Description
Crispy, cheesy spicy birria tacos filled with tender shredded beef and served with rich consommé for dipping. Bold, smoky, comforting, and perfect for taco night.
Ingredients
Scale
- 3 pounds beef chuck roast, cut into chunks
- 5 dried guajillo chilies, stemmed and seeded
- 2 dried ancho chilies, stemmed and seeded
- 2 chipotle peppers in adobo
- 3 Roma tomatoes
- 1 large white onion, chopped
- 6 garlic cloves
- 4 cups beef broth
- 2 tablespoons apple cider vinegar
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 2 teaspoons salt
- 1 teaspoon black pepper
- 16 corn tortillas
- 3 cups shredded Oaxaca cheese
- 1 cup chopped fresh cilantro
- 1 cup diced white onion for topping
- Lime wedges for serving
Instructions
- Preheat oven to 325°F and warm a large Dutch oven over medium heat.
- Toast dried chilies lightly for 1 minute.
- Blend chilies, tomatoes, onion, garlic, chipotle peppers, vinegar, cumin, oregano, paprika, salt, pepper, and 2 cups beef broth until smooth.
- Place beef chunks into the Dutch oven and pour the blended sauce over the meat.
- Add remaining beef broth and cover the Dutch oven.
- Cook in the oven for 3 hours until the beef becomes fork-tender.
- Shred the beef and return it to the consommé.
- Dip tortillas lightly into the consommé.
- Place tortillas onto a hot skillet, add cheese and shredded beef, then fold.
- Cook until crispy and golden on both sides.
- Top with diced onions and cilantro.
- Serve hot with lime wedges and bowls of consommé for dipping.
Notes
- Toast chilies carefully to deepen flavor without burning them.
- Use freshly shredded cheese for the best melt.
- Do not oversoak tortillas in consommé to keep them crispy.
- The birria tastes even better the next day.