Ingredients:
For the Meat:
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3 lbs beef chuck roast (or mix of chuck + short ribs)
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Salt & pepper
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2 tablespoons oil
Dried Chiles:
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3 dried guajillo chiles (mild, smoky)
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2 dried ancho chiles (rich and slightly sweet)
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2 dried pasilla or New Mexico chiles (optional, for depth)
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All stems and seeds removed
For the Sauce (Adobo):
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4 garlic cloves
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1 medium onion, quartered
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2 Roma tomatoes (or 1 cup canned tomatoes)
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1 tsp cumin
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1 tsp dried oregano (Mexican oregano if possible)
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½ tsp ground cinnamon
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2 whole cloves (or pinch of ground cloves)
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2 bay leaves
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¼ cup vinegar (white or apple cider)
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2 cups beef broth (or water)
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Salt to taste
To Assemble Tacos:
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Corn tortillas
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Shredded Oaxaca or mozzarella cheese (optional but highly recommended)
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Chopped onions & fresh cilantro
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Lime wedges
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Extra consommé for dipping
🧑🍳 Instructions:
🔥 1. Prep and Sear the Meat:
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Season beef generously with salt and pepper.
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In a large pot or Dutch oven, heat oil over medium-high heat.
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Sear beef on all sides until browned. Remove and set aside.
🌶 2. Toast and Soak the Chiles:
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In a dry pan, toast dried chiles for 30 seconds per side until fragrant (don’t burn).
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Add toasted chiles to a bowl of hot water. Soak for 15–20 minutes until softened.
🍅 3. Make the Adobo Sauce:
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In a blender, combine:
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Soaked chiles
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Onion
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Garlic
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Tomatoes
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Spices (cumin, oregano, cinnamon, cloves, bay leaves)
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Vinegar
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1 cup broth
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Blend until smooth (add more liquid as needed).
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Strain sauce through a mesh sieve if you want it extra smooth.
🍲 4. Simmer the Birria:
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Add meat back to the pot.
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Pour sauce over the meat and add the remaining broth (enough to mostly cover the meat).
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Simmer covered on low for 3–4 hours until meat is fall-apart tender.
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Or use a slow cooker on LOW for 8 hours.
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Or a pressure cooker (like Instant Pot) on HIGH for ~1 hour.
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🔪 5. Shred the Meat:
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Remove meat, shred it, and discard any large fatty bits or bones.
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Skim fat from the top of the broth — but save a few spoonfuls for frying the tortillas!
🌮 6. Assemble and Fry the Tacos:
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Heat a skillet over medium heat.
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Dip each tortilla into the top layer of the consommé (the orange fat!).
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Place tortilla on skillet, add cheese (if using), then shredded birria meat.
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Fold and press lightly. Cook 2–3 minutes per side until crispy and golden.
🍵 7. Serve with Consommé:
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Strain the broth and serve in small bowls as a dipping sauce.
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Garnish with chopped onions, cilantro, and a squeeze of lime.
✅ Tips:
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Tortillas cracking? Warm them in a microwave or on a skillet first.
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Too spicy? Use fewer chiles or remove all seeds.
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Want it richer? Add a cinnamon stick or more cloves to the broth.
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No blender? Use canned chipotle in adobo as a shortcut base (not traditional, but tasty).