Ingredients

1.1 oz guajillo chilies

1.8 oz ancho chilies

0.25 oz de árbol chilies

1/2 cup chili soaking water

5 garlic cloves

1 onion

1 tomato

2 tsp oregano

1 tsp cumin

1/8 tsp black pepper

1/4 tsp smoked paprika

5 tbsp vegetable oil

2.9 lb chuck beef (cut into 2-inch chunks for even browning)

2 cups beef stock (unsalted preferred)

10 whole cloves

1 cinnamon stick

3 bay leaves

2 tbsp apple cider vinegar

3 tsp salt (for the stew)

1/2 tsp salt (for seasoning tortillas)

25 corn tortillas

1 white onion (finely diced into 1/4-inch pieces)

1/2 cup coriander

3.75 cups colby cheese (freshly shredded)

Lime wedges

Salsa

Instructions

Step 1: Toast the guajillo, ancho, and de árbol chilies in a dry skillet over medium heat for about 1-2 minutes until fragrant. Remove the stems and seeds, then soak the chilies in 1/2 cup warm water for 20 minutes until softened.

Step 2: In a blender, combine the soaked chilies with soaking water, garlic cloves, onion, tomato, oregano, cumin, black pepper, and smoked paprika. Blend until smooth to create the birria sauce.

Step 3: Heat vegetable oil in a large pot over medium-high heat. Brown the chuck beef chunks evenly on all sides, then remove from the pot and set aside.

Step 4: Pour the birria sauce into the pot and cook for 5 minutes, stirring occasionally to deepen the flavors.

Step 5: Return the browned beef to the pot. Add beef stock, whole cloves, cinnamon stick, bay leaves, apple cider vinegar, and 3 teaspoons of salt. Bring to a simmer, then cover and cook on low heat for about 3 hours until the meat is tender and falls apart easily.

Step 6: Remove the meat and shred it with two forks. Strain the sauce if desired, then return shredded beef to the sauce to soak up the flavors.

Step 7: Warm the corn tortillas lightly and season with 1/2 teaspoon salt. Dip each tortilla into the birria sauce, then place in a hot skillet.

Step 8: Add a generous amount of shredded colby cheese and some of the shredded beef onto one half of each tortilla. Fold the tortilla over and cook until the cheese melts and the tortilla is crisp, about 2-3 minutes per side.

Step 9: Serve the tacos hot, topped with finely diced white onion, fresh coriander, lime wedges, and your favorite salsa.

Tips & Variations

For extra richness, add a splash of beef stock when reheating the shredded meat to keep it moist.

If you prefer milder tacos, reduce the amount of de árbol chilies or omit them entirely.

Swap colby cheese with Oaxaca or mozzarella for a different melting texture.

Use a slow cooker for the braising step to make the process more hands-off.

FAQs

Can I make birria tacos without beef?

Yes, you can substitute beef with lamb, goat, or even chicken to create different versions of birria tacos. Adjust cooking times accordingly to ensure tenderness.

How can I make the birria sauce less spicy?

Reduce the quantity of spicy chilies like de árbol or remove seeds before soaking to lessen heat. You can also add a bit more tomato or broth to mellow the sauce.