Birria Taco Recipe

Toast the dried chiles briefly over medium heat in a dry skillet for 10–20 seconds per side until they become fragrant but not burned. Transfer to a bowl and cover with hot water; soak 20 minutes until softened. Reserve soaking liquid.

While chiles soak, char the quartered tomato and onion and roast the garlic cloves (skin on) in the same skillet or under a broiler until blackened in spots, about 8–10 minutes. Peel the garlic once cool.

Drain most of the chile soaking liquid into a measuring cup, leaving behind grit; reserve about 1/2 cup (120 ml) of soaking liquid. In a blender add soaked chiles (stems/seeds removed), charred tomato, charred onion, peeled garlic, apple cider vinegar, oregano, cumin, cinnamon, 1 tsp salt and 1/2 tsp black pepper. Add reserved 120 ml chile soaking liquid and 120 ml fresh water. Blend until very smooth, about 1–2 minutes. If too thick, add up to 80 ml more water. Pass sauce through a fine mesh sieve into a bowl, pressing to extract as much sauce as possible; discard solids.

Preheat oven to 160°C (325°F) if using oven braise. Pat beef dry and season with remaining 1 tsp salt and 1/2 tsp black pepper.

Heat 2 tbs vegetable oil in a heavy Dutch oven over medium-high heat. Brown beef pieces on all sides in batches, 3–4 minutes per side, then remove to a plate.

Add the blended chile sauce to the pot and cook 2–3 minutes to deepen flavor, stirring to release any browned bits. Add beef back to the pot along with bay leaves, 1 liter beef broth and 500 ml water (or enough to mostly cover beef). Add the reserved strained consomé if any. Bring to a simmer on the stovetop.

Cover the pot and transfer to the oven to braise 2.5–3 hours, or simmer gently on the stovetop with lid partially on for the same time, until meat is fork-tender and easily shreds. During the last 30 minutes taste and adjust salt.

When done, remove beef to a cutting board. Strain the braising liquid through a fine mesh sieve into a large bowl to collect the consomé. Skim excess fat from the surface or refrigerate briefly and remove solidified fat. Reserve at least 500 ml of warm consomé for dipping and thinning tacos.

Shred the beef with two forks, removing any large pieces of fat. Return shredded beef to a portion of the consomé to keep it moist (about 1–2 cups consomé mixed with shredded meat). Reserve remaining consomé for serving.

Heat a large skillet or griddle over medium heat and add 1–2 tbs cooking oil or lard. Briefly fry each corn tortilla (about 10–15 seconds per side) to make pliable; keep warm stacked in a towel.

For each taco: dip one tortilla into warm consomé quickly to coat both sides (or spoon consomé onto tortilla). Place tortilla on the skillet. Add 1–2 tablespoons of shredded birria in the center, and if using, sprinkle about 1–2 tbs shredded cheese on top. Fold or place a second consomé-dipped tortilla over it if you prefer a double tortilla style.

Cook folded taco 1–2 minutes per side until edges are crisp and cheese (if using) is melted. Press gently with spatula for even contact. Transfer cooked tacos to a plate and keep warm; repeat with remaining tortillas and filling.

Serve tacos hot with chopped cilantro, diced onion and lime wedges. Provide warm consomé in small bowls for dipping. Spoon extra shredded beef into tacos as desired.

Nutrition note: this recipe yields about 8–12 tacos depending on filling per taco. Each taco (using ~85 g cooked beef and 1 tortilla) yields approximately 23 g protein. Refrigerate consomé and unused meat up to 3–4 days, or freeze for longer storage.