Birria Tacos
Crispy, cheesy, and juicy tacos with a rich and flavorful birria stew for dipping. A viral sensation for a reason.
- 2 lbs beef chuck roast, cut into large chunks
- 4 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 1 onion, quartered
- 5 cloves garlic
- 1 cinnamon stick
- 1 tsp Mexican oregano
- 1/2 tsp cumin seeds
- 12 corn tortillas
- 2 cups shredded Oaxaca or mozzarella cheese
- for garnish chopped cilantro and onion
The key is the consommé. Skim the fat from the top to use for frying the tortillas for extra flavor and color.
- 1
Toast the dried chiles in a dry skillet for 30 seconds per side until fragrant. Submerge them in hot water for 30 minutes to rehydrate.
- 2
Sear the beef chunks in a large pot. Add the rehydrated chiles, onion, garlic, cinnamon, oregano, cumin, and enough water to cover. Bring to a boil, then simmer for 2.5-3 hours until the beef is tender.
- 3
Remove the beef and shred it. Strain the broth, reserving the liquid (consommé).
- 4
Dip a tortilla in the consommé, place it on a hot griddle, top with shredded beef and cheese. Fold and cook until crispy on both sides.
- 5
Serve the tacos immediately with a side of warm consommé for dipping, garnished with cilantro and onion.