Can I make birria ahead of time?

Yes. The beef and broth can be made up to 3 days ahead and refrigerated. Reheat gently before assembling tacos.

What can I use instead of Oaxaca cheese?

Fresh mozzarella, Chihuahua cheese, or Monterey Jack work well as substitutes for melting.

How long does the beef need to cook?

Beef short rib and shank typically need 2.5 to 3 hours at a low simmer until completely tender and shredding easily.

Can I use flour tortillas instead of corn?

Corn tortillas are traditional and hold up better when dipped in broth and crisped. Flour tortillas will absorb more liquid and become soft.

Where do I find dried ancho and guajillo chiles?

Look for them in the international aisle of most supermarkets, Latin markets, or online specialty retailers.

Crispy Birria Tacos With Slow-Cooked Beef

Name: Crispy Birria Tacos With Slow-Cooked Beef
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 3 dried ancho chiles, stemmed and seeded; 4 dried guajillo chiles, stemmed and seeded; 6 dried chiles de arbol, stemmed and seeded; boiling water, to cover; 2 tbsp olive oil; 1/2 white onion, roughly chopped; 6 cloves garlic; 2 tbsp tomato paste; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp dried oregano; 2 bay leaves; salt, to taste; black pepper, to taste; 4 cups vegetable stock; 1 lb beef short ribs; 1 lb beef shank; 12 corn tortillas; 2 cups shredded Oaxaca cheese; 1/4 cup white onion, finely diced; 1/4 cup cilantro, chopped

CookOSBeta

Crispy Birria Tacos With Slow-Cooked Beef | CookOS

Ingredients

3 dried ancho chiles, stemmed and seeded
4 dried guajillo chiles, stemmed and seeded
6 dried chiles de arbol, stemmed and seeded
boiling water, to cover
2 tbsp olive oil
1/2 white onion, roughly chopped
6 cloves garlic
2 tbsp tomato paste
1 tsp ground cumin
1 tsp ground coriander
1 tsp dried oregano
2 bay leaves
salt, to taste
black pepper, to taste
4 cups vegetable stock
1 lb beef short ribs
1 lb beef shank
12 corn tortillas
2 cups shredded Oaxaca cheese
1/4 cup white onion, finely dicedoptional
1/4 cup cilantro, choppedoptional

21 Ingredients

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Instructions

1
Stem and seed the dried ancho, guajillo, and arbol chiles. Place them in a bowl and cover with boiling water to rehydrate.
2
Heat olive oil in a sauté pan over medium-high heat. Add the onion and garlic cloves and toast until they begin to brown.
3
Stir in the tomato paste and cook for another minute until fragrant.
4
Transfer the toasted onion mixture to a blender. Add the soaked chiles, cumin, coriander, oregano, bay leaves, salt, and pepper.
5
Pour in a splash of the chile soaking water and the vegetable stock. Blend on high until the sauce is completely smooth.
6
In a hot pan, sear the beef short ribs and shank on all sides until a deep brown crust forms.
7
Place the seared beef into a pressure cooker and pour the blended chile sauce over the top, ensuring the meat is submerged.
8
Secure the lid and pressure cook for 35 minutes.
9
Once cooked and the pressure has been released, remove the beef from the consommé. Shred the meat using two forks.
10
Add a few spoonfuls of the consommé to the shredded beef to keep it moist. Reserve the remaining consommé for dipping.
11
Heat a griddle or large pan over medium heat. Warm the corn tortillas on the griddle until they are soft and pliable.
12
Sprinkle a generous amount of shredded Oaxaca cheese onto each tortilla. Once the cheese is melted, add a portion of the shredded birria meat to one half of each tortilla.
13
Fold the tortillas in half to form tacos. Cook, pressing down lightly, until both sides are golden brown and crispy.
14
Garnish the tacos with finely diced onion and chopped cilantro. Serve immediately with a side of the warm consommé for dipping.