Birria Tacos
Ingredients
- 4 lbbeef chuck roast
cut into 3-inch chunks
- 10guajillo chiles
- 5ancho chilies
- 3arbol chilies
- 2roma tomatoes
- 1white onion
quartered
- 6garlic cloves
unpeeled
- 2 clow-sodium beef broth
- 2 tbspapple cider vinegar
- 2 tspkosher salt
- 1 tspground black pepper
- 1 tspground cumin
- 1 tspdried mexican oregano
- ½ tspground cloves
- ½ tspground cinnamon
- ¼ tspground ginger
- 3bay leaves
- corn tortillas
or cassava flour tortillas
- diced white onion
- roughly chopped cilantro
- oaxacan cheese
Directions
To make birria
- 1
Deseed and simmer the chilies. Slice the stems off the chilies and shake out the seeds. Then, give them a quick rinse to remove any dust or dirt from the outside. In a medium pot, add the Guajillo chilies, Ancho chilies, and Arbol chilies. Cover completely with water and bring to a simmer over medium heat. Simmer for 15 minutes, until the chilies have softened.
- 2
Roast the veggies. While the chilies are simmering, add the tomatoes, onion, and garlic cloves to a quarter sheet pan. Broil them for 4 to 6 minutes, until lightly charred.
- 3
Make the sauce. Transfer the chilies and 1 cup of the remaining water to a high-powered blender. Remove the garlic from it's peel and add it to the blender along with the tomatoes, onion, broth, vinegar, cumin, oregano, cloves, cinnamon, and ginger. Blend on high for 1 to 2 minutes, until completely smooth.
- 4
Slow cook the birria. Place the beef chunks in the slow cooker. Pour the birria sauce on top, and add the bay leaves. Use tongs to gently mix it all together. then cover. Cook on low for 8 to 9 hours, or on high for 4 to 5 hours. The beef should be tender and fall apart easily when shredded with a fork. If it doesn't shred easily, cook it a bit longer.
- 5
Shred the meat and combine it with the sauce. Discard the bay leaves. Remove the beef to a cutting board and use two forks to shred it. Place the shredded beef back in the slow cooker, stir it, and let it absorb the liquid (aka consommé).
To make birria tacos
- 1
Dip the tortillas. Dip the tortillas in the birria liquid (consomme). The top layer of the consomme has more fat, which is perfect for frying.
- 2
Fry. Heat a skillet over medium heat. Add the wet tortilla, and cook on one side until lightly crispy, then flip over with tongs. Top with a sprinkle of cheese across the whole tortilla. Add a portion of birria on half the tortilla, along with a sprinkle of onion and cilantro. Once the cheese has melted, fold the tacos in half, continuing to fry for 2 to 3 minutes each side, until crispy. Serve with a side of the consommé for dipping.
Birria Tacos
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About this Recipe
Switch up your taco night with these incredible Birria Tacos, also known as quesabirria, bringing authentic, deeply satisfying flavors right to your kitchen. Craving that irresistible combination of crispy tortilla, tender beef, and savory dipping consommé? You've come to the right place.
This recipe transforms humble beef chuck roast into incredibly tender, fall-apart birria through a long, slow cook, infused with a rich, aromatic blend of dried chiles and warm spices. The magic truly happens when you crisp the tortillas with the flavorful consommé and melt in Oaxacan cheese, creating that beloved quesabirria experience everyone raves about.
Prepare for an explosion of flavor: succulent, slow-cooked beef birria infused with a complex, savory broth from guajillo, ancho, and arbol chiles, balanced with warm spices like cumin, cinnamon, and cloves. The initial preparation is straightforward, leading to a long, gentle simmer that develops profound depth.
Each bite delivers a satisfying contrast: the crunchy, consommé-dipped exterior of the tortilla gives way to gooey Oaxacan cheese and spice-laden shredded beef. This is a dish that's worth the wait, rewarding you with comforting, rich flavors that are far more exciting than your average taco night.
While beef chuck roast is traditional for its marbling and texture, you can experiment with other stewing cuts if necessary. For a naturally gluten-free option, be sure to use cassava flour tortillas instead of corn. You can also adjust the heat level by carefully modifying the number of arbol chiles to suit your preference.
These Birria Tacos are perfect for a special taco night or feeding a crowd, creating an interactive and incredibly satisfying meal. Serve them hot with extra diced white onion and cilantro, and don't forget the rich, flavorful consommé on the side for dipping.