Description
Sizzling Mexican Birria Tacos bring fiery street-style flavor straight from Jalisco’s culinary heart. Tender braised beef, crispy tortillas, and rich consommé create an irresistible feast you’ll crave again and again.
Ingredients
Scale
Meat:
- 3 pounds (1.36 kilograms) beef chuck roast, cut into chunks
Dried Chiles:
- 4 dried guajillo chiles
- 3 dried ancho chiles
- 1 chipotle pepper in adobo sauce
Broth and Seasonings:
- 4 cups (946 milliliters) beef broth
- 1 onion, quartered
- 5 cloves garlic
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
- Salt to taste
- Pepper to taste
- 2 tablespoons (30 milliliters) apple cider vinegar
Taco Toppings:
- Corn tortillas
- Diced onions
- Chopped cilantro
- Lime wedges
- Shredded cheese (optional, Oaxaca or mozzarella)
Instructions
- Carefully remove stems and seeds from dried chiles, then lightly toast in a dry skillet until aromatic. Submerge toasted chiles in hot water for 30 minutes to fully soften.
- Transfer softened chiles to blender and combine with aromatic ingredients including onion, garlic, spices, vinegar, and chipotle. Blend until achieving a smooth, uniform sauce consistency.
- Season beef chunks generously with salt and pepper in a large cooking pot. Pour blended chile sauce and remaining beef broth over meat.
- Bring liquid to a robust boil, then immediately reduce heat to create a gentle simmer. Cover pot and allow meat to braise slowly for approximately 3 hours.
- Test meat tenderness by attempting to shred with forks. Once beef pulls apart effortlessly, remove from cooking liquid.
- Carefully strain remaining cooking liquid to create a rich, flavorful consomme. Separate any rendered fat from the top of the broth.
- Dip corn tortillas into the reserved beef fat, then warm on a hot skillet until slightly crisp and pliable.
- Layer shredded beef onto prepared tortillas. Garnish with fresh chopped onions, cilantro, and optional cheese.
- Fold tortillas and return to skillet, cooking until exterior becomes golden and crispy.
- Plate tacos alongside warm consomme and fresh lime wedges for an authentic serving presentation.
Notes
- Toast chiles carefully to enhance flavor without burning, which can make them bitter and unpalatable.
- Soak dried chiles in hot water to rehydrate and soften them, releasing their deep, complex flavors for a more robust marinade.
- Use beef chuck or short ribs for maximum tenderness and rich meat texture during the long, slow cooking process.
- Customize heat levels by adjusting the number and type of chiles, allowing flexibility for different spice tolerances.
- Prep Time: 40 minutes
- Cook Time: 3 hours
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 395 kcal
- Sugar: 2 g
- Sodium: 580 mg
- Fat: 21 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.3 g
- Carbohydrates: 11 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 110 mg