Get ready to experience a culinary revelation with our Fave Birria Tacos recipe. This isn’t just another taco; it’s a gateway to incredibly tender, deeply flavorful shredded meat simmered in a rich, spiced consommé, perfect for dipping. If you’re looking to impress with a classic Mexican dish that’s surprisingly achievable at home, you’ve found your perfect match.
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Key Ingredients for Fave Birria Tacos
- For the Meat:
- 2 lbs beef chuck roast, cut into 2-3 inch chunks
- 1 lb beef short ribs, cut into 2-3 inch pieces (optional, for extra richness)
- 6 cups beef broth
- 1/4 cup white vinegar
- 2 tablespoons olive oil
- 1 tablespoon salt
- 1 teaspoon black pepper
- For the Adobo Sauce:
- 6 guajillo chilies, stemmed and seeded
- 3 ancho chilies, stemmed and seeded
- 4 arbol chilies (optional, for extra heat), stemmed and seeded
- 4 cloves garlic, peeled
- 1/2 white onion, quartered
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- For Assembling the Tacos:
- 24 corn tortillas
- 1 cup chopped white onion, for garnish
- 1/2 cup chopped fresh cilantro, for garnish
- Lime wedges, for serving
- Your favorite salsa or hot sauce, for serving
- 2 cups reserved birria consommé (from cooking the meat)
How to Make Fave Birria Tacos
Prepare to embark on a flavor journey that’s both simple and incredibly rewarding. Our Fave Birria Tacos recipe delivers succulent, melt-in-your-mouth shredded beef, simmered to perfection in a fragrant, spiced broth. The magic lies in the slow cooking and the vibrant adobo marinade, creating a dish that’s deeply satisfying and surprisingly easy to master. With a preparation time of about 30 minutes active cooking and 4-5 hours of simmering, you’ll have restaurant-quality birria tacos ready for your enjoyment.
Step-by-Step Instructions
- Prepare the Chilies: In a dry skillet over medium heat, toast the guajillo, ancho, and arbol chilies for about 30-60 seconds per side, until fragrant and slightly softened. Be careful not to burn them, as this will make them bitter. Remove from the skillet and place in a heatproof bowl.
- Soak the Chilies: Cover the toasted chilies with hot water and let them soak for at least 20-30 minutes, or until softened.
- Sear the Meat: While the chilies soak, pat the beef chuck roast and short ribs dry with paper towels. Season generously with salt and black pepper. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the meat in batches on all sides until deeply browned. Remove the seared meat and set aside.
- Make the Adobo Paste: Drain the soaked chilies, reserving the soaking liquid. Transfer the softened chilies to a blender. Add the peeled garlic cloves, quartered onion, cumin, oregano, cinnamon, cloves, and 1 cup of the reserved chili soaking liquid or fresh beef broth. Blend until a smooth paste forms. If the paste is too thick, add a little more liquid to reach a smooth, spreadable consistency.
- Combine and Simmer: Place the seared meat back into the Dutch oven. Spoon the adobo paste evenly over the meat. Add the beef broth and white vinegar. The liquid should mostly cover the meat. If not, add a little more beef broth or water.
- Slow Cook: Bring the mixture to a simmer over medium heat. Once simmering, reduce the heat to low, cover the pot tightly, and let it cook for 3 to 4 hours, or until the beef is incredibly tender and easily shreds with a fork. You can also cook this in a slow cooker on low for 6-8 hours or high for 3-4 hours.
- Shred the Meat: Carefully remove the meat from the pot and place it on a cutting board. Using two forks, shred the meat into bite-sized pieces.
- Strain the Consommé: Strain the cooking liquid through a fine-mesh sieve into a separate bowl or container. Discard the solids. This flavorful liquid is your birria consommé. You can skim off some of the excess fat, or leave it in for extra richness and flavor. The consommé is crucial for dipping your tacos!
- Prepare for Tacos: Return the shredded meat to the pot with about 1-2 cups of the strained birria consommé. Stir to coat the meat and help it stay moist and flavorful.
- Assemble and Grill the Tacos: Heat a drizzle of oil or a small amount of the reserved fat from the consommé in a skillet or on a griddle over medium-high heat. Dip each corn tortilla briefly into the warm birria consommé. Place the consommé-dipped tortilla onto the hot skillet. Fill one half of the tortilla with a generous amount of the shredded birria meat. Fold the tortilla in half.
- Crisp the Tacos: Cook for 2-3 minutes per side, until the tortilla is golden brown and slightly crispy, and the cheese (if using, see variations) is melted. If you like a cheesier taco, you can sprinkle some shredded Oaxaca or Monterey Jack cheese inside before folding.
- Serve: Serve the Fave Birria Tacos immediately. Garnish with chopped white onion and fresh cilantro. Serve with lime wedges and your favorite salsa or hot sauce. Don’t forget to serve the extra birria consommé on the side for dipping!
Why You’ll Love This Fave Birria Tacos
Prepare for a flavor sensation with our Fave Birria Tacos. The star of the show is the incredibly tender, shredded beef, slow-cooked to absolute perfection and infused with a complex blend of spices. This is far more satisfying and authentic than any store-bought version, offering significant cost savings for a truly gourmet experience at home. The vibrant adobo sauce, combined with the wonderfully rich consommé perfect for dipping, elevates these tacos beyond anything you’ve tasted before, making them a truly special treat. If you crave deep, savory flavors and a dish that feels both comforting and exciting, you simply must try these Fave Birria Tacos today!
Storing and Reheating Tips
Storing Leftovers:
- Chilled Birria Meat & Consommé: Once cooled, store the leftover shredded birria meat and the birria consommé separately in airtight containers. They can be kept in the refrigerator for up to 3-4 days. The consommé might solidify slightly due to fat content; this is normal and will melt upon reheating.
- Assembled Tacos: If you have leftover assembled tacos, it’s best to store the filling and the tortillas separately if possible, as the tortillas may become soggy upon refrigeration. However, if they are already assembled, store them in an airtight container in the refrigerator for up to 1 day.
Reheating for Optimal Taste:
- Birria Meat: Gently reheat the shredded birria meat in a skillet over medium-low heat, adding a tablespoon or two of the reserved consommé to keep it moist. Alternatively, you can reheat it in a microwave-safe dish, covered, in 30-second intervals until heated through.
- Birria Consommé: Reheat the consommé in a saucepan over medium-low heat until steaming hot. Stir occasionally. This is perfect for dipping your reheated tacos or enjoying as a comforting broth.
- Assembled Tacos: For the best results, reheat the assembled tacos using one of these methods:
- Skillet Method: Heat a lightly oiled skillet over medium heat. Place the tacos in the skillet and cook for 2-3 minutes per side, until heated through and the tortilla is re-crisped.
- Oven Method: Preheat your oven to 350°F (175°C). Place the tacos on a baking sheet and bake for 5-8 minutes, or until heated through.
- Air Fryer Method: Air fry at 350°F (175°C) for 3-5 minutes, checking frequently.
Freezing for Future Meals:
- Birria Meat & Consommé: The birria meat and consommé freeze exceptionally well. Cool completely, then portion into freezer-safe bags or containers. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating as described above.
- Unassembled Taco Components: You can also freeze the cooked birria meat and consommé separately if you plan to assemble fresh tacos later. This is ideal for ensuring the tortillas are fresh when you’re ready to eat.
Final Thoughts
Our Fave Birria Tacos recipe offers an unforgettable taste of authentic Mexican comfort food, achievable right in your own kitchen. Giving this recipe a try will not only fill your home with incredible aromas but also your belly with pure joy. Dive in and make these delicious birria tacos a new all-time favorite!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Fave Birria Tacos
Get ready to experience a culinary revelation with our Fave Birria Tacos recipe. This isn’t just another taco; it’s a gateway to incredibly tender, deeply flavorful shredded meat simmered in a rich, spiced consommé, perfect for dipping. If you’re looking to impress with a classic Mexican dish that’s surprisingly achievable at home, you’ve found your perfect match.
Ingredients
Equipment
Method
- In a dry skillet over medium heat, toast the guajillo, ancho, and arbol chilies for about 30-60 seconds per side, until fragrant and slightly softened. Be careful not to burn them, as this will make them bitter. Remove from the skillet and place in a heatproof bowl.6 guajillo chilies, 3 ancho chilies, 4 arbol chilies
- Cover the toasted chilies with hot water and let them soak for at least 20-30 minutes, or until softened.6 guajillo chilies, 3 ancho chilies, 4 arbol chilies
- While the chilies soak, pat the beef chuck roast and short ribs dry with paper towels. Season generously with salt and black pepper. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the meat in batches on all sides until deeply browned. Remove the seared meat and set aside.2 lbs beef chuck roast, 1 lb beef short ribs, 1 tablespoon salt, 1 teaspoon black pepper, 2 tablespoons olive oil
- Drain the soaked chilies, reserving the soaking liquid. Transfer the softened chilies to a blender. Add the peeled garlic cloves, quartered onion, cumin, oregano, cinnamon, cloves, and 1 cup of the reserved chili soaking liquid or fresh beef broth. Blend until a smooth paste forms. If the paste is too thick, add a little more liquid to reach a smooth, spreadable consistency.6 guajillo chilies, 3 ancho chilies, 4 arbol chilies, 4 cloves garlic, 1/2 white onion, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, 6 cups beef broth
- Place the seared meat back into the Dutch oven. Spoon the adobo paste evenly over the meat. Add the beef broth and white vinegar. The liquid should mostly cover the meat. If not, add a little more beef broth or water.2 lbs beef chuck roast, 1 lb beef short ribs, 6 cups beef broth, 1/4 cup white vinegar
- Bring the mixture to a simmer over medium heat. Once simmering, reduce the heat to low, cover the pot tightly, and let it cook for 3 to 4 hours, or until the beef is incredibly tender and easily shreds with a fork. You can also cook this in a slow cooker on low for 6-8 hours or high for 3-4 hours.
- Carefully remove the meat from the pot and place it on a cutting board. Using two forks, shred the meat into bite-sized pieces.2 lbs beef chuck roast, 1 lb beef short ribs
- Strain the cooking liquid through a fine-mesh sieve into a separate bowl or container. Discard the solids. This flavorful liquid is your birria consommé. You can skim off some of the excess fat, or leave it in for extra richness and flavor. The consommé is crucial for dipping your tacos!
- Return the shredded meat to the pot with about 1-2 cups of the strained birria consommé. Stir to coat the meat and help it stay moist and flavorful.2 lbs beef chuck roast, 1 lb beef short ribs, 2 cups reserved birria consommé
- Heat a drizzle of oil or a small amount of the reserved fat from the consommé in a skillet or on a griddle over medium-high heat. Dip each corn tortilla briefly into the warm birria consommé. Place the consommé-dipped tortilla onto the hot skillet. Fill one half of the tortilla with a generous amount of the shredded birria meat. Fold the tortilla in half.24 corn tortillas, 2 cups reserved birria consommé, 2 lbs beef chuck roast, 1 lb beef short ribs
- Cook for 2-3 minutes per side, until the tortilla is golden brown and slightly crispy, and the cheese (if using, see variations) is melted. If you like a cheesier taco, you can sprinkle some shredded Oaxaca or Monterey Jack cheese inside before folding.24 corn tortillas
- Serve the Fave Birria Tacos immediately. Garnish with chopped white onion and fresh cilantro. Serve with lime wedges and your favorite salsa or hot sauce. Don’t forget to serve the extra birria consommé on the side for dipping!1 cup chopped white onion, 1/2 cup chopped fresh cilantro, lime wedges, your favorite salsa or hot sauce, 2 cups reserved birria consommé
Notes
The consommé might solidify slightly due to fat content upon refrigeration; this is normal and will melt upon reheating.