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A straight-on view of a row of beef birria tacos that are in a row each one resting on top of the taco next to it and they are garnish with chopped onion and cilantro.

Beef Birria Tacos

Course: Lunch / Dinner
Cuisine: Mexican
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes
Servings: 4
Calories: 623kcal
Author: Kris Longwell
Beef Birria Tacos are Mexican food at its very best. The slow-braised beef in a chili and beef sauce is melt-in-your-mouth amazing and the lightly fried corn tortilla shell with cheese is unforgettable. The beef consommé puts it all over the top.
Print Recipe

Equipment

  • 1 Large pot with lid 4 to 5-quart Dutch oven works well
  • Blender or food processor
  • skillet for frying
  • Fat separator or just a spoon for skimming

Ingredients

  • 6 ancho chiles stems and seeds removed
  • 6 guajillo chiles stems and seeds removed
  • 2 chile de arbol tips clipped off and most of the seeds removed
  • 3 roma tomatoes halved
  • 1 large onion peeled and quartered
  • 4 cloves garlic peeled
  • 3 lb chuck roast cut into large pieces (about 4-inch chunks)
  • 3 beef short ribs
  • Salt and pepper
  • 2 tablespoon olive oil
  • 1 teaspoon dried cumin ground
  • 1 teaspoon oregano preferably Mexican
  • ½ teaspoon allspice ground, or ground cloves
  • 3 bay leaves fresh or dried
  • 1 teaspoon black peppercorns whole
  • 2 tablespoon distilled white vinegar
  • 2 cups beef broth plus more for braising
  • 8 corn tortillas
  • 2 cups Mexican melting cheese oaxaca, quesadilla, or Monterey Jack
  • ¼ cup cilantro fresh, chopped, for garnish
  • ½ cup white onion chopped, for garnish
  • hot sauce for garnish

Instructions

  • In a medium pot, bring about 2 cups of water to a boil.
  • Place the ancho, guajillo, and arbol chiles (seeded) in a heatproof bowl. Pour the hot water over the peppers and let them soak for at least 20 minutes.
    6 ancho chiles, 6 guajillo chiles, 2 chile de arbol
  • Turn your broiler on HIGH and place the top rack in your oven about 6 inches from the heating element.
  • Place the halved tomatoes and quartered onion on a baking sheet that is lined with foil. Place under the broiler (6 inches) for about 4 to 5 minutes. Open the oven and add the garlic cloves and broil for another 4 to 5 minutes. Keep an eye on them, they should become soft and lightly charred. Don't let them burn (broilers vary, so do keep an eye on it). Remove from oven and set aside.
    3 roma tomatoes, 1 large onion, 4 cloves garlic
  • Sprinkle the roast pieces and short ribs with salt and pepper.
    3 lb chuck roast, 3 beef short ribs, Salt and pepper
  • Heat the olive oil In a large Dutch oven or oven-safe pot (with a lid) over medium heat. Working in batches, sear the beef until browned all over. Repeat with remaining beef and then add it all back into the pot.
    2 tablespoon olive oil
  • Use a slotted spoon to transfer the softened chiles into the blender (save the soaking liquid). Next, add the tomatoes, onion, and garlic. Add 1 teaspoon salt, the cumin, oregano, allspice, bay leaves, peppercorns, white vinegar, 1 cup of the chili soaking liquid, and 2 cups of beef broth (you may need to do this in 2 batches). Pureé until smooth (about 1 to 2 minutes).
    1 teaspoon dried cumin, 1 teaspoon oregano, ½ teaspoon allspice, 3 bay leaves, 1 teaspoon black peppercorns, 2 tablespoon distilled white vinegar, 2 cups beef broth
  • Strain the pepper sauce through a fine-mesh colander, discarding any solids.
  • Pour the strained sauce over the meat and add more beef broth if necessary. The beef should be almost completely covered.
  • Bring the sauce to a boil. Cover and turn the heat to LOW and simmer until the meat is shreddable, usually 2 to 2½ hours. Check periodically and add more liquid (broth or water) if necessary. Be sure the meat is not sticking to the bottom of the pot and burning.
  • Remove the beef from the sauce/consommé and place on a cutting board. Discard bones and excess fat. Use two forks to shred the meat. Sprinkle salt over the top of the shredded meat (about 1 tsp).
  • Heat a medium skillet over medium-high heat. Working one at a time, dip a tortilla into the consommé/sauce and fully coat it. Add to the hot skillet and twist it around a bit so it won't stick. Working quickly, add about 1 tablespoon cheese on one side of the tortilla and then top with a handful of the beef. Top with more cheese and then very carefully bring the open side of the tortilla over the meat and cheese. Cook on one side for about 1 minute, then flip and cook on the other side for another minute. The taco will be dark in color, and somewhat soft. Transfer to a baking sheet and keep warm in a low-temperature oven (250°F) and continue with the remaining tortillas.
    8 corn tortillas, 2 cups Mexican melting cheese
  • If desired, skim the fat from the top of the consommé, or pour the sauce into a fat separator. Divide the consommé into individual ramekins or dipping bowls.
  • Serve the warm tacos with consommé on the side and garnished with chopped cilantro, onion, and hot sauce on the side.
    ¼ cup cilantro, ½ cup white onion, hot sauce

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
If desired, you can go with only a chuck roast (and skip the ribs). If so, get about a 3 to 4-lb roast. 
As the birria is simmering, check on it from time to time. The beef doesn't need to be completely submerged the entire time, but it should be at least ½ covered. Add more broth if necessary and you may need to push the meat around to keep it from sticking to the bottom of the pan. 
Be careful when lifting one side of the tortilla in the skillet over the top. Corn tortillas are fragile and can tear easily. However, if it does tear, just be careful when flipping it, it will still be delicious. 
Leftover birria will keep covered in the fridge for up to 5 to 6 days. Reheat in the oven at 325°F until warm and slightly simmering. 

Nutrition

Calories: 623kcal | Carbohydrates: 73g | Protein: 42g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 2g | Cholesterol: 235mg | Sodium: 805mg | Potassium: 1443mg | Fiber: 22g | Sugar: 28g | Vitamin A: 15885IU | Vitamin C: 30mg | Calcium: 173mg | Iron: 12mg