THE BEST BIRRIA TACOS
These Birria Tacos are tender, flavorful, and irresistibly juicy. Slow-cooked beef in rich spices, served in crispy tortillas with melted cheese and a side of consommé, make them the ultimate comfort street-style tacos.
Ingredients
For the Birria:
- 2 lbs beef chuck roast cut into chunks
- 3 dried guajillo chilies stemmed and seeded
- 2 dried ancho chilies stemmed and seeded
- 1 onion chopped
- 4 cloves garlic
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 4 cups beef broth
- Salt and pepper to taste
For the Tacos:
- 12 corn tortillas
- 2 cups shredded Oaxaca or mozzarella cheese
- Chopped onions and fresh cilantro for garnish
- Lime wedges
- Oil for frying
Instructions
Prepare the Birria:
- Soak dried chilies in hot water for 15 minutes, then blend with onion, garlic, oregano, cumin, salt, and pepper until smooth.
- In a slow cooker or pot, combine beef, chili sauce, and beef broth. Simmer for 2.5–3 hours until beef is tender and shreddable.
Assemble Tacos:
- Heat tortillas in a skillet with a little oil. Add shredded beef and cheese, folding into a taco. Fry until crispy and cheese melts.
Serve:
- Serve tacos with a small bowl of birria consommé for dipping. Garnish with chopped onions, cilantro, and lime wedges.
Notes
- Make Ahead: Prepare birria in advance and reheat when ready to assemble tacos.
- Customizing the Flavor: Add chipotle peppers for smokier heat. Use a mix of beef and lamb for richness.
- Serving Suggestions: Serve with pickled onions, avocado slices, or a side of Mexican rice.
- Storage Tips: Store leftover birria in an airtight container in the fridge for up to 3 days; reheat gently in its broth.