Beef Birria Tacos with Spicy Chile Sauce Recipe

Introduction

Birria tacos are a rich and flavorful Mexican dish featuring tender, slow-cooked beef in a smoky chili sauce. Perfectly melded with melted cheese and served with warm tortillas, they make for an irresistible 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 dried chilies, 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 through a sieve and transfer solids to a blender. Add 1 cup of beef stock and blend until very smooth, about 2 minutes. Season 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 in batches until browned on all sides.
5. Step 5: Preheat your oven to 300°F (150°C).
6. Step 6: Return the seared beef to the pot and pour the blended chili sauce over it. Add 2 cups of beef stock or water, including any leftover sauce from the blender.
7. Step 7: Bring the pot to a simmer over medium heat, then cover and transfer to the preheated oven. Cook for about 3 hours or until the beef is tender and easy to shred.
8. Step 8: Remove the meat and shred it using two forks. Ladle some cooking broth over the shredded beef to keep it moist.
9. Step 9: Prepare toppings by combining diced onion and chopped cilantro in a small bowl with some broth.
10. Step 10: 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. Step 11: Add shredded beef and cheese to one half of the tortilla. Fold it over and cook until both sides are golden and the cheese has melted, about 1 minute.
12. Step 12: Serve the tacos hot with the onion-cilantro topping, lime wedges, and a bowl of broth for dipping.

Tips & Variations

• For extra depth, toast the dried chilies lightly before soaking to enhance their flavor.
• Substitute beef chuck with lamb or goat for a traditional variation.
• Use a slow cooker instead of the oven by cooking on low for 6–8 hours.
• Add a splash of vinegar or lime juice to the sauce for a hint of acidity.
• Use your favorite melty cheese if Oaxaca cheese isn’t available.

Storage

Store leftover birria meat and broth in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding extra broth to keep the meat moist. Tortillas and assembled tacos are best enjoyed fresh but can be stored separately and reheated before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the birria sauce in advance?

Yes, the chili sauce can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for longer storage. This makes assembling the dish quicker when you’re ready to cook.

What is the best cut of beef for birria?

Beef chuck roast is ideal due to its marbling and connective tissue, which break down during slow cooking to create tender, flavorful meat. Other cuts like brisket can also work well.

Beef Birria Tacos with Spicy Chile Sauce Recipe

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★★★★★

4.4 from 93 reviews

Authentic Mexican Birria Tacos made with tender slow-cooked beef chuck roast simmered in a rich, flavorful chili and tomato sauce. Served with melted Oaxaca cheese on crispy corn tortillas, garnished with fresh cilantro, onion, and lime, these tacos offer a perfect balance of smoky, spicy, and savory flavors that are ideal for a comforting meal.

• Author: Marco
• Prep Time: 30 minutes
• Cook Time: 3 hours 30 minutes
• Total Time: 4 hours
• Yield: 6–8 tacos 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Meat

• 2 lb beef chuck roast (cut into chunks)
• 1 tbsp grapeseed oil
• Salt and pepper (to taste)

Chili Sauce

• 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
• 1 tbsp salt (adjust to taste)

Toppings and Serving

• Cilantro (for garnish)
• Minced onion (for topping)
• Lime wedges (for topping)
• Corn tortillas
• Oaxaca cheese (or your favorite melting cheese)

Instructions

1. Prepare the Consommé Base: In a medium pot, combine the dried ancho, guajillo, and de arbor chilies, halved white onion, garlic cloves, tomatoes, black peppercorns, cinnamon stick, Mexican oregano, and cover with cold water. Simmer gently over medium heat for about 20 minutes to soften and develop flavors.
2. Blend the Sauce: Strain the chili mixture through a fine mesh sieve into a blender. Add about 1 cup of beef broth and blend until very smooth, approximately 2 minutes. Season the sauce with about 1 tablespoon salt and 1 tablespoon Bayou City Garlic Pepper, adjusting to taste.
3. Prepare the Beef: Bring the beef chuck roast chunks to room temperature. Generously season all sides with salt and pepper.
4. Sear the Beef: Heat grapeseed oil in a Dutch oven or oven-proof pot over medium-high heat. In batches, sear the beef chunks on all sides until well browned. Remove and set aside.
5. Preheat Oven: Set your oven to 300°F (150°C).
6. Combine and Simmer: Return the seared beef to the pot. Pour the blended chili sauce over the meat. Add 2 additional cups of beef broth or water to recover any sauce left on the blender and pour into the pot.
7. Oven Cook the Beef: Place the pot over medium heat until the mixture reaches a simmer. Cover with a lid and transfer to the preheated oven. Cook for about 3 hours or until the beef is tender and easily shredded.
8. Shred the Meat: Remove the cooked beef 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 Consommé for Serving: Pour some cooking broth into a small bowl and add chopped onion and cilantro. This will be used for dipping tortillas and topping the tacos.
10. Build the Tacos: Dip a corn tortilla into the broth and place it on a non-stick skillet over medium heat. Fry for about 30 seconds on one side, then flip.
11. Add Filling and Cheese: Place some shredded beef and Oaxaca cheese on the fried side of the tortilla. Fold the tortilla over, then cook for about 1 minute, flipping once more until both sides are crisp and cheese is melted.
12. Serve: Transfer the tacos to a plate. Serve immediately with a side of consommé broth for dipping, and garnish with minced onion, fresh cilantro, and lime wedges.

Notes

• To deepen flavor, consider soaking dried chilies in hot water for 20 minutes before simmering.
• Be careful when blending hot liquid; blend in batches and vent the lid to avoid pressure build-up.
• If Oaxaca cheese is unavailable, mozzarella or Monterey Jack can be used as substitutes.
• Leftover broth (consommé) can be strained and served as a flavorful dipping sauce for the tacos.
• For extra crispiness, use a lightly oiled skillet when frying the tacos.
• The recipe can be adapted for a slow cooker by simmering the beef and sauce on low for 6-8 hours.

Keywords: Birria, Birria Tacos, Mexican Beef Tacos, Slow Cooked Beef, Chili Sauce, Oaxaca Cheese Tacos, Authentic Mexican Recipe