Dinner

Birria Tacos

There's nothing quite as good as delicious quesabirria Tacos, with shredded beef and melty cheese inside a crispy taco, dipped in broth. These tacos are next-level.

Tags Mexican Party

Prep
20m
Cook
2h 50m
Total
3h 10m
Servings
16
Difficulty
Easy

Ingredients

  • 3 lb beef chuck roast (fat trimmed)
  • 4 bone-in beef short ribs
  • 8 dried guajillo chile peppers
  • 3 dried pasilla chile peppers
  • 2-3 dried arbol chile peppers
  • 5 Roma tomatoes (quartered (about 1.5lbs))
  • 1 white onion (roughly chopped)
  • 1 garlic ((10-12 cloves))
  • 1 Tablespoon whole black peppercorns
  • 1 Tablespoon whole cumin seeds
  • 1 Tablespoon Dried oregano
  • 1 Tablespoon dried thyme
  • 1/2 teaspoon whole coriander seed
  • 4 whole cloves
  • 1 teaspoon fresh minced ginger
  • 1 inch piece Mexican cinnamon stick (or 1/8 teaspoon ground cinnamon)
  • 2 Tablespoons apple cider vinegar (or white vinegar)
  • 5 cups water (divided)
  • 2 bay leaves
  • 1 Tablespoon kosher salt
  • 15 corn tortillas (white or yellow)
  • 2 1/2 cups shredded Oaxaca cheese (or use mozzarella or Monterey jack)
  • 1/2 of a white onion (diced)
  • 1 bunch fresh cilantro (chopped)
  • 2 limes (cut into small wedges)

Tools

  • Mixing bowl
  • Measuring tools
  • Standard kitchen tools

Directions

Season the beef

Cut chuck roast into a few large pieces and season with salt.

### Prep the chiles

Prep chiles: rinse (use gloves if desired) and use scissors to open and remove stem and seeds. (For extra spice, leave arbol chiles whole).

Cook the birria broth

Birria broth: Add tomatoes and onion to a large stock pot (at least 5.5qt pot or bigger) over medium heat. Cook for a few minutes, stirring. Add whole garlic cloves, chile peppers, and all of the spices except the bay leaf. Cook for 5 minutes, stirring often. Add vinegar and water. Bring to a low boil, reduce heat to simmer and cook for 15 minutes, uncovered.

Blend and strain the sauce

Blend: Add mixture to a blender and blend as smooth as possible. Pour mixture through a fine mesh strainer, back into the pot. Add remaining 1 cup of water to the blender and swirl it around to clean excess sauce from the blender, then add it to the pot.

Simmer the beef

Cook beef: Add 1 Tablespoon kosher salt. Bring to a boil. Add short ribs, chuck roast and 2 bay leaves. Cover, reduce heat to a simmer and cook for 2 ½ hours. Check beef to make sure it’s tender, then remove to a plate and shred. Discard bones and bay leaves.

Assemble the tacos

Assemble Tacos: Heat a large griddle or skillet over medium heat. Coat pan with a small amount of oil. Dip a corn tortilla into the birria sauce, letting excess sauce drip off, and lay tortilla on hot pan. Quickly top some shredded meat, cheese, chopped onion and cilantro. Fold tortilla over, in half. Fry for several minutes, until crispy and browned on the bottom. Flip and cook until crispy and browned on the other side. Remove to a plate, for serving.

Garnish and serve

Serve: Sprinkle remaining chopped white onion and cilantro on top of prepared tacos. Serve quesabirria tacos with a cup of warm consommé broth, for dipping. We also like to serve with the hot salsa recipe in the notes below.

Store the sauce

*Save any leftover sauce by freezing for up to 3 months, and reheating to cook another roast inside.

Notes

  • Generated automatically from Birria Tacos.