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Plate of savory Birria tacos with rich consommé

Birria Tacos

These birria tacos are a delicious and flavorful meal, perfect for a special occasion or a comforting dinner. The tender meat and rich broth make for an unforgettable culinary experience.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 4 tacos
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Birria
  • 3 lbs beef chuck roast
  • 5 guajillo chiles
  • 3 ancho chiles
  • 5 arbol chiles
  • 2 tomatoes
  • 1 onion quartered
  • 5 garlic cloves
  • 0.25 cup apple cider vinegar
  • 1 tsp cumin
  • 1 tsp oregano
  • 2 bay leaves
  • 4 cups beef broth
  • 2 tsp salt
  • 1 tsp black pepper
For the Tacos
  • 12 corn tortillas
  • 2 cups Monterey Jack cheese shredded
  • 0.5 cup cilantro chopped
  • 0.25 cup white onion diced
  • lime wedges
To Serve
  • consommé
Optional Toppings
  • radishes sliced
  • avocado sliced
  • hot sauce

Equipment

  • Dutch oven
  • blender
  • griddle or skillet

Method
 

Prepare the Chiles
  1. Remove stems and seeds from guajillo, ancho, and arbol chiles, then rehydrate them in hot water for 20-30 minutes until softened.
Make the Chile Paste
  1. Blend the rehydrated chiles, tomatoes, quartered onion, garlic cloves, apple cider vinegar, cumin, oregano, salt, and pepper into a smooth paste. Optionally, strain the paste for an even smoother consistency.
Cook the Birria
  1. Sear the beef chuck roast in a Dutch oven until browned, pour the chile paste over the beef, and add beef broth and bay leaves. Bring to a simmer, then cover and cook in the oven at 325°F (160°C) for 3-4 hours, or until the beef is fork-tender. Shred the beef, reserving the cooking liquid (consommé).
Assemble the Tacos
  1. Dip corn tortillas in the consommé, place them on a hot griddle or skillet, add shredded birria, Monterey Jack cheese, and fold the tortillas. Cook until the cheese is melted and the tortillas are slightly crispy.
Serve
  1. Serve the birria tacos with a side of warm consommé for dipping, and garnish with chopped cilantro, diced white onion, and lime wedges. Add optional toppings like sliced radishes, avocado, or hot sauce as desired.

Notes

For extra flavor, toast the chiles in a dry pan for a few minutes before rehydrating them. The consommé can be used as a flavorful soup base or for dipping burritos. Leftover birria meat and consommé can be stored in the refrigerator for up to 3-4 days or frozen for longer storage.