Beef Birria Tacos
Beef Birria Tacos are rich, smoky, and irresistibly comforting, made with slow simmered beef chuck roast, dried guajillo and árbol chiles, warm spices, and melty Oaxaca cheese. Crispy dipped tortillas and savory consommé create an authentic Mexican street food experience at home.
- Prep Time: 20 minutes
- Cook Time: 4–6 hours (stovetop)
- Total Time: 35 minutes active / long braise time
- Yield: About 24 tacos (4 servings)
- Category: Main Course
- Method: Braising + Pan-Frying
- Cuisine: Mexican
Ingredients
Beef Birria
3 lb beef chuck roast
2 teaspoons salt (plus more to taste)
1 teaspoon black pepper (plus more to taste)
10 dried chile de árbol peppers, destemmed and deseeded
6 dried guajillo chile peppers, destemmed and deseeded
6 cloves garlic, peeled
1 large white onion, quartered
Water (for boiling and braising)
2 tablespoons paprika
1 tablespoon cumin powder
1 tablespoon dried oregano
½ tablespoon ground clove
3 bay leaves
1 cinnamon stick
For The Tacos
48 corn tortillas (white or yellow)
10 oz Oaxaca cheese, queso quesadilla, or Monterey Jack (shredded)
Non-stick cooking spray (or reserved birria fat)
Chopped cilantro
Diced white onion
Lime wedges
Instructions
Step 1: Season the Beef
Liberally season beef chuck roast with salt and pepper. Set aside.
Step 2: Prepare the Chile Sauce
Place chile de árbol, guajillo chiles, garlic, and onion in a pot. Cover with water and boil for 15 minutes until softened.
Transfer chiles, garlic, onion, and 1 cup of the cooking liquid to a blender. Add paprika, cumin, oregano, clove, salt, and pepper. Blend until completely smooth. (Optional: strain through a fine sieve for silky texture.)
Step 3: Braise the Beef
Cut beef into large chunks. Place in a Dutch oven, stockpot, slow cooker, or Instant Pot. Pour blended sauce over beef and add enough water to cover meat by about 1 inch. Add bay leaves and cinnamon stick.
Stovetop Method:
Bring to a boil, cover, reduce heat, and simmer 4–6 hours until tender. Shred meat and simmer 1–2 more hours.
Slow Cooker:
Cook on low 8–10 hours or high 5–6 hours. Shred and return to pot.
Instant Pot:
Pressure cook on high for 45 minutes. Natural release, then shred and return to broth.
Discard bay leaves and cinnamon stick.
Step 4: Assemble the Tacos
Heat skillet over medium heat. Lightly coat with cooking spray or skimmed birria fat.
Dip one tortilla into consommé, shake off excess, and place in skillet. Add 1–2 tablespoons cheese. Dip a second tortilla in consommé and place on top (double tortilla method).
Cook about 30 seconds per side until golden and cheese melts.
Fill with ¼ cup shredded beef, top with onion and cilantro. Serve with lime wedges and a side of warm consommé for dipping.
Notes
Reduce árbol chiles for less heat.
Toast dried chiles lightly before boiling for deeper flavor.
Oxtail or short ribs can be added for richer broth.
Skim fat from consommé and use it to fry tortillas for authentic flavor.
Birria tastes even better the next day.
Store refrigerated up to 4 days or freeze up to 3 months.
Find it online: https://allrecipesmade.com/beef-birria-tacos/
