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Beef Birria Tacos

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These beef birria tacos are filled with juicy, shredded beef braised in a rich chili consomé, then crisped on a griddle and served with a flavorful dipping broth. This easy homemade recipe brings authentic Mexican flavor to your kitchen and is perfect for family dinners or parties.

Ingredients

Scale
  • 3 lbs beef chuck roast, cut into large chunks
  • 1 lb beef short ribs (optional)
  • 4–5 dried guajillo chilies, stems and seeds removed (about 1 oz)
  • 2 dried ancho chilies, stems and seeds removed (about 0.7 oz)
  • 1 dried pasilla chili, stem and seeds removed (about 0.5 oz)
  • 2 Roma tomatoes, roughly chopped
  • 1 medium white onion, peeled and quartered
  • 6 garlic cloves, peeled
  • 2 tbsp apple cider vinegar
  • 4 cups beef broth
  • 2 bay leaves
  • 1 small cinnamon stick (about 2 inches)
  • 5 whole cloves
  • 1 tsp black peppercorns
  • 1 tsp dried oregano (Mexican oregano preferred)
  • 1/2 tsp dried thyme
  • 2 tsp ground cumin
  • 2 tsp salt, or to taste
  • 2 tbsp vegetable oil
  • 20 small corn tortillas (6-inch)
  • 2 cups shredded Oaxaca or mozzarella cheese
  • Reserved birria fat (from beef broth, for frying)
  • 1/2 cup fresh cilantro, chopped
  • 1/2 cup white onion, finely diced
  • Fresh lime wedges, for serving
  • Pickled red onions (optional)
  • Radishes, thinly sliced (optional)
  • Jalapeño slices (optional)

Instructions

  1. Remove stems and seeds from guajillo, ancho, and pasilla chilies. Rinse to remove dust.
  2. Toast chilies on a dry skillet over medium heat for 1-2 minutes per side until fragrant. Do not burn.
  3. Transfer toasted chilies to a bowl, cover with hot water, and soak for 10 minutes to soften.
  4. Drain chilies and add to blender with tomatoes, onion, garlic, apple cider vinegar, cumin, oregano, thyme, cloves, peppercorns, and 1 cup beef broth.
  5. Blend until completely smooth. If too thick, add a splash of broth.
  6. Strain sauce through a fine mesh strainer into a bowl to remove any bits (optional for smoother consomé).
  7. Season beef chuck and short ribs with salt.
  8. Heat oil in Dutch oven over medium-high heat. Sear beef pieces on all sides until browned (about 2-3 minutes per side). Work in batches if needed. Remove beef and set aside.
  9. Return beef to pot. Pour chili sauce over meat. Add remaining beef broth, bay leaves, and cinnamon stick.
  10. Bring to a simmer, cover, and reduce heat to low. Cook for 2 hours, until beef is fork-tender and shreds easily. Flip beef halfway through for even cooking. (Slow cooker: 6-8 hours on low. Instant Pot: 60 minutes high pressure, natural release.)
  11. Remove beef pieces to a cutting board. Shred with two forks.
  12. Skim fat from top of broth; save for frying tacos.
  13. Return shredded beef to pot, stir to coat with consomé.
  14. Finely dice onion, chop cilantro, cut lime into wedges, and shred cheese.
  15. Heat skillet or griddle over medium heat. Dip a tortilla into reserved birria fat (or consomé) until coated.
  16. Place tortilla on skillet, sprinkle with cheese, top with shredded birria beef.
  17. Fold tortilla in half. Fry until golden and crispy, about 2-3 minutes per side.
  18. Repeat with remaining tortillas, adding more fat as needed.
  19. Serve tacos hot, topped with onion, cilantro, and lime. Ladle warm consomé into bowls for dipping. Add optional garnishes as desired.

Notes

For best results, always sear the beef and toast the chilies before braising. Strain the sauce for a velvety consomé. Use reserved beef fat for frying tacos for extra flavor and crunch. Keep finished tacos warm in a low oven if making in batches. Adjust chili quantity for desired spice level. For dairy-free, skip the cheese or use vegan shreds. Store leftover beef and consomé separately; flavors deepen overnight.

Nutrition

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Find it online: https://tempotaste.com/beef-birria-tacos-recipe-easy-homemade-dipping-tacos-guide/