Best Birria Tacos
Best Birria Tacos
These red-stained, flavor-packed tacos are made from slow-braised beef in a rich, spicy broth. This dish is perfect for parties, gatherings, or any special occasion. Get ready to impress your guests!
Ingredients Table (Serves 6)
| Ingredient | Quantity |
|---|---|
| Dried Guajillo Chiles | 5 |
| Dried Morita Chiles | 3 |
| Dried Pasilla Chiles | 3 |
| Beef Brisket or Chuck Roast | 2 lb |
| Oxtails or Short Ribs | 2 lb |
| Kosher Salt & Black Pepper | To taste |
| Vegetable Oil | 2 tbsp |
| Roma Tomatoes | 3, halved |
| Garlic Cloves | 6 |
| Whole Cloves | 10 |
| Cinnamon Stick (3″) | 1 |
| White Wine Vinegar | 1/4 cup |
| Cumin Seeds | 1 ½ tsp |
| Dried Oregano | 1 tsp |
| Yellow Onion | 1, quartered |
| Bay Leaves | 5 |
Ingredients About
This recipe uses a flavorful combination of dried Mexican chiles (guajillo, morita, and pasilla) to create a rich and spicy consomé. Beef cuts like brisket and oxtails are slow-cooked until tender. Aromatics like garlic, cinnamon, cloves, and cumin give the dish its traditional depth of flavor.
Cooking Instructions
- Preheat oven to 350°F (175°C). Toast the dried chiles in a heavy pot over medium heat for 2–3 minutes.
- Transfer chiles to a bowl and cover with boiling water. Soak for 20 minutes until soft.
- Generously season beef with salt and pepper. In the same pot, heat oil and brown the meat on all sides. Set aside.
- In a blender, combine soaked chiles, 1½ cups chile water, tomatoes, garlic, cloves, cinnamon stick, vinegar, cumin seeds, and oregano. Blend until smooth paste forms.
- Return beef to the pot, add onion, bay leaves, and the chile paste. Add enough water to cover the beef. Season with salt.
- Bring to simmer, then cover and bake for 4 to 4½ hours until beef is tender.
- Remove bay leaves and onion. Shred beef using two forks.
- Taste the consomé and adjust seasoning. You may thin it out with water or broth as needed.
- Use the shredded beef to fill corn tortillas. Dip tortillas into the consomé before frying for crispy edges. Serve with lime and extra broth for dipping.
Nutrition Info (Approx. per serving)
- Calories: 470
- Protein: 38g
- Fat: 28g
- Carbohydrates: 15g
- Sugar: 2g
- Sodium: 600mg
Cooking Tips
- Use a mix of beef cuts (bone-in and boneless) for better flavor.
- Toast the chiles briefly to bring out their aroma but avoid burning them.
- You can make the birria and consomé up to 5 days ahead and refrigerate separately.
- For extra crispy tacos, fry the tortillas in a little oil after dipping them in the broth.
- Add cheese like Oaxaca or mozzarella for cheesy birria tacos.
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