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Plate of savory Birria tacos with rich consommé

Proven way to grow with 5 Birria Tacos. Birria Tacos

These birria tacos are a delicious and flavorful way to enjoy a classic Mexican dish. The tender beef short ribs are slow-cooked with a rich blend of spices and chilies, then served in crispy tortillas with a savory consommé for dipping.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 5 tacos
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Birria
  • 3 lbs beef short ribs
  • 5 dried guajillo chilies
  • 3 dried ancho chilies
  • 3 dried árbol chilies
  • 2 tomatoes halved
  • 1 onion quartered
  • 5 garlic cloves
  • 0.25 cup cider vinegar
  • 1 tsp cumin
  • 1 tsp oregano
  • 2 bay leaves
  • 1 cinnamon stick
  • 4 cups beef broth
  • salt to taste
  • pepper to taste
For the Tacos
  • 15 corn tortillas
  • 1 cup queso fresco crumbled
  • 0.5 cup cilantro chopped
  • 0.5 cup white onion diced
  • lime wedges for serving

Equipment

  • Large pot or Dutch oven
  • Blender
  • Fine-mesh sieve
  • Large skillet or griddle

Method
 

Prepare the Birria
  1. Toast dried chilies in a dry pan until fragrant, then soak in hot water until softened.
  2. Sear beef short ribs in a pot until browned on all sides, then remove.
  3. Blend soaked chilies, tomatoes, onion, garlic, cider vinegar, cumin, oregano, and beef broth until smooth.
  4. Add the blended sauce, seared beef, bay leaves, and cinnamon stick to the pot, then season with salt and pepper.
  5. Simmer on low heat for 3-4 hours or until the beef is tender and easily shredded.
  6. Shred the beef and set aside; strain the cooking liquid to make the consommé.
Assemble the Tacos
  1. Dip each corn tortilla in the consommé.
  2. Heat the dipped tortillas on a griddle or pan until slightly crispy.
  3. Fill each tortilla with shredded birria, crumbled queso fresco, chopped cilantro, and diced white onion.
  4. Serve immediately with additional consommé for dipping and lime wedges.

Notes

For an extra kick, add a few more dried árbol chilies to the sauce. You can also refrigerate leftover consommé for future use or freeze it for longer storage.