Crispy, Juicy Dutch Oven Birria Tacos

Juicy, crispy, and made for dipping, these homemade birria tacos made with Rodriguez Bakery tortillas are the ultimate comfort food. Whether you’re hosting a family dinner or craving something rich and flavorful, these tacos pack a savory punch thanks to slow-cooked beef and a bold, smoky consommé.

Ingredients:

For the Birria:

  • 2 lbs beef chuck roast (or a mix of chuck and short ribs)

  • 1 white onion, peeled and halved

  • 1 whole garlic bulb, halved horizontally

  • 1 bay leaf

  • Salt to taste

  • 6 cups water or beef broth

For the Adobo Sauce:

  • 4 dried guajillo chiles, stemmed and seeded

  • 2 dried ancho chiles, stemmed and seeded

  • 2 cloves garlic

  • 1 tsp cumin seeds

  • 1 tsp dried Mexican oregano

  • ½ tsp ground cloves

  • ½ tsp black pepper

  • 1 small cinnamon stick (or ½ tsp ground cinnamon)

  • 1 tbsp apple cider vinegar

  • 1 Roma tomato or ½ cup crushed tomato

  • 1 cup broth or water (from birria pot or fresh)

For the Tacos:

  • 10–12 Rodriguez Bakery corn tortillas

  • Chopped white onion

  • Chopped fresh cilantro

  • Salsa roja (optional)

  • Oaxaca or mozzarella cheese (optional)

  • Lime wedges, for serving

Instructions:

Prepare the Adobo Sauce:

  1. Toast the dried chiles in a dry pan for 30 seconds per side until fragrant, then soak them in hot water for 10 minutes.

  2. Blend the softened chiles with the garlic, spices, vinegar, tomato, and broth until smooth. Strain for a silky sauce.

Cook the Birria:

  1. In a large pot, combine beef, onion, garlic bulb, bay leaf, and a generous pinch of salt.

  2. Pour in the adobo sauce and enough water or broth to just cover the meat.

  3. Bring to a boil, then lower to a simmer. Cook covered for 3–3½ hours, until the meat is fall-apart tender.

  4. Shred the meat and set aside. Strain the broth and reserve for dipping (this is your consommé).

Assemble & Fry the Tacos:

  1. Heat a skillet or griddle over medium heat. Lightly dip each Rodriguez Bakery tortilla in the consommé or skimmed fat from the top.

  2. Place on the hot skillet, add cheese if using, then a scoop of shredded birria, onions, and cilantro.

  3. Fold and cook until crispy on both sides, about 2–3 minutes per side.

Serve & Dip:
Serve the tacos hot with a small bowl of warm consommé for dipping, plus lime wedges and salsa on the side. Get ready for crunchy, juicy bites and lots of napkins!

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