Birria Tacos Recipe

Why You’ll Love This Recipe

This dish delivers layers of flavor from start to finish—smoky, slightly sweet dried chiles blended into a rich paste, beef slow-braised until it’s fork-tender, and tortillas fried in the beef’s own juices for a crispy, cheesy finish. It’s comforting, indulgent, and deeply satisfying. The consommé isn’t just for cooking—it’s your dipping sauce, sealing the deal with every bite. Plus, with make-ahead and gluten-free options, it’s a flexible recipe that fits many diets.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the chili paste:

• Dried guajillo peppers

• Dried ancho chiles

• Chipotle peppers in adobo

• Onion, chopped

• Garlic cloves

• Crushed tomatoes

• Organic beef stock (or water)

• Apple cider vinegar

• Bay leaves

• Mexican oregano

• Dried thyme

• Cumin

• Ground cinnamon

• Smoked paprika

• Ground allspice

For the meat and consommé:

• Organic chuck roast beef, cut into chunks (or beef shank, lamb, or chicken)

• Extra virgin olive oil

• Sea salt

• Black pepper

• Garlic powder

• Onion, diced

• Organic beef stock

• Water

For the tacos:

• Organic corn tortillas

• Shredded Oaxaca cheese

• Fresh cilantro, chopped

• Pico de Gallo

Directions

1. Make the chili paste: Remove stems and seeds from dried chiles. Bring beef stock to a boil in a pot, then add chiles, cover, and soak for 15–20 minutes. Blend softened chiles with remaining chili paste ingredients until smooth, adding extra stock or water if needed.

2. Prepare the meat: Preheat oven to 350°F. Heat olive oil in a Dutch oven. Sear beef chunks on all sides, seasoning each side with salt, pepper, and garlic powder. Remove and set aside.

3. Build the braise: In the same pot, sauté onions until fragrant. Stir in chili paste, simmer briefly, then add beef stock, water, and the seared beef. Stir, reduce heat, and let simmer briefly.

4. Braise in the oven: Transfer the Dutch oven to the oven and cook for 2½ hours, until beef shreds easily. Shred the beef in the pot, keeping it saucy for serving and dipping.

5. Prepare the dipping sauce: Remove 1 cup of consommé, place in a bowl, and garnish with chopped cilantro.

6. Assemble the tacos: Heat a skillet with a thin layer of oil. Dip a tortilla in the consommé, place in the skillet, and fill with shredded beef, onions, cilantro, and cheese. Fold in half, cook until golden and crispy on both sides, and repeat with remaining tortillas.

7. Serve: Enjoy with the dipping sauce, Pico de Gallo, or your favorite sides.

Servings and timing

Servings: 12 tacos
Prep time: 20 minutes
Cook time: 2 hours 30 minutes
Total time: 2 hours 50 minutes

Variations

• Use lamb or chicken instead of beef for a different protein profile.

• Swap Oaxaca cheese for mozzarella or Monterey Jack if unavailable.

• Add a pinch of clove or nutmeg for extra warmth in the chili paste.

• Make it dairy-free by omitting cheese or using a dairy-free alternative.

• Adjust spice by reducing chipotle or adding extra chili powder.

Storage/Reheating

Store leftover meat and consommé separately in airtight containers in the refrigerator for up to 3–4 days. Reheat meat on the stovetop with a splash of consommé to keep it moist. Reheat assembled tacos in a 350°F oven until warmed through. For best results, fry tacos fresh just before serving.

FAQs

What cut of beef is best for Birria Tacos?

Chuck roast is ideal for its marbling and tenderness, but shank also works well.

Can I make this recipe in a slow cooker?

Yes, sear the meat first, then slow cook on low for 6–8 hours.

Is this recipe spicy?

It has a mild to moderate heat; adjust the amount of chipotle or jalapeño for preference.

Can I make Birria Tacos ahead of time?

Yes, braise the meat in advance, store separately from tortillas, and assemble just before serving.

How do I keep tortillas from tearing?

Use warm, pliable tortillas and avoid overfilling.

Can I freeze the birria meat?

Yes, freeze the shredded meat in its consommé for up to 3 months.

What cheese works best?

Oaxaca melts beautifully, but mozzarella or Monterey Jack are good substitutes.

Can I make this vegetarian?

Yes, use jackfruit or mushrooms instead of beef and vegetable stock for the braise.

Do I need a Dutch oven?

It’s recommended for even cooking, but you can use any oven-safe pot with a lid.

What sides pair well with Birria Tacos?

Mexican rice, refried beans, or a simple avocado salad complement them well.

Conclusion

These Birria Tacos are a celebration of bold flavors and comforting textures, combining slow-braised meat, smoky chili sauce, and crispy, cheesy tortillas. Perfect for dipping into the rich consommé, they’re a true crowd-pleaser that’s worth every step. Once you try them, they might just become your own all-time favorite tacos.

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