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Birria Tacos

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Birria Tacos — Blu's Keepsake
GoodLifeBluTacosMexicanWeekend Project

Birria
Tacos

The dip-and-crisp taco experience that changed everything.

Prep Time
20 min
Cook Time
180 min
Serves
8
Est. Cost
~$18

Birria tacos changed the taco game forever. Slow-braised beef so tender it falls apart, stuffed into tortillas dipped in rich consomme and then crisped on a griddle. You dip, you bite, you never look back. Worth every minute.

Blu
🌮

Ingredients

What you'll need

Serves 8
The Birria Beef
Beef chuck roast3 lbs
Guajillo chiles, dried4
Ancho chiles, dried2
Chipotle peppers in adobo2
Garlic cloves6
White onion, quartered1
Beef broth4 cups
Cumin2 tsp
Oregano1 tsp
Smoked paprika1 tsp
Salt and pepperto taste
For Serving
Corn tortillas16
Shredded Oaxaca or mozzarella cheese2 cups
White onion, diced½
Fresh cilantro, chopped½ cup
Lime wedgesfor serving

Instructions

Step by step

01
Toast and Soak the Chiles
Remove stems and seeds from guajillo and ancho chiles. Toast in a dry pan 30 seconds per side. Soak in hot water for 15 minutes until softened.
⏱ Soak 15 minutes
02
Blend the Sauce
Blend soaked chiles with garlic, onion, chipotle peppers, 1 cup beef broth, cumin, oregano, and paprika until completely smooth.
03
Sear the Beef
Season beef generously with salt and pepper. Sear in a large pot over high heat until browned on all sides.
🔑 Hard sear — deep color means deep flavor
04
Braise the Beef
Pour chile sauce and remaining beef broth over the beef. Bring to a boil, reduce heat, cover and simmer 2.5 to 3 hours until beef is fork tender.
⏱ 2.5-3 hours low and slow
05
Shred the Beef
Remove beef and shred with two forks. Reserve the braising liquid — this is your consomme for dipping.
06
Assemble and Crisp the Tacos
Dip tortillas in the consomme, place on a hot griddle, add cheese and beef, fold and crisp 2 to 3 minutes per side until golden.
07
Serve with Consomme
Serve tacos with a cup of warm consomme for dipping, topped with diced onion, cilantro, and lime.

Blu's Tips

🌶️
Do Not Skip the Chiles
The dried guajillo and ancho chiles are what give birria its distinctive deep red color and complex flavor. Find them in the Mexican food aisle or a Latin market.
🫕
The Consomme Is Everything
Do not discard the braising liquid. It becomes the consomme — the dipping sauce that makes birria tacos what they are.
🧀
Oaxaca Cheese Melts Best
Oaxaca cheese is the traditional choice and melts beautifully. Mozzarella is a good substitute if you cannot find it.
Make It Ahead
Birria gets better overnight. Make the beef the day before and reheat the next day for the best flavor of your life.

How to Store It

Keep it fresh as long as possible

❄️
Refrigerator
5 Days
Store beef and consomme separately in airtight containers. The fat will solidify on top of the consomme — skim and reheat.
🧊
Freezer
3 Months
Freeze beef and consomme together in portions. Thaw overnight in the fridge and reheat on the stovetop.
🔥
Reheat
Stovetop
Reheat beef in the consomme over medium heat. Assemble and crisp tacos fresh for the best texture.
🙏

Some recipes take time. And every minute is worth it. This is one of those recipes.

— Blu  ·  GoodLifeBlu.com

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