Birria Tacos

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Authentic Mexican birria tacos filled with slow-cooked spiced meat and served with consommé for dipping. A rich, flavorful dish traditionally made with goat or beef brisket.

Prep : 10 Total : 25 minutes

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Ingredients

Main Ingredients

3 lbs beef brisket or goat shoulder, trimmed and cut into large chunks
1 large onion, quartered
4 cloves garlic, peeled
3 dried guajillo chiles, stems and seeds removed
3 dried ancho chiles, stems and seeds removed
1 tsp ground cumin
1 tsp dried oregano (Mexican oregano preferred)
1 tsp black pepper
1 tbsp salt
2 bay leaves
2 cups beef broth
0.25 cup apple cider vinegar
12 corn tortillas
0.5 cup chopped fresh cilantro
0.25 cup diced white onion
1 wedge lime, for serving

Instructions

Preparation Steps

In a dry skillet over medium heat, toast the dried guajillo and ancho chiles for 1-2 minutes until fragrant. Remove from heat and let cool slightly.
Place the toasted chiles in a blender with the onion, garlic, cumin, oregano, black pepper, salt, and bay leaves. Add enough hot water to blend into a smooth paste.
Transfer the spice mixture to a large pot. Add the meat chunks, beef broth, and apple cider vinegar. Bring to a boil, then reduce heat to low, cover, and simmer for 6–7 hours, or until the meat is very tender and easily pulls apart.
Remove the meat from the pot and shred it using two forks. Strain the cooking liquid through a fine-mesh sieve; reserve both the meat and liquid.
Warm the corn tortillas on a comal or dry skillet. Fill each tortilla with shredded birria meat, garnish with cilantro and diced onion, and serve with reserved consommé for dipping and lime wedges on the side.

Notes