Description
A bold Texas-style birria taco recipe inspired by the famous Birria King Fannett—smoky, juicy, cheesy tacos dripping with rich consommé.
Ingredients
Scale
- 3 lbs beef short ribs or chuck roast
- 4 dried guajillo chiles
- 3 dried ancho chiles
- 2 dried pasilla chiles
- 1 tbsp smoked paprika
- 1 onion, quartered
- 5 garlic cloves
- 1 tbsp apple cider vinegar
- 2 tsp dried oregano
- 1 tsp cumin
- 1 cinnamon stick
- 3 bay leaves
- 4 cups beef broth
- Salt and pepper to taste
- Corn tortillas
- Shredded cheese (Mexican blend or mozzarella)
- Chopped cilantro and diced onion for garnish
- Lime wedges for serving
Instructions
- Toast and soak the chiles in hot water for 10 minutes.
- Blend soaked chiles with onion, garlic, vinegar, oregano, cumin, smoked paprika, and 1 cup broth until smooth.
- Season meat with salt and pepper, sear in a pot until browned.
- Pour in blended sauce, add cinnamon stick, bay leaves, and remaining broth.
- Simmer on low for 3–4 hours until meat is fall-apart tender.
- Shred meat, dip tortillas in consommé, then fry with cheese and meat until crisp.
- Serve tacos topped with cilantro, onion, and lime with a side of consommé for dipping.
Notes
Use smoked paprika for that signature Texas kick and don’t skip the cheese—it takes the Birria King flavor to the next level.
- Prep Time: 25 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 2 tacos
- Calories: 420
- Sugar: 2g
- Sodium: 550mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 95mg