Super Crispy Birria Tacos (Printable)
Golden, crunchy tacos filled with tender birria beef, smoky chile sauce, and melty cheese; served with consommé.
# What You Need:
→ Meats
01 - 1.5 lbs beef chuck roast, cut into 2-inch chunks
02 - 0.5 lb beef short ribs
→ Dried Chiles and Vegetables
03 - 3 dried guajillo chiles, stemmed and seeded
04 - 2 dried ancho chiles, stemmed and seeded
05 - 2 dried pasilla or New Mexico chiles, stemmed and seeded
06 - 1 large yellow onion, quartered
07 - 6 cloves garlic, peeled
08 - 2 medium Roma tomatoes, quartered
→ Spices and Herbs
09 - 1 cinnamon stick
10 - 1 teaspoon black peppercorns
11 - 2 teaspoons cumin seeds
12 - 1 teaspoon coriander seeds
13 - 4 whole cloves
14 - 2 bay leaves
15 - 2 teaspoons dried oregano
16 - 1 teaspoon dried thyme
→ Liquids and Seasonings
17 - 4 cups beef broth
18 - 2 tablespoons apple cider vinegar
19 - 2 teaspoons kosher salt, plus more to taste
20 - 1 tablespoon neutral oil for sautéing
→ For Assembling the Tacos
21 - 12 corn tortillas
22 - 1 cup shredded Oaxaca, mozzarella, or Monterey Jack cheese
23 - 1 small white onion, finely diced
24 - 1/2 cup fresh cilantro, roughly chopped
25 - Lime wedges for serving
# Directions:
01 - Place the guajillo, ancho, and pasilla chiles in a dry skillet over medium heat. Toast for 1 to 2 minutes, turning occasionally, until fragrant and pliable. Transfer the toasted chiles to a large bowl and cover with hot water. Let them soak for 15 minutes until fully rehydrated and softened.
02 - Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches to avoid crowding, sear the beef chuck chunks and short ribs on all sides until deeply browned, approximately 3 to 4 minutes per side. Remove the browned meat and set aside on a plate.
03 - In the same pot with the rendered beef fat, add the quartered onion, garlic cloves, and quartered Roma tomatoes. Sauté over medium heat until the vegetables are softened and lightly caramelized, about 5 minutes.
04 - Drain the soaked chiles and transfer them to a blender. Add the sautéed onion, garlic, and tomatoes along with the cinnamon stick, black peppercorns, cumin seeds, coriander seeds, whole cloves, dried oregano, dried thyme, apple cider vinegar, and 1 cup of the beef broth. Blend on high until a smooth, thick paste forms.
05 - Pour the blended chile sauce through a fine-mesh strainer back into the Dutch oven, pressing with a spatula to extract as much liquid as possible. Return the seared beef to the pot, then pour in the remaining 3 cups of beef broth. Add the bay leaves and kosher salt. Stir thoroughly to combine.
06 - Bring the mixture to a gentle boil, then reduce the heat to low. Cover with a tight-fitting lid and let the birria simmer gently for approximately 3 hours, or until the beef is fork-tender and shreds effortlessly. Occasionally check the liquid level and skim any foam that rises to the surface. Once done, skim the fat layer from the top and reserve it in a small bowl for frying the tacos later.
07 - Transfer the braised beef to a large cutting board. Using two forks, shred the meat into fine strands, discarding any large pieces of fat or bone. Strain the remaining braising liquid through a fine-mesh sieve and reserve the consommé for serving alongside the tacos.
08 - Heat a large skillet or griddle over medium-high heat. Using a pastry brush, lightly coat one side of each corn tortilla with the reserved birria fat. Place the tortillas fat-side down on the hot surface. Working quickly, add a generous mound of shredded beef and a sprinkle of shredded cheese onto one half of each tortilla. Fold the tortilla over to form a taco and press gently with a spatula. Cook until the exterior is golden and crispy, about 2 to 3 minutes per side.
09 - Transfer the crispy birria tacos to a serving platter. Top generously with finely diced white onion and freshly chopped cilantro. Serve immediately with lime wedges and small bowls of warm birria consommé on the side for dipping.
# Expert Suggestions:
01 -
- The consomme doubles as both a braising liquid and the most incredible dipping sauce you will ever taste.
- That crispy tortilla edge soaked in spiced beef fat is the kind of texture contrast that ruins regular tacos for you forever.
02 -
- Do not skip straining the sauce, because unstrained bits of chile skin give an unpleasant gritty texture that ruins the silky consomme.
- If you rush the braise and pull the beef before it truly shreds effortlessly, the texture will be chewy instead of meltingly tender.
03 -
- Reserve every drop of that orange fat that rises to the top, because frying tortillas in it is what creates the signature crispy birria taco crust.
- Let the tacos rest for thirty seconds off the heat before serving so the cheese sets slightly and the filling does not slide out.