Name: My Fave Birria Tacos Recipe
Prep time: 25 min
Cook time: 2 h 45 min
Total time: 3 h 10 min
Cuisine: Mexican
Ingredients: 4 dried guajillo peppers; 4 dried ancho chiles; 4 chipotle peppers in adobo; 1 onion, chopped; 4 garlic cloves; 1/2 cup crushed tomatoes; 1/2 cup organic beef stock (or water); 1 Tbsp apple cider vinegar; 2 bay leaves; 2 Tbsps Mexican oregano; 1 tsp dried thyme; 1/2 tsp cumin; 1/2 tsp ground cinnamon; 1/2 tsp smoked paprika; 1/2 tsp ground allspice; 3 lbs organic chuck roast beef, chopped into medium-large chunks; 1 Tbsp extra virgin olive oil; 1 tsp sea salt; 1 tsp black pepper; 1 tsp garlic powder; 1/2 onion, diced; 4 cups organic beef stock; 2 cups water; 12 organic corn tortillas; Shredded Oaxaca cheese; 1 cup chopped fresh cilantro; Pico de Gallo (for serving)

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Introduction

Birria tacos are a flavorful, comforting Mexican dish that combines tender, slow-cooked beef with rich, spicy chili sauce. Perfectly crispy on the outside and juicy inside, these tacos are ideal for a satisfying meal that will impress your family and friends.

A black round cast iron skillet holds six tacos arranged in a circle, each taco shell a deep orange color with a fried, slightly crispy texture. The tacos are filled with shredded beef topped with finely chopped white onions and green cilantro. One taco is half dipped in a thick, reddish-brown broth with visible bits of herbs and spices. Two lime wedges are placed on the skillet edge for garnish. A small white bowl of green sauce is partially visible at the side on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 dried guajillo peppers
4 dried ancho chiles
4 chipotle peppers in adobo
1 onion, chopped
4 garlic cloves
1/2 cup crushed tomatoes
1/2 cup organic beef stock (or water)
1 Tbsp apple cider vinegar
2 bay leaves
2 Tbsps Mexican oregano
1 tsp dried thyme
1/2 tsp cumin
1/2 tsp ground cinnamon
1/2 tsp smoked paprika
1/2 tsp ground allspice
3 lbs organic chuck roast beef, chopped into medium-large chunks
1 Tbsp extra virgin olive oil
1 tsp sea salt
1 tsp black pepper
1 tsp garlic powder
1/2 onion, diced
4 cups organic beef stock
2 cups water
12 organic corn tortillas
Shredded Oaxaca cheese
1 cup chopped fresh cilantro
Pico de Gallo

Instructions

Step 1: Remove stems and seeds from the dried ancho and guajillo chiles. In a medium pot, bring the beef stock to a boil, add the chiles, then turn off the heat. Cover and let them soak for 15-20 minutes until softened.
Step 2: Transfer the softened chiles to a blender or food processor. Add chipotle peppers, chopped onion, garlic, crushed tomatoes, apple cider vinegar, bay leaves, Mexican oregano, thyme, cumin, cinnamon, smoked paprika, and allspice. Blend until smooth and thick. Add extra beef stock or water if you prefer a thinner paste.
Step 3: Preheat oven to 350°F (175°C).
Step 4: Heat olive oil in a dutch oven over medium-high heat. Season beef chunks with sea salt, black pepper, and garlic powder. Sear the beef on all sides until golden, about 3-4 minutes per side. Remove and set aside on a paper towel-lined plate. Repeat in batches if needed.
Step 5: In the same pot, sauté the diced onion until fragrant and translucent, about 1-2 minutes. Stir in the chili paste and let it simmer for 1-2 minutes.
Step 6: Add 4 cups beef stock and 2 cups water to the pot, stirring to combine. Return the seared beef to the pot, stir, lower the heat, and simmer for about 1 minute.
Step 7: Transfer the dutch oven carefully to the preheated oven. Let the beef braise for 2 1/2 hours or until it is very tender and easily shredded with forks.
Step 8: Remove from oven and shred the beef thoroughly, mixing it with the sauce to keep it juicy.
Step 9: Scoop 1 cup of the cooking broth and transfer it to a small bowl. Stir in some chopped cilantro to serve as a dipping sauce (consommé).
Step 10: Heat a non-stick skillet over medium heat. Lightly oil the base using a paper towel dipped in olive oil. Dip one corner of a tortilla into the dipping sauce, place it on the skillet, and fry for a few seconds.
Step 11: Top the tortilla with shredded beef, diced onions, chopped cilantro, and shredded Oaxaca cheese. Fold in half and cook until the cheese melts and the tortilla is golden and slightly charred, flipping carefully as needed.
Step 12: Repeat until all tacos are prepared. Serve hot with the dipping sauce, Pico de Gallo, and your favorite toppings.

Tips & Variations

You can substitute beef stock with vegetable stock or water to make the recipe lighter or suit dietary preferences.
For extra smoky flavor, add a pinch of smoked chipotle powder to the chili paste.
Use fresh corn tortillas and warm them fully before assembling to prevent breaking.
Try adding a squeeze of lime or pickled onions as toppings for added brightness.

Storage

Store leftover birria meat and broth in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, adding a splash of broth to keep the meat moist. Tortillas are best used fresh but can be wrapped in a damp paper towel and warmed in the microwave before serving.

How to Serve

A black skillet filled with eight crispy tacos arranged in a circle around a small black bowl of rich, reddish-brown dipping sauce. Each taco has two layers: a golden orange, lightly textured fried tortilla folded to hold shredded beef, finely chopped white onions, and green herbs, with some melting white cheese visible inside. One taco is held above the bowl by a woman's hand, showing the sauce lightly coating its surface. The skillet is placed on a white marbled surface with wedges of lime and small bowls of green and orange sauces nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of beef for birria tacos?

Yes, cuts like brisket or short ribs work well because they become tender when braised slowly. Chuck roast is commonly used due to its richness and texture.

What is the best way to make the tacos crispy?

Dipping the tortillas in the flavorful consommé before frying helps crisp them while adding extra flavor. Cook until golden on both sides and the cheese melts for perfect texture.