Description
Birria tacos are juicy, flavorful, and packed with tender, slow-cooked beef in a rich, spiced consommé. These crispy tacos are dipped in the broth, pan-fried, and served with melty cheese, fresh cilantro, and diced onions. Perfect for a comforting meal or a weekend treat!
Ingredients
Scale
For the Birria (Stewed Beef):
- 3 lbs beef chuck roast (or short ribs)
- 1 tbsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 4 cups beef broth
- 2 cups water
- 1 onion (quartered)
- 6 cloves garlic (peeled)
- 3 bay leaves
For the Chili Sauce:
- 3 dried guajillo chiles (stems and seeds removed)
- 2 dried ancho chiles (stems and seeds removed)
- 2 dried chiles de árbol (for heat, optional)
- 1 large tomato (chopped)
- 1 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp cinnamon
- 1 tbsp apple cider vinegar
- 1 tsp smoked paprika
For the Tacos:
- 12 corn tortillas
- 1 cup Oaxaca cheese (or mozzarella, shredded)
- ½ cup fresh cilantro (chopped)
- ½ cup white onion (diced)
- Lime wedges (for serving)
Instructions
1. Prepare the Chili Sauce:
- In a pot, boil 2 cups of water and soak the dried chiles for 10 minutes until soft.
- Blend the softened chiles with the chopped tomato, garlic, cumin, oregano, cinnamon, vinegar, smoked paprika, and 1 cup of beef broth until smooth. Strain the sauce for a smoother consistency.
2. Cook the Birria:
- Heat olive oil in a large pot over medium-high heat. Season the beef with salt and pepper, then sear until browned on all sides.
- Pour in the blended chili sauce, remaining beef broth, water, onion, and bay leaves. Cover and simmer on low for 3–4 hours until the beef is tender and shreddable.
- Remove the beef from the pot, shred with forks, and return it to the broth. Discard bay leaves.
3. Assemble the Tacos:
- Heat a skillet over medium heat. Dip a tortilla into the birria broth and place it in the skillet.
- Sprinkle cheese on one side, add shredded birria meat, then fold the tortilla. Cook until crispy, flipping once.
- Repeat with remaining tortillas.
4. Serve:
- Garnish with chopped cilantro and diced onion.
- Serve with a bowl of consommé (broth) for dipping.
- Squeeze fresh lime juice over the tacos and enjoy!
Notes
- Slow Cooker Option: Cook the beef on low for 8 hours or high for 4–5 hours.
- Spice Level: Adjust the chiles de árbol for extra heat or omit them for a milder taste.
- Make-Ahead: The birria tastes even better the next day! Store in the fridge for up to 3 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooked & Pan-Fried
- Cuisine: Mexican