Authentic Birria Tacos with Rich Chile Sauce and Tender Shredded Beef Recipe

Introduction

Birria tacos are a delicious Mexican classic featuring tender, slow-cooked beef packed with rich, smoky flavors. Served with melted cheese and a flavorful consommé for dipping, these tacos are perfect for a comforting meal any day of the week.

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
• Minced onion for topping
• Lime wedges for topping
• Corn tortillas
• Oaxaca cheese or your favorite cheese

Instructions

1. Step 1: In a medium pot, combine the 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, reserving the liquid, then transfer the solids to a blender. Add about 1 cup of beef broth 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 meat in batches until browned on all sides.
5. Step 5: Preheat the oven to 300°F (150°C). Return all the meat to the pot and pour the blended sauce over it. Add 2 cups of beef broth or water, using some broth to rinse the blender and adding that liquid to the pot as well.
6. Step 6: Bring the contents to a simmer on the stovetop, then cover and transfer the pot to the oven. Cook for about 3 hours until the meat is very tender.
7. Step 7: Remove the meat from the sauce and shred it using two forks. Ladle some broth over the shredded beef to keep it moist.
8. Step 8: Pour some broth into a small bowl and add diced onion and chopped cilantro for topping.
9. Step 9: 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, flip, and add shredded beef and cheese until melted and heated through.
10. Step 10: Serve the tacos with the onion and cilantro topping and lime wedges on the side. Enjoy by dipping the tacos into the consommé for full flavor.

Tips & Variations

• Use a blend of dried chilies for a balanced smoky and spicy flavor; adjust quantity to your spice preference.
• Substitute beef chuck with short ribs or brisket for a fattier, richer taco.
• For extra crispy tacos, fry the assembled tacos in a little oil until the tortillas are golden and cheese is bubbly.
• Add a splash of vinegar or a pinch of cumin to the sauce for more complexity.

Storage

Store leftover shredded birria beef and broth separately in airtight containers in the refrigerator for up to 4 days. To reheat, warm the beef in a skillet with a bit of broth to keep it moist, and heat the consommé separately. The beef and broth can also be frozen for up to 3 months.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make birria tacos without dried chilies?

Dried chilies contribute essential flavor and color, but if unavailable, you can substitute with chipotle peppers in adobo sauce or a combination of chili powder and smoked paprika, though the flavor will be less authentic.

What cheese works best for birria tacos?

Oaxaca cheese is traditional because it melts smoothly and has a mild flavor. Mozzarella or Monterey Jack are good substitutes if you can’t find Oaxaca cheese.

Authentic Birria Tacos with Rich Chile Sauce and Tender Shredded Beef Recipe

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4.6 from 107 reviews

Authentic Mexican Birria Tacos featuring tender, slow-cooked beef chuck roast in a rich, smoky chili sauce, served with melted Oaxaca cheese on crispy corn tortillas and garnished with fresh cilantro, onion, and lime. This recipe uses dried ancho, guajillo, and chilies de arbor blended into a fragrant consommé base, then slow-cooked to perfection in the oven for deep, layered flavors.

• 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

For the Consommé and 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 tablespoon black peppercorns
• 1/2 cinnamon stick
• 1 tablespoon Mexican oregano
• 4 cups beef stock
• 2 tablespoons Bayou City Garlic Pepper
• Salt and pepper to taste

For the Beef

• 2 lb beef chuck roast (cut into chunks)
• 1 tablespoon grapeseed oil
• Salt (for seasoning beef)
• Additional broth or water as needed

For Serving

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

Instructions

1. Prepare Consommé: In a medium pot, combine dried ancho, guajillo, and chilies de arbor along with halved white onion, garlic cloves, tomatoes, peppercorns, cinnamon stick, and Mexican oregano. Cover with cold water and gently simmer over medium heat for about 20 minutes until chilies and vegetables are soft and flavors infused.
2. Blend Sauce: Strain the cooked ingredients through a sieve, reserving the liquid. Transfer solids and some liquid to a blender, add about 1 cup of beef broth, and blend until very smooth, approximately 2 minutes. Season the sauce with salt and Bayou City Garlic Pepper to taste.
3. Prepare Beef: Bring beef chunks to room temperature, then season generously with salt on all sides.
4. Sear Beef: Heat grapeseed oil in a Dutch oven or oven-proof pot over medium-high heat. In batches, sear the beef until all sides are nicely browned to develop flavor.
5. Cook in Sauce: Preheat the oven to 300°F. Add the seared beef back to the pot and pour the blended chili sauce over the meat. Add an additional 2 cups of broth or water to the pot (including any extra sauce left in the blender). Bring to a simmer on the stovetop, then cover and transfer to the preheated oven. Cook for about 3 hours until the meat is tender and shreddable.
6. Shred Meat: Remove the beef from the pot and shred with two forks. Ladle some broth over the shredded beef to keep it moist and flavorful.
7. Prepare Broth Toppings: Pour some of the consommé broth into a small bowl and add diced onion and chopped cilantro for garnish and dipping.
8. Assemble and Fry Tacos: Dip corn tortillas into the broth to soak. Heat a non-stick skillet over medium heat, then fry the soaked tortilla on one side for about 30 seconds. Flip, add shredded beef and Oaxaca cheese on the cooked side, allowing the cheese to melt slightly. Optionally, fold and fry for another moment until crispy.
9. Serve: Serve the tacos hot topped with minced onion, cilantro, and fresh lime wedges for squeezing.

Notes

• Make sure to de-seed and trim dried chilies properly to avoid excessive bitterness and to create a smooth sauce.
• Grapeseed oil is preferred for its high smoke point and neutral flavor during searing.
• Slow cooking in the oven at 300°F allows the beef to become tender while the sauce reduces and deepens in flavor.
• Use Oaxaca cheese for authentic melting texture; Monterey Jack or mozzarella are good substitutes.
• Broth is integral for dipping tortillas and enhancing the taco’s flavor, don’t skip soaking.
• The recipe can be adapted using a slow cooker or Instant Pot to reduce hands-on cooking time, but oven slow cooking yields best texture and flavor.

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