Description
Authentic birria tacos made with slow-braised beef, rich chile sauce, crispy tortillas, and melty cheese. The perfect balance of spice, crunch, and comfort.
Ingredients
2 pounds boneless chuck
1 pound oxtail or bone-in short ribs
1 teaspoon neutral oil (avocado or vegetable)
7 ancho chiles (trimmed & de-seeded)
7 guajillo chiles (trimmed & de-seeded)
3 chiles de árbol (trimmed & de-seeded)
1 white onion (halved)
6 garlic cloves (peeled)
4 roma tomatoes
1 tablespoon black peppercorns
1 teaspoon dried Mexican oregano
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1/4 teaspoon ground cloves
1/2 stick Mexican cinnamon
3 bay leaves
1 teaspoon apple cider vinegar
3 cups beef broth or water (divided)
1/4 cup minced cilantro
1/4 white onion, minced
Juice from 1 lime
Kosher salt, to taste
Corn tortillas
3 ounces Oaxacan cheese (or mozzarella)
Instructions
1. Bring the meat to room temperature and season with kosher salt.
2. Heat oil in a Dutch oven and sear meat until browned on all sides. Set aside.
3. In another pot, combine chiles, onion, garlic, tomatoes, spices, bay leaves, and cover with water. Simmer for 15 minutes.
4. Strain and transfer solids to a blender. Add vinegar and 1 cup broth, then blend until smooth.
5. Season the sauce with salt. If needed, strain for smoothness.
6. Return meat to Dutch oven, pour in sauce, rinse blender with remaining broth and add. Bring to simmer.
7. Cover and braise at 300°F for 3 hours until meat is tender.
8. Shred the meat with forks. Reserve broth and mix cilantro, onion, lime juice, and salt.
9. Dip tortillas in the fat layer of broth, fry one side in a skillet, flip and fill with meat and cheese.
10. Fold and fry until golden and crispy. Serve with warm consommé for dipping.
Notes
You can substitute goat or lamb for a more traditional birria.
Store broth and meat separately for best results.
Use broth fat to fry tortillas for maximum flavor.
Freeze meat and consommé for up to 2 months.
Use mozzarella if you can’t find Oaxacan cheese.
Nutrition
- Serving Size: 2 tacos
- Calories: 380
- Sugar: 2g
- Sodium: 540mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 70mg