The Ultimate Birria Tacos Recipe (Better Than Any Restaurant)

The best birria tacos you'll ever eat are the ones you make after your third attempt, when the consomé is exactly right and you've figured out your heat and your cheese melt. This recipe gets you to that result on the first try by being specific about every step that actually matters.

Ingredients

For the meat and consomé:

• 3 lbs beef chuck roast, cut into large chunks
• 1 lb beef short ribs (bone-in adds flavor)
• 5 dried guajillo chiles, stems and seeds removed
• 3 dried ancho chiles, stems and seeds removed
• 2 dried pasilla chiles, stems and seeds removed
• 1 can (14 oz) whole peeled tomatoes
• 1 white onion, quartered
• 8 cloves garlic
• 2 tbsp achiote paste
• 1 tsp cumin
• 1 tsp dried oregano
• 1 cinnamon stick
• 3 bay leaves
• 4 cups beef broth
• Salt to taste

For the tacos:

• Corn tortillas
• Oaxacan cheese (or Monterey Jack), shredded
• White onion, finely diced
• Fresh cilantro
• Lime wedges

Instructions

Step 1 -- Toast the chiles. Heat a dry skillet over medium. Press the dried chiles flat and toast 2 minutes per side until fragrant and slightly darkened. Don't burn them -- bitter chiles produce a bitter consomé. Soak in boiling water for 20 minutes until pliable.

Step 2 -- Build the adobo. Drain the chiles. Blend them with the canned tomatoes, quartered onion, garlic, achiote paste, cumin, oregano, and 1 cup of beef broth until completely smooth. Strain through a fine mesh strainer for a cleaner consomé.

Step 3 -- Sear the meat. Season beef chunks and short ribs generously with salt. In a large Dutch oven over high heat, sear in batches until deeply browned on all sides. Do not crowd the pan. This step creates the fond that deepens the consomé flavor. Set seared meat aside.

Step 4 -- Braise. Add the adobo to the Dutch oven and cook for 3 minutes, stirring constantly. Add the seared meat, remaining beef broth, cinnamon stick, and bay leaves. Bring to a boil, then reduce to the lowest simmer. Cover and cook for 3-4 hours until the beef pulls apart with no resistance. Alternatively, pressure cook on high for 45 minutes.

Step 5 -- Shred and strain. Remove the meat. Shred using two forks, discarding any large fat pieces. Strain the braising liquid through a fine mesh strainer -- this is your consomé. Skim the orange-red fat layer off the surface and reserve it separately. Season the consomé with salt.

Step 6 -- Build the tacos. Heat a skillet or comal over medium-high. Dip each tortilla in the reserved fat (the orange layer), then place it in the hot pan. Add shredded beef and cheese to one half. Fold the tortilla over and press gently. Cook 2 minutes per side until crispy and the cheese is melted.

Step 7 -- Serve with consomé. Serve immediately alongside a cup of warm consomé for dipping. Top tacos with diced white onion and cilantro. Squeeze lime over everything.

Camille's Notes

The reserved fat is what makes quesabirria tacos quesabirria tacos. Using oil or butter instead produces a different -- and lesser -- result. The fat carries the flavor of the entire braise and crisps the tortilla in a way nothing else replicates. If you're going to make this recipe, commit to the full process. It takes time and it's worth every minute.