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Beef Birria and Birria Tacos

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Beef birria is a rich, slow-simmered Mexican stew made with tender beef and a deeply flavorful chili broth. Turned into crispy, cheesy birria tacos dipped in savory consommé, this dish is bold, comforting, and perfect for gatherings.

Ingredients

  • 3 pounds beef chuck roast, cut into large chunks
  • 2 dried guajillo chilies
  • 2 dried ancho chilies
  • 2 cloves garlic
  • 1 small onion, chopped
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cloves
  • 2 bay leaves
  • 1 tablespoon apple cider vinegar
  • 3 cups beef broth
  • 1 teaspoon salt
  • Corn tortillas
  • 1 cup shredded mozzarella or Oaxaca cheese
  • Fresh cilantro and chopped onion for garnish

Instructions

  1. Remove stems and seeds from the dried chilies and toast them in a dry skillet for 1–2 minutes until fragrant.
  2. Soak the toasted chilies in hot water for 10 minutes until softened.
  3. Blend the softened chilies with garlic, chopped onion, cumin, oregano, cloves, vinegar, salt, and a small amount of soaking liquid until smooth.
  4. In a large pot or Dutch oven, sear the beef chunks on all sides until browned.
  5. Pour the blended chili sauce over the beef and add beef broth and bay leaves.
  6. Bring to a simmer, cover, and cook on low for 2 1/2 to 3 hours until the beef is tender and shreds easily.
  7. Remove the beef, shred with forks, and return it to the pot to soak in the broth.
  8. To make tacos, dip a corn tortilla into the top layer of the broth.
  9. Place the tortilla in a hot skillet, add shredded beef and cheese to one side, and fold in half.
  10. Cook until crispy on both sides and the cheese is melted.
  11. Serve with chopped onion, cilantro, and a bowl of broth for dipping.

Notes

  • Add a cinnamon stick during simmering for added warmth.
  • Include a dried árbol chili for extra heat.
  • Cook in a slow cooker on low for 6–8 hours if preferred.
  • Use a pressure cooker to significantly reduce cooking time.
  • Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition

Find it online: https://cookedbymaya.com/beef-birria-and-birria-tacos/