Authentic Birria Tacos
Ingredients
- • 900 g beef chuck roast
- • 450 g beef short ribs
- • 6 item dried guajillo chiles
- • 3 item dried ancho chiles
- • 3 item roma tomatoes
- • 1 item white onion
- • 6 cloves garlic
- • 3 item bay leaves
- • 1 tbsp ground cumin
- • 1 tbsp dried oregano
- • 1/4 tsp ground cloves
- • 1/2 tsp ground cinnamon
- • 60 ml apple cider vinegar
- • 1 L beef broth
- • 12 item corn tortillas
- • 450 g oaxaca cheese or mozzarella
- • 1 item white onion for serving
- • 1 bunch fresh cilantro
- • 6 item radishes
- • 2 limes lime wedges
- • 1 sprinkle salt to taste
- • 1 sprinkle black pepper to taste
Instructions
- 1
Remove stems and seeds from dried chiles. Toast them in a dry pan for 30 seconds per side until fragrant
- 2
Place toasted chiles in hot water and soak for 20 minutes until softened
- 3
Meanwhile, char tomatoes, onion (quartered), and garlic cloves in a dry skillet until blackened in spots
- 4
Cut beef into large chunks and season generously with salt and pepper
- 5
In a blender, combine soaked chiles, charred vegetables, cumin, oregano, cloves, cinnamon, and vinegar with 250ml (1 cup) of chile soaking liquid. Blend until smooth
- 6
In a large Dutch oven, place beef chunks, pour the chile sauce over, add bay leaves and beef broth
- 7
Bring to a boil, then reduce heat to low, cover and simmer for 3 hours until meat is fall-apart tender
- 8
Remove meat and shred with two forks. Strain and reserve the consommé (cooking liquid)
- 9
While meat is cooking, thinly slice radishes and place in ice water to crisp up
- 10
Heat a griddle or large skillet over medium-high heat
- 11
Dip corn tortillas in the reserved consommé, then place on griddle
- 12
Add shredded cheese (oaxaca or mozzarella) and birria meat to one half of each tortilla
- 13
Fold tortillas in half and cook until crispy and golden, about 2-3 minutes per side
- 14
Serve immediately with small bowls of warm consommé for dipping
- 15
Garnish with diced onion, chopped cilantro, sliced radishes, and lime wedges
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"These birria tacos are a true celebration of Mexican flavors! The tender, slow-braised beef melts in your mouth, while the rich consommé adds incredible depth with every dip. I love the contrast of textures here - crispy cheese-crusted tortillas, succulent meat, and now fresh, crunchy radish slices that add a peppery bite and beautiful color. Don't skip dipping those tortillas in the consommé before griddling - it's the secret to achieving that perfect golden crust!"
