Birria tacos are the ultimate Mexican comfort food — crispy, golden tortillas filled with tender, slow-braised meat dipped in a rich, spiced chile consommé. Using the Mi Amor dried chile collection (Guajillo, Ancho & Árbol), you can achieve authentic, restaurant-quality results at home.
What You'll Need
For the Birria
- Mi Amor Dried Guajillo Peppers (85g)
- Mi Amor Dried Ancho Peppers (85g)
- Mi Amor Dried Árbol Peppers (to taste)
- 1.5 kg beef short ribs or beef chuck
- 4 Roma tomatoes
- 1/2 white onion
- 6 garlic cloves
- 2 tsp dried Mexican oregano
- 1 tsp cumin, 1 tsp black pepper, 2 cloves
- 1 cinnamon stick
- 2L beef broth or water
- Salt to taste
For the Tacos
- 12 corn tortillas
- 250g Oaxaca or mozzarella cheese, shredded
- White onion, finely diced
- Fresh cilantro, chopped
- Lime wedges
Instructions
1. Prepare the Chiles (15 min)
Remove stems and seeds from your Guajillo, Ancho, and Árbol peppers. Toast briefly in a dry skillet over medium heat, about 30 seconds per side, until fragrant. Cover with boiling water and soak 15 minutes until softened.
2. Build the Chile Sauce
Char the tomatoes, onion, and garlic in a hot pan until slightly blackened. Blend with the soaked chiles, oregano, cumin, black pepper, cloves, cinnamon, and 1 cup of the soaking liquid. Blend until completely smooth. Strain through a sieve.
3. Braise the Beef (3–4 hours)
Season beef generously with salt. Sear on all sides until deeply browned. Pour the strained chile sauce over the beef, add broth, bring to a boil, then reduce to a low simmer. Cover and cook 3–4 hours until fall-apart tender. Alternatively, pressure cook for 90 minutes.
4. Shred and Reserve
Remove beef and shred with two forks. Skim the fat from the surface of the consommé and reserve it — this is your taco-frying gold. Keep the consommé warm for dipping.
5. Fry the Tacos
Dip each corn tortilla in the reserved fat layer and place on a hot griddle. Add shredded cheese and birria meat to one half. Fold and press. Cook 2–3 minutes per side until crispy and golden.
6. Serve
Serve immediately with warm consommé for dipping, topped with diced white onion, fresh cilantro, and a squeeze of lime.
Chef Tips
- Make ahead: Birria deepens in flavour overnight — make it the day before for the best result.
- Freeze it: Consommé freezes beautifully for up to 3 months.
- Mild version: Skip the Árbol peppers entirely for a family-friendly heat level.
Shop the Mi Amor dried chile collection to make this recipe at home.