Description
Birria Tacos are everything you crave in one bite—tender, slow-cooked shredded beef packed with smoky chile flavor, tucked into tortillas, dipped in rich consomé, and pan-fried until crispy with melty cheese. Perfect for weekend gatherings or when you want to seriously impress at dinner. Once you try these, taco night will never be the same!
Ingredients
For the Birria Beef:
3 lbs beef chuck roast (cut into chunks)
3 dried guajillo chiles, seeded
2 dried ancho chiles, seeded
1 chipotle pepper in adobo
4 garlic cloves
1 small onion, chopped
1 cup crushed tomatoes
2 cups beef broth
2 tbsp apple cider vinegar
1 tsp dried oregano
1 tsp ground cumin
½ tsp ground cinnamon
2 bay leaves
Salt & black pepper
For the Tacos:
Corn tortillas
1½ cups shredded Oaxaca or mozzarella cheese
Chopped cilantro
Diced white onion
Lime wedges
Instructions
1. Make the Chile Sauce
Soak dried chiles in hot water for 10 minutes. Blend with chipotle, garlic, onion, tomatoes, vinegar, oregano, cumin, cinnamon, salt, and pepper until smooth.
2. Slow Cook the Beef
Place beef in a Dutch oven or slow cooker. Pour sauce and broth over meat. Add bay leaves.
Simmer covered 3–3½ hours (stovetop)
or
Slow cook 6–8 hours (low)
Until beef is fork-tender.
3. Shred & Strain
Remove beef and shred. Strain and reserve the rich broth (consomé).
4. Assemble the Tacos
Dip tortillas into the top layer of the broth (with fat). Place on hot skillet. Add cheese and shredded beef. Fold and cook until crispy on both sides.
5. Serve
Top with cilantro and onion. Serve hot with a side of consomé for dipping and fresh lime wedges.
- Prep Time: 20 minutes
- Cook Time: 3–8 hours (depending on method)
- Category: Dinner