Rich, spicy, and incredibly satisfying, Birria Tacos are a beloved street food from Mexico that’s taken over social media — and for good reason. These tacos are filled with tender, slow-cooked beef stewed in a flavorful chili broth, then pan-fried until crispy and dipped in a savory consommé. It’s comfort food with serious depth.
⭐ Why These Tacos Are So Popular
🌮 Ultra-flavorful shredded beef
🔥 Bold, authentic spices
✨ Crispy pan-seared tortillas
🥣 Served with rich dipping broth
🧾 Ingredients
For the Birria:
- 2.5 lbs beef chuck roast (cut into chunks)
- 1 white onion (quartered)
- 5 garlic cloves
- 3 dried guajillo chiles (seeded)
- 2 dried ancho chiles (seeded)
- 1 dried pasilla chile (seeded)
- 3 tomatoes (roasted or canned)
- 1 tbsp apple cider vinegar
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 cinnamon stick
- 2 bay leaves
- 4 cups beef broth
- Salt and pepper, to taste
- 1 tbsp oil
For the Tacos:
- Corn tortillas
- Chopped onions & cilantro
- Lime wedges
- Shredded Oaxaca or mozzarella cheese (optional)
🍳 Instructions
1. Make the Chili Paste
In a dry skillet, toast the dried chiles for 1–2 minutes. Soak in hot water for 15 minutes. Blend soaked chiles with roasted tomatoes, garlic, onion, vinegar, and spices until smooth.
2. Cook the Birria
In a large pot or Dutch oven, sear beef in oil until browned. Pour in the chili paste and beef broth. Add bay leaves and cinnamon stick. Simmer on low heat for 3–4 hours, or until the meat is fall-apart tender.
3. Shred and Strain
Remove the beef, shred it, and set aside. Strain the broth (consommé) and keep it hot for dipping.
4. Assemble the Tacos
Dip tortillas in the consommé, then fry in a hot skillet. Add shredded beef and cheese (optional), fold, and cook until crispy on both sides.
5. Serve with Consommé
Top with chopped onion, cilantro, and a squeeze of lime. Serve each taco with a small bowl of consommé for dipping.
📌 Tips for Perfect Birria
- The longer you simmer the beef, the more flavorful and tender it becomes.
- Use bone-in beef cuts (like short ribs) for a richer broth.
- Freeze leftover consommé — it makes a great soup base later!
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