Three folded tacos filled with shredded meat and chopped herbs on a white plate with avocado slices and lime wedges

Birria Tacos

Name: Birria Tacos | Thermador Recipes
Ingredients: 2 lbs stew meat, cut into chunks; 5 dried guajillo chilies; 3 dried arbol chilies; 2 dried chipotle peppers; 2 tomatoes; 4 cloves garlic; 1 onion, chopped; 1 tablespoon ground cumin; 1 tablespoon dried oregano; 1 teaspoon ground cloves; 2 bay leaves; 1 cinnamon stick; 2 cups beef broth; 1/2 cup apple cider vinegar; Corn tortillas (many); Shredded cheese (lots); Avocado (optional); Chopped onion; Chopped cilantro; Lime wedges

Birria Tacos deliver that addictive combo of tender, slow-braised beef, smoky chiles, and a savory consommé for dunking — all wrapped in crisp, golden tortillas. This recipe makes the traditional Mexican favorite achievable at home, guiding you through searing, simmering, and finishing on your Thermador range so the meat comes out deeply flavored and perfectly shreddable. Whether you’re feeding a crowd or craving an elevated weeknight meal, these tacos showcase how a few thoughtful steps turn humble ingredients into something unforgettable.

Ingredients

2-4 servings:

2 lbs stew meat, cut into chunks

5 dried guajillo chilies

3 dried arbol chilies

2 dried chipotle peppers

2 tomatoes

4 cloves garlic

1 onion, chopped

1 tablespoon ground cumin

1 tablespoon dried oregano

1 teaspoon ground cloves

2 bay leaves

1 cinnamon stick

2 cups beef broth

1/2 cup apple cider vinegar

Corn tortillas (many)

Shredded cheese (lots)

Avocado (optional)

Garnish:

Chopped onion

Chopped cilantro

Lime wedges

Instructions

Step 1

Remove stems and seeds from the chilies. Roughly chop onions and tomatoes. Boil chilies until soft. Season and sauté the stew meat in batches until browned. Transfer the browned meat to a braising dish.

Step 2

In the same pan, sauté garlic, onions, tomatoes until softened.

Deglaze the pan with broth, scraping up any browned bits (fond). Add the chilies, spices, apple cider vinegar, and beef broth to the pan. Transfer everything to a blender and blend until smooth.

Step 3

Pour the sauce over the meat in the braising dish, add bay leaves, and let simmer for 3 hours. After simmering, remove the meat from the sauce using a slotted spoon, leaving the sauce in the pot.

Step 4

Shred the cooked meat and set aside and strain the sauce. Skim the fat out of the strained sauce and place in a separate bowl. Dip tortillas in the liquid fat, then place on griddle (or pan).

Step 5

Place cheese and shredded meat on each tortilla and fold it into a taco. Once it’s slightly melty, fold into a taco. Cook both sides until crispy on both sides and the cheese is fully melted. Optionally, add some sauce to the tacos before griddling for extra flavor.

Step 6

Dice onions, chop cilantro, and cut limes into wedges for the garnish. Serve tacos with the strained sauce for dipping Garnish with cilantro, lime wedges, and avocado (optional).