Description
Rich, tender beef birria tacos with a smoky, spicy chile paste and a flavorful consome for dipping. This homemade recipe uses beef chuck roast, dried guajillo and ancho chiles, and fresh corn tortillas for an authentic Mexican experience.
Ingredients
Scale
- 6–8 dried Guajillo chiles (stems and seeds removed)
- 4–6 dried Ancho chiles (stems and seeds removed)
- 2–3 Chipotle peppers in adobo sauce + 1 tablespoon sauce
- 1 large White onion (quartered)
- 4–5 cloves Garlic (peeled)
- 2 tablespoons Apple cider vinegar
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 1 teaspoon Black peppercorns
- 2 Bay leaves
- 4–5 pounds Beef chuck roast
- 2 cups Beef broth (low-sodium)
- 2 medium Tomatoes (chopped)
- 4 stalks Green onion (roughly chopped)
- 2 teaspoons Salt (plus more to taste)
- 12–16 small Corn tortillas
- 2 cups Monterey Jack or Oaxaca cheese (shredded)
- Neutral oil (for frying)
Instructions
- Remove stems and seeds from guajillo and ancho chiles. Place in a bowl, cover with hot water, and soak for 15-20 minutes until soft.
- Drain chiles (reserve some soaking liquid). In a blender, combine chiles, quartered onion, garlic, chipotle peppers, vinegar, cumin, oregano, peppercorns, and bay leaves. Blend until smooth, adding liquid if needed.
- If using a Dutch oven, heat oil over medium-high heat. Pat beef dry, season with salt, and sear on all sides for 2-3 minutes per side. (Skip if using slow cooker).
- Place beef in pot. Pour chile paste over meat, adding tomatoes, green onions, and beef broth. Liquid should come halfway up the meat.
- Stovetop: Cover and simmer on low for 3-4 hours, turning meat hourly, until fork-tender. Slow Cooker: Cook on Low for 8 hours or High for 4-5 hours.
- Remove meat and let rest for 10 minutes. Strain braising liquid through a fine-mesh sieve to create consome; skim excess fat if desired. Shred beef with two forks.
- Heat oil in a skillet over medium heat. Dip tortilla briefly in consome, place in skillet, add cheese to one half, fold, and cook 2-3 minutes per side until crispy and golden.
- Serve tacos immediately with chopped white onion, fresh cilantro, lime wedges, and a bowl of hot consome for dipping.
Notes
Soaking the chiles is non-negotiable for a smooth paste. The consome is liquid gold and should be saved for dipping or cooking rice. For less spice, remove seeds from chiles; for more heat, keep them. Fresh corn tortillas are essential for holding up to the consome.
- Prep Time: 45 minutes
- Cook Time: 4-8 hours
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco with consome
- Calories: 375
- Sugar: 2
- Sodium: 600
- Fat: 20
- Saturated Fat: 8
- Carbohydrates: 20
- Fiber: 3
- Protein: 25
Keywords: beef birria, birria tacos, authentic mexican recipe, slow cooker birria, consome, chile paste, homemade tacos