Birria Tacos
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.
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
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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.
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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.
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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.
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4
Cook on low for 6-8 hours until beef shreds easily with a fork. Shred the beef and keep warm in the broth.
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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.
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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.
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7
Serve with small cups of consomé for dipping and 1 lime wedges wedges on the side.