Homemade Birria Tacos
These Birria Tacos (Quesabirria) are the ultimate labor of love, resulting in meat so tender it falls apart at the touch of a fork and a rich, deeply flavored consommé that you’ll want to drink with a spoon. There is nothing quite like the sound of a corn tortilla hitting a hot skillet after being dunked in that vibrant red chili oil—it creates a crust that is salty, savory, and perfectly crisp.
Ingredients
- 3 lbs beef chuck roast cut into large chunks
- 2 tbsp vegetable oil
- 5 dried guajillo chiles stems and seeds removed
- 3 dried ancho chiles stems and seeds removed
- 1 large white onion halved
- 6 cloves garlic peeled
- 1 cinnamon stick
- 1 tsp dried oregano
- ½ tsp ground cumin
- 2 tbsp apple cider vinegar
- 4 cups beef bone broth
- 2 cups Oaxaca cheese shredded
- 18-24 corn tortillas
- Fresh cilantro and diced white onion for garnish
- Lime wedges
Instructions
- Generously salt and pepper the beef chunks. In a large Dutch oven, heat oil over medium-high heat and sear the beef on all sides until browned. Remove and set aside.
- In the same pot, add the onion halves and garlic cloves, charring them for 3 minutes.
- Place the dried chiles in a bowl of boiling water for 10 minutes to soften. Transfer the chiles, charred onion, garlic, vinegar, and spices to a blender with 1 cup of the soaking liquid. Blend until smooth.
- Strain the chili mixture back into the Dutch oven. Add the beef and beef broth.
- Bring to a boil, then reduce heat to low. Cover and simmer for 3 to 3.5 hours until the beef is fork-tender.
- Remove the beef and shred it with two forks. Set aside.
- To make the tacos: Skim the red fat from the top of the broth. Dip a tortilla into the fat and place on a hot griddle.
- Add a sprinkle of cheese and a portion of beef to one side. Fold and cook for 2 minutes per side until crispy.
- Serve the tacos hot with a small bowl of the cooking liquid (consommé) topped with cilantro and onion for dipping.