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Crispy Cheesy Birria Tacos with Rich Braised Beef and Dipping Consommé Recipe

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3.9 from 11 reviews

Authentic Birria Tacos feature tender, slow-cooked, spicy shredded beef infused with a rich adobo chili sauce, wrapped in warm corn tortillas, melted cheese, fresh onions, and cilantro, then pan-fried to crispy perfection. Served with a flavorful consommé perfect for dipping, these tacos offer an irresistible mix of smoky, savory, and tangy flavors that capture the essence of traditional Mexican cuisine.

Ingredients

Chilli Adobo Paste

  • 25 g (0.9 oz) dried guajillo chillies (~4 pieces, heaped 3/4 cup once chopped)
  • 45 g (1.6 oz) dried ancho chillies (~2-3 pieces, 1 cup once chopped)
  • 6 g (0.2 oz) dried chillies de arbol (~6 pieces, 2 tbsp once chopped)
  • 1/2 cup chilli soaking water (reserve after simmering)
  • 5 garlic cloves, peeled
  • 1 small onion, roughly sliced (~tennis ball size)
  • 1 medium tomato, roughly sliced (180g)
  • 2 tsp dried oregano
  • 1 tsp ground cumin
  • 1/8 tsp black pepper

Beef and Braising Ingredients

  • 5 tbsp vegetable oil or canola oil
  • 1.3 kg (2.6 lb) chuck beef, cut into 6 large pieces (or boneless beef short ribs 1.8 kg/3.6 lb bone-in)
  • 2 cups low sodium beef stock or broth
  • 10 whole cloves (or 1/4 tsp ground cloves)
  • 1 cinnamon stick (or 1/4 tsp cinnamon powder)
  • 3 bay leaves (preferably fresh)
  • 2 tbsp apple cider vinegar (or regular white vinegar, red or white wine vinegar)
  • 2 1/2 tsp kosher salt (halve for table salt, +30% for flakes)

Taco Assembly

  • 20-25 corn tortillas (14.5 cm/6" wide)
  • 1 white onion, diced
  • 1/2 cup finely chopped coriander/cilantro leaves
  • 3 1/2 cups (350 g) shredded Colby, Monterey Jack, or Oaxaca cheese
  • Lime wedges (optional)
  • Your favorite salsa or hot sauce (optional)

Instructions

  1. Prepare chillis: Wearing gloves if sensitive, deseed and remove stems from the dried chillies. Roughly chop them into 1-1.5 cm pieces. Simmer chillies in boiling water for 10 minutes until softened but skin intact. Reserve 1/2 cup of the soaking water and drain chillies.
  2. Make Birria Adobo paste: In a tall jug or blender, combine cooked chillies, reserved soaking water, garlic cloves, onion, tomato, dried oregano, ground cumin, and black pepper. Blitz for about 20 seconds until mostly smooth (some texture remains). Set aside.
  3. Sear beef: Heat 5 tablespoons vegetable oil in a large heavy-based pot or Dutch oven over high heat. Sear half of the beef pieces for about 1 to 1.5 minutes on each side until dark golden brown. Remove and repeat with remaining beef.
  4. Cook off Adobo paste: Reduce heat slightly and add the Adobo paste to the pot with oil. Stir and cook for 2 minutes to develop flavor and reduce rawness.
  5. Slow cook beef: Add beef stock, cloves, cinnamon stick, bay leaves, vinegar, and 2 1/2 teaspoons kosher salt to the pot. Stir and add seared beef back in. Bring to a boil, then reduce to very gentle simmer with lid on. Cook for 2 1/2 hours, or until beef shreds easily. For bone-in short ribs, cook 3 to 3 1/2 hours.
  6. Shred beef and season: Transfer beef to a clean pan and shred finely. Sprinkle 1/2 teaspoon kosher salt over shredded meat and toss to distribute evenly.
  7. Skim Birria oil: Skim off the red oil floating on braising liquid surface, aiming for about 6 tablespoons. Set aside this flavorful 'Birria Oil'.
  8. Soak shredded beef: Pour 1 cup of braising liquid (Birria Consommé) into a large non-stick pan over medium-high heat and simmer for 15 seconds. Add shredded beef and toss to absorb the consommé fully, leaving no liquid pooled. Return beef to shredding pan, scraping pan to transfer all sauce.
  9. Taste & keep consommé warm: Check consommé seasoning. Adjust salt as needed so it's slightly salty but balanced for dipping. Keep warm for serving.
  10. Prepare tortillas: Heat 1 teaspoon Birria Oil in a non-stick pan over medium-low heat. Place one corn tortilla and use it to wipe and coat the pan underside, turning the tortilla red on one side over about 10 seconds. Remove to work surface, red side down. Repeat two more tortillas, heating 1/2 teaspoon oil for each.
  11. Assemble tacos: On half of each tortilla, spread shredded cheese, then a generous amount of shredded beef, topped with diced white onion and chopped cilantro.
  12. Crisp tacos: Fold tortillas over filling. Pan-fry 3 tacos at a time over medium-high heat for 2 minutes on each side until golden, crispy, and the cheese melts.
  13. Serve: Remove tacos and serve immediately hot with warm Birria Consommé for dunking. Optionally include lime wedges and your favorite salsa or hot sauce.

Notes

  • Wear gloves when handling chillies to avoid irritation.
  • Vegetable oil is preferred for searing and frying due to its neutral flavor and high smoke point.
  • Chuck beef or boneless short ribs are ideal cuts for tender, flavorful results.
  • Corn tortillas about 6 inches wide work best for folding and frying.
  • Oaxaca cheese is traditional but Monterey Jack or Colby can be used as substitutes.
  • The Birria Consommé is a rich, savory broth great for dipping tacos or sipping as a soup.
  • If using a slow cooker, cook the beef on low for approximately 6-8 hours until very tender.

Find it online: https://recipefeastful.com/crispy-cheesy-birria-tacos-with-rich-braised-beef-and-dipping-consomme-recipe/