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Beef Birria Tacos

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Crispy, cheesy, and dipped in rich consomé, these authentic beef birria tacos are packed with bold Mexican flavor. Made with slow-braised chuck roast, dried chiles, and melty cheese, this taco recipe is your new favorite for family dinners or next-level taco nights.

Ingredients

Scale

For the Birria

  • 10 dried guajillo chiles (stems and seeds removed)

  • 5 dried ancho chiles (stems and seeds removed)

  • 3 dried chile de árbol (optional, for heat)

  • 3 cups low-sodium beef stock

  • 1 tbsp vegetable oil

  • 4 lbs boneless beef chuck roast (cut into large chunks)

  • Kosher salt, to taste

  • 1/2 white onion (preferably charred)

  • 12 garlic cloves

  • 1 ½ tsp cumin seeds

  • 1 tsp dried Mexican oregano

  • 1 (8 oz) can tomato purée

  • 1 cinnamon stick (preferably canela)

  • 2 bay leaves

  • 4 whole cloves

  • ½ tsp black peppercorns

  • 2 tbsp white vinegar

For Assembly

  • Corn tortillas

  • Shredded Oaxacan or mozzarella cheese

  • Chopped white onion and cilantro

  • Lime wedges

  • Reserved consomé for dipping

Instructions

1. Toast and Soak the Chiles

  • Toast the dried guajillo and ancho chiles in a skillet over low heat until fragrant (about 3 minutes), adding chile de árbol in the last 30 seconds.

  • Add to a saucepan with 1 cup of beef stock and simmer briefly. Let steep for 15–20 minutes off heat.

2. Sear the Beef

  • Season beef chunks with kosher salt.

  • Heat oil in a large Dutch oven. Sear the beef on all sides until browned. Set aside.

3. Prepare the Birria Sauce

  • In a blender, combine softened chiles, steeping liquid, garlic, onion, cumin, oregano, and half the tomato purée. Blend until very smooth.

  • Strain mixture into Dutch oven to remove solids and ensure smoothness.

4. Braise the Beef

  • Add remaining tomato purée, cinnamon, bay leaves, cloves, peppercorns, vinegar, and the rest of the stock to the pot.

  • Return the beef, cover, and simmer over low heat for 3.5–4 hours, or until meat shreds easily.

5. Prepare the Consomé and Shred the Beef

  • Remove beef from the pot and shred. Strain the broth into two bowls—one for dipping and one to mix back with the beef.

6. Assemble and Fry the Tacos

  • Dip tortillas in the surface of the consomé.

  • Fill each with cheese and shredded beef, then fold.

  • Fry both sides in a skillet over medium heat until crisp and golden brown.

    Assembling beef birria taco in skillet with cheese

7. Garnish and Serve

  • Serve hot, topped with chopped onion and cilantro, with lime wedges and a side of warm consomé for dipping.

 

Nutrition

Find it online: https://www.delishmap.com/beef-birria-tacos/