Larger Birria Tacos Recipe

Toast and rehydrate chiles

Heat a dry skillet over medium heat. Toast the guajillo, ancho, and pasilla chiles for 10–20 seconds per side until fragrant but not burned. Transfer to a bowl and cover with hot water; soak 20–25 minutes until pliable. Drain and reserve 1 cup of the soaking liquid.

Char vegetables

While chiles soak, char the halved tomatoes and quartered onion (cut side down) on a hot skillet or under a broiler until blackened in spots, about 6–8 minutes for tomatoes and 8–10 minutes for onion. Roast the garlic (unpeeled) alongside until soft and slightly browned, about 10 minutes. Let cool slightly and peel garlic.

Make chile paste

In a blender, combine the rehydrated chiles (stems removed), charred tomatoes, charred onion (reserve a few rings for garnish if you like), peeled garlic, 3 tbsp apple cider vinegar, 1 tsp ground cumin, 2 tsp dried oregano, 1 tsp black pepper, 2 tsp salt, and ¼–½ cup of the reserved chile soaking liquid. Blend until very smooth, adding more soaking liquid as needed to make a thick but pourable paste (about ½ cup total). Taste and adjust salt or vinegar. Strain the paste through a fine mesh sieve if you prefer a smoother sauce.

Sear the meat

Pat beef pieces dry and season lightly with ½ tsp additional salt. Heat 2 tbsp vegetable oil in a large Dutch oven over medium-high heat. Sear beef chunks and short ribs in batches until deeply browned on all sides, about 3–4 minutes per side. Transfer seared meat to a plate.

Combine and braise

Reduce heat to medium. Add the blended chile paste to the pot and cook 2–3 minutes, stirring to remove raw flavors. Return the seared meat to the pot, add bay leaves, and pour in 6 cups beef broth (or water) plus any remaining reserved chile soaking liquid. Bring to a gentle simmer, cover, and braise on low for 3–3½ hours until meat is fork-tender and easily shredded. Alternatively, cook in a 300°F oven covered, or use a pressure cooker: 60–75 minutes high pressure, natural release 15 minutes.

Shred meat and reduce broth

Remove the cooked meat pieces onto a cutting board, discard bones if using, and shred into large pieces with two forks. Strain and reserve the braising liquid through a fine mesh sieve into a large bowl; skim excess fat if desired. Simmer the strained broth in a saucepan 10–15 minutes to concentrate flavors if it seems thin, aiming for about 3–4 cups of rich consommé for dipping. Adjust salt to taste.

Prepare tortillas

Warm a skillet or griddle over medium heat. Lightly brush each corn tortilla on both sides with a little cooking oil (or dip one side in oil) to help crisp and pick up cheese. Keep tortillas stacked and warm under a towel as you work.

Assemble large tacos

On a hot griddle or large nonstick skillet, place one tortilla. Sprinkle about 2–3 tablespoons shredded cheese over the tortilla (enough to cover a large taco). Spoon a generous portion (about ¾–1 cup) of shredded birria meat onto the cheese, then top with a second lightly oiled tortilla. Cook 2–3 minutes until the bottom tortilla is crisp and golden and the cheese begins to melt. Carefully flip the entire taco and cook another 2 minutes until the other side is crisp and cheese is fully melted. Repeat, making 8 large tacos (two tortillas each) — you can make fewer larger tacos if you prefer, adjusting quantity per taco.

Keep warm

Transfer cooked tacos to a warm oven (200°F/95°C) on a baking sheet to keep crisp while finishing the rest. Replenish oil on the griddle as needed to maintain crisping.

Prep toppings

While tacos are cooking, toss chopped cilantro and diced onion together in a small bowl and have lime wedges, pickled red onions, and sliced radishes ready.

Serve

Cut or fold each large taco and serve immediately with a small dipping bowl of warm consommé on the side. Sprinkle each taco with the cilantro-onion mix and a squeeze of lime. Add pickled red onions and radishes as desired.

Reheat the reserved strained braising liquid (consommé) until steaming. Taste and season with additional salt if needed. If desired, skim a bit of fat into a small dipping bowl for each person so the consommé is rich and glossy. Serve hot alongside tacos for dunking.