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Birria Tacos

Birria Tacos

Birria Tacos – crispy red tacos stuffed with cheesy shredded beef dunked in rich consommé, delivering big flavor in every bite.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Course Mains
Cuisine Mexican
Servings 25 tacos
Calories 210 kcal

Equipment

  • large saucepan
  • tall jug
  • stick blender
  • large heavy-based pot
  • non-stick pan

Ingredients
  

Birria adobo (paste)

  • 25 g guajillo chillies, dried (~4 pieces, heaped ¾ cup once chopped)
  • 45 g ancho chillies, dried (~2-3 pieces, 1 cup once chopped)
  • 6 g chillies de arbol, dried (~6 pieces, 2 tablespoon once chopped)
  • ½ cup chilli soaking water (reserve after simmering)
  • 5 garlic cloves peeled
  • 1 small onion (roughly sliced, ~tennis ball size)
  • 1 medium tomato (roughly sliced, 180g)
  • 2 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • ⅛ teaspoon black pepper

Birria braising

  • 5 tablespoon vegetable oil (or canola oil)
  • 1.3 kg chuck beef (cut into 6 large pieces or boneless beef short ribs – 1.8kg/3.6 lb bone-in)
  • 2 cups beef stock / broth (low sodium)
  • 1 stick cinnamon (substitute ¼ teaspoon powder, but it’s not quite the same)
  • 3 leaves bay leaves (preferably fresh else dried)
  • 2 ½ tablespoon apple cider vinegar (or regular white vinegar, red or white wine vinegar)
  • 2 ½ teaspoon cooking salt / kosher salt (halve for table salt, +30% for flakes)

Beef seasoning

  • ½ teaspoon cooking salt / kosher salt

Birria Tacos

  • 20 – 25 pieces corn tortillas (14.5cm/6" wide)
  • 1 white onion diced
  • ½ cup finely chopped coriander / cilantro leaves
  • 3 ½ cups shredded Colby, Monterey Jack or Oaxaca cheese (if you can get it)
  • Lime wedges optional
  • Your favorite salsa or hot sauce optional

Instructions
 

Full Recipe

  • Use gloves if you're sensitive to working with chilli! Deseed and chop chillies. Simmer in boiling water for 10 minutes to soften.
  • Make Birria Adobo by blitzing cooked chillies, reserved soaking water, and remaining adobo ingredients until smooth.
  • Sear beef in hot oil until browned on all sides, then cook off adobo paste in the same pan.
  • Add all braising ingredients, then the beef, and slow-cook for 2.5 hours until shred easily.
  • Shred the beef and toss with a bit of salt.
  • Skim fat off the braising liquid to create 'Birria Oil'.
  • Reheat some braising liquid in a pan, add the beef to absorb the sauce.
  • Heat Birria Oil in a non-stick pan, pass each tortilla through, then fill with cheese, beef, onion, and coriander before frying until crisp.
  • Serve tacos hot with Birria Consommé for dipping.

Notes

Can be stored in the fridge for up to 4 days and frozen for 3 months. Serve with leftover consommé.

Nutrition

Serving: 1tacoCalories: 210kcalCarbohydrates: 23gProtein: 13gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 540mgPotassium: 350mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 2mg
Keyword Birria Tacos, consommé, crispy tacos, Quesabirria, shredded beef
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