Introduction
Birria is a massive food trend for a reason—it is absolutely delicious. This Mexican beef stew is slow-cooked with dried chilies and spices until it falls apart. The meat is then stuffed into corn tortillas with cheese, fried in the stew fat until crispy, and served with a side of the rich consommé for dipping.
Why You’ll Love This Recipe
- Viral Trend Worth the Hype: It’s interactive and fun to eat.
- Incredible Flavor: The dried chilies create a deep, complex sauce.
- Crispy & Cheesy: Frying the tacos creates an amazing texture.
- The Dip: Dipping the taco in the consommé is the best part.
- Makes a Lot: Great for feeding a crowd.
Ingredients
- 3 lbs chuck roast, cut into chunks
- 4 dried Guajillo peppers, seeded
- 2 dried Ancho peppers, seeded
- 1 onion
- 4 cloves garlic
- 1 tsp cumin, oregano, cinnamon
- 4 cups beef broth
- Corn tortillas & Oaxaca cheese (or Mozzarella)
Instructions
- Boil dried peppers, onion, and garlic for 10 mins. Blend with spices and 1 cup water until smooth.
- Pour sauce over beef in a pot/slow cooker. Add beef broth.
- Simmer 3-4 hours (or slow cook 8 hours) until meat shreds easily.
- Remove meat and shred. Keep the broth (consommé) warm.
- Dip tortilla in top layer of broth fat. Place in skillet. Top with meat and cheese. Fold and fry until crispy.
- Serve with a cup of consommé for dipping.
Tips
Skim the red fat from the top of the pot to fry your tortillas—this gives them that signature red color and crispy texture.