Description

These juicy birria tacos are packed with tender shredded beef, melted cheese, and dipped in flavorful consommé. Crispy, cheesy, and totally crave-worthy—your next taco night obsession!

Ingredients

For the Birria:

3 lbs beef chuck roast (cut into large chunks)

1 lb beef short ribs (optional but highly recommended)

1 onion, quartered

1 garlic bulb, halved crosswise

3 dried guajillo chiles (stemmed and seeded)

2 dried ancho chiles (stemmed and seeded)

2 dried pasilla or chile de arbol (optional, for heat)

1 tsp cumin

1 tsp dried oregano

1 tsp smoked paprika

2 bay leaves

1 cinnamon stick

Salt & pepper to taste

6 cups beef broth

1 tbsp apple cider vinegar

1–2 tomatoes (roasted or canned)

For the Tacos:

Corn tortillas

2 cups shredded Oaxaca or mozzarella cheese

Chopped white onion and cilantro (for garnish)

Lime wedges (for serving)

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Instructions

Prep Chiles: Toast dried chiles lightly in a skillet. Soak in hot water for 15 minutes to soften.

Make Sauce: Blend soaked chiles with roasted tomatoes, vinegar, cumin, oregano, paprika, and 1–2 cups of broth until smooth.

Cook Meat: In a large pot or Dutch oven, add beef, onion, garlic, bay leaves, cinnamon stick, and blended sauce. Pour in remaining broth. Simmer for 3–3.5 hours (or use Instant Pot/slow cooker until meat is fall-apart tender).

Shred Meat: Remove meat from pot, shred with forks, and discard bones. Strain consommé and keep warm.

Assemble Tacos: Dip corn tortillas in the top layer of the consommé (the red oil) and place on a hot skillet. Add cheese and shredded birria. Fold and cook both sides until crispy and golden.

Serve: Serve tacos hot with a side of consommé for dipping. Garnish with chopped onions, cilantro, and lime juice.

Notes

For spicier tacos, add more chile de arbol or chipotle in adobo to the sauce.

Freeze leftover birria or consommé in batches for quick meals.

You can make this in a slow cooker or pressure cooker for convenience.

Oaxaca cheese gives the best stretch, but mozzarella works well too.

Prep Time: 30 minutes
Cook Time: 3–3.5 hours
Category: Main Course, Tacos
Method: Braised, Pan-Fried
Cuisine: Mexican