Mexican · Dinner · Medium
Birria Tacos
0.0 (0 ratings)- Total
- 4 hr 15 min
- Prep
- 35 min
- Serves
- 6
- Calories
- 650
Chile-braised beef fills crisp, broth-dipped corn tortillas, with onion and cilantro cutting through the rich meat. Serve the red broth alongside for dunking.
Long, gentle braising gives Birria Tacos their deeply savory filling and a broth that doubles as a dipping sauce. Dried chiles bring earthy fruitiness, while a little vinegar keeps the beef from tasting heavy. The tortillas pick up color from the fat floating on the broth.
Use well-marbled chuck and cook it until a fork separates the fibers with almost no resistance. Heat the tortillas before dipping them so they bend without splitting in the skillet.
Method
Heat the oven to 325°F (165°C). Cover the guajillo and ancho chiles with hot water and soak for until flexible, then drain. Blend with 2 cups beef broth, the roughly chopped onion, garlic, vinegar, cumin, oregano and cinnamon until smooth.
Pat the beef chuck dry and season with salt. Heat the vegetable oil in a large Dutch oven over medium-high heat. Brown the beef in 2 batches for per batch, turning to color several sides.
Return all beef to the pot. Add the chile sauce, remaining broth, measured water and bay leaf. Bring to a simmer, cover and braise in the oven for until fork-tender and at least 145°F; continue in 20-minute intervals if still firm.
Rest the beef in the broth for , then shred it with two forks. Discard the bay leaf. Skim the red fat into a shallow bowl and stir in a little broth; reserve the remaining broth for dipping.
Warm the tortillas in stacks under a damp towel in the microwave for , until flexible. Dip each briefly in the skimmed fat mixture and fill with beef. Fold into half-moons.
Heat a large skillet over medium heat. Cook 3 tacos at a time for per batch, turning halfway, until crisp on both sides. Serve with the diced onion, cilantro, lime and hot broth.
Forkue tips
- Braise the beef a day ahead; the chilled fat is easy to lift off and reserve for the tortillas.
Storing and reheating
Refrigerate beef and broth separately for 4 days or freeze for 3 months. Reheat the beef in broth until steaming, then fry fresh tacos; assembled tacos soften in storage.
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Kitchen gear
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Photo: T.Tseng, CC BY 2.0, via Wikimedia Commons (cropped and enhanced)
Birria Tacos: FAQ
Can I use a different cut of beef?
Boneless short ribs work well because their connective tissue softens during braising. Lean steak dries out before it reaches the shreddable texture needed here.
Why are my tortillas falling apart?
Cold tortillas or a long soak make them split. Warm them until flexible, dip only briefly and move each filled taco straight to the skillet.
How do I store and reheat Birria Tacos?
Refrigerate beef and broth separately for 4 days or freeze for 3 months. Reheat the beef in broth until steaming, then fry fresh tacos; assembled tacos soften in storage.
How long does Birria Tacos take?
About 4 hr 15 min in total: 35 min prep and 3 hr 40 min cooking.
What do I need to make Birria Tacos?
The key ingredients are beef chuck, dried guajillo chiles, dried ancho chiles, beef broth, onion and garlic, plus pantry basics.
Any tips for Birria Tacos?
Braise the beef a day ahead; the chilled fat is easy to lift off and reserve for the tortillas.
