Birria Tacos Recipe
Savor the bold flavors of this birria tacos recipe, featuring crispy corn tortillas stuffed with tender, slow-cooked beef and melted cheese. Served with a rich consommé for dipping, these authentic Mexican tacos are perfect for a cozy dinner or festive gathering. Easy to make and irresistibly delicious!
Ingredients
For the Birria Stew
- 3 lbs chuck roast cut into 3-inch chunks
- 5 dried guajillo chiles stemmed and seeded
- 2 dried ancho chiles stemmed and seeded
- 1 medium onion roughly chopped
- 4 garlic cloves
- 2 bay leaves
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tbsp apple cider vinegar
- 2 cups beef broth
- 1 cup crushed tomatoes
- Salt and pepper to taste
For the Tacos
- 12 –15 corn tortillas
- 2 cups grated Oaxaca cheese or mozzarella
- 1/2 cup chopped onion
- 1/4 cup chopped cilantro
- 2 limes juiced (for serving)
Instructions
- Prepare the Chile Paste: Warm a dry skillet over medium heat for 2–3 minutes. Toast guajillo and ancho chiles for 1 minute per side until aromatic. Steep in hot water for 15 minutes. Blend with onion, garlic, oregano, cumin, coriander, apple cider vinegar, and 1/2 cup beef broth until smooth.
- Cook the Birria Stew: In a large pot, warm 2 tablespoons oil over medium-high heat. Brown beef for 3–4 minutes per side. Add chile paste, remaining beef broth, crushed tomatoes, bay leaves, salt, and pepper. Simmer, covered, on low for 3–4 hours until meat is tender. Or, prepare in a slow cooker on low for 6–8 hours.
- Shred the Beef: Remove beef and shred with two forks. Skim fat from broth, reserving some for frying. Filter broth to make a smooth consommé, adjusting seasoning with salt and pepper. Mix some shredded beef back into consommé for flavor.
- Assemble and Fry Tacos: Heat a skillet over medium heat with reserved beef fat or oil. Dip a corn tortilla into consommé, set in skillet, and fill with shredded beef and grated cheese. Fold in half and fry 2–3 minutes per side until crispy. Repeat for all tacos.
- Serve: Serve tacos hot with a side of warm consommé for dipping. Garnish with chopped onion, cilantro, and lime juice.
Notes
- Tips:
- Use chuck roast for tender, flavorful beef; short ribs are a good alternative.
- For milder tacos, remove chile seeds or use fewer guajillo chiles.
- Ensure crispy tacos by using enough fat and avoiding skillet overcrowding.
- Oaxaca cheese is ideal, but mozzarella melts well if unavailable.
- Reheat leftovers in a skillet to keep tacos crispy.
- Variations:
- Vegetarian: Swap beef for jackfruit or mushrooms.
- Spicier: Add chipotle peppers to the broth.
- Tortilla Swap: Use flour tortillas for a softer texture.
- Calories: 250 kcal
- Protein: 18g
- Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 15g
- Dietary Fiber: 2g
- Sugars: 2g
- Sodium: 400mg
- Cholesterol: 50mg