Birria Tacos

Tender slow-braised beef birria in rich chile consommé, served in crispy cheese-dipped tortillas — the viral Mexican sensation.

Nutrition per serving

• 3 lbsBeef chuck roast
• 6Guajillo chiles
• 4Ancho chiles
• 4Roma tomatoes
• 1 largeOnion
• 6 clovesGarlic
• 1 tbspCumin
• 1 tbspOregano
• 2 tbspApple cider vinegar
• 18Corn tortillas
• 2 cups shreddedOaxaca cheese
• for garnishCilantro
• diced, for garnishWhite onion
• for servingLimes

1. 1

   Toast guajillo and ancho chiles in a dry pan until fragrant. Soak in hot water for 20 minutes.

2. 2

   Blend soaked chiles with roasted tomatoes, onion, garlic, cumin, oregano, vinegar, and 1 cup soaking liquid until smooth.

3. 3

   Cut beef into large chunks. Season with salt and pepper.

4. 4

   Place beef in a Dutch oven, pour chile sauce over. Add water to barely cover. Add bay leaves.

5. 5

   Cover and braise in a 325°F (160°C) oven for 3 hours until meat shreds easily.

6. 6

   Shred the beef and return to the consommé broth. Adjust seasoning.

7. 7

   Dip corn tortillas in the red consommé, then griddle with shredded cheese until crispy.

8. 8

   Fill crispy tortillas with birria meat, top with diced onion, cilantro, and a squeeze of lime.

9. 9

   Serve with a bowl of hot consommé for dipping.

💡 Tips for Birria Tacos

• • Let meat rest for 5 minutes after cooking to keep it juicy.
• • Don't let garlic burn — add it after other aromatics and cook briefly.
• • Roll citrus on the counter before juicing to get more juice out.
• • Grate cheese fresh rather than pre-shredded for better melting and flavor.

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