The magic of birria tacos lies in their combination of textures and flavors. The tortillas, lightly soaked in the rich, spiced broth, become crisp and golden on the griddle, creating a perfect vessel for the tender, succulent beef inside. Each bite offers a burst of warmth, with the smoky, earthy notes from the chiles balanced by the aromatic spices. Paired with fresh cilantro, zesty onions, and a squeeze of lime, these tacos are a delightful fusion of traditional Mexican flavors that will transport you to the heart of Jalisco. The consommé, served on the side, elevates the experience, inviting you to dip each taco for an even deeper, more savory bite.
Ingredients:
For the Birria:
- 3 lbs beef chuck roast or short ribs, cut into chunks
- 2 dried guajillo chiles
- 2 dried ancho chiles
- 2 dried pasilla chiles
- 1 onion, chopped
- 5 garlic cloves, minced
- 2 tomatoes, chopped
- 2 bay leaves
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 4 cups beef broth
- Salt and pepper to taste
For the Tacos:
- Corn tortillas
- Chopped onion
- Chopped cilantro
- Lime wedges
- Shredded cheese (optional)
Instructions:
1. Prepare the Chiles:
Start by removing the stems and seeds from the guajillo, ancho, and pasilla chiles. Heat a skillet over medium heat and toast the chiles for 1-2 minutes until they become fragrant. Be careful not to burn them. Once toasted, place the chiles in a bowl and cover them with hot water. Let them soak for 15-20 minutes until they soften.
2. Make the Birria Sauce:
In a blender, combine the softened chiles, chopped onion, minced garlic, tomatoes, cumin, oregano, cinnamon, and cloves. Blend until smooth, adding a bit of the soaking water if needed to achieve a smooth consistency.
3. Cook the Beef:
Season the beef chunks with salt and pepper. Heat a large pot or Dutch oven over medium-high heat and add a bit of oil. Sear the beef on all sides until browned, then remove it from the pot and set aside. In the same pot, pour the birria sauce and cook for about 5 minutes until it thickens slightly. Return the beef to the pot, add the bay leaves and beef broth, and stir to combine.
4. Slow Cook the Birria:
Reduce the heat to low, cover the pot, and let the beef simmer for 2.5 to 3 hours, or until it is tender and easily shredded. If using a slow cooker, cook on low for 6-8 hours or on high for 4-5 hours. Once cooked, remove the beef from the pot and shred it using two forks.
5. Prepare the Tacos:
Heat a skillet or griddle over medium heat. Lightly dip a corn tortilla into the birria broth, then place it on the hot skillet. Sprinkle some shredded cheese (if using) onto one side of the tortilla, followed by a generous amount of shredded beef. Fold the tortilla in half and cook for 2-3 minutes on each side until the tortilla is crispy and the cheese is melted.
6. Serve:
Serve the birria tacos with chopped onion, cilantro, and lime wedges on the side. For an authentic touch, serve with a small bowl of the birria broth (consommé) for dipping.