Beef Birria Tacos

1. 1
   prep · ~15 min

   Toast and soak the dried chilies.

   1.Heat a dry skillet over medium heat. Toast guajillo and ancho chilies for 30 seconds per side until fragrant.

   2.Transfer toasted chilies to a bowl, cover with hot water, and let soak for 15 minutes until softened.

   3.Drain chilies, reserving 1 cup of the soaking liquid.

   TIPDon't over-toast the chilies — they turn bitter if darkened too much.
2. 2
   prep · ~10 min

   Season and sear the beef.

   1.Pat beef chuck chunks dry with paper towels. Season all sides with salt.

   2.Heat oil in a large Dutch oven over medium-high heat until shimmering.

   3.Add beef in a single layer and sear until deeply browned on all sides, about 3 minutes per side.

   4.Transfer seared beef to a plate and set aside.

   TIPWork in batches if needed. Crowding the pot steams the meat instead of searing it.
3. 3
   mix · ~5 min

   Blend the chili sauce.

   1.Place soaked chilies, chipotle chilies with adobo sauce, quartered tomatoes, cumin seeds, black peppercorns, dried oregano, ground cinnamon, apple cider vinegar, garlic cloves, reserved chili soaking liquid, and 250 ml of water into a blender.

   2.Blend on high speed for 2-3 minutes until completely smooth.

   3.Strain the chili sauce through a fine mesh strainer into a bowl, pressing with a spoon to extract all liquid. Discard solids.

   TIPLet the blender run longer than you think — the sauce needs to be silky smooth, not grainy.
4. 4
   bake · ~180 min

   Braise the birria in the oven.

   1.Preheat oven to 325°F (160°C).

   2.Return the seared beef to the Dutch oven. Add the quartered onion and bay leaves.

   3.Pour the strained chili sauce and remaining 500 ml water over the beef until fully submerged.

   4.Bring the liquid to a gentle simmer on the stovetop, then cover with a tight-fitting lid.

   5.Transfer to the preheated oven and braise for 3 hours, or until the beef shreds easily with a fork.

   TIPCheck once halfway through to make sure the liquid is still gently bubbling. If too low, increase oven temp slightly.
5. 5
   prep · ~8 min

   Shred the beef and prepare the consommé.

   1.Remove the Dutch oven from the oven. Transfer beef chunks to a large bowl and shred with two forks.

   2.Discard the bay leaves from the cooking liquid. Skim excess fat from the surface and set the skimmed fat aside in a small bowl.

   3.Taste the remaining consommé and adjust salt as needed.

   TIPDon't skip the fat skimming — you'll use that rich red-tinted fat to crisp the tortillas later.
6. 6
   fry · ~20 min

   Assemble and crisp the birria tacos.

   1.Heat a large skillet or griddle over medium-high heat and brush with a thin layer of the reserved birria fat.

   2.Dip a corn tortilla into the top layer of the consommé to coat both sides lightly.

   3.Place the dipped tortilla on the hot skillet. Add a generous amount of shredded queso Oaxaca and shredded beef on one half.

   4.Cook for 1-2 minutes until the cheese starts to melt and the bottom is golden and crispy.

   5.Fold the empty half over the filling to form a taco. Press down gently and flip once, cooking another 1-2 minutes.

   6.Repeat with remaining tortillas, cheese, and beef.

   TIPBrush the skillet with fat between each taco. It's what makes them crackling crisp with that signature deep red color.
7. 7
   serve

   Serve immediately with consommé for dipping.

   Arrange the crispy birria tacos on a platter. Pour the warm consommé into small bowls. Serve with finely diced onion, chopped cilantro, and lime wedges on the side for squeezing over and dipping.

   TIPThe consommé is the soul of birria — dip generously. The deeper the red, the more flavor you'll get.

Cuisines we love