Ingredients
3–4 lb beef chuck roast or short ribs
2 tbsp neutral oil
1 large onion, chopped
6–8 cloves garlic, minced
2–3 lb dried chiles (guajillo and/or ancho), stems and seeds removed
2–3 cups beef broth (or water)
2 tsp ground cumin
1 tsp dried oregano
1–2 tbsp chili powder (optional)
1–2 tbsp apple cider vinegar
1–2 tbsp brown sugar (optional)
1–2 tbsp salt, to taste
1/2 tsp black pepper
Corn tortillas
Toppings: chopped onion, chopped cilantro, lime wedges
Optional: crumbled queso fresco, shredded cheese
Prep the chiles
Heat a skillet over medium heat
Toast dried chiles 20–30 seconds per side until fragrant
Soak toasted chiles in hot water 15–20 minutes until softened
Drain and blend chiles with 2 cups broth, garlic, cumin, oregano, pepper, vinegar, and sugar (if using) until smooth
Brown the meat
Pat meat dry and season with salt and pepper
Heat oil in a large pot or Dutch oven
Brown meat on all sides, 6–10 minutes total
Remove meat and set aside
Cook the birria
Sauté onion in the same pot 3–5 minutes until softened
Return meat to the pot
Pour in chile sauce and enough broth to partially cover (about 2–4 cups)
Bring to a simmer
Cover and cook until tender
Stovetop: 2.5–3.5 hours on low
Oven: 325°F (165°C) covered for 3–4 hours
Shred meat
Simmer shredded meat in birria sauce 10–20 minutes to thicken
Taste and adjust salt
Make consomé (optional but recommended)
Keep birria sauce as the dipping liquid (consomé)
Strain for a smoother consomé if desired
Assemble tacos
Heat a skillet over medium-high
Dip tortillas in hot birria sauce to soften
Fill with shredded birria and optional cheese
Fold and cook 1–2 minutes per side until crisp and browned
Serve
Serve tacos with consomé for dipping
Top with onion, cilantro, and lime
Storage
Refrigerate birria and consomé separately up to 4 days
Freeze up to 3 months