Beef Birria: The Taco Filling That'll Ruin All Other Tacos for You

Let’s get one thing straight—birria is not just a meal; it’s a religious experience. Once you take a bite of this tender, spice-soaked beef dripping in its own consommé, you’ll understand why people wake up at 3 AM craving it like a toxic ex.

At Atomic Golf, we take this slow-braised beauty and turn it into something next-level. But now? We’re letting you in on the secret, so you can ruin all other tacos for yourself—forever.

Step 1: Summon the Flavor Gods (a.k.a. Toast the Chilies)

First, you’ll need guajillo, ancho, and arbol chilies. These bad boys bring the heat and smokiness that make birria irresistible. Toast them in a hot pan until they start puffing up and smelling like the best decision you’ve ever made.

Step 2: Blend Up the Magic

Toss those chilies into a blender with Roma tomatoes, onions, garlic, allspice, cloves, cinnamon, black pepper, oregano, and vinegar. Blend until smooth. Warning: This sauce smells so good you may consider drinking it straight. (Don’t. Patience, my friend.)

Step 3: Give the Beef a Spa Day

Sear large chunks of beef chuck in a hot pan until caramelized and glorious. Then, pour in your chili sauce, add some bay leaves, and let everything simmer for 3-4 hours until the beef is melting into the broth like a love-struck rom-com character.

Step 4: Shred & Dunk

Shred the beef, grab some tortillas, and dunk them straight into the consommé before frying. Load ‘em up, drizzle with more consommé, and top with onions, cilantro, and a squeeze of lime.

Congratulations! You’ve just created the greatest taco of your life. You, too, can now create the best birria tacos, but now in a kitchen near you! Try not to cry tears of joy.