These tacos deliver restaurant-quality flavor right at home. The beef is incredibly tender, the broth is deeply flavorful, and the crispy tacos paired with dipping consommé make this dish unforgettable. It’s perfect for weekends, gatherings, or anytime you want a show-stopping meal that’s worth the effort.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Beef chuck roast or beef shank Dried guajillo chiles Dried ancho chiles Dried pasilla chiles Onion Garlic Tomatoes Beef broth or water Apple cider vinegar Bay leaves Cumin Oregano Cloves Cinnamon stick Salt Black pepper
Remove stems and seeds from the dried chiles, then toast them lightly in a dry pan until fragrant. Soak the chiles in hot water until softened.
Season the beef with salt and pepper. In a large pot or Dutch oven, sear the beef until browned on all sides. Remove and set aside.
Blend the softened chiles with onion, garlic, tomatoes, vinegar, cumin, oregano, cloves, cinnamon, and soaking liquid until smooth.
Pour the sauce into the pot, add beef broth and bay leaves, then return the beef to the pot.
Cover and simmer on low heat for 3 to 3½ hours, or until the beef is very tender and easily shreds.
Remove the beef and shred it. Skim excess fat from the broth, reserving some for frying the tacos.
Dip tortillas into the broth’s surface fat, fill with shredded beef and cheese, fold, and cook on a hot skillet until crispy and golden on both sides.
Serve tacos hot with chopped onion, cilantro, lime wedges, and small bowls of the consommé for dipping.
Servings and timing
Servings: 6 Preparation time: 30 minutes Cooking time: 3½ hours Total time: about 4 hours
Variations
Use goat or lamb for a more traditional birria-style flavor. Make quesabirria by adding extra cheese inside the tacos. Adjust spice by adding or reducing dried chiles. Serve the birria over rice or as a stew with tortillas on the side. Use flour tortillas for a softer, less crispy taco.
Storage/Reheating
Store leftover beef and consommé in separate airtight containers in the refrigerator for up to 4 days. Reheat gently on the stovetop until warmed through. Assemble and crisp tacos fresh for the best texture.
FAQs
What cut of beef is best for birria?
Chuck roast or beef shank works best due to their rich marbling.
Are birria tacos spicy?
They are mildly spicy, but the heat level is adjustable.
What is consommé?
It’s the flavorful broth created from cooking the meat and chiles.
Can I make birria in advance?
Yes, the flavor improves after resting overnight.
Can I freeze birria?
Yes, both the meat and broth freeze well for up to 3 months.
Why dip tortillas in the broth?
It adds flavor and helps create a crispy, golden exterior.
Can I make this in a slow cooker?
Yes, cook on low for 8 hours after searing the meat.
Is cheese traditional in birria tacos?
Cheese is popular in quesabirria, though not always traditional.
What toppings are best?
Onion, cilantro, and lime keep the tacos balanced.
Can I make this less fatty?
Skim excess fat from the broth before serving.
Conclusion
Beefy Birria Tacos are a rich, indulgent dish that combines slow-cooked comfort with crispy, crave-worthy texture. With their bold flavors and irresistible dipping broth, these tacos are guaranteed to become a favorite whenever you want an unforgettable meal.
Beefy Birria Tacos are rich, crispy tacos filled with slow-cooked shredded beef simmered in a deeply flavorful chili consommé, served with fresh toppings and dipping broth.
Ingredients
3 lbs beef chuck roast or beef shank
4 dried guajillo chiles
2 dried ancho chiles
2 dried pasilla chiles
1 large onion, quartered
5 cloves garlic
2 medium tomatoes
4 cups beef broth or water
2 tbsp apple cider vinegar
2 bay leaves
1 tsp ground cumin
1 tsp dried oregano
2 whole cloves
1 small cinnamon stick
2 tsp salt (or to taste)
1 tsp black pepper
16 corn tortillas
2 cups shredded mozzarella or Oaxaca-style cheese
1/2 cup chopped onion
1/2 cup fresh cilantro, chopped
Lime wedges for serving
Instructions
Remove stems and seeds from dried chiles. Toast lightly in a dry skillet until fragrant, then soak in hot water for 15 minutes.
Season beef with salt and pepper. Sear in a large pot or Dutch oven until browned on all sides. Remove and set aside.
Blend softened chiles, onion, garlic, tomatoes, vinegar, cumin, oregano, cloves, cinnamon, and soaking liquid until smooth.
Pour sauce into the pot, add beef broth and bay leaves, then return beef to the pot.
Cover and simmer on low for 3 to 3 1/2 hours until beef is fall-apart tender.
Remove beef and shred. Skim excess fat from the broth, reserving some for frying.
Dip tortillas into the broth’s surface fat, fill with beef and cheese, fold, and pan-fry until crispy on both sides.
Serve hot with onion, cilantro, lime wedges, and consommé for dipping.
Notes
The flavor improves when made a day ahead.Skim excess fat for a lighter consommé.Use extra cheese for quesabirria tacos.Serve immediately for best texture.
