Name: Delicious Super Crispy Birria Tacos Recipe
Prep time: 30 min
Cook time: PT-495097H45M32S
Total time: 15 min
Ingredients: 3 lbs chuck roast, cut into 2-3 inch chunks; 1 tbsp olive oil; Salt and black pepper to taste; 5 large dried guajillo chiles, deseeded and destemmed; 3 large dried ancho chiles, deseeded and destemmed; 2-3 dried chiles de arbol (adjust to spice preference), deseeded and destemmed; 1/2 large white onion, roughly chopped; 6 cloves garlic; 2 bay leaves; 1 tsp ground cumin; 1 tsp dried Mexican oregano; 1/4 tsp ground cloves; 2 tbsp apple cider vinegar; 6-8 cups beef broth, divided; 24-30 corn tortillas (street taco size); 12 oz Oaxaca cheese or Monterey Jack, shredded; Fresh cilantro, chopped, for garnish; White onion, finely diced, for garnish; Lime wedges, for serving

Description

Unlock the secrets to the most irresistible and Super Crispy Birria Tacos with this detailed recipe. Featuring tender beef, rich consomé, and perfectly seared tortillas, it’s a flavor explosion.

Ingredients

3 lbs chuck roast, cut into 2–3 inch chunks
1 tbsp olive oil
Salt and black pepper to taste
5 large dried guajillo chiles, deseeded and destemmed
3 large dried ancho chiles, deseeded and destemmed
2–3 dried chiles de arbol (adjust to spice preference), deseeded and destemmed
1/2 large white onion, roughly chopped
6 cloves garlic
2 bay leaves
1 tsp ground cumin
1 tsp dried Mexican oregano
1/4 tsp ground cloves
2 tbsp apple cider vinegar
6–8 cups beef broth, divided
24–30 corn tortillas (street taco size)
12 oz Oaxaca cheese or Monterey Jack, shredded
Fresh cilantro, chopped, for garnish
White onion, finely diced, for garnish
Lime wedges, for serving

Instructions

1. Prep Chiles & Aromatics: Deseed and destem the dried chiles. Toast lightly in a dry pan, then soak in hot water for 20-30 minutes. Roughly chop onion and garlic.
2. Sear the Meat: Season beef chunks with salt and pepper. Sear in olive oil in a Dutch oven over medium-high heat until deeply browned. Remove and set aside.
3. Blend the Sauce: Drain chiles, reserving liquid. Blend chiles, chopped onion, garlic, bay leaves, cumin, oregano, cloves, vinegar, and 2 cups beef broth until smooth.
4. Slow Cook Birria: Return meat to pot. Pour sauce over meat. Add more beef broth to cover. Simmer covered for 3-4 hours on stovetop or 6-8 hours in a slow cooker until fork-tender.
5. Shred & Skim: Remove and shred meat. Strain consomé. Skim off the red fat that rises to the top – this is crucial for the tacos!
6. Assemble Tacos: Dip tortillas into the skimmed fat. Place cheese and shredded birria on one half of each tortilla.
7. Fry to Perfection: Heat a skillet over medium-high heat. Fry assembled tacos for 2-3 minutes per side until golden brown, crispy, and cheese is melted. Serve immediately with consomé for dipping, cilantro, onion, and lime wedges.

Prep Time: 30 mins
Cook Time: 3-4 hours (stovetop) / 6-8 hours (slow cooker)