Description
Make authentic birria tacos, also known as quesabirria, with this recipe. These tacos feature tender, flavorful meat and are served with a rich consommé for dipping.
Ingredients
Scale
- 3 pounds beef chuck roast, cut into large chunks
- 1 tablespoon olive oil
- 1 large onion, roughly chopped
- 6 cloves garlic, peeled
- 4 dried guajillo chiles, stems and seeds removed
- 3 dried ancho chiles, stems and seeds removed
- 2 dried arbol chiles, stems and seeds removed (optional, for heat)
- 1 (14.5 ounce) can crushed tomatoes
- 4 cups beef broth
- 1/4 cup apple cider vinegar
- 2 bay leaves
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cloves
- Salt and black pepper to taste
- 12-16 corn tortillas
- 2 cups shredded Oaxaca cheese (or Monterey Jack)
- Fresh cilantro, chopped, for garnish
- Diced white onion, for garnish
- Lime wedges, for serving
Instructions
- Pat the beef chuck roast dry with paper towels. Season generously with salt and black pepper.
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef chunks on all sides, working in batches if necessary. Remove the beef and set aside.
- Add the chopped onion and garlic to the pot. Sauté until softened, about 5 minutes.
- While the onion and garlic cook, rehydrate the dried chiles. Place the guajillo, ancho, and arbol chiles in a bowl and cover with hot water. Let them soak for 15-20 minutes until softened.
- Drain the rehydrated chiles and transfer them to a blender. Add the sautéed onion and garlic, crushed tomatoes, beef broth, apple cider vinegar, bay leaves, oregano, cumin, smoked paprika, and ground cloves. Blend until smooth.
- Pour the blended chile mixture back into the Dutch oven. Return the browned beef to the pot. Stir to combine.
- Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 3-4 hours, or until the beef is fork-tender. Alternatively, transfer to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
- Once the beef is tender, remove it from the pot and shred it using two forks. Skim any excess fat from the surface of the consommé (broth) and reserve it for cooking the tortillas. Remove the bay leaves.
- To assemble the tacos, heat a large non-stick skillet or griddle over medium heat. Dip one side of a corn tortilla into the reserved fat from the consommé. Place the fat-dipped side down on the hot skillet.
- Sprinkle a generous amount of shredded cheese over half of the tortilla. Add a spoonful of the shredded birria meat on top of the cheese.
- Once the cheese begins to melt and the tortilla is slightly crispy, fold the other half of the tortilla over to create a taco. Press down gently with a spatula. Cook until both sides are golden brown and crispy.
- Repeat with the remaining tortillas, cheese, and meat.
- Serve the birria tacos hot with small bowls of the consommé for dipping, garnished with fresh cilantro and diced white onion. Offer lime wedges on the side.
Notes
- For extra flavor, toast the dried chiles in a dry skillet for a minute or two before rehydrating them.
- The birria meat and consommé can be made ahead of time and refrigerated for up to 3 days.
- Adjust the amount of arbol chiles to your preferred spice level.
- Prep Time: 30 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Dish
- Method: Braising, Pan-frying
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos with consommé
- Calories: 550
- Sugar: 5g
- Sodium: 780mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 100mg