Name: Authentic Birria Tacos: Slow Braised Perfection
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: Mexican
Ingredients: 5 large guajillo chiles, stems and seeds removed; 4 large ancho chiles, stems and seeds removed; 4 chiles de árbol, for a touch of bold heat; ¼ cup apple cider vinegar, for brightness and depth; 1½ cups canned crushed tomatoes, rich and velvety; 6 garlic cloves, peeled and left whole; 1 teaspoon dried Mexican oregano, aromatic and earthy; 1 teaspoon paprika, sweet and smoky; 1 teaspoon ground cumin, warm and fragrant; 3 pounds beef chuck roast, cut into 2-inch chunks; Kosher salt, as needed for seasoning; Freshly ground black pepper, to taste; 2 tablespoons vegetable oil, for searing; 1 medium white onion, finely chopped; 3 cups beef stock, preferably low-sodium; 2 bay leaves, gently torn to release aroma; 2 sprigs fresh thyme; 1 cinnamon stick, whole; ½ teaspoon whole cloves, for subtle warmth; 1 cup chopped cilantro, divided; 1 cup diced white onion; 1 tablespoon freshly squeezed lime juice; Kosher salt, as needed; Small corn tortillas, warmed; 3 cups shredded Oaxaca cheese, or part-skim mozzarella; 2 limes, cut into wedges; 2 radishes, thinly sliced

Authentic Birria Tacos: Slow Braised Perfection

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5 from 1 review

What makes these tacos so irresistible isn’t just the juicy meat or the golden, crispy tortilla shell that soaks up the broth like a sponge, it’s the entire ritual of making them.

Total Time: 3 hours 30 minutes
Yield: 8 servings 1x

Ingredients

Scale

CHILI BRAISING LIQUID

5 large guajillo chiles, stems and seeds removed

4 large ancho chiles, stems and seeds removed

4 chiles de árbol, for a touch of bold heat

1/4 cup apple cider vinegar, for brightness and depth

1 1/2 cups canned crushed tomatoes, rich and velvety

6 garlic cloves, peeled and left whole

1 teaspoon dried Mexican oregano, aromatic and earthy

1 teaspoon paprika, sweet and smoky

1 teaspoon ground cumin, warm and fragrant

BIRRIA DE RES

3 pounds beef chuck roast, cut into 2-inch chunks

Kosher salt, as needed for seasoning

Freshly ground black pepper, to taste

2 tablespoons vegetable oil, for searing

1 medium white onion, finely chopped

3 cups beef stock, preferably low-sodium

2 bay leaves, gently torn to release aroma

2 sprigs fresh thyme

1 cinnamon stick, whole

1/2 teaspoon whole cloves, for subtle warmth

SERVING

1 cup chopped cilantro, divided

1 cup diced white onion

1 tablespoon freshly squeezed lime juice

Kosher salt, as needed

Small corn tortillas, warmed

3 cups shredded Oaxaca cheese, or part-skim mozzarella

2 limes, cut into wedges

2 radishes, thinly sliced

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Instructions

Start by preparing the ingredients for the chili braising liquid.
Place the guajillo, ancho, and chiles de árbol in a large heatproof bowl and cover them with boiling water. Let them soak until softened, about 10 minutes. Once pliable, remove the stems and shake out the seeds, discard both. Be sure to reserve the soaking liquid.
Transfer the softened chiles to a blender along with the apple cider vinegar, crushed tomatoes, garlic cloves, oregano, paprika, cumin, and 2 cups of the reserved soaking water. Blend until completely smooth and set aside.
Next, gather everything you need to begin the birria de res.
Preheat your oven to 300°F (150°C).
Season the beef chunks generously with kosher salt and freshly ground black pepper. In a large Dutch oven over medium heat, add the vegetable oil and warm until shimmering. Working in batches, sear the beef until browned on all sides, this should take about 8 minutes per batch.
Return all the seared beef to the pot. Pour in the blended chili mixture, then add the chopped white onion, beef stock, and 2 cups of water. Wrap the bay leaves, thyme sprigs, cinnamon stick, and cloves in a piece of cheesecloth, tie it securely with kitchen twine, and nestle the bundle into the pot.
Bring everything to a gentle boil over medium heat. Cover the Dutch oven, then carefully transfer it to the preheated oven. Let the beef braise until it’s meltingly tender, about 3 hours.
Once cooked, discard the spice bundle. Remove the beef from the pot and transfer it to a cutting board. Let it cool just enough to handle, then chop it coarsely using a cleaver or large chef’s knife.
Place the chopped meat into a large mixing bowl and moisten it with about 2 cups of the braising liquid. Stir in ½ cup of freshly chopped cilantro for a burst of herbal brightness.
Now prepare your garnishes.
In a small bowl, combine the remaining chopped onion and cilantro with freshly squeezed lime juice. Add a pinch of salt and stir gently, then set aside.
To assemble the tacos, heat a large nonstick skillet over medium heat. Dip each tortilla into the top layer of fat from the braising liquid, then lay it in the hot skillet. Fry for about 30 seconds until it begins to crisp.
Top each tortilla with the chopped beef and a spoonful of the onion-cilantro mixture. For quesabirria, sprinkle on shredded cheese before adding the meat, then fold the tortilla over like a quesadilla. Cook until the cheese melts and the tortilla is golden and crisp, about 1 minute. Repeat with the remaining tortillas and filling.
Ladle the hot consommé into small bowls for dipping. Serve the tacos garnished with more of the onion mixture, alongside lime wedges and sliced radishes. Enjoy immediately while everything is hot and fragrant.