My Fave Birria Tacos
Crispy, cheesy tacos filled with tender, slow-cooked beef and served with rich consommé for dipping — the ultimate Mexican street food comfort dish.
- Prep Time: 20 minutes (plus chili soaking and searing)
- Cook Time: 2–3 hours stovetop or 6–8 hours slow cooker
- Total Time: 2½–3 hours (or more for slow-cooked version)
- Yield: 4–6 servings
- Category: Dinner, Main Course, Street Food
- Method: Slow Cooked, Skillet-Grilled
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
For the Birria:
Chuck roast or beef brisket, cut into chunks
Dried guajillo chilies
Dried ancho chilies
Chipotle pepper in adobo (optional, for heat)
Tomato paste
White or yellow onion, chopped
Garlic cloves
Beef broth
Apple cider vinegar
Dried oregano
Ground cumin
Smoked paprika
Bay leaves
Salt & pepper
Vegetable oil
For the Tacos:
Corn tortillas (warmed)
Grated Oaxaca or Monterey Jack cheese
Chopped white onion
Chopped fresh cilantro
Consommé (reserved sauce from cooking beef)
Lime wedges
Instructions
Prepare the Chilies: Remove stems and seeds from guajillo and ancho chilies. Toast briefly in a dry skillet, then soak in hot water until softened.
Make the Sauce: Blend soaked chilies with tomato paste, onion, garlic, chipotle, broth, vinegar, oregano, cumin, paprika, salt, and pepper until smooth.
Cook the Beef: Sear beef in oil until browned. Add chili sauce, more broth, and bay leaves. Simmer on stovetop for 2–3 hours or in slow cooker on low for 6–8 hours until tender.
Shred & Reduce: Shred beef. Simmer remaining liquid uncovered until slightly thickened into consommé.
Assemble the Tacos: Dip each tortilla into hot consommé. Layer with beef and cheese.
Grill the Tacos: Cook tacos in a hot skillet or griddle until crisp on both sides and cheese is melted.
Serve: Top with onion, cilantro, and serve with consommé for dipping and lime wedges on the side.
Notes
Use brisket, lamb, or pork shoulder as protein alternatives.
Skip cheese for a dairy-free version.
Use Instant Pot (60–75 min high pressure) for a quicker method.
Add roasted poblanos or pickled jalapeños for a flavor boost.
Freeze meat and broth separately for up to 3 months.
Find it online: https://allrecipesmade.com/my-fave-birria-tacos/
