Super Crispy Birria Tacos (Print Version)
Crispy pan-fried tacos filled with tender Mexican-style beef and melted cheese, served with warm spiced consommé.
# What You Need:
→ For the Birria Beef
01 - 2.5 lbs beef chuck roast, cut into large chunks
02 - 1 lb beef short ribs or oxtail, optional for extra richness
03 - 6 cups beef broth
04 - 3 dried guajillo chiles, stemmed and seeded
05 - 2 dried ancho chiles, stemmed and seeded
06 - 2 dried pasilla chiles, stemmed and seeded
07 - 1 white onion, quartered
08 - 5 garlic cloves
09 - 2 Roma tomatoes, halved
10 - 1/4 cup apple cider vinegar
11 - 2 tsp ground cumin
12 - 2 tsp dried oregano
13 - 1 tsp dried thyme
14 - 1/2 tsp ground cinnamon
15 - 4 whole cloves
16 - 2 bay leaves
17 - Salt and pepper to taste
→ For the Tacos
18 - 18 small corn tortillas
19 - 2 cups shredded Oaxaca or mozzarella cheese
20 - 1/2 cup chopped fresh cilantro
21 - 1/2 cup finely diced white onion
22 - Neutral oil for frying, such as canola or vegetable oil
23 - Lime wedges for serving
# How to Make It:
01 - Heat a dry skillet over medium heat. Toast the dried guajillo, ancho, and pasilla chiles for 1-2 minutes until fragrant. Transfer to a bowl and cover with hot water. Soak for 10 minutes to soften.
02 - In the same skillet, roast the quartered onion, garlic cloves, and halved tomatoes until lightly charred, about 5-7 minutes.
03 - Drain the soaked chiles and transfer to a blender. Add the roasted vegetables, apple cider vinegar, cumin, oregano, thyme, cinnamon, cloves, and 1 cup of beef broth. Blend until completely smooth.
04 - Season the beef chuck roast and short ribs generously with salt and pepper in a large Dutch oven or stockpot. Pour the blended chile sauce over the meat and add the remaining beef broth. Tuck in the bay leaves.
05 - Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 2.5 to 3 hours until the beef is very tender and shreds easily. Skim excess fat from the surface and reserve for frying tacos.
06 - Remove the beef from the pot and shred using two forks. Strain the consommé if desired and keep warm for serving.
07 - Heat a skillet or griddle over medium heat. Briefly dip each tortilla in the top layer of birria consommé or reserved fat.
08 - Place the dipped tortilla on the hot skillet. Sprinkle cheese on one half, add a generous amount of shredded birria beef, then fold into a taco shape. Fry for 2-3 minutes per side until golden and crispy. Add more oil as needed.
09 - Serve tacos immediately topped with chopped onion and cilantro. Accompany with lime wedges and warm birria consommé for dipping.
# Expert Hints:
01 -
- The combination of tender, spice-infused beef and crispy fried tortillas creates the most incredible texture contrast
- That warm consommé for dipping transforms every bite into something extraordinary
- Despite the long cook time, most of the work happens hands-free, leaving you free to relax
02 -
- Don't rush the chile toasting step, but be careful not to burn them or they will turn bitter and ruin the entire dish
- The tortillas only need a quick dip in the consommé, not a soak, or they will fall apart during frying
- Letting the shredded meat sit in the consommé for a few minutes before assembling makes it even more flavorful and juicy
03 -
- Save every drop of that consommé, even if you think you have too much, because it freezes beautifully and makes an incredible base for soup the next time you need a quick meal
- If your tortillas crack when folding, wrap the whole stack in a damp paper towel and microwave for 30 seconds before starting