Description
These Juicy Homemade Birria Tacos are the ultimate comfort food—filled with tender, slow-cooked beef, melty cheese, and fried to golden perfection. Each crispy taco is dipped in a rich, chili-infused consommé for bold, smoky flavor in every bite. Whether it’s a weekend feast or a special occasion, these birria tacos bring restaurant-quality taste to your home kitchen.
Ingredients
- For the Birria Beef:
- 2.5–3 lbs beef chuck roast or short ribs (or a mix)
- 3 dried guajillo chiles
- 2 dried ancho chiles
- 1–2 chipotle peppers in adobo
- 1 onion, quartered
- 4 garlic cloves
- 2 Roma tomatoes
- 2 tablespoons apple cider vinegar
- 2 bay leaves
- 1 cinnamon stick
- 3–4 whole cloves or 1/4 tsp ground cloves
- 4 cups beef broth or water
- 1 tsp cumin
- 1 tsp oregano
- 1/2 tsp thyme
- Salt and pepper, to taste
- For the Tacos:
- 12 corn tortillas
- 2 cups shredded birria beef
- 1 1/2 cups shredded Oaxaca or mozzarella cheese
- 1/2 cup chopped onions
- 1/2 cup chopped cilantro
- Lime wedges, for serving
- Cooking oil, for frying
Instructions
- Sear beef in a large pot until browned; remove and set aside.
- Toast dried chiles in a dry skillet for 1–2 minutes; soak in hot water until soft.
- Blend softened chiles with chipotle, tomatoes, onion, garlic, vinegar, and spices until smooth.
- Return beef to pot, pour blended sauce over it, and add broth, bay leaves, and cinnamon stick.
- Cover and simmer for 3–4 hours (or cook in slow cooker or Instant Pot) until meat is tender and shreds easily.
- Remove beef, shred, and strain broth (consommé).
- Dip tortillas in consommé, fill with cheese and shredded beef, then fry in a hot skillet until crispy and golden.
- Serve topped with onions, cilantro, and lime, with extra consommé for dipping.
Notes
- Add arbol chiles or more chipotle for extra heat.
- Swap beef with lamb, goat, or chicken for variety.
- Make birria quesadillas using the same filling.
- For Instant Pot: pressure cook beef for 1 hour, natural release 15 minutes.
- Birria ramen: pour leftover consommé over cooked ramen and top with beef.
- Store meat and broth separately; reheat on stove or in oven for best texture.
