Birria Tacos
Crispy birria tacos filled with tender shredded beef simmered in a rich chile sauce, served with warm consommé for dipping, bold, comforting, and deeply satisfying.
Ingredients
Scale
- 1.2 kg beef chuck, cut into large chunks
- 4 dried guajillo chiles, seeded
- 2 dried ancho chiles, seeded
- 1 large onion, chopped
- 5 garlic cloves, peeled
- 400 g crushed tomatoes
- 1 liter vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 2 teaspoons salt
- 1 teaspoon black pepper
- 12 small corn tortillas
- 4 tablespoons fresh cilantro, chopped
- 2 tablespoons olive oil
Instructions
- Heat a large pot over medium heat.
- Add dried guajillo and ancho chiles with vegetable broth and simmer for 10 minutes until softened.
- Blend softened chiles with onion, garlic, crushed tomatoes, cumin, oregano, paprika, salt, and black pepper until smooth.
- Add beef chunks to the pot and pour the blended sauce over them.
- Bring to a gentle simmer, cover, and cook for 2 hours until the beef is very tender.
- Remove beef, shred it, and return it to the broth.
- Heat olive oil in a skillet.
- Dip tortillas lightly into the broth, fill with shredded beef, and cook until crispy on both sides.
- Serve hot garnished with fresh cilantro and a small bowl of consommé for dipping.
Notes
- Do not oversoak tortillas in broth, a quick dip is enough.
- Shred beef while hot for best texture.
- Taste and adjust seasoning before serving.
Find it online: https://dishmio.com/birria-tacos/