Birria Tacos - Tender, Juicy Beef You Didn't Know You Needed

Ingredients

• 2 pounds Beef Short Ribs (Trimmed of excess fat, bone pieces kept for flavor)
• 1 pound Beef Bones (Extra bones for braising liquid (optional))
• 2 pieces Guajillo Chilies (Seeds removed; provides color and mild heat)
• 2 pieces Ancho Chilies (Seeds removed; sweet, toffee‑like flavor)
• 2 pieces Morita Chilies (Dried chipotle; seeds removed for moderate heat)
• 2 pieces Plum Tomatoes (Whole, skins will soften in sauce)
• 1 small White Onion (Diced for sauce and garnish)
• 6 cloves Garlic (Peeled)
• 1 stick Cinnamon Stick
• 2 leaves Bay Leaf
• 2 pieces Cloves
• 1 teaspoon Cumin Seeds
• 1 teaspoon Black Peppercorns
• 1 teaspoon Mexican Oregano (If unavailable, use Mediterranean oregano (slightly different flavor))
• 1 tablespoon White Vinegar
• 2 tablespoons Neutral Oil (For searing; extra for frying tortillas)
• 2 cups Masa Harina (Corn flour for tortillas)
• 1.5 cups Warm Water (For tortilla dough; adjust as needed)
• 1 cup Mozzarella Cheese (Medium‑low moisture, shredded)
• 0.25 cup Fresh Cilantro (Chopped for garnish)
• 1 piece Lime (Cut into wedges for serving)
• to taste Salt
• to taste Black Pepper

Instructions

1. Trim and Prepare Beef

   Remove excess fat and meat from the short‑rib bones, keeping a few bone pieces for flavor. Pat the meat dry.

   Time: PT10M

2. Season the Meat

   Generously season all sides of the trimmed beef with salt.

   Time: PT2M

3. De‑seed Dried Chilies

   Remove stems and seeds from the guajillo, ancho, and morita chilies. If you prefer extra heat, leave some seeds.

   Time: PT5M

4. Soak Chilies

   Place the de‑seeded chilies in a saucepan, cover with hot water, bring to a gentle simmer, then turn off the heat and let soak for 10 minutes.

   Time: PT10M

5. Prep Vegetables

   Core the plum tomatoes, dice the white onion, and peel the garlic cloves.

   Time: PT10M

6. Blend the Sauce

   Drain the chilies (reserve a splash of soaking water). In the blender combine chilies, tomatoes, onion, garlic, Mexican oregano, cinnamon stick, bay leaves, cloves, cumin seeds, black peppercorns, white vinegar and a little water. Blend until smooth.

   Time: PT5M

7. Strain (Optional)

   Pass the blended sauce through cheesecloth or a fine mesh sieve into a bowl to remove any large pieces.

   Time: PT2M

8. Sear the Beef

   Heat 2 tbsp neutral oil in the Dutch oven over medium‑high heat. Add the beef pieces and sear until all sides are deep golden, about 6‑7 minutes total.

   Time: PT7M

   Temperature: medium‑high

9. Remove Excess Fat

   Spoon out roughly half of the rendered fat and set aside for later use.

   Time: PT2M

10. Cook the Sauce

    Add the blended sauce to the pot, bring to a gentle simmer, and cook for 8‑10 minutes to develop flavor.

    Time: PT10M

    Temperature: medium

11. Return Beef and Add Bones

    Place the seared beef back into the pot, add the reserved bone pieces, and pour in enough beef stock (or water) to just cover the meat about halfway.

    Time: PT2M

12. Braise Low and Slow

    Cover the Dutch oven and set the burner to low heat (or 90‑95°C on an oven). Braise for 3 hours, checking occasionally that the liquid isn’t drying out.

    Time: PT3H

    Temperature: low

13. Rest the Meat in Sauce

    Turn off the heat and let the meat sit in the braising liquid for 30 minutes. This keeps it moist while you finish the tortillas.

    Time: PT30M

14. Make Tortilla Dough

    In a mixing bowl combine 2 cups masa harina with 1.5 cups warm water. Stir with a wooden spoon, then use your hands to bring the dough together. If the dough feels dry, add a tablespoon of water at a time.

    Time: PT10M

15. Shape and Press Tortillas

    Divide the dough into 12 equal balls. Place each ball between two pieces of plastic (or parchment) in the tortilla press and press flat.

    Time: PT10M

16. Cook Tortillas

    Heat a cast‑iron skillet over high heat. Cook each tortilla for about 30 seconds on each side, until light brown spots appear.

    Time: PT12M

    Temperature: high

17. Shred the Beef

    Using two forks, pull the braised beef apart into bite‑size shreds. Reserve the top layer of rendered fat for frying later.

    Time: PT5M

18. Crisp the Tacos

    In a skillet add a spoonful of the reserved rendered fat. Quickly dip a tortilla in the fat, add a handful of shredded beef, sprinkle mozzarella, and a few diced onions. Fold the tortilla, cook 1‑2 minutes until cheese melts and the tortilla is crisp.

    Time: PT5M

    Temperature: medium‑high

19. Assemble and Serve

    Place the crispy taco on a plate, garnish with extra diced onion, chopped cilantro, and a wedge of lime. Serve the remaining braising liquid (consommé) on the side for sipping.

    Time: PT5M

Nutrition Facts

Calories

450

Protein

30g

Carbohydrates

45g

Fat

20g

Fiber

5g

Ingredient Substitutions

• Instead of Beef Short Ribs: Oyster blade, Top round, Chuck roast
• Instead of Beef Bones: Marrow bones, Neck bones
• Instead of Guajillo Chilies: Pasilla chilies
• Instead of Ancho Chilies: Pasilla chilies
• Instead of Morita Chilies: Chipotle in adobo (use less)
• Instead of Plum Tomatoes: Roma tomatoes
• Instead of White Onion: Yellow onion
• Instead of Garlic: Garlic paste (1 tsp)
• Instead of Cinnamon Stick: Ground cinnamon (¼ tsp)
• Instead of Bay Leaf: Dried thyme (½ tsp)
• Instead of Cloves: Allspice (¼ tsp)
• Instead of Cumin Seeds: Ground cumin (½ tsp)
• Instead of Black Peppercorns: Ground black pepper (½ tsp)
• Instead of Mexican Oregano: Mediterranean oregano
• Instead of White Vinegar: Apple cider vinegar (1 tbsp)
• Instead of Neutral Oil: Canola oil, Vegetable oil
• Instead of Masa Harina: Pre‑made corn tortillas
• Instead of Warm Water: Hot broth (adds flavor)
• Instead of Mozzarella Cheese: Oaxaca cheese, Queso fresco
• Instead of Fresh Cilantro: Parsley
• Instead of Lime: Lemon wedges
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper

Equipment Needed

• Cutting Board
• Chef's Knife
• Dutch Oven with Lid
• Blender
• Cheesecloth or Fine Mesh Sieve (optional)
• Wooden Spoon
• Mixing Bowl
• Tortilla Press
• Plastic Bag (for press)
• Cast Iron Skillet
• Grater
• Tongs
• Ladle

Critical Steps — Do Not Skip

• Trim and Prepare Beef
• De‑seed Dried Chilies
• Sear the Beef
• Cook the Sauce
• Braise Low and Slow
• Make Tortilla Dough
• Cook Tortillas
• Crisp the Tacos

Chef Tips from the Video

• Use Mexican oregano for authentic flavor; Mediterranean oregano changes the profile.
• Reserve the rendered beef fat; it adds authentic smoky richness to the tortillas.
• Press tortillas between two pieces of plastic to prevent sticking and achieve uniform thickness.

Troubleshooting

Storage

Refrigerator: Store shredded beef and sauce in airtight containers for up to 3 days. Keep tortillas wrapped in a damp cloth for 2 days.

Freezer: Freeze cooked beef and sauce in freezer‑safe bags for up to 2 months. Tortillas freeze well for up to 2 months; reheat on a skillet.

Room temperature: Do not store at room temperature beyond 2 hours.

Make-Ahead Tips

• Braise the beef a day ahead; reheat gently before assembling tacos.
• The sauce can be made up to 3 days in advance and refrigerated.
• Press and cook tortillas, then store them in a sealed bag; re‑heat on a skillet before serving.

Frequently Asked Questions