Super Crispy Birria Tacos (Printable Version)
Crispy corn tortillas filled with tender spiced beef and melted Oaxaca cheese, served alongside rich, aromatic consommé for dipping.
# What You'll Need:
→ Birria Beef
01 - 2.5 lbs beef chuck roast, cut into large chunks
02 - 1 lb beef short ribs or oxtail
03 - 6 cups beef broth
04 - 3 dried guajillo chiles, stemmed and seeded
05 - 2 dried ancho chiles, stemmed and seeded
06 - 2 dried pasilla chiles, stemmed and seeded
07 - 1 white onion, quartered
08 - 5 garlic cloves
09 - 2 Roma tomatoes, halved
10 - 1/4 cup apple cider vinegar
11 - 2 tsp ground cumin
12 - 2 tsp dried oregano
13 - 1 tsp dried thyme
14 - 1/2 tsp ground cinnamon
15 - 4 whole cloves
16 - 2 bay leaves
17 - Salt and pepper, to taste
→ Taco Assembly
18 - 18 small corn tortillas
19 - 2 cups shredded Oaxaca or mozzarella cheese
20 - 1/2 cup chopped fresh cilantro
21 - 1/2 cup finely diced white onion
22 - Neutral oil, for frying
23 - Lime wedges, for serving
# Directions:
01 - Heat a dry skillet over medium heat. Toast the guajillo, ancho, and pasilla chiles for 1-2 minutes until fragrant. Transfer to a bowl, cover with hot water, and soak for 10 minutes to soften.
02 - In the same skillet, roast the quartered onion, garlic cloves, and halved tomatoes until lightly charred and softened, about 5-7 minutes.
03 - Drain the soaked chiles and transfer to a blender. Add the roasted vegetables, apple cider vinegar, cumin, oregano, thyme, cinnamon, cloves, and 1 cup of beef broth. Blend until completely smooth.
04 - Season the beef chuck and short ribs generously with salt and pepper in a large Dutch oven. Pour the blended chile sauce over the meat and add the remaining beef broth and bay leaves. Bring to a boil, then reduce heat to low. Cover and simmer for 2.5 to 3 hours until beef shreds easily.
05 - Remove the beef from the pot and shred using two forks. Skim any excess fat from the surface and reserve for frying. Keep the consommé warm.
06 - Heat a skillet or griddle over medium heat. Briefly dip each tortilla in the reserved fat or top layer of consommé. Place on the hot skillet, sprinkle cheese on one half, add shredded beef, and fold into a taco. Fry for 2-3 minutes per side until golden and crispy. Repeat with remaining tortillas, adding oil as needed.
07 - Serve the tacos immediately, topped with chopped onion and cilantro. Accompany with lime wedges and small bowls of warm birria consommé for dipping.
# Expert Advice:
01 -
- The combination of tender, spice infused beef and crispy, cheesy tortillas creates the most incredible texture contrast
- That warm consommé for dipping turns every bite into a rich, soulful experience that feels like a hug
- Makes enough for a gathering and somehow tastes even better the next day
02 -
- Reserving the fat that rises to the top of the consommé and using it to fry the tacos creates the most authentic flavor and incredible crispiness
- Do not rush the simmering time because the beef needs those full 2.5 to 3 hours to become tender enough to shred properly
03 -
- If your consommé is too thin after cooking, simmer it uncovered for another 20 minutes to reduce and intensify the flavor
- Warm your tortillas in a dry pan before dipping them in consommé to prevent tearing