Description
Tender shredded beef, melted cheese, and crispy tortillas dunked in rich consomé—these Birria Tacos bring bold flavor and authentic tradition straight to your table, made simple and totally satisfying.
Ingredients
Scale
- 2.5 lbs chuck roast (or mix with shank/short ribs)
- 4 dried guajillo chiles
- 2 ancho chiles
- 2 árbol chiles (optional, spicy)
- 1 chipotle in adobo
- 1 onion
- 4 garlic cloves
- 2 roma tomatoes
- 2 tbsp white vinegar
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp paprika
- ½ tsp cloves
- 1 cinnamon stick
- 2 bay leaves
- Salt and pepper to taste
- 2 cups beef broth or water
- Corn tortillas
- Shredded Oaxaca cheese
- Chopped cilantro
- Chopped onion
- Lime wedges
Instructions
- Toast guajillo, ancho, and árbol chiles in a dry pan. Soak in hot water until softened.
- Blend soaked chiles, tomatoes, garlic, onion, vinegar, and all spices until smooth.
- Sear beef on all sides in a Dutch oven or skillet.
- Pour blended sauce over meat, add broth, bay leaves, and cinnamon stick. Braise covered:
- In oven: 3–4 hours at 325°F | Slow cooker: 6–8 hours on low | Instant Pot: 45–50 minutes
- Shred beef and skim fat from stew.
- Dip tortillas in reserved fat and sear until just crispy.
- Add shredded cheese, beef, cilantro, and onions to tortillas.
- Fold and fry again until golden and crisp.
- Serve hot with a side of birria consomé for dipping.
Notes
For best flavor, don’t skip the meat sear. Grate your cheese fresh for meltier results, and use corn tortillas for that classic texture. Birria freezes beautifully—perfect for meal prep!
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Braised
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 390
- Sugar: 2g
- Sodium: 560mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg
Keywords: birria tacos, beef tacos, birria consomé, quesabirria, Mexican street food