Adjust spice by reducing chipotle pepper. Keep beef warm in broth until assembling. Best served immediately for optimal crispiness and dipping texture.
Irresistible The Tastiest Beef Birria Tacos Juicy Dipped Perfection
Tender slow-braised beef simmered in a rich chili sauce, shredded and folded into crispy dipped tortillas with melted cheese and served alongside savory consommé.
Ingredients
Scale
3 pounds (1.4 kg) beef chuck roast
1 tablespoon salt
1 teaspoon black pepper
2 tablespoons olive oil
4 dried guajillo chilies
2 dried ancho chilies
1 chipotle pepper in adobo
3 cups (720 ml) beef broth
1 medium onion
4 garlic cloves
1 tablespoon apple cider vinegar
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon ground cinnamon
½ teaspoon smoked paprika
1 teaspoon salt
12 corn tortillas
2 cups (200 grams) shredded Oaxaca-style cheese or mozzarella
½ cup (75 grams) diced white onion
¼ cup (10 grams) chopped cilantro
Lime wedges
Instructions
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Toast dried chilies and soak 10 minutes.
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Blend chilies with broth, onion, garlic, vinegar, and spices until smooth.
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Season and sear beef until browned.
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Pour sauce over beef and cook covered at 325°F (165°C) for 3 hours until tender.
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Shred beef and return to broth.
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Dip tortillas in broth and place on skillet.
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Add beef and cheese, fold, and cook 2–3 minutes per side until crispy.
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Serve with consommé, onion, cilantro, and lime.