Description
This easy recipe delivers tender, slow-cooked beef, rich consommé, and crispy, cheese-filled tacos. It offers an authentic Birria experience right in your own kitchen, perfect for a savory meal with a delightful kick.
Ingredients
Scale
- 3–4 pounds boneless beef chuck roast, well-marbled
- 6–8 guajillo chiles, dried
- 3–4 ancho chiles, dried
- 2–3 arbol chiles, dried (adjust for spice preference)
- 1 large yellow onion, quartered
- 6–8 garlic cloves, peeled
- 2 ripe Roma tomatoes, halved
- 1 teaspoon ground cumin
- 1 teaspoon dried Mexican oregano
- 1/2 teaspoon black peppercorns
- 3–4 whole cloves
- 1 cinnamon stick (about 2–3 inches)
- 2–3 bay leaves
- 2 tablespoons apple cider vinegar
- 2 tablespoons vegetable or canola oil
- Salt to taste
- Water or beef broth, as needed
- 12–18 corn tortillas
- 2 cups Oaxaca or Monterey Jack cheese, shredded
- Fresh cilantro, chopped (for garnish)
- Diced white onion (for garnish)
- Lime wedges (for serving)
Instructions
- **Prepare the Chiles:** Stem and seed the guajillo, ancho, and arbol chiles. Heat a dry skillet over medium heat and toast the chiles for 30 seconds to 1 minute per side until fragrant, being careful not to burn them. Transfer to a heatproof bowl and cover with boiling water. Let them rehydrate for 15-20 minutes until softened.
- **Sear the Beef:** While chiles rehydrate, trim any large pieces of excess fat from the chuck roast, leaving some for flavor. Cut the beef into 2-3 inch chunks. Season generously with salt. Heat 1 tablespoon of oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef in batches until browned on all sides, about 3-4 minutes per side. Remove beef and set aside.
- **Sauté Aromatics:** In the same pot, add the remaining oil if needed. Add the quartered onion and halved Roma tomatoes. Sauté for 5-7 minutes until slightly softened and lightly charred. Add the peeled garlic cloves and sauté for another 1-2 minutes until fragrant.
- **Blend the Consommé Base:** Drain the rehydrated chiles, reserving a bit of the soaking liquid. Transfer the chiles, sautéed onion, garlic, tomatoes, ground cumin, Mexican oregano, peppercorns, cloves, cinnamon stick, and apple cider vinegar to a blender. Add 1-2 cups of fresh water or beef broth, starting with less and adding more as needed to create a smooth paste. Blend until completely smooth.
- **Cook the Birria:** Pour the blended chile sauce through a fine-mesh sieve into the Dutch oven (this step is optional but creates a smoother consommé). Add the seared beef back to the pot along with the bay leaves. Add enough water or beef broth to just cover the meat. Bring to a simmer, then reduce heat to low, cover, and cook for at least 3-4 hours, or until the beef is fork-tender and easily shreds. Check periodically and add more liquid if needed.
- **Shred the Beef and Adjust Consommé:** Once the beef is tender, remove it from the pot and shred it using two forks. Discard the bay leaves and cinnamon stick. Taste the consommé and adjust seasoning with salt as needed. Return the shredded beef to the consommé to keep it warm and infuse it with more flavor.
- **Assemble the Tacos:** Heat a comal or large non-stick skillet over medium heat. Dip a corn tortilla into the birria consommé, ensuring both sides are coated. Place the dipped tortilla on the hot skillet. Sprinkle a generous amount of shredded cheese on one half of the tortilla. Add some shredded birria beef on top of the cheese.
- **Cook and Fold:** Once the cheese starts to melt and the tortilla begins to crisp, fold the other half of the tortilla over to form a taco. Cook for another 1-2 minutes per side until the tortilla is golden brown and crispy, and the cheese is fully melted.
- **Serve:** Transfer the cooked birria tacos to a plate. Serve immediately with small bowls of the consommé for dipping, along with fresh chopped cilantro, diced white onion, and lime wedges.
Notes
- For a spicier birria, do not remove all seeds from the arbol chiles.
- Using a fine-mesh sieve for the chile sauce ensures a super smooth consommé, but it’s optional if you prefer a slightly thicker texture.
- Leftover birria beef and consommé can be stored in airtight containers in the refrigerator for up to 3-4 days or frozen for up to 3 months.
- Consider using this rich consommé as a base for other soups or stews.
- Prep Time: 10
- Cook Time: 30
- Category: Main Course
- Method: Stovetop, Mixing, Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 2-3 tacos
- Calories: 550-700 kcal
- Sugar: 3-5 g
- Sodium: 800-1200 mg
- Fat: 35-50 g
- Saturated Fat: 15-25 g
- Carbohydrates: 20-30 g
- Fiber: 4-6 g
- Protein: 35-45 g
- Cholesterol: 100-150 mg
Keywords: beef birria tacos, easy birria recipe, Mexican beef stew, cheesy tacos, slow cooked beef, consommé, birria de res, shredded beef, authentic Mexican food, spicy tacos, cilantro and onion