Birria Tacos Recipe

Prepare chiles

Remove stems and seeds from dried chiles. Toast chiles briefly in a dry skillet over medium heat until fragrant, about 20–30 seconds per side; do not burn. Transfer to a bowl and cover with hot water for 15 minutes to soften. Reserve 1/2 cup of the soaking liquid.

Make chile puree

In a blender, combine drained softened chiles, reserved soaking liquid (as needed), quartered tomato, quartered white onion, garlic cloves, apple cider vinegar, oregano, cumin, thyme, salt, and pepper. Blend to a smooth, slightly thick sauce (use up to 1/2 cup more soaking water or broth to help blender). Taste and adjust salt/vinegar; the puree should be well seasoned and deeply colored.

Sear the beef

Cut beef chuck into large 2–3 inch chunks. Pat dry and season lightly with 1/2 tsp salt and a pinch of pepper. Heat 2 tablespoons vegetable oil in a heavy Dutch oven or large pot over medium-high heat. Sear beef pieces in batches until browned on all sides, about 3–4 minutes per side. Remove and set aside.

Combine and braise

In the same pot, add the blended chile puree and sauté 2 minutes to remove raw flavor, scraping browned bits. Return seared beef to pot, add beef or chicken broth (about 6 cups) and bay leaf. The liquid should mostly cover the beef; add water if needed. Bring to a simmer, then reduce heat to low, cover, and simmer gently for 2.5–3 hours, or braise in a 325°F (160°C) oven for 2.5 hours, until meat is very tender and shreddable.

Shred and reserve consommé

Remove beef to a cutting board and shred with forks. Taste the braising liquid and strain through a fine-mesh sieve into a bowl to remove solids; reserve 2 cups of the consommé for dipping and extra for serving. Skim excess fat if desired. Adjust seasoning with salt. Return shredded beef to a portion of the strained sauce (a few ladles) so it stays moist and richly flavored.

Prep tortillas

Warm corn tortillas on a dry griddle or comal until pliable, about 20–30 seconds per side. Keep them wrapped in a clean towel to stay warm.

Assemble and toast tacos

Heat a large skillet over medium heat and add 1 tablespoon oil. Working in batches to make 3 tacos at a time, lay one tortilla in the skillet, sprinkle a thin layer (about 2–3 tablespoons) of shredded cheese, add about 1/4–1/3 cup shredded birria meat, top with another light sprinkle of cheese and fold or place a second tortilla on top to make a double-sided taco if desired (or use a single tortilla folded). Cook 1–2 minutes until underside is crisp and golden; flip carefully and cook the other side until cheese melts and both sides have some crisping, about another 1–2 minutes. Repeat for all tacos. Transfer to serving plate.

Finish tacos

Top each taco with slices of avocado, a spoonful of chopped onion and cilantro, and a squeeze of lime. Serve three tacos per person with a small bowl of warm consommé (about 2/3 cup each) for dipping.

Pour reserved consommé into small bowls. Optionally skim any fat and reheat consommé gently before serving. Offer lime wedges, extra chopped onion, cilantro, and hot salsa or pickled onions on the side. To eat, dip each tortilla into the consommé to soak up flavor and enjoy with avocado and toppings.