Double Decker Birria Taco Recipe

Toast and rehydrate chiles

Heat a dry skillet over medium heat. Toast dried guajillo and ancho chilies 20–30 seconds per side until fragrant but not burned. Remove, then place in a bowl and cover with hot water for 20 minutes to soften. Drain, reserving 1/2 cup soaking liquid.

Blend chile sauce

In a blender, combine rehydrated chilies, chipotle in adobo, plum tomatoes, quartered onion, 4 cloves garlic, apple cider vinegar, oregano, cumin, cinnamon, 1/2 teaspoon salt and 1/2 cup of the reserved soaking liquid (add more if needed). Blend until very smooth.

Brown the beef

Season beef pieces with 1 1/2 teaspoons salt and 1 teaspoon pepper. Heat 2 tablespoons vegetable oil in a large heavy pot or Dutch oven over medium-high heat. Brown beef in batches 3–4 minutes per side to develop color; transfer to a plate.

Cook birria

In the same pot, add the blended chile sauce and sauté 2–3 minutes to cook the raw tomato/pepper flavor. Add the browned beef back to the pot, pour in 4 cups beef broth, add 2 bay leaves and remaining 2 cloves of crushed garlic. Bring to a simmer, then reduce heat to low, cover partially and simmer gently for 2.5–3 hours until meat is fork-tender (or pressure cook 45–60 minutes). Skim fat as needed.

Shred and reduce

Remove beef, shred with two forks. Meanwhile, increase heat and reduce braising liquid uncovered until slightly thickened (about 10–15 minutes). Return shredded meat to the sauce and taste; adjust salt. Keep warm.

In a blender or food processor combine cilantro, sour cream, mayonnaise, lime juice, 1 clove garlic, 1/2 teaspoon salt and 1 tablespoon water. Blend until smooth. Thin with additional water or lime juice to desired drizzling consistency. Taste and adjust salt or lime.

Prepare tortillas

Place two tortillas per taco for the double-decker: brush one side of one tortilla lightly with softened butter or oil. Heat a large flat skillet or griddle over medium. Place the oiled tortilla, oiled side down, then immediately place a second plain tortilla on top to form a double stack. Heat 20–30 seconds until warm and slightly pliable.

Layer cheese and meat

Flip the double stack so the top tortilla is facing up. Sprinkle a thin, even layer (about 2–3 tablespoons) of shredded aged cheddar over the top tortilla, then spoon 2–3 tablespoons of shredded birria onto the center. Add another light sprinkle of cheddar over the meat to help it melt and bind the layers.

Griddle the taco

Fold the double-stack in half to form a taco. Press gently and cook 1.5–2 minutes per side on the preheated skillet, pressing with a spatula, until cheese is melted and tortillas are golden and slightly crisp. Use additional butter/oil if needed to crisp the exterior. Repeat to make 4 tacos (2 tortillas per taco uses 8 tortillas).

Dress and serve

Open each finished taco slightly and tuck in a small handful (about 1/2 cup) of fresh arugula and a sprinkle of chopped cilantro. Drizzle 1–2 tablespoons cilantro crema over the inside or serve crema on the side. Serve immediately with lime wedges and a small bowl of warmed birria consommé for dipping, if desired.