Authentic Birria Tacos

Instructions

Step 1: Toast the dried chiles in a dry skillet until fragrant, about 1–2 minutes. Soak in hot water for 10 minutes to soften.

Step 2: In a blender, combine softened chiles, onion, garlic, vinegar, cumin, oregano, cinnamon, and 1 cup of beef broth. Blend until smooth.

Step 3: Season beef with salt and pepper. Sear in a large pot or Dutch oven with oil until browned on all sides. Pour in the chile sauce and remaining beef broth. Add bay leaves.

Step 4: Cover and simmer over low heat for 3 hours, or until the beef is fork-tender. Shred the beef and discard bay leaves. Skim and reserve the top layer of the broth for frying the tacos.

Step 5: Heat a skillet over medium heat. Dip a tortilla in the reserved consommé and place it on the skillet. Sprinkle with cheese, then top with shredded beef.

Step 6: Fold and cook until crispy and golden, about 2–3 minutes per side. Repeat with remaining tortillas.

Step 7: Serve hot with chopped onion, cilantro, lime wedges, and a side of warm consommé for dipping.

Storage Information

Store leftover shredded beef and consommé separately in airtight containers in the refrigerator for up to 4 days. Tacos are best fresh, but you can reheat assembled ones in a skillet to crisp them up. Freeze beef and broth for up to 2 months.