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My Fave Birria Tacos

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These Birria Tacos are juicy, cheesy, and packed with deep, rich flavors! Slow-cooked tender beef in a flavorful broth, then shredded and crisped in a tortilla with gooey melted cheese, served with a side of consomé (dipping broth)—these tacos are pure heaven!

Ingredients

Scale

For the Birria Beef:

  • 3 lbs beef chuck roast or short ribs (cut into large chunks)
  • 1 tbsp salt (adjust to taste)
  • 1 tsp black pepper
  • 2 tbsp oil (for searing)

For the Birria Sauce:

  • 4 dried guajillo chilies (seeds removed)
  • 2 dried ancho chilies (seeds removed, optional for deeper flavor)
  • 2 dried chile de árbol (for heat, optional)
  • 4 cups beef broth
  • 4 cloves garlic
  • 1 small onion (quartered)
  • 1 large tomato (quartered)
  • 1 tbsp apple cider vinegar
  • 1 tsp dried oregano
  • 1 tsp cumin
  • ½ tsp smoked paprika (optional, for extra depth)
  • 2 bay leaves

For the Tacos:

  • 12–14 corn tortillas
  • 2 cups shredded Oaxaca or mozzarella cheese
  • ½ cup chopped fresh cilantro
  • ½ cup diced white onion
  • Lime wedges (for serving)

Instructions

Step 1: Prepare the Birria Sauce

  1. Toast dried chilies in a dry pan for 30 seconds per side until fragrant.
  2. Soak chilies in hot water for 10 minutes to soften.
  3. In a blender, blend soaked chilies, beef broth, garlic, onion, tomato, vinegar, oregano, cumin, and paprika until smooth.

Step 2: Cook the Birria Beef (Stovetop, Crock-Pot, or Instant Pot!)

  1. Stovetop: Heat oil in a large pot or Dutch oven over medium-high heat. Sear beef on all sides until browned (3-4 minutes per side).
  2. Pour in the blended birria sauce, add bay leaves, cover, and simmer on low heat for 3 hours, or until beef is fork-tender.
    • Slow Cooker: Cook on LOW for 8 hours or HIGH for 4 hours.
    • Instant Pot: Pressure cook for 45 minutes, then natural release for 15 minutes.

Step 3: Shred the Beef & Prep Consomé

  1. Remove beef from the pot and shred with two forks.
  2. Strain the birria broth into a bowl—this is your consomé (dipping sauce)!
  3. Return shredded beef to the pot with some consomé to keep it juicy.

Step 4: Assemble & Cook the Tacos

  1. Heat a skillet over medium heat.
  2. Dip a corn tortilla into the consomé to coat lightly, then place on the skillet.
  3. Add shredded beef, cheese, cilantro, and diced onions to one side of the tortilla.
  4. Fold the taco in half and cook 2-3 minutes per side, until crispy and golden brown.

Step 5: Serve & Enjoy!

  1. Serve tacos hot and crispy with a side of consomé for dipping.
  2. Garnish with extra cilantro, onions, and lime wedges.
  3. Dip, bite, and enjoy the juiciest, most flavorful tacos ever! 🌮🔥

Notes

  • Spicier Version? Add more chile de árbol for extra heat!
  • Cheesy Goodness: Use Oaxaca cheese for an authentic, melty texture.
  • Make Ahead: Birria beef can be made 1-2 days in advance and reheated.

Find it online: https://ukfinda.com/my-fave-birria-tacos/