Birria Tacos
These birria tacos feature tender shredded beef in a smoky chile sauce, served with crispy tortillas and rich consomé for dipping, perfect for weeknight dinners.
Ingredients
Main Ingredients
- 2 lbs beef chuck roast Pick a 2–3 lb piece for enough collagen.
- 1 cup chopped onion Provides flavor to the sauce.
- 4 cloves garlic, minced Enhances the depth of flavor.
- 2–3 each dried guajillo chiles Adds fruity brightness.
- 2–3 each dried ancho chiles Contributes raisiny, chocolatey depth.
- 1 tsp cumin Spices the sauce.
- 1 tsp oregano Adds herbal notes.
- 4 cups beef broth Use low-sodium for best results.
Instructions
Preparation
- Toast the dried guajillo and ancho chiles in a dry skillet over medium heat until fragrant, about 20–40 seconds per side.
- Remove stems and seeds for a milder sauce, then soak the toasted chiles in hot water for 10–15 minutes until pliable.
Prepare Chile Sauce
- In a blender, combine the rehydrated chiles with minced garlic, chopped onion, cumin, oregano, and some beef broth. Blend until smooth.
- Strain the blended sauce through a fine-mesh sieve for a silkier consomé.
Brown the Beef
- Season the chuck roast generously with salt and pepper.
- Brown the roast on all sides in a heavy pot or Dutch oven over medium-high heat.
Simmer
- Add the blended chile sauce and remaining beef broth to the pot. Bring to a gentle simmer and cover.
- Cook low for about 2–3 hours until the beef shreds easily.
Shred Beef
- Remove the roast and let it rest, then shred it with two forks.
- Stir the shredded beef back into the pot for flavors to meld.
Assemble Tacos
- Warm corn tortillas in a skillet. Place shredded beef and cheese on one half of a tortilla, fold, and fry until cheese melts.
Serve
- Serve tacos hot with a bowl of consomé for dipping, garnished with cilantro and lime.
Notes
Use whole dried chiles for the best flavor. Leftover beef and consomé can be refrigerated or frozen for later use.