Super Crispy Birria Tacos (Printer-friendly)

Tender beef birria in crispy tortillas with spiced dipping consommé

# What You'll Need:

→ Birria Beef

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→ Taco Assembly

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# How to Prepare:

01 - Heat a dry skillet over medium heat. Toast guajillo, ancho, and pasilla chiles for 1-2 minutes until fragrant. Transfer to a bowl, cover with hot water, and soak for 10 minutes.

02 - In the same skillet, roast quartered onion, garlic cloves, and halved tomatoes until lightly charred on all sides.

03 - Drain soaked chiles and transfer to a blender. Add charred vegetables, apple cider vinegar, cumin, oregano, thyme, cinnamon, cloves, and 1 cup beef broth. Blend until completely smooth.

04 - Season beef chuck and short ribs generously with salt and pepper. Place in a large Dutch oven or stockpot. Pour in blended chile mixture and remaining 5 cups beef broth. Add bay leaves. Bring to a boil, then reduce heat to low. Cover and simmer for 2.5 to 3 hours until meat shreds easily.

05 - Remove beef from the pot, reserving all cooking liquid. Shred meat using two forks. Skim excess fat from the consommé and reserve separately for frying.

06 - Heat a skillet or griddle over medium heat. Lightly dip each corn tortilla in the reserved fat or top layer of consommé. Place on the hot skillet.

07 - Sprinkle cheese on one half of the tortilla. Add a generous portion of shredded birria beef. Fold tortilla into a taco shape. Fry for 2-3 minutes per side until golden and crispy. Add neutral oil as needed. Repeat with remaining tortillas.

08 - Serve tacos immediately topped with diced onion and cilantro. Accompany with lime wedges and small bowls of warm birria consommé for dipping.

# Expert Advice:

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The combination of tender, spice-infused beef and crispy, cheesy tortillas creates this perfect texture contrast that keeps everyone reaching for just one more
That rich consommé for dipping transforms every bite into something extraordinary, like a built-in sauce that makes everything better
Makes enough for a gathering and the leftovers somehow taste even more incredible the next day

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Reserving that layer of fat from the top of your consommé is the secret to getting restaurant-style crispy edges on your tacos
The birria actually tastes better if you make it a day ahead and let the flavors develop overnight in the refrigerator
Don't skip charring your vegetables before blending because that smoky flavor is absolutely essential to authentic birria

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Dont rush the chile toasting step because those toasted oils release all the complex flavors that make birria taste authentic
Use a splatter screen when frying your tacos because that consommé has a tendency to pop and sizzle like crazy

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