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Birria Tacos

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4.1 from 56 reviews

This Birria Tacos recipe features tender, slow-cooked birria de rez (beef chuck roast) infused with a rich, spicy consommé made from a blend of dried chilies, tomatoes, and aromatic spices. Wrapped in warm, dipped corn tortillas with melted Oaxaca cheese and topped with fresh cilantro, onion, and lime, these tacos deliver a savory, vibrant Mexican-American classic full of bold flavors and satisfying textures.

Ingredients

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Birria de Rez

  • 2 lb beef chuck roast, cut into chunks
  • 1 tbsp grapeseed oil
  • Salt and pepper, to taste
  • 2 cups beef broth or water, divided

Consommé

  • 7 dried ancho chilies, trimmed and de-seeded
  • 5 dried guajillo chilies, trimmed and de-seeded
  • 4 dried chilies de árbol, trimmed and de-seeded
  • 1 onion, peeled and halved
  • 6 garlic cloves
  • 4 tomatoes on the vine
  • 1 tbsp black peppercorns
  • 1/2 cinnamon stick
  • 1 tbsp Mexican oregano
  • 4 cups beef stock
  • 2 tbsp Bayou City Garlic Pepper
  • Salt and pepper, to taste

Tacos

  • Cilantro, for garnish
  • Onion, minced, for topping
  • Lime wedges, for topping
  • Corn tortillas
  • Oaxaca cheese (or your favorite melting cheese)

Instructions

  1. Prepare the Consommé: In a medium pot, combine the dried ancho, guajillo, and chilies de árbol, halved onion, garlic cloves, tomatoes, black peppercorns, cinnamon stick, and oregano. Cover with cold water and simmer gently over medium heat for about 20 minutes until softened and fragrant.
  2. Blend the Consommé: Strain the contents into a blender, reserving the liquid. Add about 1 cup beef broth to the blender and blend until very smooth, about 2 minutes. Season to taste with approximately 1 tablespoon salt and 1 tablespoon Bayou City Garlic Pepper. Set aside the consommé sauce.
  3. Prepare the Beef: Bring beef chunks to room temperature and season generously with salt on all sides.
  4. Sear the Beef: Heat grapeseed oil in a Dutch oven (or oven-proof pot) over medium-high heat. In batches, sear the beef chunks evenly until browned on all sides, about 3-4 minutes per batch. Remove and set aside.
  5. Combine and Cook: Preheat the oven to 300°F (150°C). Return seared beef to the pot and pour the blended consommé sauce over it. Add 2 cups beef broth or water to the blender to gather any leftover sauce and pour into the pot. Bring to a simmer over medium heat, then cover with a lid and transfer to the preheated oven. Cook for approximately 3 hours or until the meat is tender and easily shredded.
  6. Shred the Beef: Remove the cooked beef from the sauce and shred using two forks. Ladle some of the broth over the shredded beef to keep it moist and flavorful.
  7. Prepare Taco Broth: Pour some consommé into a bowl and add diced onion and chopped cilantro for garnish and dipping.
  8. Assemble the Tacos: Dip a corn tortilla into the warm broth, then place it on a non-stick skillet over medium heat. Cook on one side for about 30 seconds, then flip.
  9. Fill and Cook Tacos: Add a portion of shredded beef and enough shredded Oaxaca cheese onto the tortilla. Fold the tortilla over, then cook for about 1 minute until the cheese melts and the tortilla is crisp on both sides.
  10. Serve: Transfer the tacos to a plate and serve hot alongside a bowl of the consommé dipping broth garnished with onion and cilantro. Add lime wedges for squeezing on top.

Notes

  • For best flavor, use a Dutch oven or heavy, oven-safe pot to slow-cook the beef.
  • Make sure to remove seeds from dried chilies to reduce excessive heat but still retain deep flavor.
  • Oaxaca cheese melts beautifully for authentic Birria tacos but any good melting cheese like mozzarella or Monterey Jack can be substituted.
  • Consommé can be made ahead and refrigerated or frozen to enhance flavors over time.
  • Leftover birria meat can be used in quesadillas or as a filling for burritos.
  • Dipping the tortillas in the consommé before frying adds extra flavor and creates a deliciously moist taco shell.

Find it online: https://yumfoodusa.com/birria-tacos/