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Birria Tacos

Crispy birria tacos with deeply red chile sauce, tender shredded beef, and melted Oaxacan cheese pulled open in a cheesy center. Serve them as dipping tacos with warm Mexican consomé for a red, spiced bite.
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Prep Time 20 minutes
Cook Time 3 hours
Soaking time 20 minutes
Total Time 3 hours 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Beef
  • 3 lb beef chuck roast or short ribs Use chuck roast for maximum tenderness; short ribs also work well.
Birria broth
  • 3 dried guajillo chiles Stem and seed before toasting.
  • 2 dried ancho chiles Stem and seed before toasting.
  • 1 can (14 oz) diced tomatoes Use canned diced tomatoes for a smooth chile base.
  • 1 white onion Quarter the onion.
  • 6 garlic cloves Peel before blending.
  • 2 tsp cumin Ground cumin.
  • 1 tsp dried oregano Oregano, dried.
  • 1 tsp smoked paprika Adds depth and color.
  • 3 cup beef broth For the chile-blended consomé base.
  • 1 salt and pepper To taste; season the beef and broth.
Assembly
  • 12 corn tortillas Use fresh or good-quality corn tortillas for crisping.
  • 1.5 cup shredded Oaxacan cheese or mozzarella Melt for the cheesy pull-apart center.
  • 0.25 cup diced white onion For garnish.
  • 0.25 cup cilantro For garnish.
  • 1 lime wedges Serve alongside for brightness.

Equipment

  • 1 Dutch oven
  • 1 sheet pan

Method
 

Toast and soak chiles
  1. Toast the dried guajillo and ancho chiles in a dry pan for 30 seconds per side until fragrant and slightly darkened.
  2. Soak the toasted chiles in boiling water for 20 minutes until softened.
Blend the birria chile sauce
  1. Blend the soaked chiles with diced tomatoes, quartered onion, garlic, cumin, dried oregano, and smoked paprika until smooth.
  2. Blend in the beef broth, then season with salt and pepper to taste.
Braised birria cook
  1. Season the beef with salt and pepper, then place it in a Dutch oven (or slow cooker).
  2. Pour the chile sauce over the beef.
  3. Cook at 325°F for 3 hours, or cook on LOW in a slow cooker for 8 hours, until fall-apart tender.
Strain and prep consomé
  1. Remove the beef and shred it, then strain the broth and reserve the consomé for dipping.
  2. Skim excess fat from the consomé so it crisps the tortillas while keeping flavor.
Make crispy consomé-dipped tacos
  1. Heat a hot skillet and dip tortillas in the consomé fat layer.
  2. Add dipped tortillas to the skillet and cook until crisp.
  3. Top each tortilla with shredded beef and shredded cheese, then fold and cook until crispy on both sides and the cheese melts.
Serve with dipping consomé
  1. Serve tacos with cups of warm consomé for dipping.
  2. Garnish with diced white onion, cilantro, and lime wedges.

Notes

Pro tip: strain the braising liquid for a smoother consomé, then skim just enough fat to help crisp the tortillas without losing richness. Refrigerate leftover birria and consomé together up to 4 days; rewarm gently. Freeze beef and consomé separately up to 3 months. For a lighter option, use part-skim mozzarella instead of all Oaxacan cheese, and keep the skim step for reduced fat.