Birria Tacos

Name: Birria Tacos
Prep time: 20 min
Cook time: 480 min
Total time: 500 min
Yield: 6 servings
Cuisine: Tex-Mex
Ingredients: 3 lbs beef chuck roast (3 lbs), cut into chunks; 4 dried guajillo chiles (seeds removed), stemmed; 2 dried ancho chiles (seeds removed), stemmed; 1/4 cup tomato paste; 4 cups beef broth; 1 white onion, quartered; 4 garlic cloves; 2 tbsp apple cider vinegar; 2 bay leaves; 1/2 tsp ground cumin; 1/2 tsp dried oregano; 1/2 tsp salt; 1/4 tsp black pepper; 12 corn tortillas (6-inch); 1 cup vegetable oil (for frying); 1/2 cup fresh white onion, finely diced; 1/4 cup fresh cilantro, chopped; 1 lime wedges

Tender shredded beef braised in a rich, spiced chile broth, then crisped in hot oil and dunked in the aromatic consomé. A viral TikTok sensation with irresistible depth and complexity.

500 minMediumServes 6410 cal/serving

Tex-MexDinnerSlow CookerStandard

Ingredients

3 lbs beef chuck roast (3 lbs), cut into chunks
4 dried guajillo chiles (seeds removed), stemmed
2 dried ancho chiles (seeds removed), stemmed
1/4 cup tomato paste
4 cups beef broth
1 white onion, quartered
4 garlic cloves
2 tbsp apple cider vinegar
2 bay leaves
1/2 tsp ground cumin
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
12 corn tortillas (6-inch)
1 cup vegetable oil (for frying)
1/2 cup fresh white onion, finely diced
1/4 cup fresh cilantro, chopped
1 lime wedges

Instructions

1

Toast 4 stemmed dried guajillo chiles (seeds removed) and 2 stemmed dried ancho chiles (seeds removed) in a dry skillet for 1-2 minutes. Soak in hot water for 15 minutes, then drain.
2

Blend soaked chiles with 1/4 cup tomato paste, 1 quartered white onion, 4 garlic cloves, 2 tbsp apple cider vinegar, 1/2 tsp ground cumin, 1/2 tsp dried oregano, and 1 cup beef broth until smooth.
3

Place 3 lbs cut into chunks beef chuck roast (3 lbs) in a slow cooker. Pour chile mixture over beef, then add remaining 4 cups beef broth, 2 bay leaves, 1/2 tsp salt, and 1/4 tsp black pepper.
4

Cook on low for 6-8 hours until beef shreds easily with a fork. Shred the beef and keep warm in the broth.
5

Heat 1 cup vegetable oil (for frying) in a skillet. Lightly fry each 12 corn tortillas (6-inch) for a few seconds per side until warm and pliable.
6

Dip the fried corn tortillas (6-inch) into the chile broth, then fill with shredded beef. Top with 1/2 cup finely diced fresh white onion and 1/4 cup chopped fresh cilantro.
7

Serve with small cups of consomé for dipping and 1 lime wedges wedges on the side.

Questions

Can I make Birria Tacos ahead?

Yes, it takes well to being made ahead. Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop. It also freezes well for up to three months.

Can I halve or double Birria Tacos?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Keep the slow cooker between half and two-thirds full; the cook time stays roughly the same.

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