Favorite Birria Tacos
These Favorite Birria Tacos are a celebration of flavor with tender, slow-cooked beef in crispy tortillas, layered with melted cheese and served with savory consomé.
Ingredients
Beef Preparation
- 2 lbs beef chuck roast, cut into large chunks
- 4 cups beef broth
- 4 dried chiles dried guajillo chiles, stems and seeds removed
- 2 dried chiles dried ancho chiles, stems and seeds removed
- 1 medium onion, chopped
- 5 cloves garlic
- 2 medium tomatoes, chopped
- 2 leaves bay leaves
- 1 tsp cumin
- 1 tsp oregano
- ½ tsp smoked paprika
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp apple cider vinegar
- 2 tbsp olive oil
Taco Assembly
- 12 small corn tortillas
- 1½ cups shredded mozzarella or Oaxaca cheese
- Fresh cilantro and chopped onion for garnish
- Lime wedges for serving
Instructions
Preparation
- Toast the guajillo and ancho chiles in a dry skillet over medium heat for about 30 seconds per side until fragrant. Transfer to a bowl and cover with hot water to soak for 10 minutes.
- Combine the softened chiles, onion, garlic, tomatoes, cumin, oregano, paprika, vinegar, salt, and pepper in a blender. Add about 1 cup of the soaking water and blend until smooth.
- Heat olive oil in a Dutch oven or large pot over medium-high heat. Sear the beef chunks on all sides until browned.
- Pour the blended sauce and beef broth into the pot with the beef. Add the bay leaves, cover, and simmer for 2½ hours, stirring occasionally, until the meat is tender and can be easily shredded.
- Remove the beef from the pot, shred it using two forks, then return it to the broth to soak up the flavor.
Assembly and Serving
- Heat a skillet over medium heat. Dip each tortilla into the broth to coat, then place it on the skillet.
- Add a layer of cheese, followed by shredded beef. Fold the tortilla in half and cook until golden, crispy, and the cheese has melted.
- Top with chopped onion and cilantro. Serve hot with a side of consomé for dipping and lime wedges for a bright finish.
Notes
For deeper flavor, add a cinnamon stick or whole cloves to the simmering broth. Cheese options include Oaxaca or mozzarella for that classic cheese pull. As a shortcut, use an Instant Pot on high pressure for 45 minutes with a 10-minute natural release. Store the meat and broth separately in airtight containers for up to 4 days.