Birria Tacos are a beloved Mexican street food known for their rich, flavorful meat and savory dipping broth. This recipe provides a detailed guide to making traditional Birria de Res (beef birria) and crafting the tacos that are typically served with this hearty dish. From the slow-cooked beef to the spicy sauce and finishing touches, these tacos are sure to impress with their deep flavors and satisfying texture.
Ingredients
For the Birria de Res:
- 2 pounds boneless chuck
- 1 pound oxtail or bone-in short ribs
- 1 teaspoon neutral oil (such as avocado or vegetable oil)
For the Sauce:
- 7 ancho chiles (ends trimmed and de-seeded)
- 7 guajillo chiles (ends trimmed and de-seeded)
- 3 chiles de arbol (ends trimmed and de-seeded)
- 1 white onion (peeled and halved)
- 6 garlic cloves (peeled)
- 4 roma tomatoes
- 1 tablespoon black peppercorns
- 1 teaspoon dried Mexican oregano
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1/4 teaspoon ground cloves
- 1/2 Mexican cinnamon stick (or 1/4 teaspoon ground cinnamon if not using Mexican cinnamon)
- 3 bay leaves
- 1 teaspoon apple cider vinegar
- 3 cups beef broth or water (divided)
For the Tacos:
- 1/4 cup minced cilantro
- 1/4 white onion (minced)
- Juice from 1 lime
- Kosher salt (to taste)
- Corn tortillas
- 3 ounces Oaxacan cheese (or mozzarella, shredded)
Instructions
1. Prepare the Beef:
- Brown the Meat: In a large pot or Dutch oven, heat the neutral oil over medium-high heat. Add the boneless chuck and oxtail (or bone-in short ribs) in batches to avoid overcrowding. Brown the meat on all sides until deeply caramelized. This step develops the rich, deep flavor of the birria.
- Deglaze the Pot: Once the meat is browned, remove it from the pot and set aside. Deglaze the pot with a little beef broth or water, scraping up any browned bits from the bottom. This will enhance the flavor of your broth.
2. Make the Sauce:
- Toast the Chiles: Heat a dry skillet over medium heat. Toast the ancho, guajillo, and chiles de arbol until fragrant, about 1-2 minutes per side. Be careful not to burn them as it can make the sauce bitter.
- Soak the Chiles: Place the toasted chiles in a bowl and cover with hot water. Let them soak for 15-20 minutes until softened.
- Blend the Sauce: In a blender, combine the soaked chiles (drained), white onion, garlic cloves, roma tomatoes, black peppercorns, Mexican oregano, cumin seeds, coriander seeds, ground cloves, Mexican cinnamon stick, and bay leaves. Add 1 cup of beef broth or water and blend until smooth.
- Strain the Sauce: For a smoother texture, strain the blended sauce through a fine-mesh sieve into a bowl, pressing with a spatula to extract as much liquid as possible.
3. Cook the Birria:
- Combine Ingredients: Return the browned meat to the pot. Pour the strained sauce over the meat. Add the remaining 2 cups of beef broth or water and the apple cider vinegar.
- Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 2.5 to 3 hours, or until the meat is tender and easily shreds with a fork. If using a slow cooker, cook on low for 6-8 hours.
- Shred the Meat: Once tender, remove the meat from the pot and shred it with two forks. Return the shredded meat to the pot and stir to combine.
4. Prepare the Tacos:
- Prepare the Tortillas: Heat the corn tortillas in a dry skillet over medium heat until they are pliable and lightly toasted. Keep them warm by wrapping them in a clean towel.
- Assemble the Tacos: Place a portion of the shredded birria meat on each tortilla. Sprinkle with shredded Oaxacan cheese. Fold the tortillas in half to create tacos.
5. Serve:
- Garnish: Top the tacos with minced cilantro, minced white onion, and a squeeze of lime juice. Season with kosher salt to taste.
- Serve with Consommé: Serve the tacos with a small bowl of the reserved birria broth (consommé) for dipping. The broth adds an extra layer of flavor and is traditionally used to dip the tacos.
Tips and Variations
- Meat Selection: For a richer flavor, use a combination of beef cuts. Chuck provides a great base, while oxtail or short ribs add depth and richness to the broth.
- Spice Level: Adjust the number of chiles de arbol based on your spice preference. For a milder version, reduce or omit the chiles de arbol.
- Consommé: For a more intense flavor, let the broth reduce slightly to concentrate the flavors before serving.
- Cheese: While Oaxacan cheese is traditional, mozzarella or another melting cheese works well if you can’t find Oaxacan cheese.
Birria Tacos are a flavorful and satisfying dish that brings the taste of authentic Mexican cuisine to your kitchen. With their tender beef and rich, spiced sauce, these tacos are sure to become a favorite. Enjoy them with a side of consommé for dipping and fresh garnishes to enhance the flavor. Whether for a casual dinner or a festive occasion, these tacos are a crowd-pleaser that will leave everyone wanting more.
