Super Crispy Birria Tacos (Printable Version)

Tender beef, crispy tortillas, and rich dipping consommé make these Mexican-style tacos unforgettable.

# What You Need:

→ For the Birria Beef

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→ For the Tacos

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# Directions:

01 - In a dry skillet over medium heat, toast the dried chiles for 1-2 minutes until fragrant. Place chiles in a bowl and cover with hot water; soak for 10 minutes.
02 - In the same skillet, roast onion, garlic, and tomatoes until lightly charred.
03 - Transfer soaked chiles (drained), roasted vegetables, apple cider vinegar, cumin, oregano, thyme, cinnamon, cloves, and 1 cup beef broth to a blender. Blend until smooth.
04 - In a large Dutch oven or stockpot, season beef with salt and pepper. Pour in the blended chile mixture and remaining broth. Add bay leaves.
05 - Bring to a boil, then reduce heat to low. Cover and simmer for 2.5–3 hours, or until the beef is very tender and shreds easily. Skim excess fat if needed (reserve for frying tacos).
06 - Remove beef from the pot and shred with two forks. Reserve the consommé (cooking liquid) and keep warm.
07 - Heat a skillet or griddle over medium heat.
08 - Dip each tortilla briefly in the top layer of the birria consommé (or reserved fat), then place on the hot skillet.
09 - Sprinkle cheese on one half of the tortilla, add a generous amount of shredded birria beef, then fold into a taco shape. Fry 2–3 minutes per side until golden and crispy. Repeat with remaining tortillas, adding oil to the skillet as needed.
10 - Serve tacos hot, topped with chopped onion and cilantro. Serve with lime wedges and a side of warm birria consommé for dipping.

# Expert Tips:

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  • The beef becomes impossibly tender after three hours of slow simmering, practically falling apart when you look at it
  • Dipping the finished tacos into that rich, spiced consommé transforms something already delicious into something transcendent
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  • Skim the fat from the top of your consommé and use it to fry the tacos instead of oil, it's game-changing
  • The flavors actually improve overnight, so making the birria a day ahead is a smart move
  • Don't skip dipping the tortillas in consommé before frying, that's what creates the signature texture
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  • Use an immersion blender if you have one, less transferring hot liquid around
  • If your consommé is too thin, simmer it uncovered while you fry the tacos to reduce
  • Warm your tortillas in a dry pan first if they're stiff from the fridge

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