Beef Birria Tacos

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Beef Birria Tacos (Crispy, Juicy & Packed With Flavor)

Beef Birria Tacos are the ultimate comfort food—slow-braised beef cooked until irresistibly tender in a deeply flavored chili broth, then tucked into corn tortillas, filled with melted cheese, and pan-fried until golden and crispy. Each taco is dipped into rich consommé before frying, creating layers of flavor that make every bite unforgettable.

Originally from Jalisco, Mexico, birria was traditionally made with goat or lamb. This beef version has become incredibly popular thanks to its rich taste, easy availability, and melt-in-your-mouth texture. Perfect for weekends, family gatherings, or special occasions, these tacos are bold, satisfying, and absolutely worth the time.

Why You’ll Love This Recipe

  • Slow-cooked beef that shreds effortlessly
  • Deep, smoky chili flavor without being overpowering
  • Crispy tortillas with gooey melted cheese
  • A rich consommé perfect for dipping
  • Great for meal prep and leftovers

Ingredients

For the Beef Birria

  • 3 to 3½ lb beef chuck roast or beef short ribs
  • 4 dried guajillo chiles
  • 3 dried ancho chiles
  • 2 dried pasilla chiles
  • 2 Roma tomatoes
  • 1 large onion, halved
  • 6 garlic cloves
  • 3 whole cloves
  • 1 teaspoon black peppercorns
  • 1 cinnamon stick
  • 2 bay leaves
  • 1 teaspoon Mexican oregano
  • ½ teaspoon dried thyme
  • 1 teaspoon ground cumin
  • 2 tablespoons vinegar (white or apple cider)
  • 4 cups beef broth or water
  • Salt, to taste
  • Oil, for searing

For Assembling the Tacos

  • 12 to 16 corn tortillas
  • 2 to 3 cups shredded Oaxaca cheese or mozzarella
  • Finely chopped onion
  • Fresh cilantro, chopped
  • Lime wedges, for serving

How to Make Beef Birria Tacos

Step 1: Prepare the Chiles

Remove the stems and seeds from all dried chiles. Heat a dry skillet over medium heat and lightly toast the chiles for 30–60 seconds per side, just until fragrant. Do not let them burn, as this will make the sauce bitter.

Step 2: Soften the Ingredients

Place the toasted chiles in a pot along with the tomatoes, halved onion, and garlic cloves. Add enough water to cover everything. Bring to a boil, then reduce heat and simmer for 10 minutes. Turn off the heat and let sit for another 10 minutes to fully soften.

Step 3: Blend the Sauce

Transfer the softened chiles, tomatoes, onion, and garlic to a blender. Add cumin, thyme, oregano, whole cloves, black peppercorns, vinegar, and salt. Blend until completely smooth, adding a little soaking liquid if needed. For an extra-silky broth, strain the sauce through a fine sieve.

Step 4: Sear the Beef

Cut the beef into large chunks if using a roast. Heat oil in a heavy pot or Dutch oven over medium-high heat. Sear the beef on all sides until nicely browned. This step builds deep flavor.

Step 5: Braise Low and Slow

Return the beef to the pot. Pour in the blended chili sauce, add bay leaves, cinnamon stick, and the remaining onion. Add enough beef broth or water to fully cover the meat. Bring to a boil, then reduce heat to low, cover, and simmer for 2½ to 3 hours, until the beef is fork-tender and easily shreddable.

Step 6: Shred the Beef

Remove the beef from the pot and shred it using two forks. Discard bay leaves and cinnamon stick. Skim excess fat from the top of the consommé and reserve it for frying the tacos.

How to Assemble and Fry the Tacos

Heat a skillet or griddle over medium heat. Dip each tortilla into the top layer of the consommé (where the flavorful fat floats), then place it onto the hot skillet.

Sprinkle cheese over one half of the tortilla, add a generous portion of shredded beef, then fold the tortilla closed. Cook until crispy and golden on both sides, flipping once. The cheese should be melted and the tortilla perfectly crisp.

Serving Suggestions

Serve the tacos hot with:

  • A small bowl of warm birria consommé for dipping
  • Finely chopped onion and fresh cilantro
  • Lime wedges for brightness

Dip, bite, and enjoy every flavorful moment.

Storage and Reheating

  • Birria beef and broth: Store in the refrigerator for up to 4 days or freeze for up to 3 months
  • Reheating: Warm gently on the stovetop or in the microwave
  • Tacos: Best made fresh; store components separately for meal prep

Delicious Variations

  • Birria Quesadillas: Use larger tortillas and extra cheese
  • Birria Ramen: Add shredded beef and consommé to cooked noodles
  • Birria Rice Bowls: Serve over rice with toppings and broth
  • Slow Cooker Method: After searing, cook on LOW for 8–10 hours

 

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