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Birria Tacos

Birria tacos are a mouthwatering Mexican dish made with slow-cooked, spiced beef and served in soft tortillas with a flavorful broth known as consomé.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the beef filling
  • 2 lbs beef chuck or brisket Best choices for rich flavor and tenderness
  • 4 cloves garlic
  • 2 leaves bay leaves
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 tsp paprika
  • 2-3 pieces dried guajillo chiles Adjust according to desired spice level
  • 2 cups beef broth
For assembling the tacos
  • Corn tortillas Choose fresh or homemade if possible
  • Oaxacan cheese (or cheese of choice) Any melting cheese like Monterey Jack or mozzarella can be used
  • Lime For garnish
  • Onion, chopped For garnish
  • Cilantro, chopped For garnish

Method
 

Preparation
  1. In a large pot, combine the beef, garlic, bay leaves, cumin, oregano, paprika, guajillo chiles, and beef broth. Stir well to ensure everything is mixed together.
  2. Bring the mixture to a simmer over medium heat. Once it begins to bubble, cover the pot and reduce the heat to low. Let it braise for about 3 hours, or until the beef is tender and easily shredded.
  3. After the beef is cooked, carefully remove it from the pot. Using two forks, shred the beef into bite-sized pieces and set it aside.
Cooking
  1. In a skillet, heat one tortilla at a time over medium heat. Add a generous amount of shredded beef and top it with cheese.
  2. Fold the tortilla in half and crisp each side until the cheese has melted and the tortillas are golden brown.
  3. Serve the tacos hot alongside a cup of consomé, lime wedges, chopped onions, and cilantro for garnish.

Notes

Maintain a low, steady heat while braising the beef to ensure it becomes tender without burning. Avoid boiling the beef; a gentle simmer is crucial for optimal texture. Store any leftover beef and tortillas separately in airtight containers in the refrigerator. The beef can be kept for up to 3 days, while the tortillas are best eaten fresh. The cooked beef can be frozen for up to three months.