Birria Tacos
Birria Tacos are rich, flavorful tacos filled with juicy shredded beef (or goat), stewed in a spicy, aromatic broth, and crisped up on a skillet with melted cheese. They’re served with a side of consommé for dipping—perfect for taco night or special gatherings.
Ingredients
For the Birria Meat and Consommé:
- 3 lbs beef chuck roast or a mix of beef and oxtail
- 3 dried guajillo chiles stemmed and seeded
- 2 dried ancho chiles stemmed and seeded
- 2 dried pasilla chiles stemmed and seeded
- 1 medium white onion quartered
- 5 cloves garlic
- 1 large tomato halved
- 1 cinnamon stick
- 1 tsp cumin
- 1 tsp dried oregano
- ½ tsp ground cloves
- 2 bay leaves
- Salt and pepper to taste
- 4 cups beef broth
- 1 tablespoon apple cider vinegar
For the Tacos:
- Corn tortillas
- 1½ cups shredded Oaxaca or mozzarella cheese
- Chopped white onion and cilantro for topping
- Lime wedges for serving
Instructions
- Prepare chiles: Toast dried chiles in a dry skillet for 1–2 minutes until fragrant. Then soak in hot water for 10 minutes.
- Blend sauce: In a blender, combine soaked chiles, tomato, garlic, onion, vinegar, and spices (except bay leaves and cinnamon). Blend until smooth.
- Sear meat: Season beef with salt and pepper. In a large pot, sear meat on all sides in oil until browned.
- Simmer: Add blended sauce, beef broth, bay leaves, and cinnamon stick to the pot. Bring to a boil, reduce heat, cover, and simmer for 2.5–3 hours until meat is tender and shreds easily.
- Shred beef: Remove meat, shred it with forks, and return it to the consommé to keep moist.
- Assemble tacos: Heat a skillet over medium heat. Dip tortillas in the top layer of consommé, place on the skillet, and top with cheese and shredded birria. Fold and cook until crispy on both sides.
- Serve hot with a cup of warm consommé for dipping, chopped onion, cilantro, and lime wedges.
Notes
- Can be made in an Instant Pot or slow cooker for convenience.
- Store leftovers in the broth to keep meat juicy.
- You can freeze leftover birria meat and consommé for future taco nights.
- Add chipotle peppers for a smokier flavor if desired.