Recipe

Beef Birria Tacos

Name: Beef Birria Tacos
Ingredients: 3 lbs beef chuck roast (cut into 2-inch chunks); 4 dried guajillo chilies (stems and seeds removed); 2 dried ancho chilies (stems and seeds removed); 1 onion (quartered); 6 cloves garlic; 1 tsp cumin seeds (toasted); 1/2 tsp dried oregano; 4 cups beef stock; 2 tbsp apple cider vinegar; 12 corn tortillas; 2 cups Oaxaca cheese (shredded); 1/2 cup cilantro (finely chopped); 1 white onion (finely diced)

Jalisco

6 servings (about 12 tacos), 4 hours

Sources: Cross-checked against Rick Martínez, Bon Appétit and Serious Eats

Watch it made

How to Make Beef Birria Tacos

6 servings

You’ll need

13 items · tap to check off

For the Birria

For the Tacos

Make it step by step

8 steps · 244 min of timed cooking

Toast the **dried chilies** in a dry pan over medium heat for 2 minutes until fragrant, then soak in **hot water** for 15 minutes.⏱ 2 min
Blend the soaked chilies with the **onion**, **garlic**, **cumin**, **oregano**, **vinegar**, and 1 cup of beef stock until completely smooth.
Season the **beef chunks** with salt, place in a large pot, and pour the **chili puree** and remaining **beef stock** over the top.
Cover the pot and simmer on low heat for **3 to 4 hours** until the beef shreds easily with a fork.⏱ 240 min
Remove the beef, shred it with two forks, and skim the **bright red fat** (consomé oil) off the surface of the braising liquid.
Dip a **corn tortilla** into the surface fat, place in a hot skillet, and top with **shredded beef** and **Oaxaca cheese**.
Fold the tortilla in half and sear for 2 minutes per side until the shell is **crispy and browned**.⏱ 2 min
Serve with a small bowl of the **strained broth** (consomé) for dipping, topped with fresh **cilantro and onion**.

💡

Chef’s tip · Save the **strained broth** in the fridge overnight to make skimming the excess fat much easier before serving.

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