Birria Tacos Recipe

Toast and rehydrate chiles

Heat a dry skillet over medium heat. Toast guajillo and ancho chiles 20–30 seconds per side until fragrant, careful not to burn. Transfer to a bowl and cover with 2 cups hot water to rehydrate for 15 minutes; reserve soaking liquid.

Char aromatics

Place the halved roma tomato and quartered white onion cut-side down in the same hot skillet. Char until blackened in spots, about 5–7 minutes. Briefly char garlic cloves (in their skins) 1–2 minutes. Remove and let cool slightly.

Make chile paste

Drain chiles (reserve soaking liquid). In a blender, combine rehydrated chiles, charred tomato, onion, peeled garlic, chipotle in adobo, oregano, cumin, thyme, apple cider vinegar and 1/2 cup of the reserved soaking liquid (or water). Blend until very smooth, adding more soaking liquid a tablespoon at a time if too thick. Taste and add 1 tsp salt and 1/2 tsp pepper, blending briefly to incorporate.

Brown the beef

Pat prime sirloin chunks dry and season lightly with 1/2 tsp salt and 1/4 tsp pepper. Heat 2 tbs vegetable oil in a heavy pot or Dutch oven over medium-high heat. Brown the beef in batches until well caramelized, 3–4 minutes per side. Remove and set aside.

Simmer birria

Reduce heat to medium. Add the blended chile paste to the pot and cook 2–3 minutes, stirring, to remove raw flavor. Return browned beef to the pot, add beef broth, bay leaf and remaining 1 tsp salt. Bring to a gentle simmer, cover partially, and cook until beef is tender and shreddable, about 1.75–2 hours (or 2–3 hours in a low oven at 300°F / 150°C). Check occasionally and add up to 1 cup more broth or water if too reduced.

Finish and shred

When beef is tender, remove beef pieces to a cutting board. Strain the cooking liquid through a fine mesh sieve into a bowl, pressing on solids to extract flavor; this is your consommé. Let meat cool slightly and shred with forks into bite-sized pieces. Taste consommé and adjust seasoning with salt and pepper. Keep consommé warm.

While the beef simmers, heat a large skillet over medium-low heat. Add butter and olive oil until melted and shimmering. Add thinly sliced yellow onion, salt, and optional brown sugar. Cook slowly, stirring every few minutes, for 20–30 minutes until deeply golden and sweet. If onions begin to stick, add a splash of water. Keep warm.

Prepare tortillas and cheese

Warm a flat skillet or griddle over medium. Pour about 1 cup of warm consommé into a shallow bowl for dipping tortillas. Heat tortillas a few at a time directly on the griddle or in a dry skillet 20–30 seconds per side until pliable. Keep warm wrapped in a towel.

Dip, fill, and crisp

Working one taco at a time: Dip one warm tortilla into the consommé briefly so it soaks but does not fall apart. Place tortilla on the hot skillet, sprinkle about 2–3 tbs of the four-cheese blend on one half of the tortilla, add a small handful (about 2–3 tbs) of shredded birria beef, and a spoonful of caramelized onions. Fold the tortilla over to make a half-moon. Cook 1–2 minutes per side until cheese melts and both sides are crisp and browned, pressing gently with a spatula.

Keep warm and repeat

Transfer finished tacos to a baking tray and keep in a low oven (200°F / 95°C) while you finish remaining tacos so they stay warm and crisp.

Serve 2–3 tacos per person accompanied by a small bowl (about 1/2 cup) of warm consommé for dipping. Garnish tacos with chopped cilantro, finely chopped white onion (optional), and lime wedges. Spoon extra consommé over tacos or use as a dipping sauce. Enjoy immediately while hot and melty.