Birria Tacos: Incredible Melt-in-Your-Mouth Goodness Recipe
These Birria Tacos are a delicious Mexican street food favorite, featuring tender beef in a flavorful consommé, folded in corn tortillas with cheese, then crisped to perfection. A must-try dish for taco lovers!
- Prep Time: 30 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 4 hours
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Non-Vegetarian
Ingredients
Units
Scale
Main Ingredients:
- 3 pounds beef chuck roast, cut into large chunks
- 2 dried guajillo chiles (stems and seeds removed)
- 2 dried ancho chiles (stems and seeds removed)
- 1 chipotle pepper in adobo
- 1 large white onion (halved)
- 5 garlic cloves
- 1 tablespoon apple cider vinegar
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 3 whole cloves
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups beef broth
- 2 tablespoons vegetable oil
- 16 corn tortillas
- 1 cup shredded Oaxaca or mozzarella cheese
- Chopped white onion and fresh cilantro for garnish
Instructions
- Prepare the Sauce: Toast dried chiles, soak, and blend with onion, garlic, vinegar, and spices.
- Cook the Beef: Sear beef, add sauce, broth, bay leaf, and simmer until tender.
- Assemble Tacos: Dip tortillas in consommé, fill with beef and cheese, fold, and crisp on skillet.
- Serve: Hot tacos with consommé for dipping, garnished with onion and cilantro.
Notes
- For a spicier kick, add more chipotle or cayenne.
- Birria can be made a day ahead for deeper flavor.
- Flour tortillas or lamb/goat can be used for variations.
Nutrition
- Serving Size: 2 tacos
- Calories: 540
- Sugar: 2 g
- Sodium: 580 mg
- Fat: 32 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 1 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 110 mg
