Description
Savory Mexican birria tacos deliver a flavor explosion of tender braised beef, melted cheese, and crispy tortillas. Spicy, rich marinades and slow-cooked meat promise a delicious culinary journey that will transport you straight to the heart of traditional Mexican cuisine.
Ingredients
Scale
Meat Ingredients:
- 3 lbs (1.36 kg) beef chuck roast or short ribs (cut into large chunks)
Spices and Dried Chilies:
- 1 tablespoon salt (adjust to taste)
- 1 teaspoon black pepper
- 4 dried guajillo chilies (seeds removed)
- 2 dried ancho chilies (seeds removed, optional for deeper flavor)
- 2 dried chile de arbol (for heat, optional)
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- ½ teaspoon smoked paprika (optional, for extra depth)
Additional Ingredients:
- 2 tablespoons oil (for searing)
- 4 cups beef broth
- 4 cloves garlic
- 1 small onion (quartered)
- 1 large tomato (quartered)
- 1 tablespoon apple cider vinegar
- 2 bay leaves
- 12–14 corn tortillas
- 2 cups shredded Oaxaca or mozzarella cheese
- ½ cup chopped fresh cilantro
- ½ cup diced white onion
- Lime wedges (for serving)
Instructions
- Craft a robust birria sauce by gently toasting dried chilies in a dry skillet until aromatic, then immerse them in steaming water to soften their texture.
- Transfer the rehydrated chilies into a blender, combining them with aromatic ingredients like garlic, onion, tomato, and a medley of spices such as oregano, cumin, and paprika, transforming them into a silky, vibrant sauce.
- Select your preferred cooking method: stovetop, slow cooker, or pressure cooker. If using stovetop, sear the meat until a rich caramel crust develops, then bathe it in the prepared sauce with bay leaves.
- Allow the meat to simmer luxuriously, transforming into tender, succulent strands that can be effortlessly pulled apart. This process typically requires 3-4 hours of patient cooking.
- Carefully extract the meat from its fragrant bath, using two forks to shred it into delicate, flavor-packed pieces. Strain the remaining liquid to create a rich, complex consome.
- Prepare tortillas by delicately dipping them into the consome, creating a moisture-rich foundation for your tacos.
- Arrange the shredded meat on one half of the tortilla, complementing it with fresh cheese, crisp cilantro, and sharp diced onions.
- Fold the tortilla and griddle until it achieves a golden, crispy exterior, ensuring a delightful textural contrast.
- Serve immediately, accompanied by the reserved consome for dipping, and garnish with fresh lime wedges and additional herbs to elevate the sensory experience.
Notes
- Master the chili toasting technique by avoiding burning, which releases bitter flavors and can ruin the entire sauce’s complexity.
- Experiment with different dried chile combinations like guajillo, ancho, and pasilla for a more nuanced and personalized birria profile.
- Choose fatty cuts like chuck roast or beef short ribs to ensure tender, melt-in-your-mouth meat that develops rich, deep flavors during slow cooking.
- Keep consome as a secret weapon by storing extra in the refrigerator – it’s perfect for reheating leftover meat or creating quick flavor-packed meals.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Lunch, Dinner, Snacks
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 487
- Sugar: 2 g
- Sodium: 680 mg
- Fat: 26 g
- Saturated Fat: 10 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 105 mg