📝 About This Recipe
Experience the ultimate street food sensation with these slow-braised beef birria tacos, featuring tender meat folded into corn tortillas dipped in flavorful chili oil. Originating from Jalisco, Mexico, this dish is defined by its deep, smoky red broth and the irresistible 'crunch' of the cheese-crusted tortilla. Each bite is a masterclass in balance, pairing rich, fatty beef with the bright acidity of fresh lime and the savory depth of a warm dipping consomé.
🥗 Ingredients
The Meat & Aromatics
- 3 lbs Beef Chuck Roast (cut into large chunks)
- 1 lb Beef Short Ribs (bone-in for extra flavor)
- 1 White Onion (halved)
- 1 head Garlic (top sliced off to expose cloves)
The Chile Base
- 5 pieces Guajillo Chiles (dried, stemmed and seeded)
- 3 pieces Ancho Chiles (dried, stemmed and seeded)
- 2-4 pieces Chiles de Arbol (optional, for heat)
- 1 cup Canned Tomatoes (crushed)
- 1/4 cup Apple Cider Vinegar
- 1 tablespoon Spices (mix of dried oregano, cumin, and ground ginger)
- 1 piece Cinnamon Stick (small)
Assembly & Garnish
- 18-24 pieces Corn Tortillas (fresh yellow corn preferred)
- 2 cups Oaxaca Cheese (shredded (or Monterey Jack))
- 1/2 cup Cilantro (finely chopped)
- 1/2 cup White Onion (finely diced)
- 3 pieces Lime Wedges (cut into quarters)
👨🍳 Instructions
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1
Season the beef chunks and short ribs generously with salt and pepper. In a large Dutch oven over medium-high heat, sear the meat in batches until deeply browned on all sides. Remove meat and set aside.
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2
In the same pot, lightly toast the dried chiles for 1-2 minutes until fragrant, being careful not to burn them. Transfer chiles to a bowl of hot water and soak for 15 minutes.
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3
In a blender, combine the soaked chiles, 1 cup of the soaking liquid, crushed tomatoes, vinegar, spices (oregano, cumin, ginger), and 4 cloves of the roasted garlic. Blend until completely smooth.
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4
Return the seared meat to the Dutch oven. Pour the blended chile sauce over the meat through a fine-mesh strainer to ensure a silky consomé. Add the halved onion, the rest of the garlic head, and the cinnamon stick.
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5
Add enough water or beef broth (about 4-6 cups) to fully submerge the meat. Bring to a boil, then reduce to a low simmer. Cover with a tight-fitting lid.
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6
Simmer for 3 to 3.5 hours, or until the beef is fall-apart tender. Check occasionally to ensure the liquid hasn't evaporated too much.
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7
Carefully remove the meat from the pot. Discard the bones, cinnamon stick, and onion halves. Shred the beef using two forks, removing any excess gristle.
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8
Skim the reddish fat (the 'consomé oil') from the top of the broth and reserve it in a small bowl. This is the secret to the perfect taco crust!
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9
Taste the remaining broth (the consomé) and adjust seasoning with salt. Keep it warm on low heat.
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10
Heat a large flat griddle or non-stick skillet over medium heat. Dip a corn tortilla into the reserved red fat, coating both sides, and place it on the griddle.
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11
Immediately sprinkle a generous amount of Oaxaca cheese over the tortilla. Once it begins to melt, add a portion of the shredded beef to one half.
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12
Fold the tortilla over the beef to create a half-moon shape. Press down with a spatula and fry until the tortilla is crispy and golden-brown on both sides.
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13
Repeat with remaining tortillas. Serve the tacos hot with a small bowl of the warm consomé for dipping.
💡 Chef's Tips
Don't skip the straining step for the chile sauce; it's the difference between a gritty broth and a professional-grade consomé. If the consomé fat isn't separating enough, add a little vegetable oil to the top of the broth to help 'carry' the red chile pigment. Use Oaxaca cheese for the most authentic melt, but Monterey Jack or even Mozzarella are excellent substitutes for that 'cheese pull'. Always sear the meat in small batches; overcrowding the pan will steam the meat rather than browning it, losing vital flavor depth.
🍽️ Serving Suggestions
Serve with a side of ice-cold Mexican Lager or a tart Hibiscus (Jamaica) Agua Fresca. Provide a small bowl of spicy salsa verde to cut through the richness of the beef. Include extra lime wedges and radish slices on the side for a refreshing crunch. Top the dipping consomé with a spoonful of fresh cilantro and diced onion just before serving.