Mexican Birria-Style Beef Tacos

Birria hails from Jalisco, Mexico, where slow-braised meat in a fragrant chile broth became a beloved celebration dish. These tacos wrap tender beef chuck simmered with guajillo and ancho chiles, ready for dipping in the rich consommé.

Serves 6 · 25 min prep · 200 min cook

Estimate for one serving

• 520 cal
• 41g protein
• 32g carbs
• 26g fat
• 3g fiber

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Ingredients

• 2.5 lb, cut into large chunks beef chuck roast
• 4, stemmed and seeded dried guajillo chiles
• 2, stemmed and seeded dried ancho chiles
• 2 chipotle peppers in adobo
• 1 large, quartered white onion
• 6 garlic cloves
• 4 cups beef broth
• 2 tbsp apple cider vinegar
• 1 tsp ground cumin
• 1 tsp dried oregano
• 2 bay leaves
• 2 tsp kosher salt
• 1 tsp black pepper
• 18 corn tortillas
• 2 cups shredded Oaxaca or mozzarella cheese
• 1/2 cup, chopped fresh cilantro
• 1/2 cup, finely diced white onion
• 6 lime wedges

Instructions

1. 1Toast the dried guajillo and ancho chiles in a dry skillet over medium heat until fragrant and pliable, about 1 to 2 minutes per side; transfer to a bowl and cover with hot water to soften for 15 minutes.
2. 2Season the beef chunks all over with salt and black pepper.
3. 3In a blender, combine the drained softened chiles, chipotle peppers, quartered onion, garlic, vinegar, cumin, oregano, and beef broth; blend until completely smooth.
4. 4Place the beef in a large Dutch oven or slow-cooker insert, pour the chile sauce over it, add the remaining broth and bay leaves, and stir to coat.
5. 5Bring to a simmer on the stovetop, then cover and braise in a 325°F oven (or cook on low in a slow cooker) until the beef is fall-apart tender, 3 to 3.5 hours.
6. 6Remove the beef, shred it with two forks, and return it to the strained consommé; keep warm.
7. 7Heat a large cast-iron skillet or griddle over medium heat. Dip each corn tortilla lightly into the surface fat of the consommé, lay it flat, sprinkle with cheese, add a generous pile of shredded beef, and fold.
8. 8Cook the tacos until the tortillas are crisp and the cheese is melted, flipping once, about 2 to 3 minutes per side.
9. 9Serve the crispy tacos immediately with small bowls of the rich consommé for dipping, plus chopped cilantro, diced onion, and lime wedges.