Description
These Birria Tacos are juicy, cheesy, and packed with rich, slow-cooked flavor. Made with tender, braised beef in a smoky, spicy consommé, then fried to crispy perfection with gooey melted cheese, they’re the ultimate taco experience!
Ingredients
Units
Scale
For the Birria Meat:
- 3 lbs beef chuck roast (or a mix of beef short ribs & shank for extra richness)
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 tablespoon oil (for searing)
- 1 onion, chopped
- 5 cloves garlic, minced
- 2 cups beef broth
- 1 cup water
- 2 bay leaves
For the Birria Sauce (Adobo):
- 4 dried guajillo chilies, stemmed & seeded
- 2 dried ancho chilies, stemmed & seeded
- 2 chipotle peppers in adobo sauce (from a can)
- 2 roma tomatoes, chopped
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon cinnamon
- 1/2 teaspoon smoked paprika
- 1 tablespoon vinegar
- 1 tablespoon soy sauce (optional, adds umami)
For the Tacos:
- 12 corn tortillas
- 2 cups Oaxaca or mozzarella cheese, shredded
- 1/2 cup fresh cilantro, chopped
- 1/2 white onion, finely diced
- Lime wedges, for serving
Instructions
Step 1: Prepare the Adobo Sauce
- Toast the dried guajillo and ancho chilies in a dry pan for 30 seconds per side until fragrant.
- Place chilies in hot water and soak for 10 minutes until softened.
- Blend chiles, chipotle peppers, tomatoes, garlic, cumin, oregano, cinnamon, paprika, vinegar, and soy sauce until smooth.
- Strain if needed to remove any chili skin pieces.
Step 2: Cook the Birria Meat
- Season beef with salt & pepper.
- Heat oil in a large Dutch oven over medium-high heat. Sear meat until browned on all sides.
- Add onions, bay leaves, and blended adobo sauce, along with broth and water.
- Cover and simmer on low heat for 3-4 hours (or in a slow cooker on LOW for 6-8 hours) until meat is fall-apart tender.
- Shred the beef and return it to the consommé.
Step 3: Fry the Birria Tacos
- Heat a pan to medium heat. Dip corn tortillas into the birria consommé to coat.
- Place on the pan and sprinkle cheese, then add shredded birria meat.
- Fold the tortilla and fry until crispy and golden brown, flipping once.
Step 4: Serve & Enjoy!
- Serve tacos hot and crispy, garnished with chopped cilantro, onions, and a squeeze of lime.
- Dip into the rich consommé for the full experience!
Notes
✔ Want a deeper flavor? Add cloves and bay leaves to the adobo sauce.
✔ Prefer a slow cooker? Cook on LOW for 8 hours or HIGH for 4-5 hours.
✔ Spicier version? Add extra chipotles or cayenne pepper.
✔ No dried chilies? Substitute with 2 tablespoons chili powder (not quite the same, but still tasty!).