Crispy birria tacos feature tender, slow-cooked beef short rib and shank simmered in a deep, complex chile broth made from dried ancho, guajillo, and chile de arbol chiles, then crisped in corn tortillas and finished with melted Oaxaca cheese.
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Stem and seed the dried ancho, guajillo, and arbol chiles. Place them in a bowl and cover with boiling water to rehydrate.
Heat olive oil in a sauté pan over medium-high heat. Add the onion and garlic cloves and toast until they begin to brown.
Stir in the tomato paste and cook for another minute until fragrant.
Transfer the toasted onion mixture to a blender. Add the soaked chiles, cumin, coriander, oregano, bay leaves, salt, and pepper.
Pour in a splash of the chile soaking water and the vegetable stock. Blend on high until the sauce is completely smooth.
In a hot pan, sear the beef short ribs and shank on all sides until a deep brown crust forms.
Place the seared beef into a pressure cooker and pour the blended chile sauce over the top, ensuring the meat is submerged.
Secure the lid and pressure cook for 35 minutes.
Once cooked and the pressure has been released, remove the beef from the consommé. Shred the meat using two forks.
Add a few spoonfuls of the consommé to the shredded beef to keep it moist. Reserve the remaining consommé for dipping.
Heat a griddle or large pan over medium heat. Warm the corn tortillas on the griddle until they are soft and pliable.
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.
Fold the tortillas in half to form tacos. Cook, pressing down lightly, until both sides are golden brown and crispy.
Garnish the tacos with finely diced onion and chopped cilantro. Serve immediately with a side of the warm consommé for dipping.
Store cooled birria beef and broth separately in airtight containers in the refrigerator for up to 3 days; reheat gently on the stovetop.
Yes. The beef and broth can be made up to 3 days ahead and refrigerated. Reheat gently before assembling tacos.
Fresh mozzarella, Chihuahua cheese, or Monterey Jack work well as substitutes for melting.
Beef short rib and shank typically need 2.5 to 3 hours at a low simmer until completely tender and shredding easily.
Corn tortillas are traditional and hold up better when dipped in broth and crisped. Flour tortillas will absorb more liquid and become soft.
Look for them in the international aisle of most supermarkets, Latin markets, or online specialty retailers.
