Super Crispy Birria Tacos (Printable)
Shredded, spice-rich beef braised in chile, crisped in corn tortillas and served with consommé for dipping.
# What You Need:
→ Meats
01 - 1.5 lbs beef chuck roast, cut into 2-inch chunks
02 - 0.5 lb beef short ribs
→ Dried Chiles and Vegetables
03 - 3 dried guajillo chiles, stemmed and seeded
04 - 2 dried ancho chiles, stemmed and seeded
05 - 2 dried pasilla or New Mexico chiles, stemmed and seeded
06 - 1 large onion, quartered
07 - 6 cloves garlic, peeled
08 - 2 medium Roma tomatoes, quartered
→ Spices and Herbs
09 - 1 cinnamon stick
10 - 1 tsp black peppercorns
11 - 2 tsp cumin seeds
12 - 1 tsp coriander seeds
13 - 4 whole cloves
14 - 2 bay leaves
15 - 2 tsp dried oregano
16 - 1 tsp dried thyme
→ Liquids and Seasonings
17 - 4 cups beef broth
18 - 2 tbsp apple cider vinegar
19 - 2 tsp kosher salt, plus more to taste
20 - 1 tbsp neutral oil for sautéing
→ For Assembling Tacos
21 - 12 corn tortillas
22 - 1 cup shredded Oaxaca, mozzarella, or Monterey Jack cheese
23 - 1 small white onion, finely diced
24 - 1/2 cup fresh cilantro, chopped
25 - Lime wedges for serving
# How to Make It:
01 - Place guajillo, ancho, and pasilla chiles in a dry skillet over medium heat. Toast for 1 to 2 minutes, turning occasionally, until fragrant and pliable. Transfer to a heatproof bowl, cover with hot water, and soak for 15 minutes until softened.
02 - Heat oil in a large Dutch oven or heavy pot over medium-high heat. Working in batches, brown beef chuck pieces and short ribs on all sides, approximately 3 to 4 minutes per batch. Remove browned meat and set aside on a plate.
03 - In the same pot, add the quartered onion, garlic cloves, and quartered Roma tomatoes. Sauté over medium heat for about 5 minutes, stirring occasionally, until the vegetables are softened and lightly charred.
04 - Drain the soaked chiles and transfer them to a blender. Add the sautéed onion, garlic, and tomatoes along with cinnamon stick, black peppercorns, cumin seeds, coriander seeds, whole cloves, dried oregano, dried thyme, apple cider vinegar, and 1 cup of beef broth. Blend on high until a smooth, rich sauce forms.
05 - Pour the blended sauce through a fine-mesh strainer back into the Dutch oven, pressing with a spatula to extract all liquid. Return the seared beef to the pot. Add the remaining 3 cups of beef broth, bay leaves, and salt. Stir to combine, bring to a gentle simmer, then cover and cook over low heat for approximately 3 hours, until the beef is fall-apart tender and easily shreddable.
06 - Remove the beef from the pot and shred it finely using two forks, discarding any large fat pieces or bones. Skim the bright orange fat from the surface of the consommé and reserve it in a small bowl for frying the tacos. Keep the shredded beef and the consommé warm separately.
07 - Heat a skillet or griddle over medium-high heat. Brush one side of each corn tortilla lightly with the reserved birria fat. Place tortillas fat-side down on the hot surface. While they begin to crisp, add a generous mound of shredded beef and a sprinkle of cheese onto one half of each tortilla. Fold each tortilla in half to form a taco and cook for 2 to 3 minutes per side until golden brown and crunchy.
08 - Transfer the crispy birria tacos to a platter. Top generously with finely diced white onion and chopped fresh cilantro. Serve immediately with lime wedges and small bowls of warm birria consommé on the side for dipping.
# Expert Suggestions:
01 -
- The consomme doubles as both a braising liquid and the most satisfying dipping sauce you will ever taste.
- Reserving the fat that rises to the top and brushing it onto tortillas creates a crunch that regular oil simply cannot match.
- This recipe makes your kitchen smell like a Mexican abuelas kitchen on a holiday morning.
02 -
- Do not let the braise boil vigorously or the beef will seize and turn tough instead of becoming fork tender.
- Straining the blended sauce is tedious but essential for a silky consomme without gritty chile skins.
- The reserved fat is liquid gold and the entire reason these tacos get their signature crimson crust.
03 -
- Dip the folded taco briefly into the consomme right after frying for an extra hit of flavor that soaks into the crispy tortilla without making it soggy.
- Use two thin corn tortillas stacked together per taco because a single thick one will crack when folded and a single thin one will tear under the weight of the filling.