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BIRRIA TACOS centered hero view, clean and uncluttered
Joe Rooney

Birria Tacos - Irresistible Ways to Make Them Easy

Prepare to tantalize your taste buds with this all-time favorite birria tacos recipe! Featuring tender, shredded beef and melty cheese, these quesabirria tacos are fried to perfection for a crispy, gooey delight. Perfect for anyone craving authentic birria tacos with a homemade consomé, this recipe also offers make-ahead convenience and options for gluten-free, dairy-free, and vegan diets.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 12 tacos
Calories: 38
Ingredients Method Notes

Ingredients
  

  • 4 dried guajillo peppers
  • 4 dried ancho chiles
  • 4 chipotle peppers in adobo
  • 1 onion, chopped
  • 4 garlic cloves
  • ½ cup crushed tomatoes
  • ½ cup organic beef stock (You can sub with water)
  • 1 tablespoon apple cider vinegar
  • 2 bay leaves
  • 2 Tbsps Mexican oregano
  • 1 teaspoon dried thyme
  • ½ teaspoon cumin
  • ½ teaspoon ground cinnamon
  • ½ teaspoon smoked paprika
  • ½ teaspoon ground allspice
  • 3 lbs. organic chuck roast beef, chopped into medium-large chunks (You can also use shank cut of beef or lamb or chicken; anything that can be shredded)
  • 1 tablespoon Extra virgin olive oil
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • ½ onion, diced
  • 4 cups organic beef stock
  • 2 cups water
  • 12 organic corn tortillas
  • shredded Oaxaca cheese
  • 1 cup chopped fresh cilantro
  • Pico de Gallo (You can make my Fresh Homemade Pico de Gallo recipe)

Method
 

  1. Remove stems and seeds from dried ancho and guajillo chiles.
  2. Add beef stock to a medium pot and bring to a boil.
  3. Add chiles, turn off heat, cover and let sit for 15-20 minutes.
  4. Blend softened peppers with remaining ingredients until smooth and thick; add more stock or water if needed.
  5. Preheat oven to 350°F.
  6. Heat olive oil in a dutch oven over medium-high heat.
  7. Season beef chunks with salt, black pepper, and garlic powder.
  8. Sear beef on all sides until golden, 3-4 minutes per side.
  9. Remove beef and set aside on paper towel-lined plate.
  10. Sauté onions in the same pot until translucent, 1-2 minutes.
  11. Add chili paste and simmer 1-2 minutes.
  12. Add beef stock and water, stir to combine.
  13. Return seared beef to pot, stir, reduce heat to low and simmer 1 minute.
  14. Transfer pot to oven and braise for 2½ hours until beef is tender and shred easily.
  15. Remove from oven and shred beef thoroughly.
  16. Remove 1 cup of broth from pot; add chopped cilantro and set aside as consomé dipping sauce.
  17. Heat a non-stick skillet over medium heat and lightly oil with a paper towel.
  18. Dip a tortilla into the consomé broth and place in skillet.
  19. Add shredded beef, diced onions, chopped parsley, and shredded cheese on tortilla.
  20. Fold tortilla in half and cook until cheese melts and outer side develops a slight char.
  21. Flip and cook until both sides are golden and crispy.
  22. Remove from heat and repeat with remaining tortillas and ingredients.
  23. Serve tacos with consomé dipping sauce and Pico de Gallo.

Notes

  • Store leftover ingredients separately in airtight containers in the fridge for up to 3-4 days.
  • Reheat assembled tacos in a 350°F oven until warmed through.
  • You can reduce or adjust spices for milder or bolder flavors.
  • Make-ahead friendly: prepare all components except tortillas in advance and assemble when ready to serve.