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Birria Tacos

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Birria tacos are crispy, cheesy Mexican tacos filled with tender, slow-cooked beef simmered in a rich chili broth. Served with a side of savory consomé for dipping, these flavorful tacos are a street food favorite made at home. Perfect for weekends, gatherings, or anytime you crave authentic, indulgent flavor.

Ingredients

  • 3 lbs beef chuck roast or short ribs
  • 6 dried guajillo chiles, stemmed and seeded
  • 4 dried ancho chiles, stemmed and seeded
  • 1 onion, quartered
  • 6 garlic cloves
  • 2 medium tomatoes, quartered
  • 1 cinnamon stick
  • 2 bay leaves
  • 3 whole cloves
  • 1 tsp Mexican oregano
  • 1 tsp ground cumin
  • 4 cups beef broth
  • 2 tbsp apple cider vinegar
  • 12 corn tortillas
  • 2 cups shredded Oaxaca or mozzarella cheese
  • Fresh cilantro, chopped (for serving)
  • Chopped onions (for serving)

Instructions

  1. Soak dried chiles in hot water until softened.
  2. Blend chiles with tomatoes, onion, garlic, vinegar, oregano, cumin, and spices until smooth.
  3. Sear beef in a large pot or Dutch oven until browned on all sides.
  4. Add chile sauce, beef broth, cinnamon stick, and bay leaves. Bring to a simmer.
  5. Cover and cook on low for 3–4 hours (or until beef shreds easily).
  6. Remove beef, shred, and skim fat from the broth (reserve some for frying).
  7. Dip tortillas in reserved fat and place on a hot skillet.
  8. Sprinkle cheese, add shredded beef, fold tortillas, and cook until crispy on both sides.
  9. Serve with hot consomé for dipping, topped with onion and cilantro.

Notes

  • Traditional birria can be made with goat or lamb.
  • Add chipotle peppers or jalapeños for extra heat.
  • Pressure cooker method reduces cook time to about 1½ hours.
  • Flour tortillas give a softer texture but won’t crisp as much.
  • Freeze beef and broth for up to 3 months for make-ahead convenience.

Nutrition

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