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Birria Tacos

Authentic birria tacos made with slow-cooked beef in a rich chili broth, dipped tortillas, melted cheese, and crispy pan-fried perfection. Serve with consommé for dipping.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • Birria Meat & Broth
  • 2 lbs beef chuck roast or short ribs
  • 4 dried guajillo chilies seeded
  • 2 dried ancho chilies seeded
  • 1 onion chopped
  • 4 cloves garlic
  • 2 tomatoes chopped
  • 2 cups beef broth
  • 1 tablespoon vinegar
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • For the Tacos
  • Corn tortillas
  • 1 cup shredded mozzarella or Oaxaca cheese
  • Chopped cilantro
  • Chopped onions
  • Lime wedges

Method
 

  1. Soak dried chilies in hot water for 10 minutes.
  2. Blend chilies, tomatoes, onion, garlic, vinegar, spices, and some broth until smooth.
  3. Season beef and place in a pot. Pour sauce over and add remaining broth.
  4. Cover and simmer 2.5–3 hours until beef is tender.
  5. Shred beef and reserve the broth (consommé).
  6. Dip tortillas in broth and place on a hot skillet.
  7. Add cheese, beef, onions, and cilantro. Fold and cook until crispy.
  8. Serve with consommé for dipping.

Notes

Slow cooking gives the best flavor and tenderness.
Use the fat from the broth to fry tortillas for authentic taste.
Add extra cheese for quesabirria style.
Great for tacos, burritos, or birria bowls.