Description
This authentic Birria Tacos recipe features tender, slow-braised beef in a rich chili-based sauce. Dip crispy, cheese-filled tortillas into a flavorful broth for the ultimate taco experience!
Ingredients
Scale
For the Birria Meat:
- 2 lbs boneless chuck
- 1 lb oxtail or short ribs
- 1 tsp neutral oil
For the Sauce:
- 7 ancho chilies
- 7 guajillo chilies
- 3 chiles de arbol
- 1 white onion, halved
- 6 garlic cloves
- 4 roma tomatoes
- 1 tbsp black peppercorns
- 1 tsp dried Mexican oregano
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1/4 tsp ground cloves
- 1/2 stick Mexican cinnamon
- 3 bay leaves
- 1 tsp apple cider vinegar
- 3 cups beef broth or water
For the Tacos:
- Corn tortillas
- 3 oz Oaxacan cheese or mozzarella
- 1/4 cup minced cilantro
- 1/4 white onion, minced
- Juice of 1 lime
- Kosher salt
Instructions
- Sear the Meat: Bring the meat to room temperature. Salt it generously. Heat oil in a Dutch oven and sear the meat on all sides. Remove and set aside.
- Prepare the Sauce: Boil the chilies, onion, garlic, tomatoes, and spices for 15 minutes. Blend with vinegar and 1 cup broth until smooth. Strain if needed.
- Braise the Meat: Add the meat back to the pot, cover with sauce, and add the remaining broth. Braise in the oven at 300°F for 3 hours.
- Shred the Meat: Remove the meat, shred with two forks, and skim fat from the broth (consomé).
- Assemble the Tacos: Dip tortillas in the top of the broth and fry in a skillet. Add shredded meat, cheese, and fold the tortilla. Fry until crispy.
- Serve: Garnish with cilantro, onion, and lime. Serve with consomé for dipping.
Notes
- For a lighter version, skim the fat from the broth before serving.
- Leftovers can be frozen and used for quesadillas, nachos, or enchiladas.
- Adjust the spice level by reducing or increasing the chiles de arbol.
- Prep Time: 40 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: Braising
- Cuisine: Mexican
Nutrition
- Serving Size: 325
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 7g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 65mg