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Cheesy Birria Tacos | Crispy Beef Birria Tacos with Oaxaca Cheese
390kcal
Ingredients
- 3 roma tomatoes
- 1 white onion
- 7 garlic cloves
- 6 guajillo chiles
- 3 ancho or pasilla chiles
- 2 chipotle peppers in adobo (optional)
- 4 lbs beef (I used beef brisket flat because it's all I had) but its preferred to use beef chuck roast because of the higher fat content or you can just use goat meat for authentic tacos de birria)
- 2 tbsp chicken bouillon powder
- 6 cups water
- 2 bay leaves
- 1 tbsp oregano
- 1 tbsp paprika
- 1 tbsp thyme
- 1/2 tbsp cumin
- pinch of cinnamon
- salt and pepper to taste
- shredded oaxaca cheese
- yellow corn tortillas
- diced onion, cilantro, and lime for garnish
Method
- Roughly chop up the Roma tomatoes and onion, and add to a baking pan with the garlic cloves. Roast at 425º F until charred.
- Remove the seeds and stems from the guajillo and pasilla chiles and toast in a pan (no oil) on medium heat for about 2-3 minutes. Then boil for about 12 minutes (or until soft)
- Season the beef with salt and pepper, then sear with oil until browned on all sides and a crust is formed. Then remove from heat.
- In a blender, combine the roasted tomatoes, onion, and garlic, along with the guajillo, pasilla chiles, chipotle peppers in adobo, and 2 cups of water
- Strain the blended mixture over the beef in the pot.
- Add all of your spices: chicken bouillon, paprika, oregano, thyme, cumin, cinnamon, bay leaves, salt, and pepper.
- Add in 4 more cups of water and give it a good mix.
- Bring to a boil, then cover and simmer for 4 hours
- Skim the beef fat off the top and reserve in a bowl aside.
- Remove the beef from the consume, shred it, and add 2 cups of the brother to keep it juicy.
- Dip each corn tortilla into the beef fat (not the consume) and add it to a hot pan. Add Oaxaca cheese and shredded beef. Fold and flip so both sides are crispy and golden.
- Serve with diced onion, cilantro, lime, and a bowl of the consume for dipping!
- Enjoy!!
Notes
• For the most flavorful Cheesy Birria Tacos, let the beef cook until it's fall-apart tender before shredding.
• Dip each corn tortilla into the birria consommé before adding it to the pan to achieve the signature crispy red exterior.
• Oaxaca cheese melts beautifully, but mozzarella or Monterey Jack can be substituted if needed.
• Don't overcrowd the pan when cooking the tacos, as this helps them become evenly crispy and golden.
• Garnish with diced onion, fresh cilantro, and a squeeze of lime for authentic flavor.
• Leftover birria meat and consommé can be refrigerated for up to 4 days or frozen for up to 3 months.
• The consommé often tastes even better the next day as the spices continue to develop.
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