Description
Mexican street-style birria tacos bring fiery beef stew wrapped in crispy, cheese-kissed tortillas that dance with rich, complex flavors. Simmered beef melts into tender perfection, inviting you to savor each spicy, dripping bite of culinary magic.
Ingredients
Scale
Meat:
- 3 pounds (1.36 kilograms) beef chuck roast
Chili Peppers:
- 4 dried guajillo chilies, stemmed & seeded
- 2 dried ancho chilies, stemmed & seeded
- 2 chipotle peppers in adobo sauce
Aromatics and Spices:
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 onion, chopped
- 5 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon oregano
- ½ teaspoon cinnamon
- ½ teaspoon smoked paprika
Liquids and Additional Ingredients:
- 1 tablespoon oil
- 2 cups beef broth
- 1 cup water
- 2 bay leaves
- 2 roma tomatoes, chopped
- 1 tablespoon vinegar
- 1 tablespoon soy sauce
Taco Assembly:
- 12 corn tortillas
- 2 cups Oaxaca or mozzarella cheese, shredded
- ½ cup fresh cilantro, chopped
- ½ white onion, finely diced
- Lime wedges, for serving
Instructions
- Craft the aromatic adobo base by gently toasting dried guajillo and ancho chilies in a skillet until they release their fragrant oils, creating a deep, complex flavor profile.
- Submerge the toasted chilies in steaming water, allowing them to rehydrate and soften, which will help create a smooth, velvety sauce.
- Transform the chilies into a luxurious sauce by blending them with chipotle peppers, ripe tomatoes, pungent garlic, warm spices, tangy vinegar, and umami-rich soy sauce until completely smooth.
- Strain the sauce to eliminate any potential tough chili skin, ensuring a silky texture for the birria marinade.
- Generously season the beef with salt and pepper, preparing it for a deep caramelization process.
- Sear the meat in a hot Dutch oven, developing a rich, golden-brown crust that will lock in intense flavors.
- Introduce aromatic onions, fragrant bay leaves, and the prepared adobo sauce, creating a deeply flavorful braising liquid.
- Slow-cook the beef for several hours, allowing the meat to become incredibly tender and absorb the complex spice mixture completely.
- Delicately shred the succulent meat and return it to the robust consomme, ensuring each strand is coated with flavor.
- Prepare the tacos by dipping corn tortillas into the rich consomme, creating a moisture-laden base for maximum flavor absorption.
- Layer the tortillas with melting cheese and freshly shredded birria meat in a sizzling pan.
- Crisp the tacos to golden perfection, creating a tantalizing contrast between the crunchy exterior and tender filling.
- Garnish with vibrant chopped cilantro, sharp raw onions, and a bright lime squeeze to elevate the dish’s complexity.
- Serve immediately, offering the accompanying consomme as a luxurious dipping sauce for an immersive culinary experience.
Notes
- Carefully toast chilies without burning to preserve their complex flavor and prevent bitterness.
- Always wear gloves when handling dried chilies to protect your skin from potential irritation.
- Remove seeds from chilies for a milder sauce if you prefer less heat in your dish.
- Opt for beef chuck or short ribs for maximum tenderness and rich marbling during slow cooking.
- Let meat rest in consomme after shredding to enhance absorption of deep, spicy flavors.
- Pat tortillas dry before dipping in consomme to ensure crispy, golden exterior when frying.
- Experiment with different cheese varieties like Oaxaca or Chihuahua for unique melting characteristics.
- Prepare extra consomme for dipping, as guests will definitely want more of this delicious broth.
- Consider making a vegetarian version using jackfruit or mushrooms as meat alternative with similar texture.
- Store leftover birria in its consomme to maintain moisture and prevent meat from drying out.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Lunch, Dinner, Snacks
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 400
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg