Description

After countless trips to taquerias and many experimental Sundays in my own kitchen, I’ve perfected what I believe to be the ultimate Birria Tacos recipe. This dish, hailing from Jalisco, Mexico, is a symphony of rich, slow-braised meat and a complex, aromatic consommé, all wrapped in a tortilla and fried to crispy perfection. It’s a project worth undertaking, promising a deeply rewarding and communal eating experience. Let’s dive into the recipe that won over my family and friends.

Ingredients

4-5 lbs beef chuck roast, cut into 3-inch chunks (or a mix of chuck and short ribs for more fat and flavor)
2 tbsp coarse kosher salt
1 tbsp black pepper
3 tbsp neutral oil (like avocado or vegetable oil)
1 large white onion, quartered
8 cloves garlic, peeled
4 cups beef broth (low-sodium preferred)
2 bay leaves

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Instructions

Heat a large skillet or comal over medium heat. Toast the dried chiles for 1-2 minutes per side until fragrant and slightly puffed. Avoid burning, as it will make the sauce bitter.
Place toasted chiles in a heatproof bowl and cover with boiling water. Soak for 20 minutes until softened.
To the blender, add the soaked chiles, quartered onion, garlic, oregano, cumin, cloves, paprika, cinnamon, vinegar, and canned tomatoes. Blend on high until a completely smooth, vibrant red paste forms. Add a splash of the soaking water if needed to get the blades moving. Tip: Straining the adobo through a fine-mesh sieve after blending ensures an ultra-silky consommé, but this is optional for a more rustic texture.

Notes

For the best flavor, use a mix of chuck roast and bone-in short ribs. The consomé (broth) is key for dipping; skim excess fat from the top after chilling for a cleaner dip. Tacos are best assembled quickly with hot broth and cheese to ensure the cheese melts properly. Leftover meat and broth freeze excellently.

Prep Time: 30
Cook Time: 3
Category: Main Course
Method: Baking
Cuisine: Mexican

Nutrition

Serving Size: 1 serving
Calories: 360
Sugar: 3
Sodium: 540
Fat: 19
Saturated Fat: 6
Unsaturated Fat: 13
Trans Fat: 0
Carbohydrates: 11
Fiber: 1
Protein: 34
Cholesterol: 69