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Authentic Birria Tacos with Tender Shredded Beef and Rich Broth Recipe

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4.3 from 3 reviews

This authentic Birria Tacos recipe features tender, slow-braised beef chuck and oxtail simmered in a rich, smoky chili-spiced sauce. Served in corn tortillas with melted Oaxacan cheese and garnished with fresh lime, cilantro, and onions, these tacos are a flavorful Mexican classic perfect for a comforting meal.

Ingredients

Meat

  • 2 pounds boneless chuck
  • 1 pound oxtail or bone-in short ribs
  • 1 teaspoon neutral oil (avocado or vegetable oil)

Chili Sauce and Spices

  • 7 ancho chiles (ends trimmed and de-seeded)
  • 7 guajillo chiles (ends trimmed and de-seeded)
  • 3 chiles de arbol (ends trimmed and de-seeded)
  • 1 white onion (peeled and halved)
  • 6 garlic cloves (peeled)
  • 4 roma tomatoes
  • 1 tablespoon black peppercorns
  • 1 teaspoon dried Mexican oregano
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 1/4 teaspoon ground cloves
  • 1/2 Mexican cinnamon stick (or substitute with regular cinnamon stick)
  • 3 bay leaves
  • 1 teaspoon apple cider vinegar
  • 3 cups beef broth or water (divided)

Garnishes and Serving

  • 1/4 cup minced cilantro
  • 1/4 white onion (minced)
  • Juice from 1 lime
  • Kosher salt (to taste)
  • Corn tortillas
  • 3 ounces Oaxacan cheese (or mozzarella)

Instructions

  1. Sear the Meat: Bring the meat to room temperature for about 30 minutes. Sprinkle liberally with kosher salt on all sides. Heat neutral oil in a large Dutch oven or oven-proof pot over medium-high heat. Sear the meat in batches until all sides are well browned. Transfer seared meat to a bowl.
  2. Make the Sauce: In another medium pot, combine dried chiles, halved white onion, garlic cloves, roma tomatoes, black peppercorns, dried Mexican oregano, cumin seeds, coriander seeds, ground cloves, cinnamon stick, bay leaves, and enough cold water to cover. Simmer gently over medium heat for about 15 minutes.
  3. Blend the Sauce: Pour the contents through a strainer, reserving solids and spices. Transfer the solids to a blender. Add 1 cup beef broth or water and apple cider vinegar. Blend until very smooth, about 2 minutes. Add kosher salt to taste, approximately 1 tablespoon. (Optional: Strain again for extra smoothness.)
  4. Braise the Meat: Preheat oven to 300°F. Return meat to the Dutch oven and pour the sauce over it. Add remaining 2 cups beef broth or water to the blender, swish to loosen any leftover sauce, and pour into the pot. Heat on the stovetop over medium heat until simmering. Cover and transfer to the oven. Bake for about 3 hours, until meat is very tender.
  5. Prepare Garnish: Mix minced cilantro, minced white onion, lime juice, and salt to taste in a small bowl.
  6. Assemble the Tacos: Remove the meat from the sauce and shred with two forks. Ladle broth into a serving bowl and add diced cilantro. Heat a non-stick skillet over medium heat. Dip a corn tortilla into the broth, then place in skillet and cook for about 30 seconds on one side. Flip tortilla, add shredded meat and shredded Oaxacan cheese, fold in half, and cook until both sides are crisp and cheese melts, about 1 minute total. Serve tacos hot with the broth on the side for dipping.

Notes

  • If you don't have Mexican cinnamon stick, use regular cinnamon as a substitute.
  • Use a high-powered blender for the smoothest sauce, or strain the sauce after blending to remove any large pieces.
  • Dip tortillas into the broth fat for extra flavor and crispiness while pan frying.
  • Oaxacan cheese can be substituted with mozzarella if unavailable.

Find it online: https://simpleplatter.com/authentic-birria-tacos-with-tender-shredded-beef-and-rich-broth-recipe/