Birria tacos work because the braising liquid does two jobs: braise the meat, then become the consommé you dip the tortilla in before frying. The tortilla absorbs the fat and flavor of the braise and crisps into something extraordinary.
Korean aromatics — gochugaru, doenjang, soy, ginger, garlic — fold seamlessly into the dried chili + spice base of Mexican birria. The flavor becomes deeper, more umami-forward, while staying structurally birria.
Ingredients
For the braise:
- 1.5 kg beef chuck or short ribs
- 4 dried guajillo chiles, seeds removed
- 2 dried ancho chiles, seeds removed
- 2 tablespoons gochugaru (Korean red pepper flakes)
- 1 tablespoon doenjang (Korean fermented soybean paste)
- 1 tablespoon gochujang
- 6 garlic cloves
- 1 medium white onion, roughly chopped
- 2 roma tomatoes
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 2 cm fresh ginger, sliced
- 2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar
- 2 cups beef stock + water to cover
- Salt to taste
For the tacos:
- 12 corn tortillas
- Neutral oil for frying
Kimchi Salsa:
- 1 cup well-fermented kimchi, roughly chopped
- 1/2 white onion, diced
- 1 jalapeño, seeded and diced
- Juice of 1 lime
- 2 tablespoons cilantro, chopped
- Salt to taste
To serve: Diced white onion, chopped cilantro, lime wedges, sliced radish
Instructions
1. Toast and rehydrate the dried chiles. In a dry skillet over medium heat, toast the guajillo and ancho chiles until fragrant, about 30 seconds per side. Transfer to a bowl, cover with boiling water, and soak 15 minutes until soft.
2. Make the chile paste. Blend the soaked chiles (without the soaking water) with garlic, onion, tomatoes, gochugaru, doenjang, gochujang, ginger, cumin, oregano, soy sauce, and vinegar until smooth.
3. Braise. Season the beef generously with salt. In a large Dutch oven or heavy pot, sear the beef in a little oil over high heat until browned on all sides. Pour the chile paste over and around the beef. Add beef stock and enough water to nearly submerge. Bring to a boil, reduce to a low simmer. Cover and cook 2.5-3 hours until the beef pulls apart easily with two forks.
4. Shred and strain. Remove the beef. Shred using two forks. Strain the braising liquid (consommé) through a fine mesh sieve into a bowl — this is what you dip the tortillas in. Season the consommé with salt; it should be intensely savory.
5. Make the kimchi salsa. Combine all ingredients. Taste and adjust lime juice and salt.
6. Fry the tacos. Dip each corn tortilla briefly into the consommé (fully submerged for 2-3 seconds). Place in a lightly oiled hot skillet. Add shredded beef to one half of the tortilla. Fold over. Cook 2-3 minutes per side until crispy and deeply colored. Work in batches.
7. Serve immediately with kimchi salsa, diced onion, cilantro, lime, radish, and a small cup of hot consommé for dipping.
Notes
The gochugaru and doenjang add heat and fermented depth that birria's dried chiles approach but don't fully achieve. Doenjang in particular adds a savory umami undercurrent that makes the consommé remarkably complex.
If short ribs are unavailable, beef chuck works identically. Bone-in cuts add more gelatin to the consommé, making it richer.
The kimchi salsa is best made 30 minutes ahead so the onion has time to mellow slightly in the lime juice.