Description
Crispy birria tacos filled with juicy, slow-cooked beef, melty cheese, and fresh toppings, served with rich consommé for dipping. A flavor-packed Mexican street food experience right from your kitchen.
Ingredients
Scale
- 4 dried guajillo chiles
- 2 dried ancho chiles
- 6 garlic cloves
- 1 large white onion
- 2 roma tomatoes
- 2 tablespoons apple cider vinegar
- 1 cinnamon stick
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon black peppercorns
- 3 pounds beef chuck roast, cut into chunks
- Salt to taste
- Water or beef broth, enough to cover meat
- 16 corn tortillas
- 2 cups shredded mozzarella cheese
- 1 bunch fresh cilantro, chopped
- 2 limes, cut into wedges
Instructions
- Set a large pot or Dutch oven over medium heat.
- Toast the dried chiles for 2 minutes, then soak in hot water for 15 minutes.
- Blend soaked chiles with tomatoes, garlic, onion, vinegar, cinnamon, oregano, cumin, and peppercorns until smooth.
- Return blended sauce to the pot, add beef chunks, bay leaves, salt, and enough water or broth to cover.
- Simmer covered on low heat for 3 hours until beef is fall-apart tender.
- Shred the beef and return to the consommé. Skim fat off the top and reserve for frying.
- Dip tortillas in skimmed fat, fill with beef and cheese, and fold in half.
- Fry tacos in a skillet until crispy and golden on both sides, with cheese melted.
- Top with chopped onions and cilantro, and serve with consommé and lime wedges.
Notes
- Use the skimmed fat to fry tortillas for deeper flavor and crunch.
- Rest the birria in consommé to soak up flavor before assembling tacos.
- Make ahead and reheat tacos in a skillet to regain crispiness.
Nutrition
- Serving Size: 2 tacos
- Calories: 580
- Sugar: 3g
- Sodium: 680mg
- Fat: 36g
- Saturated Fat: 14g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 110mg
Keywords: birria tacos, crispy tacos, Mexican beef tacos, street tacos, quesabirria, taco night