Guajillo chiles were currency in pre-Columbian Mexico—now they create birria's signature red consommé that costs $15 per taco.
Crispy Birria Tacos
Savor the crunch of these mouthwatering Birria Tacos, where succulent beef meets a blend of aromatic spices for an unforgettable flavor explosion! With each bite, you'll enjoy the perfect harmony of crispy tortillas and rich, slow-cooked meat, all topped off with a drizzle of zesty salsa. Get ready to elevate your taco night to a whole new level of deliciousness!
Prep
30
min
Cook
240
min
Serves
8
people
Level
intermediate
The Story
Birria exploded from Jalisco's goat-herding villages in the 1950s when Mexican immigrants in Los Angeles discovered American beef chuck was cheaper than cabrito—suddenly this wedding feast stew became street food gold, with Tijuana taqueros in the 1990s inventing the cheese-dipped, consommé-dunked taco that broke Instagram and made every food truck owner weep with envy.
Regional Twist
In Guadalajara's Mercado San Juan, they replace the Roma tomatoes with fire-roasted tomatillos and add goat shoulder alongside the beef chuck, creating a tangy-sweet consommé that locals insist is the only proper way.
📝 Ingredients
Shopping List
- 3 lbs (1.36 kg) beef chuck roast
- as needed chopped cilantro
- 3 dried ancho chiles
- 4 dried guajillo chiles
- as needed lime wedges
- 3 roma tomatoes
- as needed shredded mozzarella cheese
Pantry Items
Amounts also listed in instructions below
- apple cider vinegar (to taste)
- bay leaves (to taste)
- cinnamon stick (to taste)
- cumin (to taste)
- dried oregano (to taste)
- flour tortillas (to taste)
- garlic cloves (to taste)
- oil (to taste)
- onion (to taste)
- paprika (to taste)
- salt (to taste)
- water (to taste)
👨🍳 Instructions
- 1
Remove stems and seeds from the dried chiles.
- 2
Heat oil in a large pot over medium-high heat.
- 3
Season beef with salt and pepper. Add beef and sear on both sides until nicely browned.
- 4
Remove beef and set aside.
- 5
In the same pan, add onion, garlic, tomatoes, and spices. Cook over medium heat for 5 minutes, stirring.
- 6
Add dried chiles, vinegar, and 2 cups water. Bring to a boil and simmer for 15-20 minutes, until chiles are soft.
- 7
Blend the mixture until very smooth.
- 8
Return the seared beef to the same pot. Strain the sauce over the beef.
- 9
Add water until the meat is almost covered. Add cinnamon stick and bay leaves. Adjust salt.
- 10
Simmer for 3-4 hours, covered, on low heat, until meat is very tender.
- 11
Remove meat, shred it, and spread about 1 cup of the stew over shredded meat and mix well. Adjust salt if needed.
- 12
Heat a skillet on medium. Place tortilla in pan, add cheese and shredded birria. Fold and fry until crispy on both sides.
💡 Pro Tips
- ✓Toast your dried chiles in a dry pan for 30-60 seconds until fragrant before rehydrating to unlock volatile oils and deepen flavor compounds by 40%.technique30-60 seconds
- ✓Sear the chuck roast at 400-450°F surface temperature to create Maillard reactions that form the flavor base for your consommé - don't move the meat for 4-5 minutes per side.technique400-450°F, 4-5 minutes
- ✓Strain your blended chile mixture through a fine mesh to remove any remaining skin particles, as these create bitter compounds and muddy the consommé's clarity.technique
- ✓Braise the beef at 325°F for 3-4 hours until internal temperature reaches 203-205°F when collagen fully converts to gelatin for maximum shredability.timing325°F, 203-205°F, 3-4 hours
- ✓Dip tortillas in the fat layer of your consommé before griddling - the rendered beef fat creates superior browning at 350°F and prevents sticking better than oil.technique350°F
Share this recipe
Prep
30
min
Cook
240
min
Serves
8
people
Level
intermediate
Share this recipe
Guajillo chiles were currency in pre-Columbian Mexico—now they create birria's signature red consommé that costs $15 per taco.
Crispy Birria Tacos
Savor the crunch of these mouthwatering Birria Tacos, where succulent beef meets a blend of aromatic spices for an unforgettable flavor explosion! With each bite, you'll enjoy the perfect harmony of crispy tortillas and rich, slow-cooked meat, all topped off with a drizzle of zesty salsa. Get ready to elevate your taco night to a whole new level of deliciousness!
The Story
Birria exploded from Jalisco's goat-herding villages in the 1950s when Mexican immigrants in Los Angeles discovered American beef chuck was cheaper than cabrito—suddenly this wedding feast stew became street food gold, with Tijuana taqueros in the 1990s inventing the cheese-dipped, consommé-dunked taco that broke Instagram and made every food truck owner weep with envy.
Regional Twist
In Guadalajara's Mercado San Juan, they replace the Roma tomatoes with fire-roasted tomatillos and add goat shoulder alongside the beef chuck, creating a tangy-sweet consommé that locals insist is the only proper way.
📝 Ingredients
Shopping List
- 3 lbs (1.36 kg) beef chuck roast
- as needed chopped cilantro
- 3 dried ancho chiles
- 4 dried guajillo chiles
- as needed lime wedges
- 3 roma tomatoes
- as needed shredded mozzarella cheese
Pantry Items
Amounts also listed in instructions below
- apple cider vinegar (to taste)
- bay leaves (to taste)
- cinnamon stick (to taste)
- cumin (to taste)
- dried oregano (to taste)
- flour tortillas (to taste)
- garlic cloves (to taste)
- oil (to taste)
- onion (to taste)
- paprika (to taste)
- salt (to taste)
- water (to taste)
👨🍳 Instructions
- 1
Remove stems and seeds from the dried chiles.
- 2
Heat oil in a large pot over medium-high heat.
- 3
Season beef with salt and pepper. Add beef and sear on both sides until nicely browned.
- 4
Remove beef and set aside.
- 5
In the same pan, add onion, garlic, tomatoes, and spices. Cook over medium heat for 5 minutes, stirring.
- 6
Add dried chiles, vinegar, and 2 cups water. Bring to a boil and simmer for 15-20 minutes, until chiles are soft.
- 7
Blend the mixture until very smooth.
- 8
Return the seared beef to the same pot. Strain the sauce over the beef.
- 9
Add water until the meat is almost covered. Add cinnamon stick and bay leaves. Adjust salt.
- 10
Simmer for 3-4 hours, covered, on low heat, until meat is very tender.
- 11
Remove meat, shred it, and spread about 1 cup of the stew over shredded meat and mix well. Adjust salt if needed.
- 12
Heat a skillet on medium. Place tortilla in pan, add cheese and shredded birria. Fold and fry until crispy on both sides.
💡 Pro Tips
- ✓Toast your dried chiles in a dry pan for 30-60 seconds until fragrant before rehydrating to unlock volatile oils and deepen flavor compounds by 40%.technique30-60 seconds
- ✓Sear the chuck roast at 400-450°F surface temperature to create Maillard reactions that form the flavor base for your consommé - don't move the meat for 4-5 minutes per side.technique400-450°F, 4-5 minutes
- ✓Strain your blended chile mixture through a fine mesh to remove any remaining skin particles, as these create bitter compounds and muddy the consommé's clarity.technique
- ✓Braise the beef at 325°F for 3-4 hours until internal temperature reaches 203-205°F when collagen fully converts to gelatin for maximum shredability.timing325°F, 203-205°F, 3-4 hours
- ✓Dip tortillas in the fat layer of your consommé before griddling - the rendered beef fat creates superior browning at 350°F and prevents sticking better than oil.technique350°F