To make birria tacos, follow these key steps:
Prepare the Birria Meat and Sauce
- Start by seasoning the meat (commonly beef chuck roast or short ribs) with salt and pepper. Sear it in a hot pot until browned on all sides
- Soak dried chiles (such as Guajillo and Ancho) in hot water until softened, then blend them with tomatoes, onions, garlic, and spices (cumin, oregano, coriander, chili powder, cinnamon) into a smooth sauce
- Pour the chile sauce over the seared meat, add beef broth, and braise in the oven or slow cooker for 2.5 to 3.5 hours until the meat is tender and shreds easily
Assemble the Tacos
- Remove the meat from the sauce and shred it with forks. Strain the cooking liquid (consomé) to serve as a dipping broth
- Dip corn tortillas briefly into the consomé or the fat layer on top of the sauce, then place them on a hot skillet
- Add shredded birria meat and cheese (Oaxaca, Monterey Jack, or similar) on one half of the tortilla, fold it over, and cook until the cheese melts and the tortilla crisps on both sides
- Serve tacos garnished with chopped onion, cilantro, and a squeeze of lime. Offer the consomé on the side for dipping
This method yields richly flavored, cheesy birria tacos with a crispy exterior and tender, savory filling, perfect for dipping in the flavorful broth. Variations include using a slow cooker for convenience or substituting chicken for beef
