Birria Taco

Protein Type



  • 10 Lb Inside Skirt Steak
  • 6 Guajillo Peppers, Stemmed and Seeded
  • 2 Chile de Arbol Peppers, Stemmed and Seeded
  • ½ Small White Onion
  • 8 Garlic Cloves
  • Salt and Cracked Black Pepper
  • 2 cups Beef Stock
  • 2 Carrots
  • 1 tsp Ground Clove
  • 1 tsp Thyme
  • 1 tsp Marjoram
  • 6 Bay Leaves
  • 2 tsp Mexican Oregano
  • 1 tsp Ground Cumin
  • 40 Corn Tortillas
  • 5 cups Oaxacan Cheese, Shredded
  • 2 cups White Onion, Finely Diced, to Garnish
  • Cilantro, to Garnish
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Blend the guajillo, arbol, garlic, oregano, cumin, ground clove, thyme, marjoram, salt, and 2 cups of water. In a large pot, add the meat, the Chile mixture, 5 cups water, carrots, and the bay leaves. Simmer for 2½ hours, then remove the meat, shred, strain the liquid, and set aside. Let the liquid cool and skim the fat off the top, reserve. Using the reserved beef fat, coat the tortillas and place on the flattop. Add a layer of cheese and a layer of birria meat, fold in half and let brown on both sides. Serve with white onion, cilantro, and a side of consommé!

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