Easy Birria Tacos (Birria de Res)
Our Birria Tacos are an amazing, juicy, flavorful treat! Tender beef short ribs braised in a rich red chile consomme and griddled into crispy, cheesy tacos, this will be a recipe to make for years to come.
Servings 16 servings
Calories 370kcal
Ingredients
- 3 dried ancho chiles
- 3 dried guajillo chiles
- 2 quarts water
- 4 pounds beef short ribs with bones
- 2 teaspoons kosher salt
- 7 ounce canned chipotle in adobo
- 2 quarts low sodium beef broth divided
- 2 tablespoons vegetable oil
For the stock:
- 1 large sweet onion skin removed cut into 4ths
- 2 large carrots peeled and cut into 2-inch pieces
- 1 head of garlic cut in half to expose the cloves
- 6 ounces tomato paste
- 5 bay leaves
- 1 cinnamon stick
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
To serve:
- 16 corn tortillas
- 2 cups shredded quesadilla cheese
- 1 cup small diced onion
- 1 cup chopped fresh cilantro
- lime wedges
Instructions
- Cut off the tops of the dried ancho and guajillo chiles with scissors or a knife. Discard the stem and seeds. Place them in a large Dutch oven or large pot. Add the 2 quarts of water, and place over high heat. Bring to a boil, then take off the heat. Let them soak for 15 minutes.3 dried ancho chiles, 3 dried guajillo chiles, 2 quarts water
- While the chiles are soaking, season the short ribs with salt on all sides and set aside.4 pounds beef short ribs with bones, 2 teaspoons kosher salt
- Strain the chiles out of the water and place them in a blender. Add the chipotle in adobo and 2 cups of the beef broth. Blend until completely smooth, set aside.7 ounce canned chipotle in adobo, 2 quarts low sodium beef broth
- Discard the water from the Dutch oven/pot and wipe out any excess water. Place the pot over medium heat. Add 1 tablespoon of vegetable oil, and in batches, sear the short ribs on all sides until golden brown. It would be best to do this in batches; do not overcrowd the pan. Use the extra oil as needed to sear the remaining short ribs. Place the seared shorts ribs on a plate or sheet tray, and set aside.2 tablespoons vegetable oil
- Wipe out any excess grease. Add the onion, carrots, and garlic. Pour in the blended chiles along with the remaining beef broth.1 large sweet onion, 2 large carrots, 1 head of garlic cut in half to expose the cloves
- Add the tomato paste, bay leaves, cinnamon stick, chili powder, cumin, oregano, salt, and pepper. Stir until combined.6 ounces tomato paste, 5 bay leaves, 1 cinnamon stick, 1 teaspoon chili powder, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1 teaspoon kosher salt, 1 teaspoon black pepper
- Add the short ribs back to the pot, and stir them around to cover them in the liquid. Bring to a boil, reduce to a simmer, and cover for about 3 ½ – 4 hours or until the short ribs are tender enough to shred. Stir occasionally, so nothing sticks on the bottom.
- Take the short ribs out onto a plate and set them aside.
- Strain the stock and discard any solids. Place the liquid back into the pot and keep warm.
- Take the meat off the bones and shred it. Discard the bones and any large chunks of fat, if there are any.
- Place a large skillet over medium heat. I like to use a cast-iron griddle, but anything will do. Making one taco at a time, dip a corn tortilla into the cooking liquid, and let the excess drip off. Place it directly on the griddle. Add about ¼ cup or a little less of the shredded meat. Add about 2 tablespoons of cheese. Fold the tortilla over the filling to make a taco. Gently press the top down. Fry on each side for 2-3 minutes until golden brown and crispy.16 corn tortillas, 2 cups shredded quesadilla cheese
- Place the tacos on a wire rack over a sheet tray to catch any drips; this will help keep the tacos crispy. Repeat with the remaining ingredients.
- Serve immediately with diced onion, cilantro, lime wedges, and a bowl of the cooking liquid “stew” for dipping.1 cup small diced onion, 1 cup chopped fresh cilantro, lime wedges
Notes
- Searing the meat first, if you have time, really adds a deep, rich flavor.
- Don’t be shy with your spices – they’re key to a flavorful birria!
- Make sure to soak your dried chiles in hot water to soften them before blending.
- Don’t rush the cooking time – slow and low heat is best for tender meat.
- Make it your own! Feel free to adjust the heat and ingredients to suit your tastes.
- If you like your birria a little thicker, you can blend some of the stewed vegetables and add them back into the broth.
Nutrition
Calories: 370kcal | Carbohydrates: 24g | Protein: 28g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 80mg | Sodium: 972mg | Potassium: 887mg | Fiber: 6g | Sugar: 6g | Vitamin A: 3461IU | Vitamin C: 7mg | Calcium: 264mg | Iron: 3mg