Description
Dive into authentic Mexican street food with these Birria Tacos! Tender, slow-cooked beef (or goat) bathed in smoky chile sauce, crisped in a tortilla, and dipped in rich consommé. Perfect for taco nights, parties, or impressing your foodie friends!
Ingredients
Scale
- 3 lbs chuck roast (or goat meat)
- 4 dried guajillo chiles (stemmed, seeded)
- 2 dried ancho chiles (stemmed, seeded)
- 1 onion (quartered)
- 6 garlic cloves
- 1 tsp cumin
- 1 tbsp dried oregano
- 2 bay leaves
- 4 cups beef broth
- 12 corn tortillas
- 1 cup queso fresco (crumbled, for topping)
- 1/4 cup fresh cilantro (chopped)
- 2 limes (cut into wedges)
- Salt to taste
Instructions
- Prep Chiles: Dry-toast guajillo and ancho chiles in a skillet for 2 minutes. Soak in hot water for 10 minutes.
- Blend Sauce: Drain chiles, then blend with onion, garlic, cumin, oregano, and 1 cup beef broth until smooth.
- Cook Meat: Sear chuck roast in a Dutch oven. Pour blended sauce over meat, add remaining broth and bay leaves. Simmer covered for 2.5–3 hours until tender. Shred meat.
- Assemble Tacos: Dip tortillas in consommé (cooking liquid). Fill with meat, fold, and pan-fry in consommé fat until crispy. Serve with consommé, queso fresco, cilantro, and lime.
Notes
- Substitutions: Use goat meat for authenticity or chicken thighs for faster cooking.
- Spice Level: Add 1 dried arbol chile for heat.
- Vegetarian Option: Swap meat for jackfruit and use vegetable broth.
- Storage: Meat and consommé keep in the fridge for 4 days or freezer for 3 months.
- Prep Time: 30 mins
- Cook Time: 3 hrs
- Category: Main Course
- Method: Stovetop/Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 320
- Sugar: 2g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg
Keywords: birria tacos recipe, Mexican street food, crispy tacos, slow-cooked beef, consommé dip