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Birria Tacos

Slow-braised beef in chile consomé, crisped in the rendered fat. The taco that broke the internet.

⏱️

Prep Time

45 min

🔥

Cook Time

3+ hours

👥

Servings

8

📊

Difficulty

Medium

Birria Tacos

The one that made everyone ask for the recipe

The Story

Birria started as a special occasion dish—quinceañeras, Christmas, big family reunions. Then the internet discovered birria tacos, and suddenly everyone wanted them.

Here’s our family’s version. No shortcuts.

Ingredients

For the Meat

  • 4 lbs beef chuck roast (or mix of chuck and short ribs)
  • 2 lbs bone-in beef (for the consomé richness)
  • Salt and pepper

For the Chile Sauce

  • 6 guajillo chiles
  • 4 ancho chiles
  • 2 árbol chiles (for heat)
  • 6 Roma tomatoes
  • 1 white onion, quartered
  • 8 garlic cloves
  • 1 tablespoon cumin
  • 1 teaspoon oregano
  • 1 teaspoon black pepper
  • 4 whole cloves
  • 1 cinnamon stick
  • 2 bay leaves
  • 1/4 cup apple cider vinegar
  • Salt to taste

For Serving

  • Corn tortillas
  • Diced white onion
  • Fresh cilantro
  • Lime wedges
  • The consomé (for dipping)

Instructions

1. Toast the Chiles

Remove stems and seeds from dried chiles. Toast in a dry skillet until fragrant (30 seconds per side).

Place in a bowl, cover with boiling water, soak 30 minutes.

2. Make the Chile Sauce

Char tomatoes, onion, and garlic under a broiler until blackened in spots.

Blend soaked chiles (reserve soaking water) with charred vegetables, all spices, and vinegar. Add soaking water to thin. Blend until smooth. Strain through a sieve.

Season with salt.

3. Braise the Meat

Season beef generously with salt and pepper. Sear in a large Dutch oven until browned on all sides.

Add chile sauce to cover the meat (add water if needed). Add bay leaves.

Cover and braise at 325°F for 3-4 hours until meat shreds easily.

4. Build the Consomé

Remove meat and shred, discarding bones and excess fat.

Skim some fat from the braising liquid into a separate container—this is your taco-crisping gold.

The remaining braising liquid IS the consomé. Taste and adjust seasoning.

5. Make the Tacos

Heat a skillet or griddle. Brush with the reserved fat.

Dip a corn tortilla in the consomé, place on the hot surface. Add shredded meat and cheese (if using). Fold and crisp until edges are lacy and golden.

6. Serve

Serve tacos immediately with:

  • Bowl of hot consomé for dipping
  • Diced onion and cilantro
  • Lime wedges

The ritual: Dip the taco in the consomé between bites. This is the way.

Tips

  • The consomé MAKES the dish. Don’t skip it.
  • Toast those chiles—raw chiles taste flat
  • Save the fat—it’s liquid gold for crisping
  • Make extra consomé—people will drink it straight

Worth every hour

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