Name: Fave Birria Tacos
Prep time: 45 min
Cook time: PT-496420H44M28S
Total time: 29 min
Ingredients: 3 lbs bone-in beef short ribs or chuck roast; 1 tbsp olive oil; Salt and freshly ground black pepper, to taste; 6-8 dried guajillo chiles, deseeded and stemmed; 3-4 dried ancho chiles, deseeded and stemmed; 2-3 dried chile de árbol, deseeded and stemmed (adjust to desired heat); 1 large white onion, roughly chopped (half for sautéing, half for blend); 6-8 cloves garlic, peeled; 1-inch piece fresh ginger, peeled; 1 (14.5 oz) can diced tomatoes, undrained; 2 tbsp apple cider vinegar; 1 tsp ground cumin; 1 tsp dried Mexican oregano; 2 bay leaves; 3-4 whole cloves; 1/2 tsp black peppercorns; 1 (3-inch) cinnamon stick (Mexican cinnamon preferred); 6-8 cups beef broth or water (or enough to cover meat); 30-40 corn tortillas; 2 cups shredded Monterey Jack cheese (or Oaxaca cheese); For serving: chopped white onion, fresh cilantro, lime wedges, extra consommé

Description

Experience the ultimate comfort food with these incredibly flavorful and tender Fave Birria Tacos. Featuring slow-cooked beef, a rich consommé, and crispy, cheese-filled tortillas, this recipe is a true crowd-pleaser.

Ingredients

3 lbs bone-in beef short ribs or chuck roast
1 tbsp olive oil
Salt and freshly ground black pepper, to taste
6–8 dried guajillo chiles, deseeded and stemmed
3–4 dried ancho chiles, deseeded and stemmed
2–3 dried chile de árbol, deseeded and stemmed (adjust to desired heat)
1 large white onion, roughly chopped (half for sautéing, half for blend)
6–8 cloves garlic, peeled
1-inch piece fresh ginger, peeled
1 (14.5 oz) can diced tomatoes, undrained
2 tbsp apple cider vinegar
1 tsp ground cumin
1 tsp dried Mexican oregano
2 bay leaves
3–4 whole cloves
1/2 tsp black peppercorns
1 (3-inch) cinnamon stick (Mexican cinnamon preferred)
6–8 cups beef broth or water (or enough to cover meat)
30–40 corn tortillas
2 cups shredded Monterey Jack cheese (or Oaxaca cheese)
For serving: chopped white onion, fresh cilantro, lime wedges, extra consommé

Instructions

Prep Meat & Chiles: Pat beef dry, season with salt/pepper. Sear in oil in a Dutch oven until browned. Remove. Toast chiles in a dry pan, then rehydrate in hot water for 20-30 mins.
Make Chile Base: Sauté half the chopped onion, garlic, and ginger until fragrant. Blend rehydrated chiles, remaining onion, sautéed aromatics, tomatoes, vinegar, and all spices until smooth. Strain the mixture into the Dutch oven with the seared meat.
Slow Cook Birria: Add beef broth to cover the meat. Bring to a simmer, then cover and cook on low heat for 3-4 hours (or until fall-apart tender). Remove meat, shred, and return some to the consommé. Adjust seasoning.
Assemble Tacos: Heat a griddle. Dip a corn tortilla in the consommé’s red fat, place on griddle. Add shredded birria and cheese. Fold, cook until crispy and cheese is melted (2-3 mins per side).
Serve: Serve hot with chopped onion, cilantro, lime, and a side of consommé for dipping.

Prep Time: 45 mins
Cook Time: 3-4 hours (plus resting)