These Birria Tacos are packed with tender, slow-cooked beef simmered in a rich chili broth, then tucked into crispy tortillas and loaded with melted cheese. Served with flavorful consommé for dipping, they’re juicy, cheesy, and absolutely irresistible.

Ingredients

For the Birria Beef:

• 3 lbs (1.4 kg) beef chuck roast
• 2 dried guajillo chiles
• 2 dried ancho chiles
• 1 onion, quartered
• 4 garlic cloves
• 2 tomatoes
• 2 tbsp apple cider vinegar
• 1 tsp cumin
• 1 tsp oregano
• 1 tsp paprika
• 2 cups beef broth
• Salt and black pepper

For the Tacos:

• Corn tortillas
• 2 cups shredded Oaxaca or mozzarella cheese
• Chopped cilantro
• Diced onion
• Lime wedges

Instructions

1. Toast the dried chiles for 1 minute and soak in hot water for 15 minutes.
2. Blend chiles, tomatoes, onion, garlic, vinegar, cumin, oregano, paprika, and beef broth until smooth.
3. Place beef in a Dutch oven or slow cooker and pour the sauce over it.
4. Cook on low for 7–8 hours (or 3–4 hours in a pressure cooker) until fork-tender.
5. Shred the beef and reserve the cooking liquid (consommé).
6. Dip tortillas lightly into the top layer of the consommé.
7. Place on a hot skillet, add cheese and shredded beef.
8. Fold and cook until crispy and golden on both sides.
9. Serve with cilantro, onion, lime wedges, and warm consommé for dipping.

Prep Time

20 mins

Cook Time

8 hrs

Servings

6