Birria Tacos Recipe

Prepare chiles

Heat a dry skillet over medium heat. Toast guajillo, ancho, and pasilla chiles 20–30 seconds per side until fragrant but not burnt. Transfer chiles to a bowl and cover with hot water. Soak 15–20 minutes until softened, then drain, reserving soaking liquid.

Sear meat

Cut beef into 3–4 large chunks if needed. Pat dry and season with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp vegetable oil in a large heavy pot or Dutch oven over medium-high heat. Sear beef on all sides until deeply browned, 3–4 minutes per side. Remove and set aside.

Make chile sauce

In a blender, combine softened chiles (trim stems and most seeds), reserved soaking liquid (about 1/2 cup), quartered tomato, quartered onion, garlic cloves, 2 tsp oregano, 1 tsp cumin, 1 tsp dried thyme, 2 tbsp apple cider vinegar, and remaining 1 tsp salt. Blend until very smooth, adding a little broth or soaking liquid if needed to reach a pourable sauce consistency (about 1/2–3/4 cup). Taste and adjust salt.

Braise

Lower heat to medium. Pour a little of the sauce into the bottom of the pot, stirring to deglaze any browned bits. Return seared beef to pot. Pour remaining sauce over beef. Add bay leaves and pour in 4 cups beef or chicken broth—enough to mostly cover the meat (leave some top exposed). Bring to a gentle simmer, then reduce heat to low, cover, and simmer gently for 2.5–3 hours until meat is fork-tender and pulls apart easily. Alternatively, braise in a 325°F (160°C) oven for 2.5–3 hours.

Shred and reduce consommé

Remove beef and shred with two forks, discarding any large fat pieces. Strain the braising liquid through a fine-mesh sieve into a bowl, pressing solids to extract flavor. Skim fat if desired. Bring strained liquid (consommé) to a simmer in the pot and reduce to concentrate flavor for 8–12 minutes if necessary until you have about 2 cups. Adjust seasoning with salt if needed.

Heat a large skillet or griddle over medium heat. Brush one side of each tortilla lightly with cooking oil.

Dip tortillas quickly (one at a time) into the warm consommé, submerging both sides for 1–2 seconds. Shake off excess so they are moist but not falling apart.

Place a dipped tortilla oil-side down on the hot skillet. Sprinkle a thin layer (about 2–3 tbsp) of shredded cheese over half the tortilla, then top with 2–3 tbsp shredded birria meat. Fold the tortilla over to make a taco (cheese and meat enclosed) and press gently with a spatula. Cook 1.5–2 minutes per side until cheese is melted and tortilla edges are crisp and golden. Repeat with remaining tortillas.

Alternatively, for birria quesatacos: after folding, cook like above then flip and cook both sides until crisp. Use a second tortilla layered with cheese under the first for extra crispness and cheese pull.

Serve tacos hot with bowls of warm consommé for dipping, and garnish with chopped onion, cilantro, and lime wedges.