Name: Birria Tacos
Prep time: 30 min
Cook time: PT-486403H6M
Total time: PT-486403H6M
Cuisine: Mexican
Ingredients: 3 lbs beef chuck roast or short ribs; 5 dried guajillo chiles, stemmed and seeded; 3 dried ancho chiles, stemmed and seeded; 2 dried chiles de arbol (optional, for heat); 1 onion, quartered; 6 garlic cloves; 1 cinnamon stick; 2 bay leaves; 1 tablespoon cumin; 1 tablespoon dried oregano; 1 teaspoon ground cloves; 1 tablespoon apple cider vinegar; Salt and pepper to taste; 6 cups beef broth or water; Corn tortillas; 2 cups shredded Oaxaca, mozzarella, or Monterey Jack cheese; Chopped white onion and cilantro, for garnish; Lime wedges, for serving

Description

These Birria Tacos bring authentic street-style flavor to your kitchen with slow-cooked, chili-infused shredded beef, crispy cheese-filled tortillas, and a rich consommé for dipping. Perfect for Taco Tuesday or when you’re craving bold, comforting, and satisfying Mexican cuisine with a kick of heat and deep flavor.

Ingredients

For the Beef and Consommé:

3 lbs beef chuck roast or short ribs
5 dried guajillo chiles, stemmed and seeded
3 dried ancho chiles, stemmed and seeded
2 dried chiles de arbol (optional, for heat)
1 onion, quartered
6 garlic cloves
1 cinnamon stick
2 bay leaves
1 tablespoon cumin
1 tablespoon dried oregano
1 teaspoon ground cloves
1 tablespoon apple cider vinegar
Salt and pepper to taste
6 cups beef broth or water

For the Tacos:

Corn tortillas
2 cups shredded Oaxaca, mozzarella, or Monterey Jack cheese
Chopped white onion and cilantro, for garnish
Lime wedges, for serving

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Instructions

Toast dried chiles in a pot for 1–2 minutes until fragrant. Simmer in hot water for 10 minutes to soften.
Blend softened chiles with onion, garlic, vinegar, and 1 cup of broth until smooth.
In a Dutch oven or slow cooker, add beef, bay leaves, cinnamon stick, cumin, oregano, cloves, salt, and pepper. Pour in the blended chile sauce and remaining broth.
Cook on low for 6–8 hours (or in the oven at 325°F for 3–4 hours), until the beef is tender and shreddable.
Remove beef, shred, and return it to the pot. Reserve some consommé for dipping.
Heat a skillet over medium. Dip tortillas in consommé, then place on the skillet. Add cheese and shredded beef, fold, and crisp both sides.
Serve hot with chopped onions, cilantro, lime wedges, and a cup of consommé for dipping.

Notes

Add more chiles de arbol if you love extra heat.
Birria can also be made with goat or lamb for a traditional touch.
The consommé freezes well—save some for future taco nights!

Prep Time: 30 minutes
Cook Time: 3–8 hours (depending on method)
Category: Main Course
Method: Slow Cooking, Stovetop, Oven
Cuisine: Mexican