Beef Birria Tacos

Instructions:

1. Add the soaked guajillo and ancho chiles, onion, garlic, chipotle, oregano, cumin, paprika, and 1 cup of broth to a blender. Blend until completely smooth.
2. Season the beef generously with salt and pepper.
3. Place the beef in a large pot or Dutch oven. Pour the blended chile sauce over the meat, add the remaining broth, bay leaves, and cinnamon stick.
4. Cover and simmer on low heat for 2.5–3 hours, or until the beef is tender enough to shred easily.
5. Remove the meat and shred with forks. Skim the top layer of fat from the consommé and reserve the broth for dipping.
6. Heat a skillet over medium heat. Dip each tortilla into the chili oil floating on top of the consommé.
7. Lay the tortilla in the hot skillet, add cheese, birria meat, cilantro, and onions if using. Fold and cook until the tortilla is crispy and the cheese is melted.
8. Serve each taco with a bowl of consommé and lime wedges.

Variations

• Use goat or lamb for a more traditional Jalisco-style birria.
• Add a splash of vinegar to the consommé for extra brightness.
• Replace corn tortillas with flour tortillas for a softer, richer taco.
• Add roasted tomatoes or tomatillos to the blended sauce for added depth.

Tips

• Skimming the chili oil is essential — it gives the tacos their signature red-golden crust.
• For deeper flavor, marinate the beef in the blended sauce overnight before cooking.
• Double the recipe and freeze extra birria in its broth for quick future meals.
• Crisp the tacos slowly to avoid burning the tortillas while achieving perfect crunch.