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Birria Tacos Recipe | What's For Dinner

Ingredients

For the birria

For the tacos

18 whole corn tortillas2 cups shredded Oaxaca or mozzarella cheese

1/2 medium white onion, finely diced1/4 cup fresh cilantro, chopped2 tsp salt

Instructions

1

Toast the dried chiles in a dry skillet for 1-2 minutes per side. Remove stems and seeds. Soak in hot water for 15 minutes until softened.

2

Blend the soaked chiles with tomatoes, garlic, vinegar, cumin, oregano, cloves, and 1 cup of the soaking liquid until smooth.

3

Cut the beef into large chunks (about 3-inch pieces). Season with salt. Sear in a Dutch oven over high heat until browned on all sides, about 6-8 minutes.

4

Pour the chile sauce and beef broth over the meat. Add the quartered onion and bay leaves. Bring to a boil, then reduce to a low simmer. Cover and cook for 2.5-3 hours until the meat shreds easily with a fork.

Tip: Low and slow is key. A hard simmer will make the meat tough. It should barely bubble.

5

Remove the meat and shred with two forks. Strain the consomme and skim excess fat (reserve the fat for dipping tortillas).

6

To make the tacos: dip a corn tortilla into the skimmed fat/consomme. Place it on a hot griddle, add cheese and shredded meat. Fold in half and cook for 2-3 minutes per side until crispy.

7

Serve the tacos topped with diced onion and cilantro, with a small bowl of warm consomme for dipping.

Nutrition per Serving

520kcal

Calories

42g

Protein

34g

Carbs

24g

Fat

4g

Fiber

Watch It Being Made

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Birria Tacos

Ingredients

For the birria

For the tacos

Instructions

Nutrition per Serving

Watch It Being Made

Tags

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