Description
Authentic Birria Tacos featuring tender, slow-cooked beef in a rich, smoky adobo sauce, served with warm tortillas, melted cheese, and fresh toppings. This recipe includes making the traditional adobo sauce from dried chiles and slow-cooking the beef until fork-tender, then assembling and optionally frying the tacos for a deliciously crispy finish.
Ingredients
For the Beef Birria:
- 4 pounds beef chuck, shanks, bottom roast, short ribs, or combination
- Salt and pepper, to taste
For the Adobo Sauce:
- 6 dried whole guajillo chiles
- 4 dried whole ancho chiles
- 1 cup beef broth
- 1 white or yellow onion
- 6 cloves garlic (optional: for best flavor roast the garlic)
- 2 chipotles with 1 tablespoon adobo sauce
- 3 tablespoons apple cider vinegar
- 3 tablespoons tomato paste
- 2 tablespoons brown sugar
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons dried Mexican oregano
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground cinnamon
- Pinch of ground cloves
- 1 bay leaf
For the Birria Tacos:
- 16 corn or flour tortillas
- 2 cups shredded or crumbled cheese (Oaxaca, queso fresco, cotija, or Monterey Jack)
- Diced onion, for topping
- Chopped cilantro, for topping
- Fresh lime wedges, for serving
- Optional accompaniments: Mexican crema or sour cream, guacamole, salsa, pickled jalapenos
Instructions
- Make the Adobo Sauce: Place the dried ancho and guajillo chiles in a large bowl and cover with boiling water. Let them soak until softened and cool. Reserve 1 1/4 cups of the soaking liquid and discard the rest. Blend the rehydrated chiles with reserved soaking liquid, beef broth, onion, garlic, chipotles with adobo sauce until smooth. Transfer the puree to a saucepan, add the remaining adobo ingredients and simmer gently for 20 minutes, stirring occasionally. Remove and discard the bay leaf, then adjust seasoning with salt and sugar to taste.
- Make the Beef Birria: Season the beef with salt and pepper. Optionally brown the beef for extra flavor, then place it in an oven-safe pot or slow cooker. Pour the adobo sauce over the beef. If using the oven, preheat to 300°F (150°C). Bring to a simmer on the stovetop, cover tightly, then transfer to the oven and cook for about 3 hours until beef is fork tender. Alternatively, cook on low in slow cooker for 8-9 hours or on high for 4-5 hours. Remove beef, shred with forks, and reserve the cooking liquid (consommé) for dipping.
- Assemble the Tacos: To serve without frying, place shredded beef on warm tortillas, top with cheese, onion, cilantro, and preferred toppings. If frying, heat a non-stick skillet over medium heat. Dip each tortilla in the adobo consommé to coat both sides, fry for 30 seconds, flip, add beef, cheese, onion, cilantro on one half, fold, and fry until crispy on both sides (about 1 minute). Keep assembled tacos warm in the oven. Serve with consommé for dipping and lime wedges with optional sides like crema, guacamole, and salsa.
Notes
- Roasting the garlic before blending enhances the flavor of the adobo sauce.
- Brown the beef before slow cooking for deeper flavor but it’s optional.
- The consommé made from the cooking liquid is perfect for dipping tacos and adds moisture and richness.
- Use either corn or flour tortillas based on your preference.
- Frying the assembled tacos makes them crispy and more flavorful.
- Leftover birria makes excellent tacos, quesadillas, or even birria ramen.
- Prep Time: 45 minutes
- Cook Time: 3 hours
- Category: Tacos
- Method: Slow Cooking
- Cuisine: Mexican