Birria Street Taco Recipe

Toast and rehydrate chiles

Toast guajillo and ancho chiles in a dry skillet over medium heat for 20-30 seconds per side until aromatic (don't burn). Transfer to a bowl, cover with hot water and soak 15–20 minutes until softened. Reserve soaking liquid.

Make chile sauce

Place softened chiles (drained but reserve liquid), chipotle in adobo, garlic, quartered onion, quartered tomato, apple cider vinegar, oregano, cumin, 1 teaspoon salt and 1/2 teaspoon black pepper into a blender. Add 1/2 cup of the chile soaking liquid or hot water and blend until very smooth. Strain the sauce through a fine-mesh sieve if desired for a smoother consomé.

Sear beef

Season beef chunks with remaining 1 teaspoon salt and 1/2 teaspoon pepper. Heat 2 tablespoons vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Sear beef pieces in batches until browned on all sides, 3–4 minutes per side. Remove and set aside.

Braise

Reduce heat to medium. Add the blended chile sauce to the pot and cook 1–2 minutes to bloom the flavors. Return seared beef to the pot, add beef broth, bay leaves and up to 1 cup of reserved chile soaking liquid (adjust for desired spice). Bring to a simmer, cover, reduce heat to low and braise until meat is very tender and shreds easily, about 2.5–3 hours. Alternatively, cook in a 300°F (150°C) oven for 2.5–3 hours or use a pressure cooker/Instant Pot on high pressure for 60–75 minutes with natural release.

Shred and reduce consommé

Remove beef and shred with two forks. Skim off excess fat from the surface of the cooking liquid and keep 2–3 cups of the liquid (consommé) warm for dipping. If the liquid is thin, simmer uncovered on medium heat 8–12 minutes to concentrate flavor. Return shredded beef to some of the sauce so it stays moist and flavorful.

Prepare tortillas

Warm a skillet or griddle over medium heat. Lightly brush each corn tortilla on one side with a little oil or reserved birria fat. This helps crisp and color the tortilla when frying.

Assemble and cook tacos

Working one at a time, place a tortilla oil-side down in the hot skillet. Sprinkle about 2 tablespoons shredded Chihuahua cheese over the tortilla, then add 2–3 tablespoons of shredded birria beef. Fold the tortilla in half (or place a second tortilla on top) and press gently. Cook 1–2 minutes until underside is crisp and cheese begins to melt, then flip and cook the other side 1–2 minutes until golden and cheese is fully melted. Repeat for remaining tortillas. Optionally dip the edge of the tortilla in warm consommé before placing in the skillet for extra flavor and color.

Keep warm

Keep finished tacos warm in a low oven (200°F / 95°C) on a baking sheet while you finish cooking the rest.

Plate and garnish

Serve tacos topped with a small spoonful of diced white onion and chopped cilantro. Serve lime wedges on the side and the reserved consommé in small bowls for dipping. Offer hot sauce or salsa roja to taste.

Warm the reserved consommé. Offer it alongside the tacos for dipping. If desired, skim off more fat and reheat to a gentle simmer. Season to taste with salt or a squeeze of lime.