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Birria Tacos

Tender beef, vibrant spices, and crispy tortillas come together in this comforting birria tacos recipe, perfect for a weeknight dinner.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs beef chuck roast Choose high-quality beef for the best flavor.
  • 3 dried guajillo chiles Rehydrate in hot water.
  • 2 dried pasilla chiles Rehydrate in hot water.
  • 1 whole onion, quartered
  • 4 cloves garlic
  • 1 tsp cumin Consider toasting for added depth.
  • 1 tsp dried oregano
  • 1 tsp black pepper
  • 4 cups beef broth You can use vegetable broth for a vegetarian version.
  • 2 cups Oaxacan cheese or another melting cheese Can substitute with Monterey Jack or mozzarella.
  • to taste salt
  • corn tortillas Ensure they are gluten-free if needed.
  • Fresh cilantro and onion for garnish
  • Lime wedges

Method
 

Preparation
  1. Rehydrate the guajillo and pasilla chiles in hot water for about 15 minutes.
  2. Blend the softened chiles with the onion, garlic, cumin, oregano, and black pepper until smooth.
Cooking
  1. In a large pot, sear the beef chuck roast on all sides until browned.
  2. Add the blended chili paste and beef broth to the pot. Bring to a simmer, cover, and braise on low heat for about 3 hours.
  3. Once cooked, shred the beef using two forks and strain the broth to reserve as consomé.
Taco Assembly
  1. Heat a skillet over medium heat. Dip the corn tortillas in the consomé to soften them.
  2. Fill each tortilla with shredded beef and cheese. Fold in half and cook until crispy and cheese is melted.
  3. Serve with consomé on the side and garnish with fresh cilantro, diced onion, and lime wedges.

Notes

Store leftovers in an airtight container for up to 3 days, or freeze for up to a month. Avoid microwaving; use a skillet to reheat.