Birria Tacos

Birria tacos, a Mexican street food sensation, have taken the culinary world by storm with their rich, savory flavors and tender, juicy meat. Originating from Jalisco, Mexico, these tacos are made with beef (often goat or lamb traditionally), slow-cooked in a robust chili broth until tender and juicy. The meat is then shredded, tucked into corn tortillas dipped in the flavorful birria broth, and crisped up on a hot griddle. Each taco is bursting with flavor, and the magic lies in the combination of the tender meat, the melted cheese, and the aromatic, slightly spicy consommé that accompanies them for dipping. Perfect for a weekend cooking project, these tacos are sure to become a favorite comfort food.

Ingredients

For the Birria:

• 2 lbs beef chuck roast or short ribs
• 2 dried guajillo chilies, seeded and stemmed
• 2 dried ancho chilies, seeded and stemmed
• 2 dried pasilla chilies, seeded and stemmed
• 1 chipotle pepper in adobo sauce
• 1 medium onion, quartered
• 4 cloves garlic
• 2 tomatoes, chopped
• 2 cups beef broth
• 1 cinnamon stick
• 2 bay leaves
• 1 tablespoon apple cider vinegar
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste

For the Tacos:

• Corn tortillas
• Shredded cheese (like Oaxaca, Monterey Jack, or mozzarella)
• Chopped fresh cilantro
• Diced onion
• Lime wedges

Instructions

1. Prepare the Chilies: In a dry skillet over medium heat, toast the guajillo, ancho, and pasilla chilies for about 1-2 minutes until they become fragrant. Be careful not to burn them. Place the toasted chilies in a bowl and cover them with hot water to soak for about 15 minutes until they are soft.
2. Make the Sauce: In a blender, combine the softened chilies, chipotle pepper, onion, garlic, tomatoes, vinegar, oregano, cumin, paprika, and a bit of the soaking liquid. Blend until smooth. Set aside.
3. Cook the Meat: Season the beef with salt and pepper. In a large pot or Dutch oven, heat a bit of oil over medium-high heat. Sear the beef on all sides until browned. Remove the beef and set aside.
4. Combine and Simmer: In the same pot, pour in the blended chili sauce. Cook for a few minutes to develop the flavors, then add the beef back in. Pour in the beef broth, add the cinnamon stick and bay leaves, and bring to a boil. Reduce the heat to a low simmer, cover, and cook for 2.5 to 3 hours, or until the meat is tender and falls apart easily.
5. Shred the Meat: Once the beef is cooked and tender, remove it from the pot and shred it using two forks. Strain the cooking liquid (consommé) to remove any solids and return it to the pot, keeping it warm.
6. Prepare the Tacos: Heat a skillet or griddle over medium heat. Dip a tortilla in the consommé, then place it on the skillet. Add some shredded cheese, a portion of the shredded birria, and a little cilantro and onion. Fold the tortilla in half and cook until crispy and the cheese is melted, flipping once. Repeat with remaining tortillas.
7. Serve: Serve the crispy birria tacos with a side of consommé for dipping, along with lime wedges for squeezing over the top.

Enjoy these delicious birria tacos with friends and family, and savor every bite dipped in the rich, flavorful broth!