Description
Tender, slow-cooked beef simmered in a rich, spicy consommé, then tucked into crispy, cheesy tortillas with onion, cilantro, and lime. A fiesta in every bite!
Ingredients
Beef chuck roast
Beef short ribs
Oxtail (optional)
Beef broth
Water
Dried guajillo chiles
Dried ancho chiles
Dried arbol chiles
Yellow onion
Garlic cloves
Bay leaves
Cinnamon stick
Whole cloves
Cumin seeds
Coriander seeds
Black peppercorns
Dried Mexican oregano
Salt
Corn tortillas
Oaxaca cheese or Monterey Jack cheese
Diced white onion
Fresh cilantro
Lime wedges
Instructions
1. Sear beef cuts in a hot Dutch oven or pot until browned.
2. Add quartered onion and garlic cloves to the pot with beef.
3. Toast dried chiles in a dry pan until fragrant, then remove stems and seeds and rehydrate in hot water 15–20 minutes.
4. Blend softened chiles with garlic, onion, spices, oregano, beef broth, and salt until smooth.
5. Strain chile mixture into pot with beef, discarding solids.
6. Add remaining beef broth and water, bring to a gentle simmer, and cover.
7. Cook until beef is fork-tender: 3–4 hours stovetop, 6–8 hours slow cooker, or 45–60 minutes Instant Pot with natural release.
8. Remove beef, shred with forks, and skim excess fat from consommé, reserving some fat for tortillas.
9. Dip tortillas in reserved fat, griddle on hot surface.
10. Add cheese, shredded birria meat, and fold tortilla to crisp on both sides.
11. Serve tacos with consommé for dipping, garnished with onion, cilantro, and lime.
Notes
Prepare birria ahead of time for even better flavor the next day.
Adjust chile heat by adding more arbol or a pinch of cayenne.
Leftovers can be used for birria ramen or quesadillas.
Corn tortillas are traditional, but flour tortillas can be substituted.
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow-cooked, braised
- Cuisine: Mexican
Keywords: birria tacos, beef, consommé, Mexican street food, cheesy tacos, cilantro, lime