Birria Tacos
Tender shredded beef simmered in a spiced tomato consomé, served in crispy-fried corn tortillas and dipped in the rich broth. Restaurant-quality comfort in under an hour.
- Total time
- 50 min
- Servings
- 4
- Calories
- 620
- Protein
- 48g
Ingredients
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Open the appInstructions
Step 1
Toast guajillo and ancho chiles in a large pot over medium-high heat, pressing flat, 90 seconds per side until fragrant.
Step 2
Remove chiles. Add beef chunks to the same pot (no oil needed) and cook 8 minutes, stirring occasionally, until browned on all sides.
Step 3
Add onion half, garlic cloves, tomato paste, and cumin seeds. Stir constantly for 2 minutes until fragrant.
Step 4
Pour in beef broth and return toasted chiles to the pot. Bring to a boil, then reduce heat and simmer 35 minutes, covered, until beef is tender.
Step 5
Strain broth through a fine sieve into a separate pot, pressing on solids. Shred beef with two forks; discard chiles, onion, garlic.
Step 6
Return shredded beef to the broth. Season with salt and pepper. Keep warm over low heat.
Step 7
Heat 0.5 cup oil in a skillet over medium-high until shimmering, about 90 seconds.
Step 8
Working one at a time, fry each corn tortilla 15 seconds per side until crispy and edges curl slightly.
Step 9
Transfer fried tortillas to a paper-towel-lined plate to drain.
Step 10
Dip each tortilla into the warm consomé for 3 seconds to soften. Lay on a plate and fill with shredded beef.
Step 11
Serve immediately with a small bowl of consomé for dipping, cilantro, diced onion, and lime wedges on the side.
Tools you’ll need
- large pot with lid
- fine-mesh sieve or strainer
- 12-inch skillet
- two forks for shredding
- paper towels
- small serving bowls
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