Birria Tacos: Easy & Flavorful Recipe
Weekend Project Mexican Food.
Tender, slow-braised beef tacos pan-fried to perfection with a rich, savory consomé for dipping.
I first fell in love with birria from a little food truck on a sunny afternoon. It felt like such a discovery. The tortilla was stained red and perfectly crisped, the beef was impossibly tender, and that little cup of broth on the side was a revelation. I came home and just knew I had to recreate that feeling. It took a few tries to get the balance of the chiles just right, but this recipe... this is it. It tastes exactly like that warm, happy memory.
Why You'll Fall in Love with This Recipe
- •The beef becomes incredibly tender and flavorful from slow simmering.
- •The consomé is liquid gold – perfect for dipping and sipping.
- •You get that perfect contrast of a crispy tortilla with gooey, melted cheese.
- •It feels like a truly special, restaurant-quality meal made right at home.
- •It's a perfect weekend project that's so rewarding.
Wow. I made these for my family last Sunday, and everyone was silent for the first ten minutes, just eating and dipping. My husband said they were the best tacos he's ever had, hands down. This is officially going into our special occasion rotation!
Essential Ingredient Guide
- Dried Chiles (Guajillo & Ancho): These are the heart and soul of the flavor. Guajillo chiles provide a mild, fruity heat, while anchos add a rich, slightly smoky depth. Don't skip toasting them; it really wakes up their flavor.
- Beef Chuck Roast: This cut is perfect for slow cooking. It has wonderful marbling that breaks down over time, making the meat so tender and juicy. Don't rush the searing step; that brown crust adds so much flavor to the final dish.
- Oaxaca Cheese: This is a traditional Mexican melting cheese, similar to mozzarella. It melts beautifully into those glorious cheese pulls we all love. If you can't find it, Monterey Jack is a great substitute.
Complete Cooking Process
- First, sear your beef. Get a really nice, deep brown crust on all sides. This isn't just for color; it's a huge layer of flavor.
- Next, toast your aromatics. Sauté the onion, garlic, and tomatoes until they're soft and a little charred. Then, briefly toast the dried chiles and spices until you can smell them. It happens fast!
- Combine everything in the pot, add the broth, and let time do its magic. A slow, gentle simmer is key.
- Once the beef is tender, pull it out. Let it rest for a bit.
- Blend all the softened solids from the pot with some of the cooking liquid until it's perfectly smooth.
- Here's a step I never skip: strain the sauce. It ensures your consomé is silky and smooth, with no gritty bits.
- While the consomé simmers, shred the beef. It should fall apart easily.
- This is the fun part. Dip a tortilla right into the consomé, getting it coated in that flavorful broth.
- Lay it in a hot pan, top with cheese and beef, and fold.
- Fry until both sides are golden brown and crispy. The kitchen will smell amazing right about now.
- Serve immediately with a little bowl of that beautiful consomé for dipping.
A Few Common Questions
→Is this recipe very spicy?
Not really! Guajillo and ancho chiles are more about deep, smoky flavor than intense heat. The spice level is quite mild and kid-friendly. If you want more heat, you could add a couple of dried chiles de árbol.
→Can I make this in a slow cooker or Instant Pot?
Yes, absolutely. For a slow cooker, follow the steps through searing and toasting, then transfer everything to the slow cooker and cook on low for 8-10 hours. For an Instant Pot, use the sauté function for the first steps, then pressure cook on high for about 60-75 minutes.
→What if I can't find the specific dried chiles?
Most large grocery stores now carry them in the international aisle. If you can't find them, you could try substituting with other mild dried chiles like pasilla or New Mexico chiles, but the flavor profile will be a bit different.
→What's the best way to shred the beef?
Using two forks is the classic method and works perfectly. If you're short on time, you can also place the cooked beef chunks in the bowl of a stand mixer with the paddle attachment and mix on low for about 30 seconds. It shreds it in a snap!
Birria Tacos: Easy & Flavorful Recipe
Make birria tacos easily with this recipe! Dip tortillas in a savory braising liquid, fill with beef and cheese, then pan-fry. So delicious!
Timing
Prep Time
30 minutes
Cook Time
3-4 hours
Total Time
4 hours 30 minutes
Recipe Details
Ingredients
For the Birria Beef
- 013 lbs beef chuck roast, cut into large chunks
- 022 tablespoons olive oil
- 031 white onion, quartered
- 048 cloves garlic, smashed
- 055 dried guajillo chiles, stemmed and seeded
- 063 dried ancho chiles, stemmed and seeded
- 072 roma tomatoes, halved
- 081 teaspoon whole black peppercorns
- 091 teaspoon dried Mexican oregano
- 101/2 teaspoon cumin seeds
- 111 cinnamon stick
- 122 bay leaves
- 138 cups beef broth or water
- 14Salt to taste
For Assembling the Tacos
- 0116-20 corn tortillas
- 022 cups Oaxaca cheese, shredded (or Monterey Jack)
- 031/2 cup fresh cilantro, chopped
- 041 small white onion, finely diced
- 05Lime wedges for serving
Instructions
Pat the beef chunks dry and season generously with salt. Heat olive oil in a large Dutch oven over medium-high heat. Sear the beef on all sides until deeply browned. Remove the beef and set aside.
In the same pot, add the quartered onion, garlic, and halved tomatoes. Cook for 5-7 minutes until softened and lightly charred. Add the dried chiles, peppercorns, cumin seeds, and oregano. Toast for about 1 minute until fragrant, being careful not to burn the chiles.
Return the seared beef to the pot. Add the beef broth, cinnamon stick, and bay leaves. Bring to a boil, then reduce the heat to low, cover, and let it simmer for 3 to 4 hours, or until the beef is fall-apart tender.
Carefully remove the beef from the pot and set it aside to cool slightly before shredding. Remove the cinnamon stick and bay leaves from the broth. Transfer the remaining solids and about 2 cups of the broth to a blender. Blend until completely smooth. Strain the sauce through a fine-mesh sieve back into the pot with the rest of the broth. This is your consomé. Season with salt to taste.
Shred the beef using two forks. You can add a little of the consomé to the meat to keep it moist.
To assemble, skim some of the red-tinged fat from the top of the consomé. Heat a non-stick skillet over medium heat. Dip a tortilla into the consomé, coating both sides, and place it in the hot skillet.
Top one half of the tortilla with a sprinkle of shredded cheese and a portion of the shredded beef. Cook for 1-2 minutes until the bottom is slightly crispy, then fold the tortilla over.
Cook for another 2-3 minutes per side, until the tortilla is crispy and the cheese is melted and bubbly.
Serve the tacos immediately with a small bowl of the warm consomé for dipping. Garnish with chopped cilantro, diced onion, and a squeeze of fresh lime juice.
Notes & Tips
- 1The consomé is the heart of this dish. Don't be shy with the salt; it needs to be well-seasoned to stand up to the rich beef.
- 2Warming your corn tortillas slightly before dipping them helps prevent them from tearing.
- 3You can make the beef and consomé a day or two in advance. The flavors get even better as they sit!
Tools You'll Need
- •Don't skip searing the beef. That crust is the foundation of the flavor.
- •Toast the dried chiles for only a minute. If they burn, they will become bitter.
- •Straining the blended sauce is the secret to a silky smooth consomé.
- •When frying the tacos, don't let the tortilla sit in the pan for too long before adding fillings, or it might get too soft.
- •Skim the fat from the top of the consomé for dipping the tortillas. It gives them amazing color and helps them crisp up.