Birria Tacos

This recipe guides you through making authentic Birria tacos, a flavorful Mexican dish perfect for a special meal.

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Prep Time 30

Cook Time 4 30

Soaking Time 20

Total Time 5 20

Servings: 8 tacos

Course: Dinner

Cuisine: Mexican

Ingredients Equipment Method Notes

Ingredients

For the Birria

5 dried guajillo chiles
3 dried morita chiles
3 dried pasilla chiles
2 lb beef brisket or beef chuck roast
2 lb oxtails, short ribs, or beef shank
Kosher salt
Freshly ground black pepper
2 Tbsp vegetable oil
3 Roma tomatoes, halved crosswise
6 cloves garlic
10 whole cloves
1 (3") cinnamon stick
1/4 cup white wine vinegar
1 1/2 tsp cumin seeds
1 tsp dried oregano
1 large yellow onion, quartered
5 bay leaves

For Assembly

6" corn tortillas
shredded Oaxaca or mozzarella cheese
chopped white onion
chopped fresh cilantro
lime wedges, for serving

Equipment

Large, heavy pot or Dutch oven
Medium heatproof bowl
Blender
Cutting board
Large cast-iron skillet or plancha

Method

Preheat oven to 350ºF. In a large, heavy pot or Dutch oven over medium heat, toast guajillo, morita, and pasilla chiles, stirring frequently, until softened and fragrant, 2 to 3 minutes.
Transfer chiles to a medium heatproof bowl, then cover with boiling water. Using a small plate or bowl, completely submerge chiles. Let soak until rehydrated and pliable, about 20 minutes.
Meanwhile, generously season brisket and oxtails with salt and pepper. In the same pot over medium-high heat, heat oil. Working in batches, cook beef, turning occasionally, until browned on all sides, 6 to 7 minutes per side for brisket/roast, 4 to 5 minutes for bone-in parts. Transfer to a plate or cutting board.
In a blender, blend chiles, 1 1/2 cups chile liquid, tomatoes, garlic, cloves, cinnamon, vinegar, cumin, and oregano, adding more chile liquid if needed, until a pourable paste forms, about 1 minute.
Return beef to pot and add onion, bay leaves, and chile paste. Pour in enough water to just cover beef; season with a heavy pinch of salt. Bring to a simmer over medium heat.
Remove from heat, cover, and bake until beef is fork-tender, 4 to 4 1/2 hours. Discard bay leaves and onion, transfer beef to a cutting board, and reserve broth (or consomé). Shred beef with 2 forks.
Taste consomé; season with salt and pepper. Depending on your preference, to thin out consomé, add water or chicken or beef stock until desired consistency is reached.
Make Ahead: Birria can be made 5 days ahead. Store beef and consomé in separate airtight containers and refrigerate.
In the same large pot over medium-low heat, bring consomé to a bare simmer (there should be a layer of dark red-looking fat/oil on top).
Construct a taco station: Have the consomé simmering on one burner, a large cast-iron skillet or plancha heated over medium heat on another, a plate of shredded beef from the birria and another plate of tortillas to the side, as well as small bowls filled with Oaxaca cheese, onions, and cilantro.
Working in batches, reheat 1/3 cup beef on one side of cast-iron skillet, leaving enough room for a tortilla, tossing occasionally, until seared and browned. Take a tortilla and dip into consomé, coating both sides with dark red fat. Place tortilla on cast-iron skillet next to beef and cover with cheese.
Fry tortilla until cheese is mostly melted and underside has browned and started to crisp, about 3 minutes. Place seared meat on one half of tortilla and top with onion and cilantro. Fold tortilla into a taco and cook until crisp, about 30 seconds per side. Repeat with remaining beef.
Serve tacos with lime wedges and small bowls of consomé for dipping alongside.

Notes

This recipe can be made ahead of time and stored in the refrigerator for up to 5 days. The beef and consomé should be stored in separate airtight containers.

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