Birria Tacos

Let's cook

1. 1

   Toast and soak the chillies

   Toast the dried chillies in a dry pan for 30 seconds a side until fragrant, then soak in boiling water for 20 minutes.

   💡

   Toast only until they smell sweet — a few seconds too long and the whole adobo turns bitter.

2. 2

   Blend the adobo

   Blend the soaked chillies with the chipotles, onion, garlic, tomatoes, oregano, cumin, and vinegar until completely smooth. Strain it for a silkier sauce.

3. 3

   Sear the beef

   Season and sear the chuck hard on all sides in a heavy pot.

4. 4

   Braise long

   Pour over the adobo and stock, add the bay and cinnamon, cover, and cook at 325°F (165°C) for 3–3.5 hours until the beef shreds with no resistance.

5. 5

   Separate the fat

   Lift out the beef and shred it. Let the liquid settle and skim the brilliant red fat off the top into a bowl — this is what the tortillas get dipped in.

   💡

   That red fat layer is the entire point of birria tacos. Save every spoonful.

6. 6

   Fry the tacos

   Dip each tortilla in the red fat, lay in a hot skillet, add cheese and shredded beef, fold, and fry 2 minutes a side until crisp.

7. 7

   Serve with consommé

   Serve the remaining braising liquid in small bowls with onion, cilantro, and lime for dipping.

Nutrition & Safety