Birria tacos are a delicious Mexican dish that originated in the state of Jalisco. Known for their rich, flavorful meat and aromatic broth, these tacos have gained popularity far beyond their hometown. Traditionally made with goat meat, beef has become a popular alternative, making this dish accessible and satisfying for everyone. The key to perfect birria tacos lies in the slow-cooked, spiced meat and the accompanying consomé, which serves as both a dipping sauce and a flavorful broth. Here’s how to make this mouthwatering dish at home.
Ingredients
For the Birria:
- 3 lbs beef chuck roast or short ribs
- 4 dried guajillo chiles, seeds removed
- 2 dried ancho chiles, seeds removed
- 2 cloves garlic
- 1 onion, quartered
- 2 tsp ground cumin
- 2 tsp dried oregano
- 1 tsp ground cinnamon
- 1 bay leaf
- 4 cups beef broth
- Salt and pepper, to taste
- 2 tbsp vegetable oil
For the Tacos:
- Corn tortillas
- Chopped onion, for garnish
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Prepare the Chiles:
- In a dry skillet over medium heat, toast the guajillo and ancho chiles for about 1-2 minutes until fragrant. Be careful not to burn them.
- Transfer the chiles to a blender and add garlic, onion, cumin, oregano, cinnamon, and a pinch of salt. Pour in a cup of beef broth and blend until smooth.
- Cook the Meat:
- In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Season the beef with salt and pepper, then sear it on all sides until browned.
- Pour the blended chili mixture over the meat, adding the bay leaf and the remaining beef broth. Bring to a simmer, cover, and cook on low for 2-3 hours, or until the meat is tender and easily shredded.
- Make the Consomé:
- Once the meat is cooked, remove it from the pot and let it cool slightly. Strain the broth to remove solids, returning the liquid to the pot. Taste and adjust seasoning if necessary.
- Assemble the Tacos:
- Shred the cooked beef using two forks. Heat a skillet over medium heat and lightly toast the corn tortillas on both sides.
- Fill each tortilla with shredded beef, then fold in half. Serve with chopped onion, cilantro, and lime wedges.
- Serve with Consomé:
- Ladle the strained broth into small bowls for dipping. Enjoy your delicious beef birria tacos with a side of warm consomé!
Tips
- For extra flavor, consider adding a splash of vinegar or lime juice to the broth.
- If you like a spicier kick, add a few dried chipotle chiles to the sauce.
Enjoy your homemade beef birria tacos—a perfect dish for gatherings or a cozy dinner at home!
