Name: Crispy Birria Tacos with Dipping Sauce
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Cuisine: Mexican
Ingredients: 4 pounds beef chuck roast, cut into chunks; 3 dried guajillo chiles, seeds removed; 3 dried ancho chiles, seeds removed; 2 dried chiles de árbol, seeds removed; 1 large white onion, quartered; 5 cloves garlic, peeled; 2 Roma tomatoes, halved; 2 tablespoons apple cider vinegar; 1 teaspoon ground cumin; 1 teaspoon dried Mexican oregano; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 1/4 teaspoon ground ginger; 2 bay leaves; 4 cups low-sodium beef broth; Salt and black pepper to taste; Corn tortillas, for serving; Chopped fresh cilantro, diced onions, and lime wedges, for garnish

Description

Birria is a traditional Mexican dish known for its tender, slow-cooked meat and deeply flavorful broth. Made with a blend of dried chiles, aromatic spices, and slow-simmered beef, this dish is comforting, hearty, and packed with bold flavors. Enjoy it as a stew or use the meat to make crispy, cheesy birria tacos with a side of rich consommé for dipping.

Ingredients

4 pounds beef chuck roast, cut into chunks
3 dried guajillo chiles, seeds removed
3 dried ancho chiles, seeds removed
2 dried chiles de árbol, seeds removed
1 large white onion, quartered
5 cloves garlic, peeled
2 Roma tomatoes, halved
2 tablespoons apple cider vinegar
1 teaspoon ground cumin
1 teaspoon dried Mexican oregano
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
2 bay leaves
4 cups low-sodium beef broth
Salt and black pepper to taste
Corn tortillas, for serving
Chopped fresh cilantro, diced onions, and lime wedges, for garnish

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Instructions

- In a pot, bring water to a boil. Add guajillo, ancho, and chiles de árbol, letting them soften for 10 minutes.
- Transfer the softened chiles to a blender, along with the onion, garlic, tomatoes, apple cider vinegar, cumin, oregano, cinnamon, cloves, ginger, and 1 cup of beef broth. Blend until smooth.
- Season the beef chunks with salt and pepper. In a large skillet, sear the beef on all sides over medium-high heat until browned.
- Place the seared beef in a slow cooker. Pour the blended chile sauce over the meat, add the bay leaves, and pour in the remaining beef broth.
- Cover and cook on low for 8 hours (or high for 4-5 hours) until the beef is tender and shreds easily.
- Remove the beef from the broth, shred it with two forks, and return it to the consommé to soak up the flavors.
- Serve as a stew or use the shredded meat for birria tacos, garnishing with cilantro, diced onions, and fresh lime juice.

Notes

For a milder version, reduce the amount of chiles de árbol.
If you don’t have a slow cooker, simmer the birria on the stovetop for 3-4 hours over low heat.
The broth (consommé) is perfect for dipping tacos or enjoying as a soup.
Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.

Prep Time: 20 minutes
Cook Time: 8 hours
Category: Main Course
Method: Slow Cooking
Cuisine: Mexican