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Birria Tacos
Crispy cheese-crusted tacos dipped in rich consommé. The viral taco that broke the internet.
retest scheduled Adapted from Isabel Eats — being retested to the rcpbx spec, one dinner at a time. how we test
Ingredients
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Instructions
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- Toast dried chiles in a dry skillet over medium heat for until fragrant. Don't burn. Place in a bowl and cover with 2 cups hot water. Soak .
- Blend soaked chiles with their soaking liquid, tomatoes, half the onion, garlic, cumin, oregano, cloves, salt, and vinegar until smooth.
- Season beef generously with salt. In a Dutch oven, sear beef in batches until browned on all sides. Remove and set aside.
- Pour chile sauce into the pot, scraping up browned bits. Add beef broth, bay leaves, remaining onion, and seared beef.
- Bring to a boil, then reduce heat to low. Cover and braise 2.5-3 hours until beef is fall-apart tender.
- Remove beef and shred with two forks. Strain braising liquid—this is your consommé. Skim fat from top (save some for the tortillas).
- To make tacos: Dip tortillas in the consommé, then cook in a skillet with a little of the reserved fat. Add cheese and shredded beef. Fold and cook until tortilla is crispy and cheese is melted.
- Serve tacos with warm consommé for dipping, topped with cilantro, onion, and lime.
Notes
- The consommé: This is essential. Dipping the crispy taco into the rich broth is the whole point.
- Chiles: Guajillo and ancho are mild and fruity. Arbol adds heat. Adjust to taste.
- Shortcut: Use 3 Tbsp chili powder + 1 Tbsp adobo sauce if you can't find dried chiles.
- Cheese: Oaxaca melts best. Mozzarella or Monterey Jack work too.
- Make ahead: Braise beef a day ahead. Refrigerate in the consommé. Fat rises and is easy to skim. Reheat to serve.
Adapted from Isabel Eats · original