Super Crispy Birria Tacos (Print Version)
Braised beef in smoky chile folded into crisp corn tortillas; served with consommé, onion, cilantro & lime.
# 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 white onion, quartered
07 - 6 cloves garlic, peeled
08 - 2 medium Roma tomatoes, quartered
→ Spices and Aromatics
09 - 1 cinnamon stick
10 - 1 tsp black peppercorns
11 - 2 tsp cumin seeds
12 - 1 tsp coriander seeds
13 - 4 whole cloves
14 - 2 bay leaves
15 - 2 tsp dried oregano
16 - 1 tsp dried thyme
→ Liquids and Seasonings
17 - 4 cups beef broth
18 - 2 tbsp apple cider vinegar
19 - 2 tsp kosher salt, plus more to taste
20 - 1 tbsp neutral oil
→ For 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, chopped
25 - Lime wedges, for serving
# How To Make It:
01 - Toast the guajillo, ancho, and pasilla chiles in a dry skillet over medium heat for 1 to 2 minutes, turning frequently, until fragrant and slightly pliable. Transfer to a heatproof bowl, cover with hot water, and soak for 15 minutes until fully softened.
02 - Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, brown the beef chuck and short ribs on all sides until a deep golden crust forms, approximately 3 to 4 minutes per side. Remove the meat and set aside.
03 - In the same pot, sauté the quartered onion, garlic cloves, and Roma tomatoes over medium heat until softened and lightly charred, 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 completely smooth.
05 - Pour the blended sauce through a fine-mesh strainer back into the pot, pressing with a spatula to extract all the liquid. Return the seared beef to the pot, then pour in the remaining 3 cups of beef broth. Add the bay leaves and salt, stirring to combine. Cover, reduce heat to low, and simmer gently for approximately 3 hours, until the beef is fall-apart tender and easily shreds with a fork.
06 - Remove the beef from the pot and shred it finely using two forks, discarding any large pieces of fat or bone. Skim the rendered fat from the surface of the consommé and reserve it in a separate bowl for frying the tortillas. Keep the consommé warm for serving.
07 - Heat a skillet or griddle over medium-high heat. Brush one side of each corn tortilla with the reserved birria fat. Place tortillas fat-side down on the hot surface. Add a generous mound of shredded beef and a portion of cheese onto one half of each tortilla. Fold in half to form tacos and cook until the exterior is golden and crisp, about 2 to 3 minutes per side.
08 - Arrange the crispy tacos on a platter and garnish generously with the diced white onion and chopped fresh cilantro. Serve immediately with lime wedges alongside small bowls of warm birria consommé for dipping.
# Handy Tips:
01 -
- The consomme doubles as both a braising liquid and the most addictive dipping sauce you have ever tasted.
- That shatteringly crispy tortilla crust comes from a trick so simple you will laugh.
- It sounds like a weekend project but most of the time is hands off while the oven does the work.
02 -
- Do not rush the braising time, the beef needs every minute to become truly shreddable and the flavors need time to marry.
- Straining the sauce seems fussy but it is the single step that separates a rustic home version from a silky, restaurant quality birria.
- If the tortillas crack when folding, warm them first on a dry skillet for twenty seconds per side to make them pliable.
03 -
- Marinate the beef in the blended chile sauce overnight in the fridge and the depth of flavor will blow your mind the next day.
- The crispiest tacos come from corn tortillas that have dried out slightly on the counter for a few hours before cooking.