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Birria Tacos

Birria tacos are a comforting dish featuring slow-cooked beef in a rich broth, tucked into crispy tortillas, perfect for weeknight dinners or meal prepping.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Birria
  • 3 lbs beef chuck roast Choose a well-marbled cut for best flavor and tenderness.
  • 1 onion, quartered
  • 4 cloves garlic
  • 3 dried guajillo chiles Soak in hot water to soften.
  • 2 dried ancho chiles Soak in hot water to soften.
  • 1 tablespoon cumin
  • 1 tablespoon dried oregano
  • 2 leaves bay leaves
  • Salt and pepper to taste
  • 2 cups beef broth
For Assembly
  • Corn tortillas Fried until crispy.
  • Oaxacan cheese (or cheese of choice) Can substitute with dairy-free alternative.
  • Oil for frying
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving)

Method
 

Preparation
  1. Soak the dried guajillo and ancho chiles in hot water for about 15 minutes until they become soft.
  2. Blend the softened chiles with the quartered onion, garlic, cumin, oregano, bay leaves, salt, and pepper until smooth.
Cooking
  1. In a large pot, sear the beef chuck over medium-high heat until browned on all sides.
  2. Add the blended sauce and beef broth to the pot with the seared beef, stir well to combine, cover the pot, and let it simmer for about 3 hours.
  3. Once the beef is tender, shred it using two forks and set it aside.
Assembly
  1. In a separate skillet, heat oil over medium heat and fry the corn tortillas until crispy.
  2. Fill each crispy tortilla with the shredded beef and Oaxacan cheese, fold, and fry until the cheese melts, about 2-3 minutes.
  3. Serve the tacos with a small bowl of consommé for dipping, garnished with fresh cilantro and lime wedges.

Notes

These tacos shine when enjoyed fresh. Pair with sides like black beans or salad for a complete meal. You can store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.