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Beef Birria Tacos

Chile-braised beef, crisped tortillas, consommé for dipping.

Prep
25 min
Cook
185 min
Total
210 min
Active
40 min
Serves
6
Difficulty
Involved
Cuisine
mexican
Servings6

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Substitutions, swaps, equipment, scaling — the recipe stays right here.

Ingredients

Braise

To serve

Steps

  1. Toast the chiles in a dry pan 30 seconds per side, then soak in hot water 15 minutes.

  2. Blend the drained chiles with the onion, garlic, tomatoes, vinegar, cumin, oregano, and 250 ml of the stock until smooth.

  3. Brown the salted beef in a heavy pot, pour over the chile purée and remaining stock, add the bay leaf, and simmer covered on low for 3 hours until shreddable.

  4. Shred the meat and skim the red fat off the top of the broth into a bowl.

  5. Dip each tortilla in that fat, griddle it, add cheese and meat, fold, and crisp both sides.

  6. Serve with onion, cilantro, lime, and a cup of the strained broth for dipping.

The skimmed fat is the whole point — don't throw it out.

Food safety Braise until the beef pulls apart easily, well past 90°C / 195°F internal.