Birria Tacos Recipe
Three pressed tacos, loaded with braised beef, cheese and onions. Topped with fresh cilantro and served with authentic consome.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Birria
For the Tacos
For the Consome
Method
Preparing the Birria
- 1
Prepare the Chiles
Remove the stems and seeds from the guajillo and ancho chiles. Rinse them under cold water.
- 2
Toast the Chiles
In a dry skillet over medium heat, toast the chiles for about 2-3 minutes until fragrant. Be careful not to burn them.
- 3
- 4
Brown the Beef
In a large pot, heat some oil over medium-high heat. Add the chuck roast or beef shank and brown on all sides.
- 5
Combine Ingredients
Add the blended chile sauce, the remaining beef broth, and bay leaves to the pot. Bring to a boil.
- 6
Simmer
Reduce heat to low, cover, and let it simmer for about 2-3 hours, or until the meat is tender and easily shredded.
- 7
Preparing the Tacos
- 8
Heat the Tortillas
In a skillet, heat the corn tortillas one by one until warm and pliable.
- 9
Fill the Tacos
Add a generous amount of shredded birria meat and top with shredded cheese and chopped onions on each tortilla.
- 10