Birria Tacos Recipe

Introduction

Birria tacos are a rich and flavorful Mexican dish featuring tender, slow-cooked beef in a smoky chili sauce. Perfectly paired with melted cheese and fresh toppings, these tacos offer a deliciously comforting meal that’s sure to impress.

Ingredients

• 2 lb beef chuck roast (cut into chunks)
• 1 tbsp grapeseed oil
• 7 dried ancho chilies (trimmed and de-seeded)
• 5 dried guajillo chilies (trimmed and de-seeded)
• 4 dried chilies de arbor (trimmed and de-seeded)
• 1 onion (peeled and halved)
• 6 garlic cloves
• 4 tomatoes (on the vine)
• 1 tbsp black peppercorns
• 1/2 cinnamon stick
• 1 tbsp Mexican oregano
• 4 cups beef stock
• 2 tbsp Bayou City Garlic Pepper
• Salt and pepper (to taste)
• Cilantro (for garnish)
• Onion (minced, for topping)
• Lime (for topping)
• Corn tortillas
• Oaxaca cheese (or your favorite cheese)

Instructions

1. Step 1: In a medium pot, combine the dried ancho, guajillo, and chilies de arbor, halved onion, garlic cloves, tomatoes, black peppercorns, cinnamon stick, and Mexican oregano. Cover with cold water and simmer gently over medium heat for about 20 minutes.
2. Step 2: Strain the mixture, reserving the liquid, and transfer the solids to a blender. Add about 1 cup of beef broth and blend until very smooth, about 2 minutes. Season the sauce with salt and Bayou City Garlic Pepper to taste.
3. Step 3: Bring the beef chunks to room temperature and season generously with salt on all sides.
4. Step 4: Heat grapeseed oil in a Dutch oven or oven-proof pot over medium-high heat. Sear the beef chunks in batches until browned on all sides. Remove the browned meat and set aside.
5. Step 5: Preheat the oven to 300°F (150°C). Return the seared beef to the pot and pour the blended chili sauce over it. Add 2 cups of beef broth or water (use broth to rinse leftover sauce from the blender) to the pot.
6. Step 6: Bring the mixture to a simmer over medium heat, then cover and transfer the pot to the preheated oven. Cook for about 3 hours, until the meat is tender and easily shredded.
7. Step 7: Remove the beef from the sauce and shred it using two forks. Ladle some cooking broth over the shredded meat to keep it moist.
8. Step 8: Prepare a bowl with some broth, diced onion, and chopped cilantro for dipping and garnish.
9. Step 9: Dip corn tortillas into the warm broth, then place on a non-stick skillet over medium heat. Fry one side for about 30 seconds, then flip.
10. Step 10: Add shredded beef and Oaxaca cheese to one half of the tortilla, fold it over, and cook until the cheese melts and both sides are lightly crisped, about 1 minute total. Transfer to a plate and serve with the broth and garnishes.

Tips & Variations

• For extra smoky flavor, toast the dried chilies lightly before soaking.
• Use a slow cooker to cook the beef overnight for convenience.
• Swap Oaxaca cheese with mozzarella or Monterey Jack for a milder taste.
• Add a splash of lime juice to the broth for a tangy finish.

Storage

Store leftover birria meat and broth separately in airtight containers in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. Corn tortillas are best served fresh but can be stored wrapped at room temperature for a day.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of beef instead of chuck roast?

Yes, brisket or short ribs work well for birria as they become tender and flavorful when slow-cooked. Avoid lean cuts that can dry out.

How spicy are birria tacos?

The level of heat can be adjusted by using fewer or different dried chilies. This recipe balances mild smoky flavors with a gentle heat, but you can add more chilies or hot sauce if you prefer spicier tacos.

Birria Tacos Recipe

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★★★★★

4.6 from 67 reviews

Authentic Mexican Birria Tacos made with tender, slow-cooked beef chuck roast simmered in a rich, smoky, and flavorful chili-tomato broth. Served with melted Oaxaca cheese and garnished with fresh cilantro, onion, and lime, these tacos are perfect for a hearty meal.

• Author: Marco
• Prep Time: 30 minutes
• Cook Time: 3 hours 30 minutes
• Total Time: 4 hours
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Meat and Marinade

• 2 lb beef chuck roast (cut into chunks)
• 1 tbsp grapeseed oil
• 7 dried ancho chilies (trimmed and de-seeded)
• 5 dried guajillo chilies (trimmed and de-seeded)
• 4 dried chilies de arbor (trimmed and de-seeded)
• 1 onion (peeled and halved)
• 6 garlic cloves
• 4 tomatoes (on the vine)
• 1 tbsp black peppercorns
• 1/2 cinnamon stick
• 1 tbsp Mexican oregano
• 4 cups beef stock
• 2 tbsp Bayou City Garlic Pepper
• Salt and pepper (to taste)

Toppings and Serving

• Cilantro (for garnish)
• Onion (minced, for topping)
• Lime (for topping)
• Corn tortillas
• Oaxaca cheese (or your favorite melting cheese)

Instructions

1. Prepare the consommé: In a medium pot, combine the dried ancho, guajillo, and chilies de arbor, halved onion, garlic cloves, tomatoes, black peppercorns, cinnamon stick, and Mexican oregano. Cover with cold water and simmer gently over medium heat for about 20 minutes until softened and fragrant.
2. Blend the sauce: Strain the mixture and transfer the solids to a blender. Add about 1 cup of beef broth and blend until very smooth, about 2 minutes. Season the sauce with salt and Bayou City Garlic Pepper to taste (approximately 1 tablespoon each).
3. Prepare the beef: Bring the beef chuck roast chunks to room temperature. Generously season all sides with salt.
4. Sear the beef: Heat grapeseed oil in a Dutch oven or ovenproof pot over medium-high heat. Sear the beef chunks in batches until evenly browned on all sides. Remove and set aside.
5. Preheat the oven: Set your oven to 300°F (150°C) to prepare for slow cooking.
6. Combine and cook: Return the seared beef to the pot and pour the blended chili sauce over it. Add 2 cups of beef broth or water to the blender to pick up leftover sauce and then pour this into the pot as well.
7. Simmer and braise: Heat the pot over medium heat until it reaches a gentle simmer. Cover with the lid and transfer to the preheated oven. Cook for about 3 hours, or until the beef is tender enough to shred easily.
8. Shred the beef: Remove the meat from the pot and shred with two forks. Ladle some of the cooking broth over the shredded beef to keep it moist and flavorful.
9. Prepare the dipping broth: Pour some cooking broth into a small bowl. Add a handful of diced onion and chopped cilantro to this broth for a fresh dipping sauce.
10. Make the tacos: Dip corn tortillas into the broth, then place them on a non-stick skillet over medium heat. Fry for about 30 seconds on one side, then flip.
11. Assemble and cook: On the cooked side, add shredded beef and Oaxaca cheese. Fold the tortilla over and cook for about 1 minute until the cheese melts and both sides are golden and crisp. Transfer to a plate.
12. Serve: Serve the tacos with fresh cilantro, minced onion, lime wedges, and a side of the dipping broth for an authentic birria taco experience.

Notes

• For best flavor, use high-quality dried chilies and toast them lightly before soaking to deepen the chili flavor.
• Grapeseed oil is used for its high smoke point; you can substitute with vegetable or canola oil if needed.
• Braising the meat low and slow in the oven ensures tender, shreddable beef and rich broth.
• If you don’t have a Dutch oven, use a heavy ovenproof pot with a tight-fitting lid.
• Oaxaca cheese melts beautifully, but other melty cheeses like mozzarella or Chihuahua cheese work well too.
• Tortilla dipping broth adds moisture and enhances flavor; don’t skip this step.
• The broth can be strained and served as a consommé along with tacos for dipping or sipping.

Keywords: Birria Tacos, Mexican Tacos, Braised Beef Tacos, Slow Cooked Beef, Ancho Chili, Guajillo Chili, Mexican Recipe