Go Back
Birria Tacos Recipe (Rich, Crispy, and Deeply Flavorful)
Isla Marie

Birria Tacos Recipe

Crispy tacos filled with tender shredded beef cooked in a rich chile broth. Served with melted cheese and a flavorful dipping consommé for an authentic, savory experience.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 520
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 pounds beef chuck roast cut into chunks
  • 3 dried guajillo chiles stems and seeds removed
  • 2 dried ancho chiles stems and seeds removed
  • ½ onion
  • 3 cloves garlic
  • 1 tomato
  • 3 cups beef broth
  • 1 teaspoon ground cumin
  • 1 teaspoon Mexican oregano
  • 1 bay leaf
  • 8 corn tortillas
  • 1 cup shredded Oaxaca or mozzarella cheese
  • ¼ cup chopped cilantro
  • ¼ cup diced white onion
  • Lime wedges for serving

Equipment

  • Large pot or Dutch oven
  • Blender or food processor
  • Skillet or griddle
  • Tongs
  • Knife
  • Cutting board

Method
 

Step 1. Soften the Chiles
  1. Place dried chiles in a bowl of hot water and soak for 15 minutes until softened.
Step 2. Blend the Sauce
  1. Add softened chiles, onion, garlic, tomato, cumin, oregano, and 1 cup of beef broth to a blender. Blend until smooth.
Step 3. Cook the Beef
  1. Place beef in a large pot or Dutch oven. Pour the blended sauce over the meat and add remaining broth and bay leaf. Simmer for 2–3 hours until the beef is very tender.
Step 4. Shred the Meat
  1. Remove the beef from the pot and shred it with forks. Return the shredded meat to the broth.
Step 5. Dip the Tortillas
  1. Lightly dip each tortilla into the broth to coat it with the flavorful sauce.
Step 6. Assemble the Tacos
  1. Place dipped tortillas on a hot skillet. Add shredded beef and cheese, fold the tortilla, and cook until crispy and the cheese melts.
Step 7. Serve
  1. Top tacos with diced onion and cilantro. Serve with a small bowl of the broth for dipping and lime wedges on the side.

Video

Notes

  • Slow cooking makes the beef tender and easy to shred.
  • Dip tortillas in the broth before frying for authentic flavor and color.
  • Oaxaca cheese melts best, but mozzarella works well as a substitute.
  • The broth can be strained and served as a dipping sauce.