Description
Experience the rich, authentic flavors of traditional Mexican cuisine with these Savory Birria Tacos. Tender, slow-cooked chuck beef is infused with a smoky blend of guajillo, ancho, and chilies de arbol, simmered in a fragrant adobo sauce, then shredded and stuffed into warm corn tortillas. Pan-fried to crispy perfection and served with a flavorful consommé for dipping, these tacos deliver a perfect balance of spicy, savory, and tangy notes that will elevate your dinner table.
Ingredients
Scale
Chilies and Sauce
- 3 pieces Guajillo Chillies (substitute with more ancho if unavailable)
- 2 pieces Ancho Chillies (critical for authentic Birria flavor)
- 5 pieces Chilies de Arbol (reduce quantity for a milder version)
- 1 cup Chili Soaking Water
- 4 cloves Garlic
- 1 small Onion (yellow preferred)
- 1 medium Tomato (fresh for best flavor)
- 1 tablespoon Dried Oregano
- 1 teaspoon Ground Cumin
- 1 teaspoon Black Pepper
Beef and Cooking Liquids
- 3 pounds Chuck Beef (rich, beefy flavor)
- 4 cups Beef Stock (low sodium preferred)
- 4 pieces Cloves (whole for infusion)
- 1 stick Cinnamon Stick (avoid ground varieties)
- 2 pieces Bay Leaves
- 1 tablespoon Apple Cider Vinegar (can substitute with white vinegar)
- 1 teaspoon Salt (adjust to taste)
Tacos Assembly
- 12 pieces Corn Tortillas (warmed for pliability)
- 1 small White Onion (red or green onion can be substituted)
- 1 bunch Coriander/Cilantro (optional)
- 2 cups Shredded Cheese (good melting cheese recommended)
- 2 pieces Lime Wedges (optional but highly recommended)
- 1 cup Salsa (optional for added spice)
- Vegetable Oil (for searing and frying)
Instructions
- Preparation: Gather and prepare all your ingredients. Deseed and cut the guajillo, ancho, and chilies de arbol for soaking.
- Prepare Chilies: Place the chopped chilies in boiling water and simmer for 10 minutes until softened. Drain the chilies and reserve the soaking water for later use in the sauce.
- Make Adobo Paste: In a blender, combine the softened chilies, garlic, yellow onion, tomato, dried oregano, ground cumin, and reserved soaking water. Blend until smooth and set aside the paste for cooking.
- Sear Beef: Heat vegetable oil in a large pot over medium-high heat. Brown the chuck beef pieces evenly on all sides until a rich crust forms, then remove the beef and set aside to retain the flavorful sear.
- Cook Adobo: Add the prepared adobo paste to the same pot and sauté for a few minutes until it releases a fragrant aroma, deglazing the pot and picking up the browned bits from searing.
- Slow-Cook: Return the seared beef to the pot. Add beef stock, whole cloves, cinnamon stick, bay leaves, apple cider vinegar, and salt. Cover and simmer gently over low heat for approximately 2.5 hours until the beef is tender and easy to shred.
- Shred the Beef: Remove the beef carefully from the pot and shred it using two forks. Return the shredded beef to the braising liquid to soak up all the rich flavors.
- Skim Fat: Using a ladle, skim off excess red oil from the surface of the consommé, preserving the rich and flavorful broth for dipping the tacos.
- Prepare Tortillas: In a skillet, use some of the reserved red oil to warm the corn tortillas until they become pliable. Fill each tortilla with shredded beef, diced white onion, shredded cheese, and fresh coriander, then fold to form tacos.
- Fry: Pan-fry the assembled tacos in the same skillet over medium heat, cooking each side for 2-3 minutes until they turn crispy and golden brown.
- Serve: Plate the crispy Birria Tacos alongside bowls of warm consommé for dipping. Garnish with lime wedges and optional salsa to add a bright, spicy finishing touch.
Notes
- You can adjust the number of chilies de arbol to control the spice level of the sauce.
- Using fresh tomatoes and yellow onion enhances the flavor profile of the adobo paste.
- Low sodium beef stock helps regulate the saltiness in the final dish, so adjust salt accordingly at the end.
- The consommé broth is perfect for dipping and adds a moist texture to each bite.
- Make sure to brown the beef well for deep, authentic flavor development.
- Shredded cheese should be a good melting type like Oaxaca or mozzarella to complement the tacos.
- For a milder version, reduce or omit the chilies de arbol.
- Leftover consommé can be refrigerated and reused as a flavorful beef broth base in soups or stews.
