Description
Beef birria tacos are a savory, crispy, and juicy Mexican street food sensation made with slow-cooked beef in a rich, spiced broth, then pan-fried in consommé-dipped tortillas.
Ingredients
Scale
- 2–3 lbs beef chuck roast, short ribs, or brisket
- 4 dried guajillo chilies
- 2 dried ancho chilies
- 2 dried pasilla chilies
- 1 medium onion
- 4 garlic cloves
- 2 bay leaves
- 1 tsp cumin
- 1 tsp dried oregano
- 1/2 tsp ground cinnamon
- 2 tomatoes
- 2 tbsp vinegar
- 4 cups beef stock
- Salt to taste
- Corn tortillas
- Chopped onion, cilantro, and lime wedges (for garnish)
- Queso fresco or crema (optional)
Instructions
- Toast guajillo, ancho, and pasilla chilies in a dry skillet until aromatic. Soak them in hot water for 15 minutes.
- Blend the softened chilies with onion, garlic, tomatoes, vinegar, cumin, oregano, cinnamon, and salt. Strain the paste for a smooth texture.
- Sear beef in a large pot until browned. Add the chili paste, beef stock, and bay leaves. Simmer for 3–4 hours until the meat is tender and shreds easily.
- Remove the beef and shred it using forks. Reserve the consommé for dipping.
- Dip corn tortillas in the consommé, fill with shredded beef, and pan-fry until crispy on both sides.
- Garnish tacos with chopped onions, cilantro, and lime wedges. Serve hot with a side of warm consommé for dipping.
Notes
Use well-marbled beef for the best flavor and texture. Toasting and straining the chili paste enhances the depth of flavor. Always serve with a side of consommé for the full birria taco experience.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: Stovetop + Pan Fry
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 310
- Sugar: 2g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 60mg
Keywords: beef birria tacos, Mexican tacos, birria, beef stew tacos, consommé tacos