Directions
Step 1
Preheat the oven to 300°F.
Step 2
Heat a Dutch oven over medium-high heat. Season the beef generously with salt on all sides. Add 2 tablespoons of oil and sear the meat until deeply browned on every side. Remove the beef from the pot and set aside.
Step 3
Add the remaining 2 tablespoons of oil to the Dutch oven. Add the onions and cook until softened and translucent, about 5 minutes. Stir in the garlic and tomatoes and cook for an additional 2 minutes, until fragrant.
Step 4
Pour in the beef broth and bring to a gentle simmer. Add the Birria Blend, then use an immersion blender to puree the mixture until smooth. (Alternatively, carefully transfer the mixture to a blender, blend until smooth, and return it to the pot.)
Step 5
Return the seared beef to the Dutch oven, making sure it is mostly submerged in the sauce. Bring everything back to a gentle simmer.
Step 6
Cover the Dutch oven with a lid and transfer it to the oven. Cook for 4 hours, or until the beef is fork-tender and easily shreds.
Step 7
Remove the Dutch oven from the oven. Skim the flavorful layer of fat from the surface of the broth and reserve it for frying the tortillas.
Step 8
Transfer the beef to a cutting board and shred it using two forks or meat claws. Return the shredded beef to the birria broth to keep it juicy and flavorful.
Step 9
Heat a large skillet or flat-top griddle over medium heat. Dip each corn tortilla into the reserved birria fat, then place it on the hot skillet. Add about 3 tablespoons of shredded birria and a generous handful of shredded Oaxaca cheese to one half of the tortilla. Fold the tortilla over and cook until both sides are crisp and golden brown, about 4–5 minutes per side, flipping once.
Step 10
Serve the tacos hot with diced white onion, chopped cilantro, and fresh lime wedges. Don't forget a bowl of warm birria consommé on the side for dipping. The signature finishing touch that makes these tacos unforgettable.
Recipe Notes
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A Taste of Tradition: Birria originated in the Mexican state of Jalisco, where it was traditionally prepared with goat. Today, beef is the most popular choice, celebrated for its rich, slow-braised flavor and the signature consommé that's perfect for dipping tacos.
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Season with Confidence: For the boldest, most authentic flavor, use 2 tablespoons of Birria Blend per pound of meat.
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Choose the Right Oil: Neutral oils like avocado, safflower, or sunflower oil are ideal for searing. Their mild flavor lets the spices shine, while their high smoke points make them perfect for achieving a beautifully browned crust.
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Don't Skip the Consommé: The rich cooking broth is just as important as the meat. Serve it warm alongside your tacos for dipping. It’s the finishing touch that makes birria unforgettable.
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Make It Ahead: Birria tastes even better the next day as the flavors continue to develop. Prepare it in advance for an easy meal with even deeper, richer flavor.