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Birria Tacos

Close-up of three birria tacos on a plate, garnished with cilantro and served with a lime wedge.
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Deeply flavored beef consomé tacos with crispy tortillas and melty cheese, made easy for home cooks.

Ingredients

Scale
  • 3 lbs beef chuck roast, cut into chunks
  • 4 dried guajillo chilies, stemmed and seeded
  • 2 dried ancho chilies, stemmed and seeded
  • 1 onion, quartered
  • 4 cloves garlic
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 4 cups beef broth
  • 2 bay leaves
  • 12 corn tortillas
  • 2 cups shredded Oaxaca cheese
  • 1/2 cup chopped cilantro
  • 1 lime, cut into wedges

Instructions

  1. Place chilies in a bowl and cover with hot water. Soak for 15 minutes.
  2. Drain chilies and blend with onion, garlic, cumin, oregano, paprika, and salt until smooth.
  3. Brown beef in a pot over medium-high heat. Add blended sauce, beef broth, and bay leaves.
  4. Cover and simmer for 3 hours until beef is tender.
  5. Remove beef and shred. Strain the broth for dipping.
  6. Dip tortillas in the broth and cook on a skillet until crispy.
  7. Fill tortillas with shredded beef and cheese. Fold and cook until cheese melts.
  8. Serve with cilantro, lime, and extra broth for dipping.

Notes

  • Use a slow cooker for easier preparation. Cook on low for 8 hours.
  • Substitute Monterey Jack if Oaxaca cheese is unavailable.
  • Save leftover broth for soups or rice dishes.

Nutrition

Find it online: https://carlacooking.com/birria-tacos-recipe-authentic-easy/