Ingredients

For the Birria

4 dried Guajillo chiles stems and seeds removed

3 dried Ancho chiles stems and seeds removed

2-3 dried chiles de arbol stems and seeds removed

2 tablespoons vegetable oil divided

1 white onion roughly chopped

1 pound tomatoes roughly chopped

5 cloves garlic chopped

1 tablespoon Mexican oregano

1 tablespoon kosher salt or to taste

1 teaspoon ground cumin

1 teaspoon ground black pepper

½ teaspoon ground cinnamon

4 tablespoons apple cider vinegar

2 pounds chuck roast cut into 3-inch pieces

3 cups low-sodium beef stock

For the Tacos

Vegetable oil

16 corn tortillas

1 pound Oaxaca cheese or Monterey jack

1 white onion finely chopped

¼ cup chopped fresh cilantro

2 limes cut into wedges

Instructions

Heat a large cast iron skillet over medium-high heat. Add the chilis and toast, stirring often, until fragrant. Place in a bowl and cover with 3 cups of boiling water. Set aside for 20 minutes to rehydrate.

To the same skillet, add 1 tablespoon oil. Once hot, add the onion and tomatoes. Cook until softened, 5-7 minutes. Add in the garlic and cook until fragrant, about 60 seconds.

Transfer the mixture to a blender. Add the chilis and their soaking liquid, oregano, salt, cumin, pepper, cinnamon and apple cider vinegar. Blend until smooth.

Heat a Dutch oven over medium-high heat. Add in the remaining oil. Once hot, brown the beef in batches.

Pour in the sauce and beef stock and stir to combine. Bring the mixture to a simmer, cover, and cook for 3 hours or until the beef is tender.

Place the meat in a bowl and use two forks to shred it into bite-sized pieces. Reserve the consommé, or sauce, from the beef.

Heat a cast iron skillet over medium-high heat. Add enough oil to just coat the bottom of the pan. Dip both sides of a corn tortilla in the consommé. And place it in the pan.

Add cheese and birria meat. Once the cheese starts to melt, fold the tortilla in half. Continue to cook until the tortilla is golden and crisp on both sides. Repeat with the remaining tortillas. Serve with onion, cilantro, and the remaining consommé for dipping.

Notes:

Adjust Spice Level:

For milder heat, reduce the chiles de árbol. To make it spicier, add more of them or include a pinch of cayenne pepper.

Cheese Options:

Oaxaca cheese is traditional, but Monterey Jack, mozzarella, or even a queso blend works if Oaxaca isn’t available.

Cooking Time:

Slow cooking the beef for at least 3 hours is key for tender, fall-apart meat. A pressure cooker or Instant Pot can speed up the process while maintaining flavor.

Extra Consommé:

Keep extra consommé on hand for dipping the tacos—it’s one of the highlights of the dish! Skim off excess oil from the sauce if you prefer a lighter dip.

Prep Ahead:

The birria can be made a day in advance to deepen the flavors. Simply reheat when ready to assemble the tacos.

Serving Tips:

Serve with fresh lime wedges, diced onion, and chopped cilantro for brightness and added texture.