Description
Spicy Mexican Birria Tacos bring fiery flavors straight from Jalisco’s culinary heart. Tender braised beef, crispy tortillas, and rich consommé create a mouthwatering experience you won’t forget.
Ingredients
Scale
Meat:
- 3 pounds chuck roast, cut into 4 chunks
- 1 1/2 pounds bone-in short ribs
Chiles and Spices:
- 6 dried guajillo chiles, stemmed and deseeded
- 4 dried ancho chiles, stemmed and deseeded
- 1 tablespoon ground coriander
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon chili powder
- 1 cinnamon stick
- Kosher salt
- Ground black pepper
Liquid and Aromatics:
- 4 cups low sodium beef broth
- 1/2 cup orange juice
- 1/4 cup apple cider vinegar or lemon juice
- 2 tablespoons vegetable oil
- 3 vine tomatoes, quartered
- 1 white onion, quartered
- 8 cloves garlic, peeled and smashed
Taco Assembly:
- 15 corn tortillas
- 2 cups shredded monterey jack cheese
- 1 cup chopped yellow onion
- 1/2 cup chopped fresh cilantro
- Fresh lime wedges for serving
Instructions
- Carefully roast dried chiles in a hot skillet until they release a rich, deep aroma, ensuring they don’t burn. Transfer to a pot of simmering water and allow them to soften completely.
- Transfer softened chiles to a blender with ripe tomatoes, pungent onion, and aromatic garlic. Pulse until a smooth, vibrant sauce develops.
- Generously coat the meat with a robust blend of spices, massaging salt, pepper, coriander, cumin, oregano, and chili powder into every crevice.
- Heat oil in a heavy-bottomed pot and sear the seasoned meat until golden brown, creating a caramelized exterior that locks in flavors.
- Pour the prepared chile sauce over the meat, then add broth, a hint of cinnamon, fresh orange juice, and a splash of vinegar to create a complex braising liquid.
- Reduce heat and allow the meat to simmer slowly, transforming into tender, succulent strands that effortlessly pull apart.
- Once meat is perfectly tender, shred it using two forks, ensuring each piece is coated in the rich, spicy sauce.
- Warm tortillas and assemble tacos by layering shredded meat, sprinkling fresh cheese, chopping crisp onions, scattering vibrant cilantro, and serving with zesty lime wedges.
Notes
- Toast chiles carefully to enhance flavor without burning, releasing deep, complex aromatics that elevate the entire birria sauce.
- Use beef chuck or goat meat for authentic texture, ensuring tender, rich protein that absorbs marinade beautifully during slow cooking.
- Consider reducing sauce thickness by simmering longer or adding cornstarch if you prefer a more concentrated, clingy consistency for maximum taco filling.
- Experiment with corn tortillas dipped in rendered meat fat before grilling for an irresistible crispy, slightly greasy exterior that transforms traditional tacos.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 450
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 90 mg