why make this recipe
Crispy Birria Tacos are a delicious and comforting dish that brings flavors from traditional Mexican cuisine right to your table. The combination of tender beef, flavorful spices, and crispy tortillas makes for a satisfying meal. Plus, the rich consommé is perfect for dipping. Whether you’re planning a family dinner or a gathering with friends, these tacos are sure to impress everyone with their taste and presentation.
how to make Crispy Birria Tacos
Ingredients:
- 3 pounds beef chuck roast, trimmed of excess fat
- 4-5 dried guajillo chilies, stems and seeds removed
- 2-3 dried ancho chilies, stemmed and seeded
- 1-2 chipotle peppers in adobo sauce plus 1 tablespoon adobo sauce
- 2 tablespoons tomato paste
- 1 medium white onion, roughly chopped
- 4 garlic cloves, peeled
- 1 teaspoon cumin seeds, toasted
- 1 teaspoon dried oregano
- 2 bay leaves
- 3 cups beef broth (low sodium recommended)
- Salt and black pepper, to taste
- 12 small corn tortillas
- Cheese (optional) – Queso Oaxaca or mozzarella, shredded
- Fresh cilantro and lime wedges for garnish
Directions:
- Toast the dried guajillo and ancho chilies in a dry skillet over medium heat for 1-2 minutes until fragrant. Be careful not to burn them.
- Transfer the chilies to a bowl and cover with hot water. Soak for 20 minutes until softened.
- Drain the chilies, but reserve the soaking liquid. In a blender, mix the soaked chilies, chipotle peppers with adobo sauce, tomato paste, chopped onion, garlic cloves, toasted cumin seeds, oregano, and 1 cup of beef broth. Blend until smooth, adding some of the reserved liquid if needed to make a thick sauce.
- Cut the chuck roast into large 2-inch chunks and season generously with salt and pepper.
- Place the beef chunks in a slow cooker or Dutch oven. Pour the chili sauce over the meat, add bay leaves, and the remaining 2 cups of beef broth. Stir gently to combine. Cover and cook on low for 8 hours in a slow cooker, or simmer on low heat in a Dutch oven for 3-4 hours until the meat is tender and shreddable.
- Once the beef is cooked, remove it from the sauce and shred it using two forks, discarding any large pieces of fat. Keep the sauce (consommé) warm for dipping.
- Heat a skillet over medium heat. Dip a corn tortilla into the consommé, soaking it slightly without tearing it.
- Place the tortilla in the skillet, add a generous amount of shredded beef, sprinkle cheese if desired, and top with another dipped tortilla to make a taco sandwich.
- Cook for 2-3 minutes per side, pressing gently with a spatula, until both sides are golden and crispy, and the cheese melts.
- Transfer the tacos to a plate, garnish with fresh cilantro and a squeeze of lime. Serve immediately alongside warm consommé for dipping.
how to serve Crispy Birria Tacos
Serve the Crispy Birria Tacos immediately after cooking. They are best enjoyed hot with a side of warm consommé for dipping. Garnish with fresh cilantro and lime wedges for added flavor. You can also serve them with diced onions and salsa for a little extra kick.
how to store Crispy Birria Tacos
If you have leftovers, store them in an airtight container in the refrigerator. It is best to keep the beef and tortillas separate to maintain their textures. The beef can be reheated on the stove, and fresh tortillas can be quickly toasted. Consume within three days for the best taste and safety.
tips to make Crispy Birria Tacos
- Choosing good quality beef chuck roast will give you the most tender and flavorful result.
- Make sure to soak the chilies properly to achieve a smooth sauce.
- Experiment with different types of cheese or add some pickled onions for added flavor.
- Press down slightly on the tortillas while cooking to ensure they are crispy all over.
variation
You can try making vegetarian birria tacos using jackfruit or mushrooms as substitutes for the beef. Just ensure to season them well and prepare a similar sauce with the chilies and spices.
FAQs
1. Can I use a different cut of meat for Birria Tacos?
Yes, you can use other cuts like beef brisket or short ribs, but cooking times may vary.
2. Is it necessary to use dried chilies?
While dried chilies are traditional and add a deep flavor, you can use chili powder as a substitute if needed.
3. Can I make these tacos ahead of time?
Yes, you can prepare the beef and sauce ahead of time and assemble the tacos when you’re ready to serve for the best texture.
Crispy Birria Tacos
Delicious and comforting, Crispy Birria Tacos offer tender beef, flavorful spices, and crispy tortillas, served with a rich consommé for dipping.
For the Beef
- 3 pounds beef chuck roast, trimmed of excess fat (Choosing good quality beef will yield a tender result.)
- Salt and black pepper, to taste
For the Sauce
- 4-5 pieces dried guajillo chilies, stems and seeds removed (Soak chilies properly for a smooth sauce.)
- 2-3 pieces dried ancho chilies, stemmed and seeded
- 1-2 pieces chipotle peppers in adobo sauce (Plus 1 tablespoon adobo sauce.)
- 2 tablespoons tomato paste
- 1 medium white onion, roughly chopped
- 4 cloves garlic, peeled
- 1 teaspoon cumin seeds, toasted
- 1 teaspoon dried oregano
- 2 pieces bay leaves
- 3 cups beef broth, low sodium recommended (Plus more for soaking chilies.)
For the Tacos
- 12 small corn tortillas
- Cheese (optional) – Queso Oaxaca or mozzarella, shredded (Experiment with different types of cheese.)
- Fresh cilantro (For garnish.)
- Lime wedges (For garnish.)
Preparation
- Toast the dried guajillo and ancho chilies in a dry skillet over medium heat for 1-2 minutes until fragrant. Be careful not to burn them.
- Transfer the chilies to a bowl and cover with hot water. Soak for 20 minutes until softened.
- Drain the chilies, but reserve the soaking liquid. In a blender, mix the soaked chilies, chipotle peppers with adobo sauce, tomato paste, chopped onion, garlic cloves, toasted cumin seeds, oregano, and 1 cup of beef broth. Blend until smooth, adding some of the reserved liquid if needed to make a thick sauce.
- Cut the chuck roast into large 2-inch chunks and season generously with salt and pepper.
Cooking
- Place the beef chunks in a slow cooker or Dutch oven. Pour the chili sauce over the meat, add bay leaves, and the remaining 2 cups of beef broth. Stir gently to combine. Cover and cook on low for 8 hours in a slow cooker, or simmer on low heat in a Dutch oven for 3-4 hours until the meat is tender and shreddable.
- Once the beef is cooked, remove it from the sauce and shred it using two forks, discarding any large pieces of fat. Keep the sauce (consommé) warm for dipping.
Assembly
- Heat a skillet over medium heat. Dip a corn tortilla into the consommé, soaking it slightly without tearing it.
- Place the tortilla in the skillet, add a generous amount of shredded beef, sprinkle cheese if desired, and top with another dipped tortilla to make a taco sandwich.
- Cook for 2-3 minutes per side, pressing gently with a spatula, until both sides are golden and crispy, and the cheese melts.
- Transfer the tacos to a plate, garnish with fresh cilantro and a squeeze of lime. Serve immediately alongside warm consommé for dipping.
If you have leftovers, store them in an airtight container in the refrigerator. Keep the beef and tortillas separate to maintain their textures. Reheat the beef on the stove, and quickly toast fresh tortillas.