Birria Tacos Recipe

Toast and rehydrate chiles

Heat a dry skillet over medium heat. Toast guajillo, ancho, and pasilla chiles for 20–30 seconds per side until fragrant but not burned. Remove and place in a bowl; cover with hot water and soak 15–20 minutes until pliable. Drain, reserving 1/2 cup soaking liquid.

Blend marinade

In a blender add drained rehydrated chiles, garlic cloves, quartered onion, tomato, apple cider vinegar, oregano, cumin, thyme, 1 teaspoon salt, 1/2 teaspoon black pepper and 1/2 cup of the chile soaking liquid (or water). Blend until very smooth. If too thick, add up to 1/4 cup additional soaking liquid or water to reach a pourable paste.

Pat the beef chuck dry and cut into 3–4 large chunks (optional). Season meat with remaining 1 teaspoon salt and 1/2 teaspoon black pepper. Heat 1 tablespoon vegetable oil in a heavy Dutch oven or large pot over medium-high heat. Brown the beef on all sides, 3–4 minutes per side, in batches to avoid crowding. Remove browned meat and set aside.

In the same pot add remaining 1 tablespoon oil and pour in the blended chile marinade. Cook, stirring, 2–3 minutes to deepen flavor and reduce rawness. Add chopped onion (from garnish ingredient list can be used later; for braise use the blended onion already in sauce) and return browned meat to the pot. Add bay leaves and pour in 2–3 cups beef broth or water—enough to come about halfway up the meat (about 3 cups). Bring to a simmer.

Cover the pot and braise gently on low simmer on stovetop for 2.5–3 hours, or transfer to a 325°F (160°C) oven and roast covered for 2–3 hours, until meat is very tender and shreds easily. Check once or twice, skimming any excess fat and adjusting liquid so meat remains moist. Remove meat and bay leaves. Reserve 2 cups of braising liquid; skim off excess fat and taste, seasoning consommé with salt if needed.

Using two forks, shred the beef into bite-sized pieces. Mix some of the reserved consommé into the shredded meat (2–4 tablespoons) to keep it moist and flavorful. Keep additional consommé warm in a small pot for dipping.

Warm a griddle or large skillet over medium heat. Lightly dip each corn tortilla into the reserved consommé (just enough to coat both sides) or spoon a little consommé onto one side. Place tortilla on the skillet, sprinkle a tablespoon or two of shredded cheese over half the tortilla, then top with a generous spoonful of shredded birria meat. Fold tortilla in half.

Cook tacos 2–3 minutes per side until tortillas are crisp in spots and cheese is melted, pressing gently with a spatula. Repeat with remaining tortillas, adding a touch of oil to the skillet if needed.

Transfer cooked tacos to a plate and keep warm. As you make batches, you can keep finished tacos in a low oven (200°F / 95°C) to stay warm and crisp.

Serve birria tacos hot with a small bowl of warm consommé for dipping. Garnish with finely chopped white onion, chopped cilantro, pickled red onions if using, and lime wedges on the side. Encourage diners to dip each taco into the consommé before each bite.