Description
Flavor-packed Birria Tacos made with tender beef simmered in a rich, chili-infused consommé. Served crispy and cheesy with a side of savory broth for dipping—perfect for a bold, comforting Mexican meal.
Ingredients
2.5 lbs beef chuck roast or short ribs
1 tablespoon olive oil
1 large onion, chopped
6 garlic cloves, smashed
3 dried guajillo chiles, stemmed and seeded
2 dried ancho chiles, stemmed and seeded
2 dried pasilla chiles, stemmed and seeded
2 cups beef broth
1 chipotle pepper in adobo sauce
1 tablespoon adobo sauce
1 tablespoon apple cider vinegar
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/2 teaspoon cinnamon
Salt and black pepper to taste
Corn tortillas
Shredded mozzarella or Oaxaca cheese
Fresh cilantro, chopped
White onion, finely chopped
Lime wedges for serving
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Sear the beef on all sides until browned, then set it aside.
- In the same pot, sauté chopped onion and smashed garlic cloves until fragrant, about 3–4 minutes.
- Add dried guajillo, ancho, and pasilla chiles and toast them for 1–2 minutes.
- Pour in the beef broth and simmer until the chiles soften, about 10 minutes.
- Transfer everything to a blender and add chipotle pepper, adobo sauce, apple cider vinegar, cumin, oregano, paprika, cinnamon, salt, and pepper. Blend until smooth.
- Return the seared beef to the pot and pour the blended chili sauce over it. Cover and simmer on low heat for 3 hours.
- Once the meat is tender, shred it with two forks and stir it back into the consommé.
- Dip each tortilla into the top layer of the consommé and place it on a hot skillet.
- Sprinkle cheese on one half of the tortilla, top with birria meat, and fold the tortilla over.
- Cook each taco until crispy and cheese is melted, about 2–3 minutes per side.
- Serve with a bowl of consommé topped with chopped onion and cilantro, and lime wedges on the side.
Notes
Swap beef for lamb or goat for a more traditional version.
Add chile de árbol or extra chipotle for more heat.
Use flour tortillas for a softer, chewier taco.
Oaxaca or Monterey Jack cheese offers a more authentic melt.
Serve over cauliflower rice for a low-carb option.
Store meat and consommé separately in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 25 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 470
- Sugar: 3g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 95mg
