Description
These Birria Tacos feature crispy consommé-dipped tortillas filled with fall-apart slow-cooked beef, melted Oaxacan cheese, diced onion, and fresh cilantro. Serve them hot with rich consommé for dipping.
Ingredients
4 pounds beef chuck roast, cut into 3-inch chunks
10 guajillo chiles
5 ancho chiles
3 arbol chiles
2 Roma tomatoes
1 white onion, quartered
6 garlic cloves, unpeeled
2 cups low-sodium beef broth
2 tablespoons apple cider vinegar
2 teaspoons kosher salt
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 teaspoon dried Mexican oregano
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
3 bay leaves
Corn tortillas or cassava flour tortillas
Diced white onion
Roughly chopped cilantro
Oaxacan cheese
Instructions
1. Remove the stems and seeds from the dried chiles, rinse them, then simmer them in water for about 15 minutes until softened.
2. Broil the Roma tomatoes, quartered onion, and unpeeled garlic cloves until lightly charred.
3. Peel the garlic, then add it to a blender with the softened chiles, 1 cup chile soaking liquid, tomatoes, onion, beef broth, apple cider vinegar, cumin, oregano, cloves, cinnamon, and ginger.
4. Blend the sauce until smooth.
5. Place the beef chuck roast in a slow cooker and pour the blended sauce over it.
6. Add the bay leaves, cover, and cook on low for 8 to 9 hours or on high for 4 to 5 hours, until the beef shreds easily.
7. Remove and discard the bay leaves.
8. Transfer the beef to a bowl and shred it with two forks.
9. Return the shredded beef to the cooking liquid and stir so it absorbs the consommé.
10. Heat a skillet over medium heat.
11. Dip each tortilla into the fatty top layer of the consommé, then place it in the hot skillet.
12. Cook until lightly crisp, then flip the tortilla.
13. Add Oaxacan cheese, shredded birria, diced onion, and cilantro to one side of the tortilla.
14. Fold the tortilla and cook for 2 to 3 minutes per side, until golden and crisp.
15. Serve the Birria Tacos immediately with warm consommé for dipping.
Notes
For a milder flavor, reduce or omit the arbol chiles.
If Oaxacan cheese is unavailable, use a Mexican cheese blend.
Corn tortillas are traditional, but cassava flour or other tortillas also work.
If the beef is difficult to shred, continue cooking until it becomes tender.
Cool leftover birria before refrigerating it in an airtight container for up to 4 to 5 days.
Freeze leftover birria in a freezer-safe container for up to 3 months.
Thaw frozen birria overnight in the refrigerator, then reheat it gently.
Store prepared taco toppings separately in the refrigerator for quick assembly.
Dip the tortillas into the fatty top layer of the consommé before frying for a crisp, golden exterior.
Return the shredded beef to the cooking liquid before serving so it absorbs more flavor.
- Prep Time: 20 minutes
- Cook Time: 8 hours 30 minutes
- Category: Dinner
- Method: Slow Cooker and Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 513
- Sugar: 12 g
- Sodium: 902 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 2 g
- Carbohydrates: 22 g
- Fiber: 8 g
- Protein: 48 g
- Cholesterol: 156 mg