Authentic Birria Tacos
These authentic birria tacos are filled with tender slow-cooked shredded beef, melted cheese, and crispy golden corn tortillas, all served with a rich, smoky consommé for dipping. Packed with deep chili flavor and restaurant-style texture, this recipe delivers unforgettable tacos that feel both comforting and seriously impressive.
Equipment
- Dutch oven or large heavy pot
- Blender
- Large skillet
- Tongs
- Knife
- Cutting board
- Strainer
Ingredients
Birria Beef
- 2 lb beef chuck roast cut into large chunks
- 1 lb beef short ribs
- 4 dried guajillo chilies seeded
- 3 dried ancho chilies seeded
- 2 dried chipotle chilies
- 1 white onion quartered
- 5 cloves garlic
- 3 Roma tomatoes
- 2 bay leaves
- 1 cinnamon stick
- 1 teaspoon Mexican oregano
- 1 teaspoon ground cumin
- 2 tablespoons apple cider vinegar
- 4 cups beef stock
- 1 tablespoon olive oil for searing
- 1 teaspoon salt or to taste
- 1 teaspoon black pepper or to taste
Tacos
- 12 corn tortillas
- 2 cups Oaxaca cheese shredded, or mozzarella
- 1/2 cup fresh coriander chopped
- 2 limes cut into wedges
Instructions
- Remove seeds from the dried guajillo, ancho, and chipotle chilies. Lightly toast them in a dry pan for about 30 seconds per side, being careful not to burn them. Soak in hot water for 15 minutes until softened.
- Blend the softened chilies with tomatoes, onion, garlic, apple cider vinegar, cumin, oregano, cinnamon stick, and 1 cup of beef stock until smooth.
- Season the beef chuck roast and short ribs generously with salt and black pepper.
- Heat olive oil in a Dutch oven over medium-high heat. Sear the beef on all sides until deeply browned, not gray.
- Pour the chili sauce over the beef. Add the remaining beef stock and bay leaves. Bring to a simmer.
- Cover and cook on low heat for 3 to 4 hours, or until the beef becomes tender enough to shred easily.
- Remove the beef from the pot and shred it using two forks. Strain the broth and reserve it as consommé for dipping.
- Dip each corn tortilla lightly into the fat layer on top of the consommé. Fill with shredded cheese and birria beef.
- Fold the tortillas and fry in a hot skillet until crispy and golden on both sides.
- Serve immediately with chopped coriander, lime wedges, and small bowls of consommé for dipping.
Notes
Use chuck roast for the most reliable results, but short ribs add extra richness. Do not skip toasting the chilies, as it builds depth of flavor. Dip tortillas lightly into the consommé fat instead of soaking them to keep them crispy. Reheat leftover beef gently in consommé to maintain moisture, and always re-crisp tacos in a skillet instead of using the microwave.