Epic Birria Tacos
- PREP 30min
- COOK 3hrs 45min
- TOTAL 4hrs 15min
Our birria tacos recipe starts with the real thing, slow-braised meat in a savory, chile sauce. We use the oven, but check the article above for making birria in a slow cooker or Instant Pot.
While traditional recipes from Jalisco, Mexico, often call for goat or lamb, we’re using beef (birria de res) for a version that is every bit as delicious and a bit easier to find at your local grocery store. Feel free to substitute goat or lamb if you have it!
You Will Need
- For the Birria
4 ½ to 5 pounds boneless beef chuck (2 kg to 2.3 kg)
2 ½ teaspoons fine sea salt, plus more as needed
1 teaspoon fresh ground black pepper
3 tablespoons avocado oil
6 dried California chiles
3 dried Ancho chiles
1 yellow onion, roughly chopped
6 garlic cloves, smashed
2 roma tomatoes, quartered
2 teaspoons coriander seeds
1 teaspoon black peppercorns
3 cups beef broth, plus more as needed (720 g)
1 tablespoon well-stirred tahini
2 tablespoons apple cider vinegar
1 ½ teaspoons dried oregano
½ teaspoon ground cinnamon
- For the Tacos
24 corn tortillas, 6-inch to 8-inch, try homemade corn tortillas
4 cups shredded Oaxaca, Monterey Jack, or Mozzarella cheese (16 ounces or 450 g)
1 white onion, finely chopped
1 bunch cilantro, leaves and tender stems chopped
3 to 4 limes, quartered, for serving
Directions
1Prep: Arrange an oven rack so a large Dutch oven (at least 6 quarts) fits, then preheat to 325°F (162°C).
2Rehydrate chiles: Use kitchen scissors to cut the stems off the dried chile peppers, then shake or scrape the seeds from each pepper. (If you have sensitive skin, wear gloves to prevent the oils from getting on your hands.) Add the deseeded dried chiles and 3 cups of water to a small saucepan. Bring to a simmer over medium heat, turn off the heat, and let steep for 20 minutes.
3Brown the beef: Cut the beef chuck into 10 similar-sized pieces. Then, season them all over with the salt and ground black pepper. Heat the avocado oil in a Dutch oven over medium-high heat. Working in batches to avoid overcrowding the pot, brown the beef pieces on all sides, then transfer to a plate.
4Make the braising liquid: With the pot still over medium-high heat, add the onion and garlic cloves, then cook for 2 to 3 minutes before stirring in the tomatoes, coriander, and peppercorns. Stir them around and cook until the onions are slightly browned, then pour in 1 cup of the chile water (from rehydrating the chiles).
5Add 1 cup of the beef broth (reserving 2 cups for later), tahini, cider vinegar, oregano, cinnamon, and rehydrated chiles (discard the remaining chile-soaking water). Bring to a boil, then reduce to a simmer and cook for 5 minutes.
6Blend the braising liquid: Transfer the contents of the pot to a high-powered blender and puree until smooth. Caution: When blending hot liquids, remove the plastic vent from the lid and use your hand to press a towel over the hole to prevent pressure buildup. If you do not have a high-powered blender, the spices may not completely break down. Leave them for a more textured sauce, or use a fine-mesh strainer to strain the sauce back into the pot.
7Braise the beef: Add the browned beef back to the pot and cover with the blended sauce, scraping the blender to get out every last bit. Add the remaining 2 cups of beef broth. Cover with a lid and bring to a simmer, then transfer the Dutch oven to the oven and cook for about 3 hours, or until the beef is fork tender (check more than one piece of beef for doneness).
8Remove from the oven, taste and adjust with more salt if necessary, and let rest for 20 minutes before removing the beef and shredding it.
9Shred the meat: Transfer the beef to a cutting board and pull with forks or your fingers. Depending on your preference, you can separate the meat into larger chunks or smaller shreds (we like smaller for the tacos). Discard any connective tissue and larger clumps of fat (a few smaller bits of fat are fine).
10Make tacos: Heat a wide skillet over medium heat. Working in batches that fit your skillet, quickly dip each tortilla into the fat sitting at the top of the cooking liquid (you only need to dip one side), let the excess drip off, and place it, oil side down, in a hot skillet. Add 3 to 4 tablespoons of shredded beef and a bit of cheese, then fold the tortilla to make a taco. Cook, flipping as needed, until the tortillas are crisp and the cheese has melted. Transfer to plates or a baking sheet while you cook more. To keep warm, slide the baking sheet into a 200°F oven.
11After cooking a batch or two of tacos, you’ll notice there’s still a lot of oil left in the skillet. You can scrape this oil back into the cooking liquid or use it for the next batch, adding more from the pot if needed. If you run out of oil on top, just add a bit of avocado oil to the braising liquid and mix it with the consomé at the bottom to get the red oil you want for cooking the tacos.
12Prepare the consomé: If a thick layer of fat remains at the top, skim it. As written, the consomé (or braising liquid) is on the thicker side. It is common to serve the tacos with a small bowl for dipping. Use as is, or if you prefer a thinner consomé for dipping, add 1 cup of extra broth at the end to thin.
13Serve: Place two to three tacos onto a plate, then scatter over chopped onion and cilantro. Serve with lime wedges and a small bowl of the consomé for dipping.
Adam and Joanne's Tips
- Storing: Keep leftover shredded beef in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat slowly in a saucepan over medium heat.
- Spice level: As written, the beef and consomé turn out mild. For more spice, use New Mexico dried chile peppers (look like California chiles, but pack more heat) or add arbol chiles (2 to 3 for medium, or more for spicy).
- Tahini: Use 1 to 2 tablespoons toasted sesame seeds as a substitute.
- The nutrition facts provided are estimates.