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Close-up of three birria tacos, filled with shredded beef and cheese, topped with onions and cilantro, served with a side of consommé.

Birria Tacos

Make authentic birria tacos with tender, shredded beef and a rich consomé. This recipe is perfect for a flavorful Mexican night.
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Prep Time 30 minutes
Cook Time 4 hours 30 minutes
Soaking Time 20 minutes
Total Time 5 hours
Servings: 8 tacos
Course: Dinner
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Birria
  • 5 dried guajillo chiles
  • 3 dried morita chiles
  • 3 dried pasilla chiles
  • 2 lb beef brisket or beef chuck roast
  • 2 lb oxtails, short ribs, or beef shank
  • to taste Kosher salt
  • to taste Freshly ground black pepper
  • 2 Tbsp vegetable oil
  • 3 Roma tomatoes, halved
  • 6 cloves garlic
  • 10 whole cloves
  • 1 (3") cinnamon stick
  • 1/4 cup white wine vinegar
  • 1 1/2 tsp cumin seeds
  • 1 tsp dried oregano
  • 1 large yellow onion, quartered
  • 5 bay leaves
For Assembly
  • 6 " corn tortillas
  • as needed shredded Oaxaca or mozzarella cheese
  • as needed chopped white onion
  • as needed chopped fresh cilantro
  • as needed lime wedges

Equipment

  • Dutch oven
  • Blender
  • Cast Iron Skillet

Method
 

  1. Preheat oven to 350ºF (175ºC). In a large, heavy pot or Dutch oven over medium heat, toast guajillo, morita, and pasilla chiles, stirring frequently, until softened and fragrant, 2 to 3 minutes.
  2. Transfer chiles to a medium heatproof bowl, then cover with boiling water. Submerge chiles completely. Let soak until rehydrated and pliable, about 20 minutes.
  3. Meanwhile, generously season brisket and oxtails with salt and pepper. In the same pot over medium-high heat, heat oil. Working in batches, cook beef, turning occasionally, until browned on all sides, 6 to 7 minutes per side for brisket/roast, 4 to 5 minutes for bone-in parts. Transfer to a plate.
  4. In a blender, combine rehydrated chiles, 1 1/2 cups chile soaking liquid, tomatoes, garlic, cloves, cinnamon, vinegar, cumin, and oregano. Blend until a pourable paste forms, adding more chile liquid if needed, about 1 minute.
  5. Return beef to the pot and add onion, bay leaves, and chile paste. Pour in enough water to just cover beef; season with a heavy pinch of salt. Bring to a simmer over medium heat.
  6. Remove from heat, cover, and bake until beef is fork-tender, 4 to 4 1/2 hours. Discard bay leaves and onion. Transfer beef to a cutting board and reserve the broth (consommé). Shred beef with 2 forks.
  7. Taste the consomé; season with salt and pepper. If needed, thin the consomé with water or stock to your desired consistency.
  8. In the same large pot over medium-low heat, bring the consomé to a bare simmer. There should be a layer of dark red fat on top.
  9. Prepare a taco station: Have the consomé simmering, a large cast-iron skillet or plancha heated over medium heat, shredded beef, tortillas, cheese, chopped onions, and cilantro ready.
  10. Working in batches, reheat 1/3 cup beef in the skillet. Dip a tortilla into the consomé, coating both sides with fat. Place the tortilla in the skillet next to the beef and cover with cheese. Fry until cheese is mostly melted and the tortilla is crisp, about 3 minutes. Place seared meat on one half of the tortilla, top with onion and cilantro. Fold into a taco and cook until crisp, about 30 seconds per side. Repeat with remaining beef.
  11. Serve tacos with lime wedges and small bowls of consomé for dipping.

Notes

Birria can be made up to 5 days ahead. Store beef and consomé in separate airtight containers and refrigerate.

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