Ingredients

5 dried guajillo chiles

3 dried morita chiles

3 dried pasilla chiles

2 lb. beef brisket or beef chuck roast

2 lb. oxtails, short ribs, or beef shank

Kosher salt

Freshly ground black pepper

2 tbsp. vegetable oil

3 Roma tomatoes, halved crosswise

6 cloves garlic

10 whole cloves

1 3″ cinnamon stick

1/4 cup white wine vinegar

1 1/2 tsp. cumin seeds

1 tsp. dried oregano

1 large yellow onion, quartered

5 bay leaves

6 (or more) 6″ corn tortillas

Shredded Oaxaca or mozzarella cheese, for serving

Lime wedges, for serving

Fresh cilantro, chopped, for serving

White onion, chopped, for serving

Instructions

Step 1: Preheat the oven to 350ºF. Toast the guajillo, morita, and pasilla chiles in a large, heavy pot or Dutch oven over medium heat, stirring frequently, until softened and fragrant, about 2 to 3 minutes.

Step 2: Transfer the toasted chiles to a medium heatproof bowl and cover with boiling water. Submerge completely with a small plate or bowl and soak until rehydrated and pliable, about 20 minutes.

Step 3: Season the brisket and oxtails generously with salt and pepper. In the same pot over medium-high heat, heat the vegetable oil. Brown the beef in batches, turning occasionally, about 6 to 7 minutes per side for brisket, 4 to 5 minutes for bone-in pieces. Transfer the browned meat to a plate.

Step 4: Blend the soaked chiles with 1 1/2 cups of the chile soaking liquid, tomatoes, garlic, cloves, cinnamon stick, white wine vinegar, cumin seeds, and oregano until a smooth, pourable paste forms, about 1 minute. Add more liquid if needed.

Step 5: Return the beef to the pot and add the quartered onion, bay leaves, and the chile paste. Pour enough water to just cover the beef and season with a generous pinch of salt. Bring to a simmer over medium heat.

Step 6: Remove from heat, cover the pot, and place it in the oven. Bake until the beef is fork-tender, about 4 to 4 1/2 hours. Discard the bay leaves and onion.

Step 7: Transfer the beef to a cutting board and shred it with two forks. Reserve the cooking broth (consomé) and taste, seasoning with salt and pepper as needed. Adjust consistency by adding water or stock if desired.

Step 8: For assembly, heat the reserved consomé in a pot over medium-low until it barely simmers; a layer of red fat should appear on top.

Step 9: Set up a taco station: warm a large cast-iron skillet or plancha over medium heat, arrange shredded beef, tortillas, cheese, chopped onion, and cilantro nearby.

Step 10: In batches, reheat about 1/3 cup shredded beef in the skillet until seared and browned, tossing occasionally. Dip a tortilla into the consomé to coat both sides in the flavorful fat, then place it on the skillet.

Step 11: Sprinkle cheese over the tortilla and cook until melted and the underside is browned and crisp, about 3 minutes. Add seared beef to one half of the tortilla, top with chopped onion and cilantro, fold in half, and cook until crisp, about 30 seconds per side.

Step 12: Repeat with remaining beef and tortillas. Serve hot with lime wedges and small bowls of consomé for dipping.

Tips & Variations

Use different cuts of beef like chuck roast or short ribs if brisket is unavailable for a similar tender result.

For extra smoky flavor, lightly toast the chiles before soaking.

Substitute mozzarella cheese with Oaxaca for a more authentic taste.

Make the birria up to five days in advance; store beef and consomé separately for the best freshness.

To customize spice level, adjust the amount or types of dried chiles used.

Storage

Store the shredded beef and consomé separately in airtight containers in the refrigerator for up to 5 days. Reheat the consomé gently on the stove and warm the beef in a skillet before assembling tacos. Birria can also be frozen for longer storage; thaw overnight in the refrigerator before reheating.

FAQs

Can I make birria tacos without a Dutch oven?

Yes, you can use a heavy-bottomed pot with a lid that is oven-safe or cook the birria on the stovetop in a covered pot over low heat until the meat is tender.

What tortillas work best for birria tacos?

Traditional 6-inch corn tortillas are best for authentic birria tacos, as they hold up well when dipped in consomé and crisp nicely when cooked with cheese.