add cheese, shredded beef, and cilantro. Fold and cook until crispy.
Serve & Enjoy: Plate the tacos with extra cilantro, lime wedges, and a side of warm birria consomé for dipping.
Pro Tip: Double dip the tortillas in the birria sauce before cooking for extra flavor!
Step-by-Step Guide
1. Prepare the Chilies: After toasting the dried chilies, soak them in hot water for 15 minutes to soften. This makes for a smoother, richer sauce.
2. Blend the Sauce Base: Combine the soaked chilies, chipotle, onion, garlic, tomatoes, vinegar, and all spices in a blender. Add 1 cup of the beef broth to help it blend into a completely smooth, vibrant red paste.
3. Sear and Deglaze: Sear the beef in oil over high heat to develop a deep brown crust. Remove the beef, then pour the blended sauce into the same pot. Cook for 5 minutes, scraping up the browned bits (fond) from the bottom.
4. Slow Cook: Return the beef to the pot, add the remaining broth, and bring to a simmer. Cover and cook on low heat for 3-4 hours, or until the beef shreds easily with a fork.
5. Shred and Crisp: Remove the beef, shred it, and return it to the pot of sauce (now consomé). To assemble, use tongs to dip a tortilla fully into the consomé, then place it on a hot, lightly oiled skillet or griddle.
Serving Suggestions
Serve the tacos immediately off the griddle for maximum crispiness. Present them on a large platter with lime wedges, extra chopped cilantro, and finely diced white onion. The warm consomé should be served in individual bowls or mugs for dipping. For a full meal, pair with Mexican rice, refried beans, and a simple cabbage slaw dressed with lime juice and salt.
How-to Summary
Toast and soak dried chilies, then blend them with aromatics and spices to create a flavorful sauce. Sear beef chuck roast, then simmer it in the sauce and broth until fall-apart tender. Shred the beef. Dip corn tortillas in the rendered cooking fat (or sauce), fill with beef and cheese, and pan-fry until crispy. Serve with consomé for dipping.
Frequently Asked Questions
Can I make this in a slow cooker or Instant Pot? Yes. For a slow cooker, complete the searing and sauce simmering steps on the stove, then transfer everything to the cooker and cook on low for 8 hours. For an Instant Pot, use the “Sauté” function to sear and simmer the sauce, then pressure cook on high for 45-60 minutes.
What are the best cuts of beef to use? Chuck roast is ideal for its fat content and flavor. Beef short ribs, shank, or brisket are also excellent choices for a rich, gelatinous broth.
How do I store and reheat leftovers? Store shredded beef and consomé separately in airtight containers for up to 4 days. Reheat the consomé on the stove. Re-crisp tacos in a dry skillet or air fryer.
My sauce is too spicy. How can I fix it? Reduce the number of chipotle peppers or remove the seeds from all chilies before blending. Adding a tablespoon of brown sugar to the sauce can also help balance the heat.
Can I use flour tortillas? While corn tortillas are traditional and provide the best texture for dipping and crisping, flour tortillas can be used. They will become soft and chewy rather than crispy.
Common Mistakes to Avoid
- Not Toasting the Dried Chilies: Skipping this step results in a flat, less complex sauce flavor.
- Overfilling the Tacos: Using too much beef and cheese will prevent the taco from sealing and crisping properly in the pan.
- Using a Cold Pan: Ensure your skillet is fully heated before adding the dipped tortilla to achieve a quick, crispy sear without sogginess.
- Discarding the Consomé Fat: After cooking, the fat will rise to the top. This flavorful fat is what you should use for dipping the tortillas, not just the broth.
Conclusion
Mastering Birria Tacos at home is a rewarding culinary project. The process of toasting chilies, slow-cooking beef until it’s incredibly tender, and crisping up the assembled tacos creates an unforgettable meal. By following this detailed guide and avoiding common pitfalls, you can achieve the perfect balance of rich, savory, and crispy textures that make these tacos a global sensation. Don’t forget the lime—its bright acidity is the essential finishing touch.