Birria Tacos Mexican Street Food (Printable Version)

Slow-cooked spiced beef in crispy tortillas with melted cheese and dipping consommé

# What You Need:

→ Meat & Marinade

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→ For Frying & Assembly

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# Directions:

01 - Toast the dried guajillo, ancho, and pasilla chiles in a dry skillet over medium heat for 1-2 minutes until fragrant. Soak them in hot water for 10 minutes until soft, then drain well.
02 - In a blender, combine softened chiles, onion, garlic, diced tomatoes, vinegar, oregano, cumin, paprika, cinnamon, cloves, salt, and black pepper. Blend until completely smooth.
03 - Place the beef chuck chunks and short ribs in a large Dutch oven or heavy pot. Pour the blended sauce over the meat. Add beef broth and bay leaf. Mix thoroughly to coat all meat. Bring to a simmer over medium heat, then cover and cook on low heat for 3 to 3.5 hours, until meat is fork-tender and easily shreds. Skim fat from the top and reserve for frying tacos.
04 - Remove the beef from the pot and shred using two forks. Discard bones and bay leaf. Return shredded meat to the pot and stir well to coat in the consommé.
05 - Arrange chopped cilantro, diced white onion, and lime wedges in separate serving bowls.
06 - Heat a skillet over medium heat and add a small amount of reserved fat or oil. Dip a tortilla into the top layer of birria consommé to coat in flavored fat, then place on the skillet. Sprinkle cheese over half the tortilla, top with birria meat, and fold to close. Cook for 2-3 minutes per side, pressing gently, until crispy and golden brown. Repeat with remaining tortillas.
07 - Ladle consommé into small bowls for dipping. Serve tacos garnished with chopped onion, cilantro, and lime wedges alongside the consommé.

# Expert Tips:

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  • The crispy cheesy shell meets tender spiced beef in every single bite
  • That dipping consommé transforms good tacos into something absolutely transcendent
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  • The consommé needs to be piping hot for the perfect taco dip
  • Reserving the fat that rises to the top is the secret to the crispiest tortillas
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  • Don't rush the simmer, those hours are where the magic happens
  • Skim extra fat and save it in the fridge for next time

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