Birria Taco Recipe
Make Birria Taco Recipe in just 3h 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Birria (spiced braised beef)
Tacos and serving
Method
Birria (spiced braised beef)
- 1
- 2
- 3
Make chile-adobo sauce
Drain chiles (reserve soaking liquid) and add to a blender with chopped tomato, onion, garlic, apple cider vinegar, oregano, cumin, cinnamon, 1 teaspoon salt, and 1/2 tsp black pepper. Add 1/2 to 1 cup of the reserved soaking liquid or additional beef broth to help blend until a smooth, thick purée forms. Taste and adjust salt; the sauce should be richly seasoned.
- 4
Sear the beef
Cut the beef chuck into 3–4 large chunks to fit your braising pot. Pat dry and season all sides with the remaining 1 teaspoon salt and 1/2 tsp black pepper. Heat 2 tablespoons vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef on all sides, about 3–4 minutes per side, until well browned. Transfer meat to a plate.
- 5
Deglaze and combine
Reduce heat to medium. Add the chile-adobo purée to the pot and cook, stirring, 2–3 minutes to bloom the flavors. Pour in 4 cups beef broth (or enough to mostly cover the meat) and the reserved chile soaking liquid if desired for extra flavor. Scrape up browned bits from the bottom. Return the beef to the pot and add bay leaves.
- 6
Braise
Bring to a simmer, then cover and transfer to a preheated 325°F (160°C) oven, or keep simmering gently on the stovetop. Cook until meat is fall-apart tender, about 2.5–3 hours. Check once halfway and turn meat; add a splash of water or broth if the sauce reduces too much.
- 7
Shred and reserve consomé
Remove the beef and shred finely using two forks. Skim excess fat from the cooking liquid if desired. Strain the braising liquid through a fine sieve into a bowl — this is the consomé for dipping. Taste and adjust seasoning. Mix shredded meat back into some of the strained sauce (about 1–1.5 cups) to make moist filling; reserve remaining consomé for serving.
Assembling and cooking tacos
- 8
Warm tortillas
Lightly warm corn tortillas on a dry skillet or comal over medium heat for 10–15 seconds per side until pliable. Keep tortillas covered with a clean towel to stay soft.
- 9
Heat reserved fat or oil
In a large skillet or griddle, heat 1 tablespoon oil or a spoonful of reserved birria fat over medium heat until shimmering. This will be used to crisp the tortillas and add flavor.
- 10
Assemble quesatacos (cheese + meat)
Working one at a time, place a tortilla in the hot skillet. Sprinkle about 1–2 tablespoons shredded cheese over one half of the tortilla. Add 2–3 tablespoons shredded birria meat (with a small spoonful of the saucy mixture) on top of the cheese. Fold the tortilla in half to form a half-moon pocket. Lightly press with a spatula.
- 11
Crisp and melt
Cook the folded taco 1–2 minutes per side until the tortilla is crisp and golden and the cheese has melted, flipping carefully. Spoon or brush a little of the reserved consomé (strained sauce) onto the tortilla before or while frying for extra color and flavor, if desired.
- 12
Finish and garnish
Transfer cooked tacos to a platter. Repeat with remaining tortillas, cheese, and meat, adding more oil if needed to prevent sticking. Serve immediately with small bowls of warm consomé for dipping, and garnish with chopped onion, cilantro, and lime wedges.