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Fave Birria Tacos

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.
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Prep Time 30 minutes
Cook Time 4 hours
Simmering Time 5 hours
Total Time 4 hours 30 minutes
Servings: 6 tacos
Course: Main Courses, Tacos
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • Dry skillet
  • Heatproof bowl
  • Large Dutch oven or heavy-bottomed pot
  • Blender
  • Cutting board
  • Fine mesh sieve
  • Skillet or Griddle

Method
 

  1. 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
  2. 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
  3. 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
  4. 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
  5. 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
  6. 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.
  7. 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
  8. 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!
  9. 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
  10. 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
  11. 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
  12. 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.
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