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Authentic Beef Birria Tacos with Cilantro, Onion, and Rich Broth Recipe

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3.9 from 10 reviews

Delicious and authentic Birria Tacos featuring tender, slow-cooked beef in a rich, flavorful chili and tomato broth, served with melted cheese and fresh toppings. Perfectly crispy on the outside and juicy on the inside, these tacos offer a perfect balance of smoky, spicy, and savory flavors. Enjoy with a side of warm consommé for dipping.

Ingredients

Meat

  • 3 lb beef chuck roast, fat trimmed
  • 4 bone-in beef short ribs

Chiles and Vegetables

  • 8 dried guajillo chile peppers
  • 3 dried pasilla chile peppers
  • 2-3 dried arbol chile peppers
  • 5 Roma tomatoes, quartered (about 1.5 lbs)
  • 1 white onion, roughly chopped
  • 1 head garlic (10-12 cloves)
  • 1/2 of a white onion, diced (for topping)
  • 1 bunch fresh cilantro, chopped (for topping)
  • 2 limes, cut into small wedges (for serving)

Spices and Seasonings

  • 1 Tablespoon whole black peppercorns
  • 1 Tablespoon whole cumin seeds
  • 1 Tablespoon dried oregano
  • 1 Tablespoon dried thyme
  • 1/2 teaspoon whole coriander seed
  • 4 whole cloves
  • 1 teaspoon fresh minced ginger
  • 1 inch piece Mexican cinnamon stick or 1/8 teaspoon ground cinnamon
  • 2 Tablespoons apple cider vinegar or white vinegar
  • 2 bay leaves
  • 1 Tablespoon kosher salt

Other Ingredients

  • 15 corn tortillas, white or yellow
  • 2 1/2 cups shredded Oaxaca cheese (or mozzarella or Monterey Jack)
  • Oil, for frying (small amount for pan coating)

Instructions

  1. Prepare the Meat: Cut the chuck roast into a few large pieces and season with kosher salt to enhance the beef's flavor.
  2. Prep the Chiles: Rinse dried guajillo, pasilla, and arbol chile peppers under water. Using scissors, carefully cut open and remove stems and seeds—wear gloves to avoid irritation. For a spicier result, leave the arbol chiles whole.
  3. Make the Birria Broth: In a large stockpot over medium heat, add quartered Roma tomatoes and roughly chopped onion. Cook for a few minutes, stirring occasionally. Add whole garlic cloves, the prepared dried chile peppers, whole peppercorns, cumin seeds, oregano, thyme, coriander seed, cloves, minced ginger, and cinnamon stick. Cook the mixture for 5 minutes while stirring often. Stir in apple cider vinegar and 4 cups of water. Bring the broth to a low boil, then reduce heat to a simmer. Cook uncovered for 15 minutes to develop flavors.
  4. Blend the Sauce: Transfer the broth mixture to a blender and blend until smooth. Pour the blended sauce through a fine mesh strainer back into the stockpot. Add 4 cups of water to the blender, swirl to rinse out remaining sauce, and add this liquid to the pot to maximize flavor.
  5. Cook the Beef: Add 1 tablespoon kosher salt to the broth and bring the pot to a boil. Add the seasoned short ribs, chuck roast pieces, and 3 bay leaves. Cover the pot, reduce heat to a low simmer, and cook gently for 2 ½ hours until the meat is tender and easily shredded. Remove meat from pot, discard bones and bay leaves, then shred the beef with forks.
  6. Assemble the Tacos: Heat a large griddle or skillet over medium heat with a small amount of oil to prevent sticking. Dip each corn tortilla briefly into the birria sauce, ensuring it’s coated but not soggy. Place the tortilla onto the hot pan, then quickly add a generous layer of shredded beef, shredded Oaxaca cheese, diced white onion, and chopped cilantro. Fold the tortilla in half and fry for several minutes until the bottom is crispy and browned. Flip the taco and cook the other side until also crispy and browned. Remove from the pan and set aside.
  7. Serve: Sprinkle remaining diced white onion and cilantro over the cooked tacos. Serve quesabirria tacos hot with a cup of warm birria consommé broth on the side for dipping. Add lime wedges for squeezing and accompany with your favorite hot salsa for an extra kick.
  8. Storage: Any leftover birria sauce can be frozen for up to 3 months. Reheat the sauce to cook another roast, reusing the rich flavorful broth for additional meals.

Notes

  • Wear gloves when handling dried chile peppers to avoid skin irritation.
  • Adjust the number of arbol chiles according to your preferred spice level.
  • Oaxaca cheese can be substituted with mozzarella or Monterey Jack if unavailable.
  • For best flavor, allow the birria beef to rest in the cooked sauce for several minutes before assembling tacos.
  • Use a sturdy skillet or griddle for frying the quesabirria tacos to achieve crispiness without burning.
  • Leftover birria tacos can be refrigerated for up to 3 days and reheated gently to retain crispness.
  • Serving with consommé is traditional and enhances the dining experience, but can be omitted if desired.

Find it online: https://dishcooks.com/authentic-beef-birria-tacos-with-cilantro-onion-and-rich-broth-recipe/