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Beef Birria Tacos

Tender beef roast enveloped in warm, slightly crisp tortillas, served with a rich, savory consomé. A delightful Mexican dish for any occasion.
Print Recipe
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Beef and Sauce
  • 3-4 pounds beef chuck roast, cut into 2'-3' chunks Look for high-quality beef chuck roast with good marbling.
  • 2 teaspoons salt And more to taste.
  • 1 teaspoon black peppercorns or ground black pepper And more to taste.
  • 2 tablespoons olive oil, divided
  • 10 pieces dried chile de árbol peppers, destemmed and deseeded
  • 6 pieces dried guajillo chile peppers, destemmed and deseeded
  • 1 large white onion, peeled and quartered
  • 1 head garlic, peeled
  • 2 teaspoons whole cloves or 1/2 tablespoon ground clove See notes.
  • 5 cups beef broth, divided
  • 1/4 cup apple cider vinegar
  • 2 tablespoons paprika, preferably smoked
  • 1 tablespoon cumin powder
  • 1 tablespoon dried oregano
  • 1/2 teaspoon ground ginger
  • 3 leaves bay leaves
  • 1 stick cinnamon stick
For Assembly
  • 24 pieces corn tortillas, white or yellow Opt for fresh tortillas when possible.
  • 10 ounces Oaxaca cheese or Monterey jack, shredded
  • Non-stick cooking spray
  • Chopped cilantro For garnish.
  • Diced white onion For garnish.
  • Lime wedges For serving.

Method
 

Preparation
  1. Generously season the chunks of beef chuck roast with salt and pepper, rubbing the spices into the meat. Set aside to absorb the flavors.
  2. Bring a small pot of water to a boil. Meanwhile, heat 1 teaspoon of olive oil in a medium skillet. Toast chile de árbol and guajillo chiles for 1-2 minutes until fragrant. Remove the pot of boiling water from the stovetop and submerge the toasted chiles for 10-15 minutes to soften.
Cooking
  1. In a large Dutch oven or heavy-bottomed pot, heat 2 teaspoons of olive oil over medium-high heat. Once hot, add the onion and garlic cloves, cooking until they start to brown, about 4-5 minutes. If using whole spices, add black peppercorns and cloves, cooking for another 1-2 minutes, then transfer everything to your blender.
  2. In the blender, combine the softened chiles, 1 cup of beef broth, apple cider vinegar, paprika, cumin, oregano, 2 teaspoons of salt, and ginger. Blend until smooth, ensuring there are no chunks.
  3. In the same pot, heat 1 tablespoon of oil over medium-high heat. Sear the seasoned chuck roast for 2-3 minutes on each side until browned.
  4. Pour the blended chile sauce over the seared beef and stir in the remaining beef broth. Toss in the cinnamon stick and bay leaves.
  5. For stovetop, bring to a boil, cover, reduce heat, and let simmer for 3-4 hours. For slow cooker, cook on low for 6-8 hours or high for 4-5 hours. For Instant Pot, secure the lid and cook on high pressure for 45 minutes. When finished, allow the pressure to release naturally and shred the meat.
  6. Once cooked, remove the bay leaves and cinnamon stick.
Assembly
  1. Heat a skillet coated with cooking spray over medium heat. Retrieve the fat that rises to the top of the birria using a spoon and pour it into a shallow bowl for dipping the tortillas.
  2. Lightly dip a corn tortilla in the reserved grease, letting the excess drip off. Place it on the skillet, sprinkle with cheese, add shredded beef, fold it, and press down. Cook for 2-3 minutes, then flip and cook for another 2-3 minutes. Repeat for remaining tortillas.
Serving
  1. Serve the tacos warm alongside a small bowl of consomé, topped with diced white onion and chopped cilantro for dipping.

Notes

For dietary alternatives, you can use chicken instead of beef for a lighter version and gluten-free tortillas for those looking to avoid gluten. Store leftover birria in an airtight container in the refrigerator for up to 3 days. Consomé can be kept alongside the meat for optimum flavor.