Dive into the rich and flavorful world of authentic Birria Tacos, a Mexican cuisine sensation that’s taking the culinary world by storm. This main course dish features tender, slow-cooked beef, infused with a symphony of chilies and spices, then shredded and piled high in corn tortillas. The magic doesn’t stop there. These tacos are traditionally dipped in a flavorful consommé, the very broth the beef was braised in, adding an extra layer of savory depth. Get ready for a taste explosion that’s both comforting and incredibly satisfying.
Ingredients List:
- 3 lbs Beef Chuck Roast, cut into 2-inch chunks
- 2 tbsp Olive Oil
- 1 large Onion, chopped
- 4 cloves Garlic, minced
- 3 dried Guajillo Chiles, deseeded
- 2 dried Ancho Chiles, deseeded
- 1 dried Chipotle Chile (optional), deseeded
- 4 cups Beef Broth
- 1 tbsp Apple Cider Vinegar
- 1 tsp Dried Oregano
- 1 tsp Ground Cumin
- 1/2 tsp Ground Cinnamon
- Salt and Pepper to taste
- Corn Tortillas
- Chopped Cilantro and Onions, for garnish
Step-by-Step Directions:
- Sear the Beef: Season the beef generously with salt and pepper. Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear the beef on all sides until browned. Remove the beef and set aside.
- Sauté Aromatics: In the same pot, sauté the onion until softened, about 5 minutes. Add the garlic and cook for 1 minute more.
- Bloom Chiles: Add the dried chiles to the pot and cook for 2-3 minutes, until fragrant.
- Braise the Beef: Pour in the beef broth, apple cider vinegar, oregano, cumin, and cinnamon. Return the beef to the pot. Bring to a simmer, then cover and cook for 3-4 hours, or until the beef is fork-tender.
- Shred & Strain: Remove the beef from the pot and shred with two forks. Strain the braising liquid (consommé) through a fine-mesh sieve. Skim off excess fat if desired.
- Assemble Tacos: Dip corn tortillas in the consommé, then cook in a hot skillet or griddle until slightly crispy. Fill with shredded beef.
- Serve: Serve the tacos immediately, garnished with cilantro and onions, with a bowl of consommé on the side for dipping.
Time Estimates:
- Prep time: 20 minutes
- Cooking time: 3-4 hours
- Total time: 3 hours 20 minutes – 4 hours 20 minutes
Nutritional Information (Approximate, per serving, assuming 8 servings):
- Calories: 450
- Servings: 8
- Carbs: 25g
- Protein: 40g
- Fats: 22g
- Sugar: 3g
- Fiber: 4g
Authentic Birria Tacos Recipe: Tender Beef & Rich Consommé
Ingredients
- 3 lbs Beef Chuck Roast cut into 2-inch chunks
- 2 tbsp Olive Oil
- 1 large Onion chopped
- 4 cloves Garlic minced
- 3 dried Guajillo Chiles deseeded
- 2 dried Ancho Chiles deseeded
- 1 dried Chipotle Chile optional, deseeded
- 4 cups Beef Broth
- 1 tbsp Apple Cider Vinegar
- 1 tsp Dried Oregano
- 1 tsp Ground Cumin
- 1/2 tsp Ground Cinnamon
- Salt and Pepper to taste
- Corn Tortillas
- Chopped Cilantro and Onions for garnish
Instructions
- Sear the Beef: Season the beef generously with salt and pepper. Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear the beef on all sides until browned. Remove the beef and set aside.
- Sauté Aromatics: In the same pot, sauté the onion until softened, about 5 minutes. Add the garlic and cook for 1 minute more.
- Bloom Chiles: Add the dried chiles to the pot and cook for 2-3 minutes, until fragrant.
- Braise the Beef: Pour in the beef broth, apple cider vinegar, oregano, cumin, and cinnamon. Return the beef to the pot. Bring to a simmer, then cover and cook for 3-4 hours, or until the beef is fork-tender.
- Shred & Strain: Remove the beef from the pot and shred with two forks. Strain the braising liquid (consommé) through a fine-mesh sieve. Skim off excess fat if desired.
- Assemble Tacos: Dip corn tortillas in the consommé, then cook in a hot skillet or griddle until slightly crispy. Fill with shredded beef.
- Serve: Serve the tacos immediately, garnished with cilantro and onions, with a bowl of consommé on the side for dipping.
