Yield: 24 tacos
Birria Tacos
These authentic Mexican Birria Tacos are made with tender, juicy, slow-cooked beef in crispy corn tortillas and served with a spicy consommé.
Prep Time
20 minutes
Cook Time
3 hours 30 minutes
Total Time
3 hours 50 minutes
Ingredients
- 4 lbs chuck roast, cut into 4” chunks
- 2 lbs bone-in short ribs
- 1 whole bulb garlic, top cut off
- 1 large white onion, peeled and quartered
- 2 carrots, peeled and cut into thirds
- 3 dried ancho chile peppers
- 8 dried guajillo peppers
- 5 beef bouillon cubes
- 3 tablespoons chili powder
- 2 tablespoons ground cumin
- 2 tablespoons dried oregano
- water
- 12 oz shredded quesadilla cheese
- 24 6-inch white corn tortillas
- chopped onions, chopped cilantro, and lime wedges, for serving (optional)
Instructions
- In a 7-quart dutch oven, add the first 11 ingredients. Fill with water almost all the way to the top and bring to a boil. Boil for 30 minutes, removing any impurities on the top using a spoon or ladle. (It will look like a light brown foam around the edges of the pot)
- Reduce heat to medium-low and bring to a simmer. Remove the peppers and transfer them to a blender or food processor along with 1 cup of the cooking liquid. (The peppers should have softened by now) Blend until smooth and add back into the pot and stir.
- Cover and simmer for 3 hours, stirring once every hour. The meat will be done when it is easily shreddable on its own. Remove from the heat and let sit for 5 minutes.
- Using a ladle or spoon, carefully skim off the fat floating on the top and transfer it to a small bowl. ( this is what the corn tortillas will be cooked in)
- Using tongs, transfer the meat to a large bowl and remove the bones and shred the meat. Set aside.
- Using a large bowl and strainer, strain out the dutch oven into the bowl and discard anything left in the stainer. Save the cooking liquid for dipping the tacos.
- Heat a cast iron skillet over medium heat. Dip a corn tortilla into the reserved fat and place it on the skillet. Top with 3 tbsp of the quesadilla cheese and about 4 oz of the shredded meat, fold it over and cook on both sides for 2 minutes or until crispy. Transfer to a paper towel-lined plate and repeat with the remaining tortilla shells.
- Serve with a cup of the cooking liquid and top with chopped onion, cilantro and limes if desired.
Notes
- Any leftover meat and cooking liquid can be frozen for up to 6 months in an airtight container. Or store it for up to 3 days in the refrigerator.
- Add cayenne pepper for a spicier version.
- Adjust the seasonings of the cooking liquid to your liking once the meat is cooked through.
- If you can’t find quesadilla cheese, try using mozzarella or Monterey jack.
- This recipe can easily be halved
Nutrition Information:
Yield:
24Serving Size:
1 tacoAmount Per Serving: Calories: 433Total Fat: 25gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 109mgSodium: 336mgCarbohydrates: 20gFiber: 4gSugar: 2gProtein: 33g
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
