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Birria Tacos

This recipe features tender slow-cooked beef simmered in a spiced consommé, tucked into crispy, cheesy tortillas, and served with a dipping sauce that takes them over the top. Perfect for gatherings or an indulgent dinner, these tacos will become a family favorite.
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Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours
Course Main Course
Cuisine Mexican
Servings 6
Calories 350 kcal

Ingredients
  

  • 3 lbs beef chuck roast
  • 6 dried guajillo chiles
  • 4 dried ancho chiles
  • 2 dried chipotle chiles
  • 5 garlic cloves
  • 1 large white onion halved
  • 3 roma tomatoes
  • 2 tbsp apple cider vinegar
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 4 bay leaves
  • 1 cinnamon stick
  • 6 cups beef broth
  • 1 tbsp salt adjust to taste
  • Corn tortillas
  • 1 cup shredded cheese Oaxaca or mozzarella
  • Fresh cilantro and lime wedges for garnish

Instructions
 

  • Toast dried guajillo, ancho, and chipotle chiles in a dry pan for 30 seconds on each side. Soak in hot water for 20 minutes until softened.
  • In a blender, combine softened chiles, garlic, onion (reserve one half), tomatoes, vinegar, cumin, oregano, and smoked paprika.
  • Blend until smooth, adding a splash of chile soaking water for a smooth consistency.
  • Cut beef into large chunks and coat with the marinade. Cover and refrigerate for at least 2 hours (or overnight for best results).
  • Transfer marinated beef, marinade, and beef broth to a large pot or slow cooker. Add bay leaves, cinnamon stick, and reserved onion half.
  • Simmer on low heat for 3–4 hours, or until the beef is tender and easy to shred.
  • Remove cooked beef from the pot and shred with two forks.
  • Strain the broth to create a smooth consommé. Skim fat from the top for dipping or frying tortillas.
  • Heat a skillet over medium heat. Dip corn tortillas in consommé, then place in the skillet.
  • Sprinkle shredded cheese on one half of the tortilla, add a scoop of shredded beef, and fold over.
  • Cook until crispy and golden, flipping as needed.
  • Serve tacos hot with a side of consommé for dipping. Garnish with fresh cilantro and lime wedges.

Notes

Tips for Success

  • Use a mix of beef cuts for richer flavor (e.g., short ribs + chuck).
  • Fry tortillas in skimmed fat from the consommé for extra flavor.
  • Make extra—it freezes beautifully for later!