Birria tacos

Ohhh yes 😍 Birria Tacos—juicy, flavorful beef tacos perfect for dipping into rich consommé. Here’s a straightforward recipe that captures that restaurant-level flavor at home:

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Birria Tacos

Ingredients (Serves 4–6)

For the birria (meat and stew):

• 2 lbs beef chuck roast (or a mix of beef and short ribs)
• 4 dried guajillo chiles
• 2 dried ancho chiles
• 1 chipotle pepper in adobo
• 1 medium onion, quartered
• 4 cloves garlic
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cloves (optional)
• 2 cups beef broth
• 1 tablespoon apple cider vinegar
• Salt & pepper, to taste

For the tacos:

• Corn tortillas
• Chopped onion, cilantro, lime wedges, and shredded cheese (optional)

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Instructions

Make the birria stew

1. Prep chiles
   • Remove stems and seeds from dried chiles.
   • Soak in hot water for 15 minutes until softened. Drain.
2. Make the chile sauce
   • Blend soaked chiles, chipotle pepper, onion, garlic, cumin, oregano, cloves, and vinegar with 1 cup beef broth until smooth.
3. Cook the meat
   • Season beef with salt and pepper.
   • In a slow cooker or large pot, add beef and pour chile sauce over it.
   • Add remaining beef broth.
   • Slow cook 6–8 hours on low (or 3–4 hours on high) until beef is tender and shreddable.
4. Shred beef
   • Remove beef from sauce, shred, and return to the stew to soak up flavor.

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Assemble the tacos

1. Prep tortillas
   • Warm tortillas in a skillet. Optional: brush lightly with some birria broth for extra flavor and crispiness.
2. Fill & cook tacos
   • Place shredded beef and a little cheese (if using) in each tortilla.
   • Fold and lightly crisp in a skillet for 1–2 minutes per side until golden.
3. Serve
   • Serve with birria consommé on the side for dipping. Garnish with chopped onion, cilantro, and lime.

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🔥 Tips & Variations

• Make ahead: Birria flavor improves after sitting a day in the fridge.
• Use beef short ribs or a mix of chuck and brisket for richer flavor.
• For extra crispy tacos, dip the tortilla lightly in consommé before pan-frying.
• Can be made instant pot style: cook meat under high pressure 1 hour.

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These tacos are juicy, rich, and perfect for dipping—basically like taco heaven in a bite 😏

I can also give a short-cut oven version that’s done in ~2 hours if you don’t want to slow cook overnight.

Do you want me to give that version?