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Birria Tacos Recipe

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★★★★★

4.9 from 118 reviews

A traditional Mexican recipe for Birria Tacos featuring tender, slow-cooked beef chuck roast simmered in a rich and flavorful chili-based consommé. Served with warm corn tortillas, fresh cilantro, onion, lime, and melted Oaxaca cheese, these tacos capture the authentic, savory taste of Birria with a perfect balance of smoky and spicy flavors.

Ingredients

Scale

Birria de Rez

  • 2 lb beef chuck roast, cut into chunks
  • 1 tbsp grapeseed oil
  • 7 dried ancho chilies, trimmed and de-seeded
  • 5 dried guajillo chilies, trimmed and de-seeded
  • 4 dried chilies de arbor, trimmed and de-seeded
  • 1 onion, peeled and halved
  • 6 garlic cloves
  • 4 tomatoes on the vine
  • 1 tbsp black peppercorns
  • 1/2 cinnamon stick
  • 1 tbsp Mexican oregano
  • 4 cups beef stock
  • 2 tbsp Bayou City Garlic Pepper
  • Salt and pepper to taste

Tacos

  • Cilantro for garnish
  • Minced onion, for topping
  • Lime wedges, for topping
  • Corn tortillas
  • Oaxaca cheese or your favorite cheese

Instructions

  1. Prepare the chili sauce: Rehydrate the dried ancho, guajillo, and chilies de arbor by soaking them in hot water for about 15 minutes until softened. Then blend the rehydrated chilies with the peeled onion, garlic cloves, tomatoes, black peppercorns, cinnamon stick, Mexican oregano, and a pinch of salt to create a smooth chili sauce.
  2. Sear the beef: Heat the grapeseed oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Season the beef chuck roast chunks with salt, pepper, and Bayou City Garlic Pepper. Brown the meat on all sides until deeply caramelized, then remove from the pot and set aside.
  3. Cook the birria: Pour the chili sauce into the pot and cook for a few minutes to deepen the flavors. Add the beef stock, return the seared beef to the pot, and bring the mixture to a simmer. Cover and cook on low heat for 3 to 4 hours until the beef is very tender and falls apart easily.
  4. Shred the beef: Remove the beef from the pot and shred it using two forks. Skim excess fat from the consommé if desired, and keep the broth warm to serve as a dipping sauce.
  5. Assemble the tacos: Warm the corn tortillas on a skillet or griddle. Place shredded beef on each tortilla, top with minced onion, cilantro, and Oaxaca cheese. Fold the tortillas and optionally heat them lightly to melt the cheese.
  6. Serve: Plate the birria tacos with lime wedges and a small bowl of consommé for dipping, enhancing each bite with a burst of flavor.

Notes

  • De-seeding the dried chilies reduces bitterness and balances the heat.
  • Grapeseed oil is used for its high smoke point and neutral flavor, but vegetable or canola oil can be substituted.
  • Cooking low and slow is key to tender, flavorful beef.
  • Leftover consommé can be refrigerated and used for soups or sauces.
  • For extra crispiness, lightly fry the assembled tacos on a skillet with a little oil.

Keywords: Birria Tacos, Mexican Tacos, Beef Birria, Slow Cooked Beef, Ancho Chile, Guajillo Chile, Oaxaca Cheese Tacos

Find it online: https://busyrecipe.com/birria-tacos-recipe/