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Beef Birria Tacos
Juicy Beef Birria Tacos with Consomé for Dipping
Ingredients:
For the Birria:
3 lbs beef chuck roast or short ribs, cut into chunks
3 dried guajillo chiles
2 dried ancho chiles
2 dried pasilla chiles
1 tbsp oil
1 medium onion, quartered
5 garlic cloves
1 large tomato, quartered
1 tbsp apple cider vinegar
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1 bay leaf
Salt and pepper to taste
4 cups beef broth
For the Tacos:
12 small corn tortillas
1 1/2 cups shredded Oaxaca or mozzarella cheese
Chopped white onion, for garnish
Chopped cilantro, for garnish
Lime wedges, for serving
Directions:
Toast the dried chiles in a dry pan for 1–2 minutes until fragrant. Remove stems and seeds, then soak in hot water for 15 minutes.
In a large pot, heat oil and sauté onion, garlic, and tomato until softened. Transfer to a blender.
Add soaked chiles, vinegar, cumin, oregano, cinnamon, cloves, salt, and pepper to the blender. Blend until smooth.
Return the beef to the pot. Pour the sauce over the meat. Add bay leaf and beef broth. Bring to a simmer.
Cover and cook on low for 3 hours, or until beef is fall-apart tender. Remove beef, shred it, and return to the pot. Reserve the broth (consomé) for dipping.
To assemble tacos: Heat a skillet over medium heat. Dip each tortilla in the consomé, place in the pan, and top with cheese and shredded beef. Fold and crisp each side for 2–3 minutes until golden.
Serve tacos with onion, cilantro, and lime, plus a bowl of consomé for dipping.
Prep Time: 25 minutes | Cooking Time: 3 hours | Total Time: 3 hours 25 minutes
Kcal: 520 kcal | Servings: 6 servings
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These Beef Birria Tacos are next-level delicious Fall-apart tender meat, crispy cheese crust, and that rich consomé dip… your taste buds are in for a ride!Beef Birria Tacos Juicy Beef Birria Tacos with Consomé for Dipping Ingredients: For the Birria: 3 lbs beef chuck roast or short ribs, cut into chunks 3 dried guajillo chiles 2 dried ancho chiles 2 dried pasilla chiles 1 tbsp oil 1 medium onion, quartered 5 garlic cloves 1 large tomato, quartered 1 tbsp apple cider vinegar 1 tsp ground cumin 1 tsp dried oregano 1/2 tsp ground cinnamon 1/4 tsp ground cloves 1 bay leaf Salt and pepper to taste 4 cups beef broth For the Tacos: 12 small corn tortillas 1 1/2 cups shredded Oaxaca or mozzarella cheese Chopped white onion, for garnish Chopped cilantro, for garnish Lime wedges, for serving Directions: Toast the dried chiles in a dry pan for 1–2 minutes until fragrant. Remove stems and seeds, then soak in hot water for 15 minutes. In a large pot, heat oil and sauté onion, garlic, and tomato until softened. Transfer to a blender. Add soaked chiles, vinegar, cumin, oregano, cinnamon, cloves, salt, and pepper to the blender. Blend until smooth. Return the beef to the pot. Pour the sauce over the meat. Add bay leaf and beef broth. Bring to a simmer. Cover and cook on low for 3 hours, or until beef is fall-apart tender. Remove beef, shred it, and return to the pot. Reserve the broth (consomé) for dipping. To assemble tacos: Heat a skillet over medium heat. Dip each tortilla in the consomé, place in the pan, and top with cheese and shredded beef. Fold and crisp each side for 2–3 minutes until golden. Serve tacos with onion, cilantro, and lime, plus a bowl of consomé for dipping. Prep Time: 25 minutes | Cooking Time: 3 hours | Total Time: 3 hours 25 minutes Kcal: 520 kcal | Servings: 6 servings #birriatacos #tacotuesday #beeftacos #mexicanfood #authenticbirria #tacorecipe #homemadetacos #slowcookedbeef #cheesytacos #dippingtacos #birriaconsome #mexicancomfortfood #foodieapproved #streetfoodstyle #beefbirria #crispycheesytacos #spicybirria #slowcookingrecipes #dinnerideas #latinflavors These Beef Birria Tacos are next-level delicious Fall-apart tender meat, crispy cheese crust, and that rich consomé dip… your taste buds are in for a ride!
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