Ingredients
For the Beef Birria:
3 pounds boneless beef chuck roast, cut into large chunks
2 teaspoons kosher salt
1 teaspoon ground black pepper
1 tablespoon vegetable oil
4 dried guajillo chiles
2 dried ancho chiles
1 chipotle pepper in adobo sauce
1 medium white onion, quartered
5 garlic cloves
2 medium Roma tomatoes, quartered
4 cups low-sodium beef broth, divided
1 tablespoon apple cider vinegar
1 teaspoon ground cumin
1 teaspoon dried Mexican oregano
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 bay leaves
For the Tacos:
18 small corn tortillas
3 cups shredded Oaxaca cheese, Monterey Jack, or low-moisture mozzarella
2 cups shredded birria beef
1/2 cup finely diced white onion
1/2 cup chopped fresh cilantro
Lime wedges, for serving
For the Consomé:
2 cups birria cooking broth
1/4 cup finely diced white onion
1/4 cup chopped fresh cilantro
Lime wedges, for serving
Instructions
1. Remove the stems from the guajillo and ancho chiles. Shake out and discard most of the seeds.
2. Place the dried chiles in a dry skillet over medium heat. Toast them for about 20 seconds per side, just until fragrant. Do not let them burn.
3. Transfer the toasted chiles to a heatproof bowl and cover them with hot water. Let them soak for 15 minutes, then drain.
4. Pat the beef dry with paper towels. Season it evenly with the kosher salt and black pepper.
5. Heat the vegetable oil in a large Dutch oven over medium-high heat. Brown the beef in batches for 3 to 4 minutes per side. Transfer the browned meat to a plate.
6. Add the softened chiles, chipotle pepper, quartered onion, garlic, tomatoes, 2 cups of beef broth, apple cider vinegar, cumin, oregano, cinnamon, and cloves to a blender.
7. Blend the chile mixture until completely smooth. Carefully pour it through a fine-mesh strainer into the Dutch oven, pressing the sauce through with the back of a spoon.
8. Return the browned beef to the pot. Add the remaining 2 cups of beef broth and the bay leaves. The liquid should nearly cover the meat.
9. Bring the liquid to a gentle simmer. Cover the pot, reduce the heat to low, and cook for 3 to 3 1/2 hours, turning the beef occasionally, until it pulls apart easily with a fork.
10. Transfer the cooked beef to a large bowl. Remove and discard the bay leaves and any large pieces of fat.
11. Shred the beef with two forks. Stir about 1/2 cup of the cooking broth into the meat to keep it moist.
12. Taste the remaining broth and add more salt if needed. Ladle about 2 cups into small serving bowls for the consomé.
13. Top the consomé with diced onion, chopped cilantro, and a squeeze of fresh lime juice.
14. Spoon some of the reddish fat floating on top of the birria broth into a shallow bowl.
15. Heat a large skillet or griddle over medium heat. Lightly dip both sides of one corn tortilla into the birria fat, allowing the excess to drip off.
16. Place the tortilla in the hot skillet. Add about 2 tablespoons of shredded cheese to one half of the tortilla.
17. Top the cheese with about 2 tablespoons of shredded birria beef. Add a small amount of diced onion and cilantro, if desired.
18. Fold the tortilla in half and cook for 2 to 3 minutes per side, pressing gently with a spatula, until the tortilla is crisp and the cheese has melted.
19. Repeat with the remaining tortillas, cheese, and beef. Add more birria fat to the skillet as needed.
20. Serve the birria tacos immediately with warm consomé and lime wedges for dipping.
Notes
Chuck roast works well because its marbling keeps the beef tender during the long cooking time. Beef short ribs may replace up to 1 pound of the chuck roast for a richer broth.
Guajillo and ancho chiles provide deep chile flavor without making the birria extremely hot. Use half of the chipotle pepper for a milder sauce or add a second pepper for more heat.
Lightly coat the tortillas with the fat from the top of the broth. Do not soak them in the liquid, or they may tear and become soggy.
Oaxaca cheese is traditional for its mild flavor and excellent melt. Monterey Jack or low-moisture mozzarella are dependable substitutes.
The birria beef and broth can be prepared up to 3 days ahead. Refrigerate them separately in airtight containers.
After chilling, the seasoned fat will firm up on top of the broth. Save this fat for coating the tortillas before frying.
Store leftover beef and consomé in separate airtight containers in the refrigerator for up to 4 days. Store tortillas, cheese, and fresh toppings separately.
Reheat the beef gently with a splash of broth. Heat the consomé in a saucepan until steaming before assembling fresh tacos.
The shredded beef and broth can be frozen separately for up to 3 months. Thaw them overnight in the refrigerator before reheating.
For a gluten-free recipe, confirm that the corn tortillas, broth, chipotle peppers, spices, and cheese are certified gluten-free.