Super Crispy Birria Tacos (Printable)
Golden, cheesy birria tacos with tender braised beef and savory consommé for dipping.
# What You'll Need:
→ Meats
01 - 1.5 lbs beef chuck roast, cut into 2-inch chunks
02 - 0.5 lb beef short ribs
→ Dried Chiles and Vegetables
03 - 3 dried guajillo chiles, stemmed and seeded
04 - 2 dried ancho chiles, stemmed and seeded
05 - 2 dried pasilla or New Mexico chiles, stemmed and seeded
06 - 1 large white onion, quartered
07 - 6 cloves garlic, peeled
08 - 2 medium Roma tomatoes, quartered
→ Spices and Herbs
09 - 1 cinnamon stick
10 - 1 tsp black peppercorns
11 - 2 tsp cumin seeds
12 - 1 tsp coriander seeds
13 - 4 whole cloves
14 - 2 bay leaves
15 - 2 tsp dried oregano
16 - 1 tsp dried thyme
→ Liquids and Seasonings
17 - 4 cups beef broth
18 - 2 tbsp apple cider vinegar
19 - 2 tsp kosher salt, plus more to taste
20 - 1 tbsp neutral oil for sautéing
→ For the Tacos
21 - 12 corn tortillas
22 - 1 cup shredded Oaxaca, mozzarella, or Monterey Jack cheese
23 - 1 small white onion, finely diced
24 - 1/2 cup fresh cilantro, chopped
25 - Lime wedges, for serving
# How-to Steps:
01 - Place guajillo, ancho, and pasilla chiles in a dry skillet over medium heat. Toast for 1 to 2 minutes, turning occasionally, until fragrant and pliable. Transfer to a heatproof bowl, cover with hot water, and soak for 15 minutes until fully softened.
02 - Heat oil in a large Dutch oven or heavy pot over medium-high heat. Working in batches, brown the beef chuck pieces and short ribs on all sides, approximately 3 to 4 minutes per batch. Remove the seared meat and set aside on a plate.
03 - In the same pot, add the quartered onion, garlic cloves, and quartered Roma tomatoes. Sauté over medium heat for about 5 minutes until the vegetables are softened and lightly charred. Remove from the pot and set aside.
04 - Drain the soaked chiles and transfer them to a blender. Add the sautéed onion, garlic, and tomatoes along with the cinnamon stick, black peppercorns, cumin seeds, coriander seeds, whole cloves, dried oregano, dried thyme, apple cider vinegar, and 1 cup of beef broth. Blend on high until completely smooth.
05 - Pour the blended chile sauce through a fine-mesh strainer back into the Dutch oven, pressing with a spatula to extract all liquid. Return the seared beef to the pot, then add the remaining 3 cups of beef broth, bay leaves, and salt. Stir to combine. Cover tightly and simmer gently over low heat for approximately 3 hours, until the beef is fall-apart tender and easily shreddable. Skim the rendered fat from the surface and reserve it separately for frying the tacos.
06 - Remove the beef from the braising liquid and place it in a large bowl. Using two forks, shred the meat into fine strands. Strain the remaining consommé through a fine-mesh sieve and keep warm for serving alongside the tacos.
07 - Heat a skillet or griddle over medium-high heat. Lightly brush one side of each corn tortilla with the reserved birria fat. Place tortillas fat-side down on the hot surface. Add a generous mound of shredded beef and a portion of shredded cheese onto one half of each tortilla. Fold in half to form tacos and press gently with a spatula. Cook for 2 to 3 minutes per side until the tortillas are deeply golden and crisp and the cheese has melted.
08 - Transfer the crispy tacos to a platter and garnish generously with finely diced white onion and chopped fresh cilantro. Serve immediately with lime wedges and small bowls of hot birria consommé for dipping.
# Expert Pointers:
01 -
- The consomme alone is worth the wait, rich enough to drink from a mug on a cold evening.
- Frying the tacos in reserved birria fat creates a shatteringly crisp shell that soaks up flavor from the outside in.
- It looks like a project but the steps are straightforward and deeply satisfying once you get into the rhythm.
02 -
- Do not rush the chile toasting step, burnt chiles taste bitter and will ruin the entire pot.
- The reserved fat from the consomme is liquid gold for frying, without it your tacos will not achieve that signature crimson crunch.
03 -
- Marinate the beef in the blended chile sauce overnight in the fridge and the depth of flavor will rival any restaurant version.
- Dip the folded taco quickly back into the consomme right after frying for an extra hit of moisture and color on the outside.