Ingredients:

3-4 lbs beef chuck roast or short ribs, cut into large chunks

6 guajillo chiles, stems and seeds removed

3 ancho chiles, stems and seeds removed

2 pasilla chiles, stems and seeds removed

1 large white onion, quartered

4 Roma tomatoes

6 garlic cloves

2 bay leaves

1 Mexican cinnamon stick

1 tsp cumin

1 tsp oregano

1/2 tsp black pepper

1/4 tsp ground cloves

2 tbsp white vinegar

Salt to taste

Beef broth as needed

For Assembly:

Corn tortillas

Oaxaca cheese or mozzarella, shredded

White onion, finely diced

Fresh cilantro, chopped

Reserved beef fat from consommé

Detailed Step-by-Step Instructions

Step 1: Toast and Prepare the Chiles

Heat a dry skillet over medium heat. Toast the dried chiles for 2-3 minutes per side until fragrant and slightly darkened. Don’t let them burn or they’ll become bitter. Remove stems and seeds, then place the toasted chiles in a bowl and cover with hot water. Let them soak for 20 minutes until softened.

Step 2: Char the Vegetables

In the same skillet, char the quartered onion, Roma tomatoes, and garlic cloves until blistered and slightly blackened on all sides. This usually takes 8-10 minutes total. The charred flavor is essential for authentic birria.

prepped veggies for birria tacos

Step 3: Blend the Sauce

Drain the soaked chiles and add them to a blender with the charred vegetables, cumin, oregano, black pepper, cloves, vinegar, and 1 cup of beef broth. Blend until completely smooth. Strain the mixture through a fine mesh strainer to remove any remaining bits.blending the chili base in a blender

Step 4: Sear the Beef

Cut the beef into large chunks and season with salt. Heat oil in a large Dutch oven or roasting pan over medium-high heat. Sear the beef chunks on all sides until well-browned, about 8-10 minutes total. This step builds flavor that carries through the entire dish.searing the chuck roast for the tacos

Step 5: Braise the Birria

Pour the blended chile sauce over the seared beef. Add the bay leaves and cinnamon stick. The liquid should mostly cover the meat – add more beef broth if needed. Cover tightly and braise in a 325°F oven for 2.5-3 hours, or until the meat shreds easily with a fork.braising the birria tacos

Step 6: Finish the Meat and Consommé

Remove the tender beef and shred it with two forks. Strain the cooking liquid and skim the fat from the surface, reserving it for cooking the tacos. Season the consommé with salt and keep it warm. The liquid should be rich and flavorful enough to serve as a dipping sauce. shredded beef in a pan for birria tacos

Step 7: Assemble and Cook the Tacos

Heat a griddle or large skillet over medium-high heat. Dip each tortilla briefly in the reserved beef fat, then fill with cheese, shredded meat, diced onion, and cilantro. Fold in half and place on the hot griddle.finishing the birria tacos

Step 8: Crisp and Serve

Cook the filled tacos for 2-3 minutes per side, pressing gently with a spatula, until golden brown and crispy. The cheese should be melted and the tortillas should be crisp but not hard. Serve immediately with small bowls of the warm consommé for dipping.

Credit: X/@Soulfoodiiee