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A wooden table setting with 2 wooden plates with 3 tacos each and avocado slices, sides of salsa & birria consomme. One margarita with lime wedge. Blue table cloth

Authentic Beef Birria Tacos

Authentic consommé-soaked corn tacos stuffed with tender shredded sirloin and oozing with oaxaca cheese.
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Prep Time: 1 hour
Cook Time: 3 hours
Course: Appetizer, Main Course
Cuisine: Mexican
Keyword: beef tacos, birria tacos, tacos
Servings: 8
Author: Ainseanlea @ The Stush Kitchen

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Equipment

  • 1 dutch oven
  • 1 non-stick pan
  • 1 small saucepan
  • 1 blender

Ingredients

  • 2 lbs sirloin beef

Marinade

  • 2 large guajillo chiles
  • 6 medium ancho chiles
  • 2 tbsp paprika
  • 1 medium bulb of garlic, minced
  • 1 tbsp black pepper
  • 1 tbsp ground cumin
  • 2 tsp ground ginger
  • 2 tbsp oregano
  • 2 tbsp thyme
  • 1 tsp allspice
  • 1/4 cup lime juice
  • 3 large bay leaves

Birria

  • 1 1/2 cups dark beer
  • 6 cloves garlic
  • 1 medium spanish onion, sliced
  • 2 cups beef (or vegetable) broth

Miscillaneous

  • yellow corn tortillas
  • canola oil for searing beef
  • oaxaca (or monterey jack) cheese shredded
  • 1/2 cup cilantro chopped
  • refried beans (optional)
  • avocado (optional)

Instructions

  • Stem and seed guajillo and ancho chiles and add to saucepan along with paprika & bay leaves. Add just enough hot water to cover chiles and allow to sit for 5-10 minutes until soft.
  • In a non-stick pan add minced garlic, black pepper, cumin, ground ginger, oregano, thyme & allspice then toast on medium heat until fragrant. Set aside.
  • Make marinade by adding toasted herbs, lime juice & simmered chiles to blender and blend until smooth.
  • Season sirloin generously with salt and pepper and sear on medium-high heat in dutch oven until browned on all sides.
  • Transfer sirloin from heat to bowl and slather with marinade. Cover and let sit refrigerated for at least an hour, preferably overnight.
  • Once done marinating, transfer sirloin along with any marinade to dutch oven. Add beef broth, beer, garlic & onions and cover, allowing to braise for at least 3 hours or until beef is tender and falls apart.
  • Once beef is ready transfer to separate bowl. Shred, add chopped cilantro and mix.
  • Dip tortilla in consommé then on a non-stick pan over medium heat, lightly toast the tortilla on one side then flip.
  • Sprinkle oaxaca cheese on top of tortilla and then add shredded beef (and any other fillings you want) on half of the tortilla. Fold over the other half of the tortilla then remove from heat once lightly toasted
  • Serve with lime wedges and consommé for dipping and enjoy!
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