Authentic Birria Tacos Recipe
A classic Mexican dish featuring tender, slow-cooked beef in a rich chile sauce, stuffed into crispy corn tortillas with melted cheese, and served with a savory consomé for dipping.
Ingredients
For the Birria:
- 2 lbs beef chuck roast or short ribs
- 5 dried guajillo chiles stemmed and seeded
- 3 dried ancho chiles stemmed and seeded
- 1 dried chipotle chile optional, for extra heat
- 1 large onion quartered
- 4 garlic cloves
- 2 cups beef broth
- 1 tbsp Mexican oregano or regular oregano
- 1 tsp ground cumin
- 1 cinnamon stick or 1/4 tsp ground cinnamon
- 2 bay leaves
- 1 tbsp apple cider vinegar
- Salt and pepper to taste
For the Tacos:
- 12 corn tortillas
- 2 cups shredded Oaxaca cheese or mozzarella
- ¼ cup chopped cilantro
- ½ cup diced onion
- Lime wedges for serving
Instructions
- Toast chiles: In a dry skillet, toast guajillo, ancho, and chipotle chiles over medium heat for 1-2 minutes until fragrant. Soak in 2 cups hot water for 15 minutes.
- Make sauce: Drain chiles and blend with onion, garlic, oregano, cumin, vinegar, and 1 cup beef broth until smooth.
- Prep beef: Cut beef into chunks, season with salt and pepper, and place in a slow cooker.
- Cook birria: Pour chile sauce over beef, add remaining broth, cinnamon stick, and bay leaves. Cook on low for 6-8 hours until tender.
- Shred meat: Remove beef, shred, and reserve consomé. Skim fat from consomé.
- Assemble tacos: Dip a tortilla in consomé, place in a hot skillet, add beef and cheese, fold, and fry for 2-3 minutes per side until crispy.
- Serve: Garnish with cilantro and onion. Serve with consomé and lime wedges.
Notes
- Storage: Refrigerate birria meat and consomé separately for up to 4 days. Reheat on stovetop.
- Freezing: Freeze shredded meat and consomé for up to 3 months. Thaw overnight before reheating.
- Substitutions: Use mozzarella or Monterey Jack if Oaxaca cheese is unavailable.
- Milder flavor: Skip chipotle chiles for less spice.
- Time-saver: Prep chile sauce a day ahead and refrigerate.
- Pro tip: Double the consomé for extra dipping or sipping.