Description
These homemade beef birria tacos feature tender, braised chuck roast in a rich, spicy adobo marinade, served in crispy, cheese-lined corn tortillas with a side of flavorful consommé for dipping.
Ingredients
Scale
- 6–8 dried Guajillo chiles (stems and seeds removed)
- 4–5 dried Árbol chiles (stems and seeds removed)
- 2–3 canned chipotle chiles in adobo sauce OR 3-4 dried chipotle chiles (rehydrated)
- 1/2 cup white vinegar
- 8 cloves garlic, peeled
- 1 tablespoon black peppercorns
- 3 bay leaves
- 1 teaspoon ground cumin
- 1 teaspoon oregano (Mexican oregano preferred)
- 2 teaspoons salt
- 1/2 cup fresh orange juice
- 3–4 pounds beef chuck roast
- 1 package (12-16 count) small fresh corn tortillas
- 2 cups shredded Monterey Jack or Oaxaca cheese
- 1 white onion, sliced into thin rings
- 1 bunch fresh cilantro, chopped
- Oil for searing
Instructions
- Prep the chiles: Remove stems and seeds from guajillo and árbol chiles. Soak in hot water for 15-20 minutes until soft. Pat beef dry with paper towels.
- Make the adobo marinade: Drain chiles and blend with garlic, peppercorns, bay leaves, cumin, oregano, salt, vinegar, and orange juice until smooth. Strain through a fine-mesh sieve to remove skins and seeds.
- Sear the beef: Heat oil in a large Dutch oven over medium-high heat. Season beef with salt and sear on all sides until browned. Remove beef and set aside.
- Braise the beef: Reduce heat to medium. Simmer the adobo sauce in the pot for 2 minutes. Return beef to the pot and add enough water or beef broth to just cover the meat. Bring to a boil, then reduce to a low simmer. Cover and cook for 3-4 hours until fork-tender (or use a slow cooker on low for 8 hours).
- Shred beef and save broth: Remove beef and let rest for 10 minutes, then shred with two forks. Strain the cooking liquid (consommé) through a sieve and skim off the excess fat from the top.
- Assemble the tacos: Heat a skillet over medium heat. Dip a tortilla into the reserved adobo fat, place in skillet, sprinkle cheese on one half, and fold over. Cook for 1-2 minutes per side until crispy and golden.
- Serve: Top tacos with shredded beef, sliced onions, and cilantro. Serve immediately with warm consommé on the side for dipping.
Notes
Straining the marinade is crucial for a smooth sauce. Use the red fat skimmed from the consommé to fry the tortillas for authentic flavor and color. Corn tortillas are recommended over flour for better crispiness. The recipe can be made ahead and freezes well (beef and broth only).
- Prep Time: 15 minutes
- Cook Time: 3 hours 15 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos per serving
- Calories: 450
- Sugar: 2
- Sodium: 600
- Fat: 25
- Saturated Fat: 10
- Carbohydrates: 25
- Fiber: 3
- Protein: 30
Keywords: beef birria, birria tacos, consommé, Mexican food, braised beef, crispy tacos, homemade adobo, dinner recipe