Description
Crispy, cheesy Birria tacos packed with slow-braised beef and dipped in rich, spicy consommé. A street-food classic elevated with homemade depth and flavor.
Ingredients
3 pounds beef chuck roast or short ribs
5 dried guajillo chiles
3 dried ancho chiles
2 dried pasilla chiles
1 tablespoon cumin seeds
1 teaspoon whole cloves
1 tablespoon dried oregano
1 large white onion, chopped (divided)
6 garlic cloves
2 tablespoons white vinegar
2 cups beef broth
2 cups water
2 cups Oaxaca cheese, shredded
1 cup Monterey Jack cheese, shredded
20 corn tortillas
1 bunch fresh cilantro, chopped
2 limes, cut into wedges
Salt to taste
Oil for frying
Instructions
1. Toast the dried chiles in a dry skillet until fragrant, about 1 to 2 minutes.
2. Soak the toasted chiles in hot water for 15 minutes until softened.
3. Blend the soaked chiles with cumin, cloves, oregano, vinegar, garlic, half the onion, and a splash of soaking water to form a thick paste.
4. Pour the chile paste over the beef in a large pot, add broth and water, season with salt, and simmer covered for 3 to 4 hours until meat is fall-apart tender.
5. Remove beef and shred. Skim the fat from the top of the consommé and reserve for frying.
6. Mix Oaxaca and Monterey Jack cheeses together in a bowl.
7. Heat a skillet over medium-high and brush with reserved fat.
8. Dip a tortilla into the consommé, place it on the skillet, and add cheese, beef, chopped onion, and cilantro.
9. Fold and press gently, cook 2 to 3 minutes per side until crispy and cheese melts.
10. Repeat with remaining tortillas.
11. Serve hot with a bowl of warm consommé for dipping and lime wedges on the side.
Notes
Use the floating red fat from the consommé to fry the tacos for the signature flavor and color.
For best texture, don’t overcrowd the skillet—cook in small batches.
Reheat leftovers in a skillet to bring the crispiness back without drying them out.
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: Braising, Pan-Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 480
- Sugar: 2g
- Sodium: 640mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 90mg
Keywords: birria tacos, beef tacos, Mexican street food, cheesy tacos