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Birria Tacos

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Juicy, cheesy, and crispy Mexican birria tacos made with slow-simmered beef, fried tortillas dipped in consommé, and melted cheese. Served with onion, cilantro, and lime, plus rich consommé for dipping.

  • Author: Ella
  • Prep Time: 30 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 30 minutes
  • Yield: 12 to 15 tacos
  • Category: Main Dish
  • Method: Slow Simmering
  • Cuisine: Mexican
  • Diet: Halal

Ingredients

    • For the Birria Meat & Consommé:
    • 3 lbs beef chuck roast (or short ribs or oxtail)
    • 1 tbsp oil
    • 1 large onion, chopped
    • 4 garlic cloves, peeled
    • 3 dried guajillo chiles, stemmed and seeded
    • 2 dried ancho chiles, stemmed and seeded
    • 1–2 dried chiles de árbol (optional, for heat)
    • 1 cinnamon stick
    • 1 tsp dried oregano
    • 1 tsp ground cumin
    • 1 tsp smoked paprika
    • 1 bay leaf
    • Salt and pepper, to taste
    • 4 cups beef broth
    • 2 cups water
    • 2 tbsp white vinegar

 

  • For the Tacos:
  • Corn tortillas
  • Shredded birria beef
  • Shredded mozzarella or Oaxaca cheese
  • Chopped onion and cilantro (for topping)
  • Lime wedges (for serving)
  • Reserved consommé (for dipping)

Instructions

  1. Sear beef in a large pot with oil until browned on all sides. Remove and set aside.
  2. Sauté onions and garlic in the same pot until softened. Toast dried chiles in a dry skillet until fragrant, then soak in hot water for 10 minutes.
  3. Blend softened chiles with sautéed onion, garlic, spices, vinegar, and some broth until smooth.
  4. Return beef to the pot and pour in chile mixture, remaining broth, water, cinnamon stick, and bay leaf. Bring to a boil, reduce heat, cover, and simmer 2.5–3 hours until meat is tender.
  5. Remove beef, shred with forks, and skim fat from the consommé (reserve for frying).
  6. Dip tortillas into the top layer of consommé fat and place in a hot skillet. Sprinkle cheese, add shredded beef, and fold tortillas. Fry until crispy and cheese melts.
  7. Serve hot with onion, cilantro, lime wedges, and consommé for dipping.

Notes

  • Use a mix of beef and lamb for a deeper flavor.
  • Add more chiles de árbol or chipotle in adobo for extra heat.
  • Birria can be made in a pressure cooker (1 hour) or slow cooker (8 hours on low).
  • Try birria in quesadillas, nachos, or even ramen for variations.
  • Meat and consommé store up to 4 days in fridge or 2 months in freezer.

Nutrition

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