A traditional Mexican dish of stewed beef, served in a crispy, cheese-filled tortilla that has been dipped in the rich, flavorful consomé from the stew.
Prep Time
30 minutes
Cook Time
3-4 hours
Total Time
4 hours 30 minutes
Difficulty
Hard
Skills Required
Slow Cooking, Working with Dried Chiles
Ingredients & Nutrition
600 kcal
Calories
45g
Protein
35g
Fat
25g
Carbs
6g
Fiber
4g
Sugar
700mg
Sodium
- 3 lbs Beef Chuck Roast
- 5-6 of each Dried Guajillo & Ancho Chiles
- 1, quartered Onion
- 8 cloves Garlic
- 3 Roma Tomatoes
- Spices (Cumin, Mexican Oregano, Cloves, Cinnamon stick)
- for serving Corn Tortillas
- shredded, for serving Oaxaca or Mozzarella Cheese
- chopped, for garnish Onion & Cilantro
Equipment Needed
- Dutch Oven
- Blender
- Skillet
- Tongs
Let AI Suggest Variations
- Use goat or lamb, which are traditional for birria.
- Add a bay leaf and a piece of ginger to the stew for more complex flavor.
- Serve the stew on its own without making tacos.
- The consomé can be enriched with a bit of tomato bouillon.
Instructions:
1. Toast the dried chiles in a dry skillet, then rehydrate them in hot water.
2. Sear the beef chunks in a Dutch oven. Add the onion, garlic, tomatoes, and spices. Cover with water and simmer for 3-4 hours until the beef is tender.
3. Remove the beef and shred it. Strain the broth (consomé).
4. In a blender, combine the rehydrated chiles with some of the consomé and blend until smooth. Strain this sauce back into the consomé.
5. To make the tacos, dip a tortilla in the consomé, place it on a hot skillet, top with shredded beef and cheese.
6. Fold the taco and cook on both sides until crispy and the cheese is melted.
7. Serve the tacos immediately with a small bowl of the warm consomé for dipping, garnished with onion and cilantro.