Birria Tacos (Quesabirria Style)

Instructions:

1. Prepare the chiles by soaking the guajillo, ancho, and árbol chiles in hot water for about 10 minutes until softened.
2. In a blender, combine the softened chiles, garlic, vinegar, cumin, oregano, smoked paprika, and about 1 cup of the chile soaking water. Blend until smooth to create the birria sauce.
3. In a large pot or slow cooker, add the beef, onion halves, bay leaves, peppercorns, blended chile sauce, and the water or beef broth.
4. Cook the meat until very tender.
   Stovetop: Simmer for about 3 hours.
   Slow cooker: Cook on LOW for 6–8 hours.
5. Remove the beef from the pot and shred it using two forks. Return the shredded meat to the broth to keep it juicy.
6. Heat a skillet or griddle over medium heat. Dip each corn tortilla into the top layer of the consomé, coating it lightly with the flavorful fat.
7. Place the tortilla onto the hot skillet. Add shredded cheese, a portion of birria meat, diced onion, and cilantro.
8. Fold the tortilla in half and cook until both sides become crispy and golden while the cheese melts.
9. Serve the tacos hot with a small bowl of the warm consomé for dipping.

Variations

• Use lamb or goat instead of beef for a more traditional birria flavor.
• Add a small amount of cinnamon or cloves to the sauce for deeper warmth.
• Include diced green chiles inside the tacos for extra heat and freshness.
• Use flour tortillas for a softer, slightly richer taco.
• Top with pickled red onions for brightness and contrast.

Tips

• Strain the blended sauce before cooking if you want an extra smooth consomé.
• Skim excess fat from the top of the broth, but reserve some for dipping tortillas.
• Toast the dried chiles lightly before soaking to enhance their flavor.
• Add a spoonful of birria fat to the skillet before crisping the tortillas for authentic taquería-style flavor.
• Serve immediately while the tacos are hot and crispy for the best texture.