Birria Tacos
ID: 66391098...
These birria tacos feature succulent, flavorful beef slowly braised in a rich chili-tomato broth until fork-tender. The shredded beef is stuffed into chili-oil dipped corn tortillas with melted cheese and pan-fried until crispy, served with warm consommé for dipping.
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🍳 Cooking Flow
Soak dried chiles in boiling water and blend into a smooth puree. → Sear seasoned beef in batches, sauté vegetables and spices, then combine with broth, chile puree, and aromatics. → Cover and simmer the beef for 3 to 3.5 hours until tender, then shred the meat. → Dip tortillas in the rendered beef fat and pan-fry with cheese and shredded beef until crispy. → Serve hot with chopped onion, cilantro, lime wedges, and consommé for dipping.
Cooking Steps
Brief Cooking Order
Soak dried chiles in boiling water and blend into a smooth puree. → Sear seasoned beef in batches, sauté vegetables and spices, then combine with broth, chile puree, and aromatics. → Cover and simmer the beef for 3 to 3.5 hours until tender, then shred the meat. → Dip tortillas in the rendered beef fat and pan-fry with cheese and shredded beef until crispy. → Serve hot with chopped onion, cilantro, lime wedges, and consommé for dipping.
Introduction
These birria tacos feature succulent, flavorful beef slowly braised in a rich chili-tomato broth until fork-tender. The shredded beef is stuffed into chili-oil dipped corn tortillas with melted cheese and pan-fried until crispy, served with warm consommé for dipping.
Step 1
Place the dried guajillo and ancho chiles in a heatproof bowl. Pour 4 cups of boiling water over them and let them soak for 45 minutes to hydrate.
Step 2
Cut the chuck roast into 2-inch cubes and season both the chuck roast and short ribs generously with 1 tablespoon of salt.
Step 3
Heat 2 tablespoons of vegetable oil in a large Dutch oven over medium-high heat. Sear the beef in batches until well-browned on all sides (about 2 minutes per side), then remove and set aside.
Step 4
Add the diced carrots and white onion to the pot with the beef drippings. Cook, stirring frequently, for 7 to 8 minutes until tender and browned.
Step 5
Add the halved roma tomatoes, sliced garlic, Mexican oregano, and ground cumin to the pot. Stir constantly for about 2 minutes, scraping up browned bits from the bottom.
Ingredients List
Important Notes
Do not overcrowd the pot when searing beef to ensure proper browning.
Dipping tortillas in the rendered fat floating at the top of the pot adds rich flavor, color, and helps achieve a crispy taco shell.
The braised beef and consommé can be prepared ahead of time and stored in the refrigerator or freezer.
Any good melting cheese like mozzarella, Oaxaca, or Colby Jack works well for these tacos.
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