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