Description
Authentic Birria Tacos made with slow-cooked beef, featuring tender, shredded meat and a rich, savory consommé for dipping. Experience gourmet street food at home.
Ingredients
Scale
- 3 lbs beef chuck roast, cut into 2-inch pieces
- 2 tablespoons vegetable oil
- 1 white onion, quartered
- 6 cloves garlic, peeled
- 3 guajillo chilies, stemmed and seeded
- 2 ancho chilies, stemmed and seeded
- 1 chipotle pepper in adobo sauce, plus 1 tablespoon adobo sauce
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon black pepper
- 1 teaspoon salt, plus more to taste
- 6 cups beef broth
- 1 cup water
- 12 corn tortillas
- 1/2 cup chopped white onion, for serving
- 1/4 cup chopped cilantro, for serving
- Lime wedges, for serving
Instructions
- Pat the beef dry and season generously with salt and pepper.
- Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef on all sides until browned. Remove beef and set aside.
- Add the quartered onion and garlic to the pot and cook until softened and lightly browned, about 5-7 minutes.
- Meanwhile, soak the guajillo and ancho chilies in hot water for 15-20 minutes until softened.
- Drain the chilies and place them in a blender with the chipotle pepper, adobo sauce, cumin, oregano, cloves, cinnamon, black pepper, and 1 teaspoon salt. Add about 1/2 cup of the beef broth to the blender. Blend until smooth.
- Pour the chili mixture into the pot with the onions and garlic. Cook for 1-2 minutes, stirring constantly, until fragrant.
- Return the seared beef to the pot. Add the remaining beef broth and water. Bring to a simmer, then reduce heat to low, cover, and cook for 3-4 hours, or until the beef is very tender and shreds easily.
- Remove the beef from the pot and shred it using two forks. Skim any excess fat from the broth.
- To assemble the tacos, dip each corn tortilla into the consommé. Place a portion of shredded beef onto one half of the tortilla. Fold the tortilla in half.
- Heat a lightly oiled skillet or griddle over medium-high heat. Cook the tacos for 2-3 minutes per side, until golden brown and slightly crispy. Repeat with remaining tortillas and beef.
- Serve immediately, garnished with chopped onion and cilantro. Serve with extra consommé for dipping.
Notes
- For a spicier taco, add more chipotle peppers or adobo sauce.
- The consommé can be strained for a clearer dipping broth.
- Leftover birria meat is delicious in quesadillas or burritos.
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 550
- Sugar: 5g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 12g
- Unsaturated Fat: 23g
- Trans Fat: 1g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg
Keywords: Birria Tacos, slow cooker birria, Mexican street food, beef tacos, consommé, shredded beef, street food at home, global recipes