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Three crispy red birria tacos filled with shredded beef and melted cheese on a white plate, with a cup of consommé topped with onion and cilantro and lime wedges

Birria Tacos

Crispy corn tortillas dipped in chile-spiced fat, filled with tender braised beef shank and melted cheese, served with a cup of rich consommé for dipping.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Assembly 20 minutes
Total Time 2 hours 20 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Mexican
Calories: 670
Ingredients Method Notes

Ingredients
  

For the beef
  • 4 lb bone-in beef shank about 1.8 kg, cut into large pieces
  • 2 tbsp neutral oil
  • salt to taste
For the chile sauce
  • 4 large dried guajillo chiles stems and seeds removed
  • 2 dried ancho chiles or pasilla, stems and seeds removed
  • 4 Roma tomatoes quartered
  • 1/2 white onion cut into chunks
  • 4 garlic cloves peeled
  • 1/2 tsp ground cumin
  • 1/2 tsp dried oregano Mexican oregano if available
  • 1/2 tsp dried thyme
  • 2 small pieces cinnamon stick about 1 inch each
  • 3 whole cloves
  • 1 tsp black pepper
  • 2 tbsp white or apple cider vinegar
  • 6 cups water divided: 2 + 3 + 1
  • 1 bay leaf
For the tacos
  • 24 corn tortillas 6-inch
  • 1 lb low-moisture mozzarella shredded, or Oaxaca cheese
  • 1 small white onion finely diced
  • 1 bunch cilantro chopped
  • 2-3 limes cut into wedges

Method
 

  1. Pat the beef dry and season generously with salt. Sear in the oil in a large skillet over medium-high heat, in batches, until browned on all sides, 10 to 15 minutes. Transfer to the pressure cooker.
  2. In the same skillet, cook the tomatoes, onion, garlic, chiles, cumin, oregano, thyme, cinnamon, cloves and pepper over medium heat for 4 to 5 minutes, until the vegetables soften and the chiles are pliable. Do not let the chiles burn.
  3. Add 2 cups of the water and the vinegar, scrape the bottom of the pan and simmer for 3 minutes.
  4. Cool slightly, then blend with 3 more cups of water until smooth. Strain over the beef, pressing on the solids.
  5. Add the last cup of water, the bay leaf and salt. Cook on high pressure for 45 minutes, then let the pressure release naturally for about 15 minutes. The beef should fall off the bone.
  6. Remove the beef, discard the bones and shred the meat. Adjust the salt in the consommé. Return half the meat to the pot and keep the rest moist with a ladle of broth.
  7. Heat a griddle over medium heat. Dip each tortilla in the red fat on top of the consommé, place on the griddle, top half with cheese and beef, fold and cook, flipping once, until crisp and the cheese melts, 3 to 4 minutes.
  8. Serve hot with cups of consommé topped with diced onion and cilantro, and lime wedges.

Notes

Storage: refrigerate the meat and consommé together within 2 hours and eat within 3 to 4 days, reheated to 165°F (74°C). Freeze for up to 2 to 3 months. Crisp the tacos fresh.
Make ahead: cook the beef a day early; the chilled fat on top is perfect for dipping the tortillas.
No pressure cooker: simmer covered in a Dutch oven on low for 3 to 4 hours, or cook in a slow cooker on low for 8 to 9 hours.
Substitutions: about 3 lb boneless chuck roast or bone-in short ribs instead of shank; Oaxaca or Monterey Jack instead of mozzarella; add 2 to 4 chiles de árbol for more heat.
Nutrition is an estimate based on standard ingredient values, not a laboratory analysis.