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Crispy Beef Birria Tacos

Authentic style Mexican shredded beef tacos with melted cheese, served with a rich consommé for dipping.
Print Recipe
Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

The Meat
  • 3 lbs beef chuck roast cut into chunks
  • 1 lb beef short ribs bone-in
  • 2 tbsp vegetable oil
The Adobo Sauce
  • 5 Guajillo chiles dried, deseeded
  • 3 Ancho chiles dried, deseeded
  • 1 white onion quartered
  • 6 cloves garlic
  • 1 tsp dried oregano
  • 0.5 tsp cumin
  • 0.25 tsp cinnamon
  • 4 cups beef broth
Assembly
  • 12 corn tortillas
  • 2 cups Oaxaca cheese shredded
  • 1 cup cilantro chopped
  • 1 cup white onion diced

Equipment

  • Dutch Oven or Large Pot
  • Blender
  • Cast Iron Skillet
  • Tongs

Method
 

  1. Sear the seasoned beef chunks and short ribs in oil in a large pot until browned. Remove and set aside.
  2. In the same pot, sauté dried chiles, onion, and garlic. Add broth to soften chiles. Simmer for 10 minutes.
  3. Blend the chile mixture with spices (oregano, cumin, cinnamon) and vinegar until smooth to create the Adobo.
  4. Return beef to the pot, pour Adobo sauce over it, add remaining broth, and cover.
  5. Simmer on low heat for 3 to 3.5 hours until meat is tender. Shred the meat and discard bones.
  6. Skim the red fat from the top of the broth (consommé).
  7. Dip corn tortillas into the red fat and place on a hot skillet.
  8. Add cheese and meat, fold taco, and fry until crispy. Serve with onion, cilantro, and consommé.

Notes

Make ahead tip: The flavor improves the next day. The meat freezes well for up to 3 months.