Birria Tacos

Ingredients

• 1.36 kg (3 lb)beef chuck roast
• 3guajillo chillies
• 2ancho chillies
• 1 mediumonion
• 4 clovesgarlic
• 1 tspcumin
• 1 tsporegano
• 2bay leaves
• 946 ml (4 cups)beef broth
• someoil
• a pinchsalt
• to tastesoft corn tortillas
• to tasteonion, minced
• to tastefresh coriander
• to tastelime

Instructions

1. 1

   Toast the chillies

   Remove the stems and seeds from the guajillo and ancho chillies. Toast them in a dry pan over medium heat for a couple of minutes, until fragrant.

2. 2

   Blend the sauce

   Put the toasted chillies, onion, garlic, cumin, oregano and 237 ml (1 cup) of the beef broth in a blender. Blend until smooth.

3. 3

   Brown the beef

   Heat some oil in a large Dutch oven over medium heat. Sear the beef chuck roast on all sides until browned, about 5 minutes per side.

4. 4

   Add the sauce

   Pour the blended chilli sauce over the beef. Add the remaining beef broth, bay leaves and a pinch of salt.

5. 5

   Cook until tender

   Cover and cook over low heat on the hob, or in an oven preheated to 150°C (300°F), for 3–4 hours, until the meat is fork-tender.

6. 6

   Shred the beef

   Take the cooked beef out of the pot and shred it with two forks. Return it to the juices and let it soak up their flavour.

7. 7

   Warm the tortillas

   In a separate pan, warm the soft corn tortillas. Use a little oil if you like a golden finish.

8. 8

   Fill the tortillas

   Fill each tortilla with shredded beef. Top with minced onion, fresh coriander and a squeeze of lime.

9. 9

   Serve with consomé

   Serve the tacos with the rich consomé on the side for dipping.

What are birria tacos?

Birria is a Mexican dish of meat cooked slowly in a seasoned chilli broth; tacos made with the tender meat are served with that broth as consomé for dipping. This version uses beef chuck roast, which shreds well after a long, gentle cook.

The dried guajillo and ancho chillies bring depth and gentle warmth to the sauce. Blending them with aromatics and broth makes a smooth cooking liquid that also becomes the dipping broth.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 25g protein, 30g carbs, 15g fat.

The beef supplies most of the protein and fat, while the corn tortillas contribute much of the carbohydrate. The broth and toppings add flavour, and the recipe’s per-serving figures are provided below; serve with extra fresh vegetables if you want a more varied plate.

Choosing and preparing the chillies

Dried chillies: remove their stems and seeds before toasting. Brief toasting in a dry pan brings out their aroma; keep them moving and take them off the heat as soon as they smell fragrant.

Blending: the recipe uses 237 ml (1 cup) of broth to loosen the chillies and aromatics into a smooth sauce. Blend thoroughly so the sauce coats the beef evenly.

Getting tender, flavourful beef

Browning: sear the roast on every side before adding the sauce. This gives the outside colour and helps build flavour in the pot.

Slow cooking: keep the pot covered and cook on low heat, or use an oven at 150°C, for 3–4 hours. The beef is ready when a fork slides in easily and the meat pulls apart without resistance.

Shredding and soaking

Rest in the juices: once the beef is tender, shred it with two forks and let it sit in the cooking liquid. This keeps the strands moist and helps them take on the broth’s flavour.

Consomé: serve some of the rich cooking liquid alongside the tacos. If the beef is difficult to shred, it generally needs more time to cook gently.

Warming and filling the tortillas

Warm tortillas: heat them in a separate pan until soft and pliable. A little oil can help them turn golden, as the recipe suggests.

Fill lightly: add shredded beef, then finish with minced onion, fresh coriander and lime. Keep extra consomé on the side for dipping rather than soaking the tacos before serving.

Serving the tacos

Serve the tacos straight after assembling, while the tortillas are warm and the beef is juicy. A bowl of consomé makes the defining dip.

The listed toppings add freshness to the rich meat and broth. Extra lime wedges or coriander can be offered at the table if you have them.

Recipe notes & tips

• Toast the chillies only until fragrant to avoid scorching them.
• Blend the chilli mixture until smooth for an even sauce.
• Sear the beef on all sides before adding the sauce.
• Keep the pot covered during the slow cook to retain moisture.
• Shred the beef back into its juices so it can absorb their flavour.
• Warm tortillas just before filling so they remain soft and pliable.

Variations

• Adjust the heat: leave some chilli seeds in when blending for a hotter sauce.
• Extra lime: serve additional lime wedges for a brighter finish.
• More herbs: add extra fresh coriander when serving.
• Crispier tortillas: use a little oil in the pan and cook the tortillas until golden.
• Different cut: use another suitable slow-cooking beef cut and cook until fork-tender.

Common mistakes to avoid

• Scorching the chillies: toast briefly over medium heat and remove them as soon as they smell fragrant.
• Skipping the sear: brown the beef on all sides before adding the sauce.
• Cooking too hot: keep the hob on low or use the stated 150°C oven temperature.
• Shredding too soon: cook until a fork meets little resistance, then pull the beef apart.
• Letting the meat dry out: return the shredded beef to the cooking juices.
• Overheating tortillas: warm them until pliable rather than leaving them in the pan until brittle.

How to store

Refrigerate the beef and consomé in a covered container and use within 3–4 days. Reheat gently with some of the broth until piping hot, and warm the tortillas separately before assembling.

Frequently asked questions