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birria tacos
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birria tacos

Birria Tacos are a bold, savory, and crave-worthy dish that takes tender, slow-cooked beef and tucks it inside crispy, cheesy tortillas, then serves it with a rich, flavorful consommé for dipping. Originating from Jalisco, Mexico, birria has taken the food world by storm—and for good reason. These tacos are juicy, crispy, and exploding with deep, smoky, spicy flavors.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 12
Course: dinner
Calories: 300
Ingredients Method Notes

Ingredients
  

  • For the Birria Beef:
  • 3 lbs beef chuck roast cut into large chunks
  • 1 dried ancho chile
  • 2 dried guajillo chiles
  • 2 dried pasilla chiles
  • 1 white onion quartered
  • 4 cloves garlic
  • 1 14 oz can diced tomatoes
  • 2 tbsp apple cider vinegar
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • ½ tsp ground cinnamon
  • 2 bay leaves
  • 4 cups beef broth
  • Salt and pepper to taste
  • 2 tbsp oil for searing
  • For the Tacos:
  • Corn tortillas
  • Shredded mozzarella or Oaxaca cheese
  • Chopped cilantro and diced onions for garnish
  • Lime wedges for serving

Method
 

  1. Remove stems and seeds from the dried chiles. In a saucepan, simmer the chiles in water for about 5 minutes until softened. Drain.
  2. In a blender, combine the softened chiles, onion, garlic, diced tomatoes, apple cider vinegar, cumin, oregano, paprika, cinnamon, and a bit of beef broth. Blend until smooth.
  3. Heat oil in a large Dutch oven or pot. Season beef chunks with salt and pepper. Sear the beef on all sides until browned. Remove and set aside.
  4. Return beef to the pot. Pour the blended sauce over the beef. Add bay leaves and the remaining beef broth. Bring to a simmer, cover, and cook on low heat for about 2.5 to 3 hours until the beef is tender and shreds easily.
  5. Remove the beef and shred it using two forks. Skim any excess fat off the top of the broth (save some for cooking the tortillas).
  6. Heat a skillet over medium heat. Lightly dip each tortilla into the top layer of the broth to coat. Place the tortilla on the skillet, sprinkle with cheese, and add a scoop of shredded beef. Fold and cook until crispy, about 2-3 minutes per side.
  7. Serve the tacos hot, garnished with cilantro and onion, alongside a cup of the warm consommé for dipping.

Notes

  • Refrigerator: Store the birria meat and broth separately in airtight containers for up to 4 days.
  • Reheat: Warm the meat and consommé separately before assembling fresh tacos.
  • Freezing: Freeze the shredded meat and broth for up to 3 months.