If you are ready to dive into a truly unforgettable meal, this Birria Tacos Recipe is pure magic on a plate. Tender, slow-cooked beef simmered in a rich, fragrant chile sauce then wrapped up in crispy, cheesy corn tortillas offers a combination of flavors and textures that will captivate your taste buds instantly. Each bite balances savory, smoky, and tangy notes with a touch of warmth from the spices, making it a fantastic way to celebrate authentic Mexican street food right in your own kitchen.
Ingredients You’ll Need
The beauty of this recipe lies in its simple yet powerful ingredients, each bringing an essential layer of flavor, color, and texture. Using quality dried chiles and fresh aromatics ensures the sauce is deeply complex, while the beef chuck roast becomes melt-in-your-mouth tender through slow simmering.
- 3 lbs beef chuck roast, cut into large chunks: Perfect for slow cooking until tender and shreddable.
- 2 dried guajillo chiles, stemmed and seeded: Adds subtle sweetness and a mild smoky undertone.
- 2 dried ancho chiles, stemmed and seeded: Brings a rich, fruity depth with mild heat.
- 2 dried pasilla chiles, stemmed and seeded: Contributes earthiness and complexity.
- 4 cups beef broth: The flavorful liquid base that tenderizes the meat and melds the sauce.
- 1 white onion, quartered: Adds natural sweetness and sharpness to the sauce blend.
- 5 cloves garlic: Infuses the dish with bold, aromatic notes.
- 2 tablespoons apple cider vinegar: A little tang that brightens and balances flavors.
- 1 teaspoon dried oregano: Classic herb to enhance savory depth.
- 1 teaspoon ground cumin: Adds a warm, earthy spice characteristic of Mexican cuisine.
- 1/2 teaspoon ground cinnamon: Offers a surprising hint of warmth and sweetness.
- 3 whole cloves: Small but mighty, infusing subtle sophistication.
- 1 bay leaf: Adds an herbal note that complements the beef perfectly.
- Salt and pepper to taste: Essential seasoning to bring out all the flavors.
- 1 tablespoon vegetable oil: For beautifully searing the beef to lock in juices.
- 12 corn tortillas: The authentic vessel that crisps up perfectly when dipped in broth.
- 1 cup chopped white onion (for serving): Fresh crunch and zest for garnish.
- 1 cup chopped cilantro (for serving): A bright, herbal finish you can’t miss.
- 1 cup shredded Oaxaca or mozzarella cheese (optional): Melty, creamy addition that elevates each taco irresistibly.
How to Make Birria Tacos Recipe
Step 1: Prepare the Chiles
Start by boiling water and simmering the dried guajillo, ancho, and pasilla chiles for about 10 minutes until they soften. This step unlocks their deep flavors and makes them ready to blend into a vibrant, mouth-watering sauce.
Step 2: Blend the Sauce
Transfer the softened chiles to a blender along with the quartered onion, garlic cloves, apple cider vinegar, oregano, cumin, cinnamon, cloves, and 1 cup of beef broth. Blend until smooth and creamy—this sauce will be the heartbeat of your Birria tacos.
Step 3: Sear the Beef
Season your beef chunks with a generous pinch of salt and pepper. Heat vegetable oil in a heavy Dutch oven or pot over medium-high heat and sear the meat on all sides until beautifully browned—this caramelization locks in flavor and builds a delicious base for your stew.
Step 4: Simmer the Meat
Pour the blended chile sauce over the seared meat, then add the remaining beef broth and the bay leaf. Cover the pot and let it simmer gently on low heat for 3 to 3 1/2 hours until the beef is so tender it falls apart with a fork. The slow cooking also develops incredible depth and richness in the sauce.
Step 5: Shred the Beef and Prepare Broth
Once cooked, remove the meat and shred it finely. Strain the cooking broth to remove solids and keep this flavorful consommé warm—it’s the perfect dip for your tacos!
Step 6: Assemble and Cook the Tacos
Heat a skillet and dip each corn tortilla quickly into the top oily layer of the broth to coat thoroughly. Lay the tortilla in the pan, add shredded beef and cheese if desired, then fold and cook each side until crispy and golden. This step creates irresistible, slightly crunchy tacos bursting with flavor.
How to Serve Birria Tacos Recipe
Garnishes
Top your tacos with freshly chopped white onion and cilantro for a refreshing crunch and vibrant contrast to the rich, savory beef. These fresh toppings brighten the dish and add delightful texture.
Side Dishes
Serve with warm bowls of the reserved broth for dipping—this adds moisture and an extra burst of flavor in every bite. You can also include pickled jalapeños or a simple Mexican rice to round out the meal beautifully.
Creative Ways to Present
Try serving your birria tacos plated with a small ramekin of consommé on the side as a dipping sauce, or turn them into a fun taco platter with an assortment of salsas and garnishes. For parties, setting up a taco bar letting everyone customize their own makes for a festive, interactive experience.
Make Ahead and Storage
Storing Leftovers
Leftover shredded beef and broth can be stored in airtight containers in the refrigerator for up to 3 days. Keeping them separate helps preserve the texture of the meat and allows you to reheat and assemble fresh tacos later.
Freezing
You can freeze the shredded meat and broth separately for up to 3 months. Freeze the meat in portioned bags and the broth in freezer-safe containers. Just thaw overnight in the refrigerator before reheating.
Reheating
Gently warm the shredded beef in the broth on the stove over low heat to keep it moist and flavorful. Reheat tortillas separately on a skillet or wrapped in foil in the oven to maintain their texture before assembling the tacos again.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely! While beef chuck roast is ideal for its balance of marbling and tenderness, you can experiment with short ribs or oxtail for even richer flavor, though cooking times may vary slightly.
What if I can’t find Oaxaca cheese?
Not to worry. Mozzarella or Monterey Jack make excellent substitutes that melt beautifully and complement the flavors without overpowering the traditional taste of Birria tacos.
How spicy is Birria Tacos Recipe?
Traditionally, the spice level is mild to medium thanks to the dried chiles used. You can increase heat by adding chipotle peppers in adobo or fresh jalapeños, but the base recipe balances savoriness and warmth perfectly.
Is it necessary to dip the tortillas in broth?
Dipping the tortillas in the oily broth before cooking adds incredible flavor and prevents cracking, helping you achieve that iconic crispy, juicy texture that makes Birria tacos so irresistible.
Can this recipe be made in a slow cooker?
Yes! After searing the beef, you can transfer everything to a slow cooker and cook on low for 6-8 hours until tender. Just ensure the sauce is well blended beforehand, and finish by crisping the tacos on a hot skillet.
Final Thoughts
There’s nothing quite like pulling together this warm, comforting Birria Tacos Recipe for friends or family. The combination of tender beef, smoky-spiced sauce, and crispy tortillas is a celebration of bold Mexican flavors that you’ll want to make again and again. Trust me, once you master this recipe, birria tacos will become a beloved staple in your kitchen too.
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Birria Tacos Recipe
- Prep Time: 30 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 4 hours
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Description
Birria Tacos are a traditional Mexican dish featuring tender, slow-simmered beef infused with a rich, smoky chili sauce. The beef is cooked until shreddable and served in crispy corn tortillas dipped in flavorful broth, garnished with fresh onion, cilantro, and melted cheese for a deliciously authentic experience.
Ingredients
Beef and Sauce
- 3 lbs beef chuck roast, cut into large chunks
- 2 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 2 dried pasilla chiles, stemmed and seeded
- 4 cups beef broth
- 1 white onion, quartered
- 5 cloves garlic
- 2 tablespoons apple cider vinegar
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 3 whole cloves
- 1 bay leaf
- Salt and pepper to taste
- 1 tablespoon vegetable oil
Tacos and Garnish
- 12 corn tortillas
- 1 cup chopped white onion (for serving)
- 1 cup chopped cilantro (for serving)
- 1 cup shredded Oaxaca or mozzarella cheese (optional)
Instructions
- Prepare the chiles: Bring a pot of water to a boil and simmer the guajillo, ancho, and pasilla chiles for 10 minutes until softened. Drain the chiles and set aside.
- Blend the sauce: In a blender, combine the softened chiles, quartered onion, garlic, apple cider vinegar, oregano, cumin, cinnamon, cloves, and 1 cup of beef broth. Blend until the mixture is smooth and well combined.
- Season and sear the beef: Season the beef chunks generously with salt and pepper. Heat vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Sear the beef on all sides until nicely browned, about 5 minutes per side.
- Simmer the beef: Pour the blended chile sauce over the seared beef. Add the remaining beef broth and the bay leaf. Cover the pot and reduce heat to low. Simmer gently for 3 to 3.5 hours, or until the beef is tender and easily shredded with forks.
- Shred the meat and strain the broth: Remove the beef from the pot and shred it thoroughly using two forks. Strain the cooking broth through a fine mesh sieve to remove solids and keep warm for dipping.
- Prepare the tacos: Dip each corn tortilla into the flavorful broth to soak, then place it on a hot skillet over medium heat. Add a portion of shredded beef and cheese if using on one half of the tortilla, fold it over, and cook until each side is crispy and the cheese melts, about 2-3 minutes per side.
- Serve: Serve the crispy birria tacos hot, topped with chopped white onion and cilantro. Accompany with a bowl of warm broth for dipping.
Notes
- Substitute the beef chuck with a combination of short ribs and oxtail for a richer, more gelatinous flavor.
- Oaxaca cheese is traditional for birria tacos, but mozzarella or Monterey Jack are good alternatives if unavailable.
- For extra spiciness, add one chipotle pepper in adobo sauce to the blender when making the sauce.
- Make sure to soak the tortillas well in the broth to achieve the signature juicy, crispy texture.
- Leftover birria meat and broth can be refrigerated and repurposed in soups or quesadillas.
