Arsenio’s Crispy Birria Tacos

Cheesy birria tacos with a rich consommé for dipping. Every bite crunches with tender, flavorful beef inside.

284Min

6Servings

620Cal

MediumLevel

Spicy 3/5

#tacos#birria#beef#Mexican#crispy#cheese

Equipment

Knife

Cutting board

Pan

Pot

Pressure cooker

Blender

Tongs

Spatula

Plate

Bowl

Stove

Ingredients

Beef

chuck roast (raw)

1200 g

Sauce

ancho chile (dried)

4 piece

guajillo chile (dried)

6 piece

tomato (whole)

2 piece

onion (whole)

2 piece

garlic (whole)

1 head

water

250 ml

apple cider vinegar

2 tbsp

Seasonings

oregano (dried)

1 tbsp

cumin (ground)

2 tsp

paprika (ground)

0.5 tbsp

black pepper (ground)

0.5 tbsp

salt

0.5 tsp

thyme (fresh)

3 sprig

Braise

beef broth

250 ml

bay leaf (dried)

2 piece

Tacos

corn tortilla

12 piece

Oaxaca cheese (shredded)

200 g

cilantro (fresh)

30 g

onion (diced)

1 piece

Instructions

Season the beef

Generously season the chuck roast with salt and pepper on all sides.

2 min

Sear the beef

Sear the seasoned beef on all sides in a hot pan until browned.

8 minHigh heattimer 8 min

Do not move the beef too often to develop a good crust

Prepare the chiles

Remove stems and seeds from ancho and guajillo chiles, then soak in hot water until softened.

15 mintimer 15 min

Char the vegetables

Sear tomatoes, onions, and garlic in the same pan until charred on all sides.

6 minHigh heattimer 6 min

Blend the sauce

Blend the softened chiles, charred vegetables, water, apple cider vinegar, and all seasonings until smooth.

3 min

Pressure cook the birria

Add beef, blended sauce, beef broth, and bay leaves to a pressure cooker. Cook on high pressure for 55 minutes, then release and shred the beef.

55 mintimer 55 min

Add a cinnamon stick and 2 cloves for extra depth of flavour

Stovetop braise alternative

Simmer everything covered on the stove for about 3 hours until the beef is fork-tender. Add more broth as needed.

180 minLow heattimer 180 min

Check and add broth as needed to prevent drying out

Prepare garnish

Dice the remaining onion and chop the cilantro for the tacos.

3 min

Assemble tacos

Dip tortillas in consommé, add cheese, shredded beef, cilantro, and onion, then fold.

5 min

Fry the tacos

Fry tacos in a hot pan for 2–3 minutes per side until crispy and golden with melted cheese inside.

6 minMedium-high heattimer 6 min

Press gently with a spatula for even crisping

Serve

Serve tacos hot with a cup of consommé for dipping.

1 min

Original recipe

InstagramRecipe by @arsenioeats

Storage

Fridge: 3 days

Freezer: 60 days

Reheat: Microwave for 3-4 minutes, or a skillet

Store tacos separately from consommé. Reheat consommé on the stovetop or microwave.

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