Birria Tacos
Rich and flavorful Birria Tacos feature tender, slow-cooked beef braided with aromatic spices, served with warm corn tortillas and a delicious dipping consommé.
- Prep Time: 25 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 25 minutes
- Yield: 8 servings
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
Ingredients
Scale
- 3 lbs beef chuck roast, cut into chunks
- 4 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 2 dried pasilla chiles, stemmed and seeded
- 3 cloves garlic
- 1 medium white onion, quartered
- 2 tomatoes, roasted
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 2 bay leaves
- Salt and pepper to taste
- 2 cups beef broth
- Corn tortillas, for serving
- Chopped cilantro, for garnish
- Diced white onion, for garnish
- Lime wedges, for serving
Instructions
- Toast the dried chiles in a dry skillet over medium heat until fragrant, about 1–2 minutes. Then soak them in hot water for 15 minutes until softened.
- In a blender, combine soaked chiles, garlic, onion, roasted tomatoes, oregano, cumin, cinnamon, salt, and pepper with 1 cup beef broth. Blend until smooth.
- In a slow cooker or large pot, add beef chunks, chile sauce, bay leaves, and remaining beef broth. Stir to combine.
- Cook on low for 6–8 hours or until the beef is tender and shreds easily.
- Once cooked, shred the beef using two forks and mix it into the cooking juices.
- Warm corn tortillas on a skillet. Dip each tortilla lightly in the birria consommé and fill with shredded beef.
- Cook filled tortillas on a skillet until edges are crispy and cheese (if using) is melted.
- Serve tacos garnished with chopped cilantro, diced onion, and lime wedges alongside a small bowl of consommé for dipping.
Notes
For an extra indulgent taco, add shredded Oaxaca or mozzarella cheese before grilling the filled tortillas.