Birria Tacos
Birria tacos are a rich and flavorful Mexican dish featuring slow-cooked, shredded meat served inside crispy, consommé-dipped corn tortillas with melted cheese. These tacos are deeply satisfying and perfect for any taco lover.
Equipment
- Slow Cooker or Dutch Oven
- Blender
- Skillet
Ingredients
Birria Meat and Marinade
- 2 lbs beef chuck roast or short ribs, brisket, or goat
- 4 dried guajillo peppers seeds removed
- 2 dried ancho peppers seeds removed
- 4 cloves garlic minced
- 1 onion chopped
- 2 tbsp apple cider vinegar
- 1 tsp Mexican oregano
- 1 cinnamon stick
- 2 bay leaves
- 4 cups beef broth
Tacos
- 12 corn tortillas
- 1 cup Oaxaca cheese or mozzarella, shredded
- fresh cilantro chopped, for garnish
- lime wedges for serving
Instructions
- Remove the stems and seeds from the dried guajillo and ancho peppers. Toast them in a dry pan until fragrant.
- Blend the toasted peppers with garlic, onion, vinegar, oregano, bay leaves, cinnamon, and beef broth until smooth.
- Coat the beef with the blended marinade and let it sit for at least 4 hours or overnight.
- Transfer the marinated meat to a slow cooker or Dutch oven, add extra broth if needed, and cook on low heat for 4-6 hours until the meat is fall-apart tender.
- Remove the meat from the broth, shred it using two forks, and strain the broth to create a rich consommé for dipping.
- Dip the corn tortillas in the consommé, place them on a hot skillet, add shredded cheese and meat, fold in half, and fry until crispy on both sides.
- Serve the birria tacos hot with chopped cilantro, lime wedges, and a side of consommé for dipping.
Notes
For the best flavor, marinate the meat overnight. You can use a pressure cooker to speed up the process. If you prefer a leaner version, use top round or sirloin instead of chuck roast.