Super Crispy Birria Tacos (Printable)

Crispy tortillas filled with tender spiced beef, served with rich dipping consommé

# Ingredient List:

→ For the Birria Beef

01 - 2.5 lbs beef chuck roast, cut into large chunks
02 - 1 lb beef short ribs or oxtail, optional
03 - 6 cups beef broth
04 - 3 dried guajillo chiles, stemmed and seeded
05 - 2 dried ancho chiles, stemmed and seeded
06 - 2 dried pasilla chiles, stemmed and seeded
07 - 1 white onion, quartered
08 - 5 garlic cloves
09 - 2 Roma tomatoes, halved
10 - 1/4 cup apple cider vinegar
11 - 2 tsp ground cumin
12 - 2 tsp dried oregano
13 - 1 tsp dried thyme
14 - 1/2 tsp ground cinnamon
15 - 4 whole cloves
16 - 2 bay leaves
17 - Salt and pepper, to taste

→ For the Tacos

18 - 18 small corn tortillas
19 - 2 cups shredded Oaxaca or mozzarella cheese
20 - 1/2 cup chopped fresh cilantro
21 - 1/2 cup finely diced white onion
22 - Neutral oil, for frying
23 - Lime wedges, for serving

# How to Make:

01 - In a dry skillet over medium heat, toast the dried chiles for 1-2 minutes until fragrant. Place chiles in a bowl and cover with hot water; soak for 10 minutes.
02 - In the same skillet, roast onion, garlic, and tomatoes until lightly charred.
03 - Transfer soaked chiles (drained), roasted vegetables, apple cider vinegar, cumin, oregano, thyme, cinnamon, cloves, and 1 cup beef broth to a blender. Blend until smooth.
04 - In a large Dutch oven or stockpot, season beef with salt and pepper. Pour in the blended chile mixture and remaining broth. Add bay leaves.
05 - Bring to a boil, then reduce heat to low. Cover and simmer for 2.5 to 3 hours, or until the beef is very tender and shreds easily. Skim excess fat if needed (reserve for frying tacos).
06 - Remove beef from the pot and shred with two forks. Reserve the consommé (cooking liquid) and keep warm.
07 - Heat a skillet or griddle over medium heat.
08 - Dip each tortilla briefly in the top layer of the birria consommé (or reserved fat), then place on the hot skillet. Sprinkle cheese on one half of the tortilla, add a generous amount of shredded birria beef, then fold into a taco shape.
09 - Fry 2 to 3 minutes per side until golden and crispy. Repeat with remaining tortillas, adding oil to the skillet as needed.
10 - Serve tacos hot, topped with chopped onion and cilantro. Serve with lime wedges and a side of warm birria consommé for dipping.

# Expert Tips:

01 -
  • The meat becomes impossibly tender after hours of slow simmering in that aromatic chile broth
  • Dipping crispy tacos into warm consommé transforms every bite into something transcendent
  • These tacos impress everyone but are actually quite forgiving to make at home
02 -
  • Skimming the fat from the consommé is not optional for the crispiest tacos
  • Letting the beef rest in the broth overnight makes the flavor exponentially better
  • The tortillas should only get a quick dip in the consommé or they will fall apart
03 -
  • Make the birria a day ahead and reheat gently for the best flavor
  • If your tortillas crack when folding, wrap them in a damp paper towel and microwave for 20 seconds

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