Taco Birria Recipe

Prepare chilies and sauce

Remove stems and seeds from the guajillo, ancho and optional pasilla chilies. Toast the chilies in a dry skillet over medium heat 20–30 seconds per side until fragrant (do not burn). Transfer toasted chilies to a bowl and pour 2 cups hot water over them; soak 15–20 minutes until softened. Reserve 1/3 cup of the soaking liquid.

In a blender, add the soaked chilies (drained but keep the reserved soaking liquid), roasted or chopped tomato, quartered onion, garlic cloves, apple cider vinegar, oregano, cumin, cinnamon, 1 tsp salt and 1/4 tsp black pepper. Add about 1/4–1/3 cup of the reserved soaking liquid as needed to help blend. Purée until very smooth, then pass the sauce through a fine mesh sieve into a bowl to remove any gritty bits.

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

Reduce heat to medium. Add the strained chili-tomato sauce to the pot and cook 2–3 minutes, stirring to deglaze and pick up browned bits. Add bay leaves, the seared beef, and 3 cups beef broth (or water). Bring to a simmer, cover, and reduce heat to low. Braise gently for 2.5–3 hours until the beef is fork-tender and easily shreds. Alternatively, braise in a 325°F (160°C) oven for the same amount of time.

When beef is tender, remove it to a cutting board and let rest slightly. Skim fat from the surface of the braising liquid and reserve 1–2 tablespoons of flavorful fat for frying tortillas if desired. Taste the braising liquid (consommé) and adjust salt as needed. Shred beef with two forks, discarding any large pieces of fat or bay leaf.

Strain remaining braising liquid through a fine sieve into a bowl — this is the consommé for dipping and to moisten tacos. Keep warm.

Warm corn tortillas: heat a comal or skillet over medium-high heat. Warm tortillas 20–30 seconds per side until pliable. Stack and keep covered with a clean towel to stay soft.

Assemble quesadilla-style: dip one tortilla briefly into the warm consommé (about 1–2 seconds) to lightly coat, then place in a hot skillet with a teaspoon of reserved braising fat or cooking oil. Sprinkle a little shredded cheese over half the tortilla, add a generous portion of shredded birria beef, and top with a small additional sprinkle of cheese. Fold the tortilla in half to form a taco. Repeat to make 3 tacos (reserve remaining tortillas and meat for additional servings).

Pan-fry tacos: cook folded tacos in the skillet 2–3 minutes per side until the tortillas are crisp at the edges and the cheese is melted. Press gently with a spatula and add more consommé to the pan (1–2 tablespoons) if you want extra crispness and flavor — let it sizzle and absorb.

Finish and garnish: transfer tacos to a plate. Top with chopped onion and cilantro. Serve immediately with lime wedges and a small bowl of the warm consommé for dipping.