Description
These Traditional Mexican Birria Tacos are a flavorful and comforting dish perfect for any occasion. The tender shredded beef, infused with a rich and spicy chili sauce, is nestled in crispy corn tortillas and topped with melted cheese, onions, cilantro, and a squeeze of lime. Enjoy these delicious tacos with a side of the savory birria consommé for dipping.
Ingredients
Scale
For the Birria:
- 3 lbs beef chuck roast or short ribs, cut into large chunks
- 4 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 1 chipotle pepper in adobo
- 1 medium onion, quartered
- 4 cloves garlic
- 2 teaspoons cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cloves
- 1/2 teaspoon black pepper
- 1 tablespoon apple cider vinegar
- 1 cinnamon stick
- 1 bay leaf
- 4 cups beef broth
- Salt to taste
For Serving:
- Corn tortillas
- 1 cup shredded Oaxaca or mozzarella cheese
- Chopped onions and cilantro for garnish
- Lime wedges for serving
Instructions
- Prepare the Chili Sauce: Simmer guajillo and ancho chiles in water until softened. Blend with chipotle, onion, garlic, cumin, oregano, cloves, pepper, vinegar, and soaking water.
- Cook the Beef: Season beef with salt, place in a Dutch oven, pour sauce over, add broth, cinnamon, and bay leaf. Cook until tender.
- Make the Tacos: Dip tortillas in consommé, add cheese and beef, fold, and cook until crispy.
- Serve: Garnish tacos with onions, cilantro, and lime wedges. Serve with consommé for dipping.
Notes
- Make the birria a day ahead for richer flavor.
- Leftovers can be frozen in broth for up to 2 months.
- For a traditional twist, use a combination of beef and lamb or goat.
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Stovetop or Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 320
- Sugar: 2g
- Sodium: 390mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 65mg
