Description
Experience the rich and flavorful taste of traditional Mexican Birria Tacos made with tender slow-simmered beef chuck roast and short ribs. These tacos are filled with shredded meat, melted cheese, and fresh toppings, served alongside a warm, spicy consommé broth for dipping. Perfectly crispy on the outside and juicy inside, these quesabirria tacos bring vibrant authentic flavors to your table.
Ingredients
Meat and Seasoning
- 3 lb beef chuck roast, fat trimmed
- 4 bone-in beef short ribs
- 1 tablespoon kosher salt
- 2 bay leaves plus 1 extra for cooking
Dried Chilies
- 8 dried guajillo chile peppers
- 3 dried pasilla chile peppers
- 2-3 dried arbol chile peppers
Vegetables and Aromatics
- 5 Roma tomatoes, quartered (about 1.5 lbs)
- 1 white onion, roughly chopped
- 1 head garlic (10-12 cloves)
- 1/2 of a white onion, diced (for garnish)
- 1 bunch fresh cilantro, chopped (for garnish)
- 2 limes, cut into small wedges (for serving)
Spices and Herbs
- 1 tablespoon whole black peppercorns
- 1 tablespoon whole cumin seeds
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1/2 teaspoon whole coriander seed
- 4 whole cloves
- 1 teaspoon fresh minced ginger
- 1 inch piece Mexican cinnamon stick or 1/8 teaspoon ground cinnamon
Other Ingredients
- 2 tablespoons apple cider vinegar (or white vinegar)
- 15 corn tortillas, white or yellow
- 2 1/2 cups shredded Oaxaca cheese (or mozzarella or Monterey Jack)
Instructions
- Prepare the Meat: Cut the chuck roast into a few large pieces and season them evenly with kosher salt. Set aside while preparing the sauce.
- Prep Chilies: Rinse the dried guajillo, pasilla, and arbol chilies. Use scissors to cut open and remove the stems and seeds. To increase spiciness, keep arbol chilies whole if preferred. Wearing gloves is recommended when handling chilies.
- Make the Birria Broth: In a large stock pot (at least 5.5 qt), heat over medium heat and add quartered Roma tomatoes and roughly chopped onion. Cook for a few minutes while stirring. Add whole garlic cloves, prepared dried chilies, and all the spices except bay leaves. Continue cooking for 5 minutes, stirring frequently to release flavors. Add apple cider vinegar and 4 cups of water. Bring the mixture to a low boil, then reduce heat to a simmer and cook uncovered for 15 minutes.
- Blend the Sauce: Transfer the cooked broth mixture to a blender and blend until very smooth. Pour the blended sauce through a fine mesh strainer back into the pot to remove any solids. Add 4 more cups of water to the blender to clean and swirl, then pour this back into the pot to capture all the sauce.
- Cook the Beef: Add 1 tablespoon kosher salt and bring the sauce back to a boil. Add the bone-in short ribs, chuck roast pieces, and 3 bay leaves. Cover, reduce heat to a low simmer, and cook gently for 2 ½ hours, or until the beef is tender and easily shredded. Check periodically to ensure meat tenderness. Once done, remove meat from pot, discard bones and bay leaves, and shred the meat.
- Assemble the Tacos: Heat a large griddle or skillet over medium heat and lightly coat with oil. Dip each corn tortilla briefly into the birria sauce, then place it on the hot skillet. Quickly add some shredded beef, cheese, diced white onion, and chopped cilantro on one half of the tortilla. Fold the tortilla over to make a half-moon shape.
- Cook the Tacos: Fry the folded tortilla until the bottom is crispy and browned. Flip carefully and cook the other side until equally crispy and golden brown. Remove tacos to a serving plate.
- Serve: Garnish prepared tacos with additional diced white onion and chopped cilantro. Serve hot quesabirria tacos accompanied by a cup of warm consommé broth for dipping, along with lime wedges. Optionally serve with hot salsa.
- Save Leftover Sauce: Freeze any remaining birria sauce for up to 3 months. Reheat and use the sauce to cook another roast for additional birria tacos in the future.
Notes
- Wear gloves when handling dried chiles to avoid irritation.
- For less heat, reduce or omit the arbol chilies.
- Oaxaca cheese is traditional but mozzarella or Monterey Jack are good substitutes for melting.
- If short on time, a pressure cooker can reduce cooking time but traditional slow simmering yields best flavor.
- Leftover birria broth makes an excellent flavorful soup base.
- When frying tacos, watch carefully to prevent burning and achieve the perfect crispy texture.
- To make authentic consommé broth, skim excess fat from the top before serving.
