Authentic Birria Tacos at Home
Learn how to make authentic birria tacos with tender, slow-cooked meat and rich consommé. This easy birria tacos recipe is packed with bold flavor and perfect for dipping!
Servings: 10 servings
Calories: 626kcal
Ingredients
- 8 guajillo chiles
- 3 ancho chiles
- 2 California chiles
- 8 arbol chiles
- 3 medium roma tomatoes
- 2 medium yellow onions
- 8 large garlic cloves
- 3½ lbs chuck roast
- 2 tablespoon sea salt (divided)
- 1½ teaspoon black pepper
- ¼ cup beef tallow (or olive oil, divided)
- 2 teaspoon Mexican oregano
- 1½ teaspoon ground cumin
- 2 cups beef bone broth
- 1" piece cinnamon stick
- 3 whole cloves
- 2 medium bay leaves
- 1 medium avocado leaf (optional)
- 1 tablespoon balsamic vinegar
- 10 7.5" corn tortillas
Sides
- 2½ cups Oaxaca cheese (or mozzarella/monterey jack)
- 1 cup cilantro (chopped)
- 1 cup white onion (chopped)
- 2 medium limes
Instructions
- Destem and seed the chile peppers and add to a hot cast-iron skillet. Toast, turning frequently, until fragrant, about 30-60 seconds. Add arbol chiles last since they tend to burn quickly.
- Add toasted chiles to a pot, then char tomatoes, onions, and garlic (unskinned) for a few minutes. Transfer tomatoes and onions to the pot, then cover with 4 cups of water. Bring to a boil, cover, then turn off the heat and allow the chiles to soften for 15 minutes.
- Meanwhile, trim excess fat from the roast and chop it into 5 or 6 large portions. Season with 1 tablespoon salt and 1 ½ teaspoons black pepper, then sear on all sides over medium-high heat, in a hot cast-iron skillet with 2 tablespoons of melted tallow.
- Transfer chiles, tomatoes, and onions to a blender along with 2 cups of reserved chile-soaking liquid. Top with peeled garlic cloves, oregano, and ground cumin. Blend until smooth. If not using a Vitamix, strain through a fine-mesh strainer.
- Transfer the seared meat to a Dutch oven. Pour the blended chile mixture into the same skillet used to sear the meat, scraping up any browned bits, and simmer for 5 minutes. Pour the chile mixture and beef broth over the meat. Place the cinnamon, cloves, bay leaves, and avocado leaf (if using) in a disposable tea bag or soup bag, then add it to the pot along with balsamic vinegar. Season with 1 tablespoon salt (or to taste), cover, and simmer on low for 2½ to 3 hours.
- Remove meat from the consommé, then shred or chop. Discard the spice bag. Skim the fat from the surface of the consommé and reserve it. Sear shredded beef in a skillet with some of the skimmed fat or tallow until the edges are crispy. Add 1 cup of consommé to the meat and mix to combine.
How to Build Your Birria Tacos
- Heat a tablespoon of tallow in a skillet, then brush tortilla on one side with the fat skimmed from the consommé. Add to the pan, top with approximately ½ cup of shredded beef and ¼ cup of cheese, then fold. Cook until crispy on both sides. Repeat with the remaining ingredients.
- Serve birria tacos with finely chopped white onion, chopped fresh cilantro, lime wedges, and a small bowl of consommé for dipping.
Notes
- Toasting the dried chiles first wakes up their flavor and adds depth. Just don't burn them, or they'll be bitter.
- For a smooth, restaurant-quality consommé, strain out solids after blending.
- Don't rush the cooking time. Low and slow is the secret. If the meat isn't falling apart, it's not ready.
- Always dip the tortillas in consommé before frying; that's how you get that signature red, crispy exterior.
- Use Oaxaca or mozzarella cheese to get that glorious cheese pull!
- Store everything separately, meat, consommé, and tortillas, so nothing gets soggy. Reheat in a skillet (not the microwave) to bring back that crispy, just-made texture.
Nutrition
Serving: 1taco | Calories: 626kcal | Carbohydrates: 20g | Protein: 46g | Fat: 42g | Cholesterol: 131mg | Sodium: 2239mg | Fiber: 6g | Sugar: 8g
