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For the Birria Sauce:

3 guajillo chiles, 2 ancho chiles, 1 pasilla chile

1 large onion, 6 garlic cloves

1 teaspoon each of cumin, oregano, thyme

2 cups beef broth, 1 cup crushed tomatoes

2 tablespoons apple cider vinegar

For the Beef:

2 lbs beef chuck roast, short ribs, or beef shank

1 tablespoon salt

1 tablespoon black pepper

For the Tacos:

12 corn tortillas

2 cups shredded cheese (Oaxaca or Mozzarella)

Cilantro, diced onions, and lime wedges

Prepare the Sauce:

Toast and soak chiles. Blend with onion, garlic, spices, broth, tomatoes, and vinegar.

Cook the Beef:

Sear beef, add sauce, and simmer until tender (2-3 hours stovetop, 45 minutes in Instant Pot, 6-8 hours in slow cooker).

Make the Consommé:

Shred beef, return to broth, and reduce to a rich consommé.

Assemble the Tacos:

Dip tortillas in consommé, fill with beef and cheese, and fry until crispy.

Serve:

Garnish with cilantro, onions, lime. Serve with consommé for dipping.

Keywords: Beef birria tacos, crispy birria tacos, quesabirria, birria recipe