Description
Juicy shredded beef stewed in a rich, spicy consommé, then stuffed into tortillas with gooey cheese and pan-fried to golden perfection—these tacos are a true flavor bomb and a viral favorite for good reason.
Ingredients
For the birria:
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2½ lbs beef chuck roast (or a mix of short ribs and oxtail)
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4 dried guajillo chiles (stemmed and seeded)
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2 dried ancho chiles (stemmed and seeded)
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2 dried chiles de arbol (optional, for heat)
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1 large onion, quartered
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5 garlic cloves
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1 tbsp vinegar (white or apple cider)
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2 tsp cumin
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1 tsp dried oregano
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½ tsp ground cloves
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Salt and pepper to taste
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1 cinnamon stick
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4 cups beef broth
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2 bay leaves
For the tacos:
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Corn tortillas
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Shredded Oaxaca, Monterey Jack, or mozzarella cheese
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Chopped onions and cilantro (for garnish)
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Lime wedges
Instructions
1️⃣ Soften the chiles: In a saucepan, boil dried chiles in water for 5–10 minutes until softened. Drain and blend with onion, garlic, vinegar, cumin, oregano, cloves, and 1 cup beef broth until smooth.
2️⃣ Cook the beef: Season beef with salt and pepper. In a large pot or Dutch oven, sear meat on all sides. Pour in the chile sauce, remaining broth, cinnamon stick, and bay leaves. Simmer covered for 2.5–3 hours (or use a slow cooker on low for 6–8 hours) until the meat is fall-apart tender.
3️⃣ Shred the meat: Remove the meat and shred. Skim fat off the top of the consommé and reserve some for frying the tacos.
4️⃣ Assemble the tacos: Dip tortillas into the top layer of the consommé, then place on a hot skillet. Add shredded beef and cheese. Fold and fry until crispy and cheese is melted, about 2–3 minutes per side.
5️⃣ Serve: Garnish with chopped onion and cilantro. Serve hot with a side of the consommé for dipping and lime wedges on the side.
Notes
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Use a combination of meats for richer flavor.
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For an extra crispy shell, press down with a spatula while frying.
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The consommé also makes a great soup base or ramen-style broth.
- Prep Time: 30 min
- Cook Time: 3 hrs