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Beef birria tacos with melted cheese and a bowl of red consome with onion and cilantro

Beef Birria Tacos

Anahi
Slow braised beef in a rich red chile broth, shredded and folded into crispy, cheesy tacos with a warm consomé for dipping.
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Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours
Course Main Course
Cuisine Mexican
Servings 8 servings (2 tacos each)
Calories 540 kcal

Ingredients
  

For the birria

  • 3 lb beef chuck roast cut into large chunks
  • 1 lb beef short ribs or beef shank, for a richer consomé
  • 4 dried guajillo chiles stemmed and seeded
  • 2 dried ancho chiles stemmed and seeded
  • 2 dried chiles de árbol optional, for heat
  • 3 roma tomatoes
  • ½ white onion
  • 5 garlic cloves
  • 1 tablespoon Mexican oregano
  • 1 teaspoon ground cumin
  • ¼ teaspoon ground cloves
  • 1 cinnamon stick
  • 2 bay leaves
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon beef bouillon
  • salt and pepper to taste
  • 4 cups water or beef broth

For the tacos

  • 16 corn tortillas
  • 2 cups Oaxaca cheese shredded, or mozzarella
  • ½ white onion finely diced
  • fresh cilantro chopped
  • lime wedges

Instructions
 

  • Toast the chiles. Heat a dry skillet over medium and toast the guajillo, ancho, and árbol chiles for 30 to 60 seconds per side, just until fragrant. Do not let them blacken or the sauce will taste bitter.
  • Soften. Add the toasted chiles, tomatoes, onion, and garlic to a pot of water and simmer for 10 minutes, until everything is soft.
  • Blend the sauce. Transfer the softened chiles and vegetables to a blender with the oregano, cumin, cloves, vinegar, bouillon, and about 1 ½ cups of the soaking liquid. Blend until completely smooth, then strain.
  • Sear the beef. Season the beef generously with salt and pepper. In a large pot or Dutch oven, sear it in batches over high heat until browned on all sides.
  • Braise. Pour the strained sauce over the beef. Add the cinnamon stick, bay leaves, and enough water or broth to just cover. Bring to a boil, then cover and simmer on low for 3 to 3 ½ hours, until the beef shreds easily. A slow cooker on low for 8 hours works beautifully too.
  • Shred. Remove the beef and shred it with two forks. Skim the red fat from the top of the consomé and set it aside. Keep the meat and consomé warm.
  • Make the tacos. Dip a tortilla in the reserved red fat and lay it on a hot griddle. Top with Oaxaca cheese and shredded birria, fold, and crisp for about 2 minutes per side.
  • Serve. Ladle the consomé into small bowls, top with diced onion and cilantro, and serve alongside the tacos with lime wedges for dipping.

Notes

The consomé and shredded beef freeze beautifully for up to 3 months. Nutrition is an estimate per serving of two tacos with consomé.
Keyword beef birria, birria, birria tacos, quesabirria