Description
Slow-cooked beef in a rich, flavorful broth made with dried chilies and spices, served in crispy tortillas with melted cheese and a drizzle of consommé. These Birria Tacos are a perfect blend of savory, spicy, and tender goodness.
Ingredients
- For the Birria:
- 3–4 lbs beef chuck roast (or short ribs or brisket)
- 1 medium onion, quartered
- 4 cloves garlic, smashed
- 2 bay leaves
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon ground thyme
- 1 tablespoon chili powder
- 2 dried guajillo chilies, seeds and stems removed
- 2 dried ancho chilies, seeds and stems removed
- 1 dried pasilla or mulato chili (optional, for added depth)
- 1 tablespoon apple cider vinegar
- 4 cups beef broth
- Salt and pepper to taste
- For the Tacos:
- 12 corn tortillas (or flour if preferred)
- 2 cups shredded Mexican cheese (like Oaxaca, Monterey Jack, or a blend)
- 1/2 cup fresh cilantro, chopped
- 1/4 cup chopped onion
- Lime wedges for serving
- Consommé (from the slow-cooked birria) for dipping
Instructions
-
Prepare the Chilies:
In a dry skillet over medium heat, toast the dried chilies for 1-2 minutes until fragrant (be careful not to burn them). Add them to a bowl of hot water and let them soak for about 15 minutes until soft. -
Prepare the Birria:
While the chilies soak, season the beef with salt, pepper, cumin, oregano, thyme, and chili powder. Add the seasoned beef to the slow cooker.
Once the chilies have softened, add them to a blender along with the onion, garlic, apple cider vinegar, and beef broth. Blend until smooth. -
Slow Cook:
Pour the chili mixture over the beef in the slow cooker. Add the bay leaves and more salt if needed. Cook on low for 8 hours or on high for 4-5 hours until the beef is tender and easily shredded. -
Shred the Beef:
Once the beef is done, remove it from the slow cooker and shred it with two forks. Discard any large pieces of fat. Strain the liquid to remove any solids, and keep the liquid (consommé) for dipping and for extra flavor. -
Prepare the Tacos:
Heat a griddle or large skillet over medium heat. Dip each corn tortilla briefly into the consommé to soak up the flavor, then place it on the griddle. Sprinkle with cheese and a generous amount of shredded birria beef. Fold the tortilla in half and cook for 2-3 minutes on each side until crispy and golden, and the cheese has melted. -
Serve:
Serve the tacos with chopped onion, fresh cilantro, lime wedges, and a small bowl of consommé for dipping.
Notes
-
If you want your tacos extra crispy, you can cook the dipped tortillas for a little longer on the griddle, making sure they are golden and crispy.
-
If you can’t find all the dried chilies, you can use a pre-made birria spice mix or adobo paste.
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This recipe also works with lamb or goat meat if you want to stick to traditional birria, but beef is commonly used.
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Save the leftover consommé for a delicious dipping sauce or to drizzle over the tacos.
- Prep Time: 15 minutes (plus 15 minutes for chili soaking)
- Cook Time: 4-8 hours (depending on slow cooker setting)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
