Description
Authentic and flavorful Birria Tacos made with slow-simmered, tender beef chuck roast in a rich and spicy chile sauce. These tacos are served with melted cheese on crispy tortillas, garnished with fresh onion and cilantro, and accompanied by a savory broth for dipping. Perfect as a comforting main course with bold Mexican flavors.
Ingredients
Scale
Meat and Marinade
- 3 lbs beef chuck roast, cut into large chunks
- 2 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 2 dried pasilla chiles, stemmed and seeded
- 4 cups beef broth
- 1 white onion, quartered
- 5 cloves garlic
- 2 tablespoons apple cider vinegar
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 3 whole cloves
- 1 bay leaf
- Salt and pepper to taste
- 1 tablespoon vegetable oil
Taco Assembly and Serving
- 12 corn tortillas
- 1 cup chopped white onion (for serving)
- 1 cup chopped cilantro (for serving)
- 1 cup shredded Oaxaca or mozzarella cheese (optional)
Instructions
- Soften the Chiles: Bring a pot of water to a boil and simmer the guajillo, ancho, and pasilla chiles for 10 minutes until they are soft. Drain and set aside for blending.
- Prepare the Chile Sauce: In a blender, combine the softened chiles, quartered white onion, garlic cloves, apple cider vinegar, dried oregano, ground cumin, ground cinnamon, whole cloves, and 1 cup of beef broth. Blend until you achieve a smooth and uniform sauce.
- Season and Sear the Beef: Pat the beef chunks dry and season generously with salt and pepper. Heat vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Sear the beef chunks on all sides until nicely browned to develop flavor.
- Simmer the Meat: Pour the blended chile sauce over the seared beef. Add the remaining 3 cups of beef broth and the bay leaf. Cover the pot and reduce heat to low. Let the meat simmer gently for 3 to 3.5 hours, or until it becomes very tender and shred easily with forks.
- Shred the Beef and Prepare the Broth: Remove the beef from the pot and shred it finely using two forks. Strain the remaining broth to remove solids and keep the consommé warm for serving and dipping.
- Assemble the Tacos: Dip each corn tortilla into the top layer of the warm broth to soak it. Place the tortilla on a hot skillet over medium heat. Add a generous amount of shredded beef and sprinkle cheese if desired. Fold the taco in half and cook each side until the tortilla becomes crispy and the cheese melts.
- Serve: Serve the tacos hot garnished with chopped white onion and fresh cilantro. Offer the warm broth on the side for dipping each bite to enhance flavor and juiciness.
Notes
- For richer meat flavor, substitute beef chuck with a combination of short ribs and oxtail.
- Oaxaca cheese is the traditional choice, but mozzarella or Monterey Jack cheese works well as alternatives.
- To add extra spiciness, include a chipotle pepper in adobo sauce in the chile blend before cooking.
