Birria Tacos
Birria tacos are a mouthwatering Mexican dish made with slow-cooked, spiced beef and served in soft tortillas with a flavorful broth known as consomé.
Ingredients
For the beef filling
- 2 lbs beef chuck or brisket Best choices for rich flavor and tenderness
- 4 cloves garlic
- 2 leaves bay leaves
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp paprika
- 2-3 pieces dried guajillo chiles Adjust according to desired spice level
- 2 cups beef broth
For assembling the tacos
- Corn tortillas Choose fresh or homemade if possible
- Oaxacan cheese (or cheese of choice) Any melting cheese like Monterey Jack or mozzarella can be used
- Lime For garnish
- Onion, chopped For garnish
- Cilantro, chopped For garnish
Instructions
Preparation
- In a large pot, combine the beef, garlic, bay leaves, cumin, oregano, paprika, guajillo chiles, and beef broth. Stir well to ensure everything is mixed together.
- Bring the mixture to a simmer over medium heat. Once it begins to bubble, cover the pot and reduce the heat to low. Let it braise for about 3 hours, or until the beef is tender and easily shredded.
- After the beef is cooked, carefully remove it from the pot. Using two forks, shred the beef into bite-sized pieces and set it aside.
Cooking
- In a skillet, heat one tortilla at a time over medium heat. Add a generous amount of shredded beef and top it with cheese.
- Fold the tortilla in half and crisp each side until the cheese has melted and the tortillas are golden brown.
- Serve the tacos hot alongside a cup of consomé, lime wedges, chopped onions, and cilantro for garnish.
Notes
Maintain a low, steady heat while braising the beef to ensure it becomes tender without burning. Avoid boiling the beef; a gentle simmer is crucial for optimal texture. Store any leftover beef and tortillas separately in airtight containers in the refrigerator. The beef can be kept for up to 3 days, while the tortillas are best eaten fresh. The cooked beef can be frozen for up to three months.
