Birria Tacos Recipe

Prepare chiles

Toast the dried chiles in a dry skillet over medium heat for about 20–30 seconds per side until fragrant but not burnt. Transfer to a bowl, cover with hot water and soak 15 minutes until softened. Drain and reserve 1/2 cup of the soaking liquid.

Make chile sauce

In a blender add the soaked chiles, reserved soaking liquid (up to 1/2 cup), quartered onion (reserve a few slices for braise if desired), whole garlic cloves, halved tomato, apple cider vinegar, oregano, cumin, cinnamon and 1/2 teaspoon salt and 1/4 teaspoon pepper. Blend to a smooth, slightly thick sauce adding up to 1/4 cup water if needed. Taste and adjust salt.

Sear beef

Pat beef chunks dry and season lightly with remaining salt and pepper. In a heavy Dutch oven or large pot heat 2 tbs vegetable oil over medium-high. Sear beef in batches 2–3 minutes per side until browned; transfer to a plate.

Build braise

Lower heat to medium. Add the blended chile sauce to the pot and cook 2–3 minutes, stirring, to bloom flavors. Add beef back to pot, pour in beef broth and enough water to just cover the meat (about 1 cup additional if needed). Add bay leaves and any reserved onion slices.

Simmer

Bring to a gentle simmer, then cover and cook low for 2.5–3 hours on the stovetop or 2–2.5 hours in a 325°F (160°C) oven, until beef is fork-tender and falls apart. Periodically skim fat or reduce heat to maintain a gentle simmer.

Shred and reduce consommé

Remove beef and shred with two forks, discarding any large pieces of fat. Strain braising liquid through a fine-mesh sieve into a bowl—this strained liquid is your consommé. If you want a thicker, more concentrated consommé for dipping, simmer the strained liquid in the pot over medium-high heat until reduced by about 25–30% (about 8–12 minutes). Reserve 1–2 cups of consommé warm for dipping.

Finish meat

Return shredded beef to the pot with a few ladles of consommé and simmer 5–10 minutes to meld flavors. Taste and adjust salt/vinegar if needed.

Prep toppings

While the beef finishes, chop the white onion and cilantro and cut lime into wedges. Warm the shredded cheese if using.

Heat tortillas

Warm a large skillet over medium heat and add 1 tbs oil. Lightly fry each corn tortilla for about 20–30 seconds per side until pliable but not crispy; drain on paper towels. Alternatively, warm on a dry skillet or comal until pliable.

Assemble birria tacos

Dip each warmed tortilla briefly into the consommé (optional) and place on the skillet. Add a small handful (about 2–3 tbs) of shredded beef to one half of the tortilla and sprinkle with a little shredded cheese if using. Fold the tortilla in half and press lightly in the skillet for 30–45 seconds per side until cheese melts and edges are lightly crisped. Repeat for remaining tortillas, adding more oil to the pan as needed.

Serve

Serve tacos hot with bowls of warm consommé for dipping, and sides of diced onion, chopped cilantro and lime wedges. Encourage diners to dip each taco into the consommé before each bite.