I Tested the Most Viral Birria Recipes- Tacos, Ramen, Crunchwrap

Ingredients

• 4 pieces Guajillo Chilies (dried, stems and seeds removed)
• 2 pieces Ancho Chilies (dried, stems and seeds removed)
• 2 tablespoons White Vinegar
• 1 teaspoon Cumin Seeds
• 4 pieces Whole Cloves
• 1 teaspoon Mexican Oregano
• 2 pieces Bay Leaves
• 2 tablespoons Vegetable Oil (plus extra for frying tortillas)
• 3 pounds Beef Round (or Chuck Roast) (trimmed, cut into 2‑inch chunks)
• 1 large Onion (quartered, some for sauce, some for garnish)
• 1 medium Tomato (roughly chopped for sauce)
• 4 cloves Garlic (peeled)
• 1 teaspoon Salt
• 1 teaspoon Black Pepper (freshly ground)
• 1 teaspoon Black Peppercorns (whole, added to broth)
• 8 cups Water (plus extra if needed to cover meat)
• 12 pieces Corn Tortillas (small, 6‑inch diameter, preferably fresh)
• 2 cups Monterey Jack Cheese (shredded)
• 1/4 cup Fresh Cilantro (chopped, plus extra for garnish)
• 1 whole Fresh Lime (cut into wedges for serving)
• 1/2 cup White Onion (for garnish) (finely diced)

Instructions

1. Rehydrate Dried Chilies

   Place the guajillo and ancho chilies in a bowl and cover with hot water. Let soak for 10 minutes until softened, then drain and set aside.

   Time: PT10M

2. Blend the Chili Sauce

   Add the rehydrated chilies, quartered onion, tomato, garlic cloves, white vinegar, cumin, cloves, Mexican oregano, salt, and black pepper to a blender. Add 1 cup of the soaking water and blend until completely smooth.

   Time: PT5M

3. Season and Brown the Beef

   Pat the beef chunks dry, season with 1 tsp salt and 1 tsp black pepper. Heat 2 tbsp vegetable oil in the large pot over medium‑high heat and sear the beef on all sides until browned, about 15 minutes total.

   Time: PT15M

   Temperature: medium‑high heat

4. Combine Sauce and Aromatics

   Pour the blended chili sauce into the pot with the browned beef. Add the bay leaves, whole black peppercorns, and enough water to just cover the meat (about 6‑8 cups). Stir to combine.

   Time: PT5M

5. Simmer the Birria

   Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for 3 to 4 hours, or until the beef is fall‑apart tender.

   Time: PT3H40M

   Temperature: low simmer

6. Skim the Fat (Consommé)

   After cooking, let the broth sit for a few minutes. Using a spoon, skim the layer of fat that rises to the surface and set aside in a small bowl. This fat will be used to fry the tortillas.

   Time: PT5M

7. Shred the Beef

   Remove the beef pieces from the pot and shred with two forks. Return the shredded meat to the broth to stay warm.

   Time: PT5M

8. Prepare Toppings

   Finely dice the remaining half onion and chop cilantro. Set lime wedges aside.

   Time: PT5M

9. Crisp the Tortillas

   Heat a cast‑iron skillet over medium‑high heat. Add a thin layer of the reserved fat (about 1 tsp). Place a corn tortilla in the skillet, fry for ~30 seconds, flip, sprinkle a generous handful of shredded Monterey Jack, and let melt. Fry until the tortilla is golden and slightly charred on both sides.

   Time: PT10M

   Temperature: medium‑high heat

10. Assemble the Tacos

    Place a spoonful of shredded beef onto the cheesy tortilla, top with diced onion, chopped cilantro, and a squeeze of fresh lime. Serve immediately with a small bowl of the hot consommé for dipping.

    Time: PT5M

Nutrition Facts

Calories

560

Protein

30g

Carbohydrates

45g

Fat

25g

Fiber

5g

Ingredient Substitutions

• Instead of Guajillo Chilies: Ancho chilies, New Mexico chilies
• Instead of Ancho Chilies: Pasilla chilies, Poblano peppers (roasted)
• Instead of White Vinegar: Apple cider vinegar
• Instead of Cumin Seeds: Ground cumin (½ tsp)
• Instead of Whole Cloves: Ground cloves (¼ tsp)
• Instead of Mexican Oregano: Regular oregano
• Instead of Bay Leaves: None
• Instead of Vegetable Oil: Canola oil, lard
• Instead of Beef Round (or Chuck Roast): Beef short ribs, Beef shank
• Instead of Onion: Yellow onion
• Instead of Tomato: Roma tomato
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper
• Instead of Black Peppercorns: Ground black pepper
• Instead of Water: Beef broth for richer flavor
• Instead of Corn Tortillas: Flour tortillas (not traditional)
• Instead of Monterey Jack Cheese: Oaxaca cheese, Cheddar
• Instead of Fresh Cilantro: Parsley (different flavor)
• Instead of Fresh Lime: Lime juice
• Instead of White Onion (for garnish): Red onion

Equipment Needed

• Large Pot or Dutch Oven
• Cast Iron Skillet or Heavy Skillet
• Blender or Immersion Blender
• Fine Mesh Sieve (optional)
• Cutting Board
• Chef's Knife
• Tongs
• Wooden Spoon
• Serving Plate or Bowl

Critical Steps — Do Not Skip

• Rehydrating the dried chilies fully
• Blending the chili sauce to a smooth consistency
• Browning the beef to develop fond
• Simmering low and slow for 3‑4 hours
• Skimming the fat to create flavorful consommé
• Crisping the tortillas in the reserved fat

Chef Tips from the Video

• Toast the dried chilies briefly in a dry skillet before soaking to deepen flavor.
• Add a pinch of smoked paprika to the sauce for an extra smoky note.
• Reserve a tablespoon of the consommé to drizzle over the assembled tacos for extra richness.

Troubleshooting

Storage

Refrigerator: Store the shredded beef and broth separately in airtight containers for up to 4 days.

Freezer: Freeze the beef and broth in freezer‑safe bags for up to 2 months. Thaw overnight before reheating.

Room temperature: Do not store at room temperature; broth can spoil quickly.

Make-Ahead Tips

• The birria broth can be made 2 days ahead; skim and refrigerate the fat separately.
• Shred the beef and store in the broth; reheat gently before serving.
• Tortillas are best fried fresh, but you can pre‑shred cheese and prep toppings ahead.

Frequently Asked Questions