My Fave Birria Tacos Recipe

I began this recipe with hearty beef chuck roast, rehydrated guajillo and ancho chiles, ripe tomatoes, and a blend of spices to create a deep, complex sauce. The mixture soon forms the base of my best homemade tacos, layered with melted Oaxacan cheese and served in crispy corn tortillas.

I’ve always been on the lookout for that perfect taco and I think my Fave Birria Tacos recipe might just be it. I discovered that braised beef can be so unbeatable that I use 3 lbs of beef chuck roast cut into chunks and let it simmer along with rehydrated guajillo and ancho chiles.

Sometimes I even throw in a dried pasilla chile for a little extra kick. I toss in a couple of medium tomatoes, a quartered onion, garlic cloves and even a cinnamon stick to boost the flavor.

Then I season everything with cumin seeds, oregano, ground cloves, salt and black pepper, and braise it in 6 cups of beef broth with a bay leaf. When it’s time to serve, I crisp up soft corn tortillas in vegetable oil, fill them with shredded Oaxacan cheese and the tender, juicy beef and top it off with chopped onion, cilantro and a squeeze of lime.

Trust me you haven’t had tacos like these.

Why I Like this Recipe

I really love this recipe because the beef gets braised so long that it turns into these tender, juicy chunks that practically fall apart. It makes every bite feel like a flavor explosion and I can’t get enough of it.

Another reason I enjoy this recipe is that the mix of different chiles and spices gives it a depth of flavor thats just amazing. I love how each spice adds its own kick and makes the dish super interesting to eat.

I also like the way the tortillas are dipped in the consomé before being fried. It may seem like a small trick but it really soaks up extra flavor and makes the tacos extra crispy on the outside while still soft inside.

Lastly, the cheese (or even the vegan version) melting just perfectly over the shredded beef is a major win for me. It all comes together in a mix of textures and tastes that makes this recipe one of my faves every time I make it.

Ingredients

• Beef Chuck Roast: High-protein, tender meat that slowly braises into a rich, hearty base.
• Dried Guajillo Chiles: Mildly spicy, infusing the broth with deep color and rich aroma.
• Dried Ancho Chiles: Smoky and slightly sweet, providing a perfect balance of heat and tanginess.
• Tomatoes: Juicy, vitamin-rich produce offering fresh acidity, natural sweetness, and vibrant color.
• Oaxacan Cheese: Melts beautifully, adding creamy texture and protein, balancing the spicy flavors.
• Beef Broth: Provides hearty moisture that infuses the dish with savory depth and warmth.
• Garlic: A robust flavor booster that elevates savory tones with its natural health benefits.

Ingredient Quantities

• 3 lbs beef chuck roast, cut into large chunks
• 5 dried guajillo chiles, seeds removed and rehydrated in hot water
• 2 dried ancho chiles, seeds removed and rehydrated in hot water
• 2 dried pasilla chiles, seeds removed and rehydrated in hot water (optional for extra heat)
• 2 medium tomatoes, halved
• 1 medium onion, quartered
• 4 garlic cloves
• 1 cinnamon stick
• 1 tsp cumin seeds or 1/2 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp ground cloves
• Salt and freshly ground black pepper, to taste
• 6 cups beef broth or water (enough to braise the meat)
• 1 bay leaf
• 2 cups shredded Oaxacan cheese (or vegan cheese for dairy free option)
• 20 small corn tortillas
• Vegetable oil, for frying the tacos
• Chopped onion, cilantro, and lime wedges for serving

How to Make this

1. First, season your 3 lbs beef chuck roast chunks with salt and pepper. In a big pot, add the beef, 5 rehydrated dried guajillo chiles, 2 rehydrated dried ancho chiles, and 2 rehydrated dried pasilla chiles (if you like extra heat). Then add 2 halved tomatoes, 1 quartered onion, 4 garlic cloves, 1 cinnamon stick, 1 tsp cumin seeds or 1/2 tsp ground cumin, 1 tsp dried oregano, 1/2 tsp ground cloves, and a bay leaf. Pour in 6 cups of beef broth (or water) so that everything is nicely covered.

2. Bring this all to a boil over medium-high heat and then reduce it to a simmer. Let it slowly braise for about 3 hours or until the meat is so tender that you can easily pull it apart.

3. Once the meat is done, scoop it out and shred it using two forks. If you want a richer consomé, strain the broth to remove solids and set it aside for dipping later.

4. Preheat a large frying pan with a little vegetable oil. This will help you get that perfect crispy edge on your tacos.

5. Warm your 20 small corn tortillas on a griddle or in the pan. Then dip each tortilla lightly in the reserved consomé to soak up the flavor.

6. Place a generous amount of the shredded beef onto each tortilla and sprinkle plenty of 2 cups shredded Oaxacan cheese (or vegan cheese if you are going dairy free) on top.

7. Fold the tortillas in half and fry them in the vegetable oil until they get crisp and the cheese starts to melt. Keep an eye on them so they dont burn.

8. Remove the tacos from the pan and arrange them on a plate. If there is extra consomé, serve it as a dipping sauce on the side.

9. Finally, top your tacos with a sprinkle of chopped onion and cilantro, and squeeze some lime wedges over them for that perfect tangy finish. Enjoy your make-ahead, flavorful, gluten-free and even dairy free option for a delicious treat!

Equipment Needed

1. Large stockpot or Dutch oven – you’ll need this to braise the beef and combine all the ingredients.
2. Chef’s knife and cutting board – for chopping the tomatoes, onion, garlic and preparing the spices.
3. Measuring spoons – to accurately add spices like cumin, oregano, and ground cloves.
4. Ladle – useful for scooping and serving the broth and consomé.
5. Two forks – for shredding the beef once it’s tender.
6. Strainer or sieve – if you decide to strain the broth for a cleaner dipping sauce.
7. Large frying pan – to crisp up the tacos when frying.
8. Griddle or an extra pan – handy for warming up the corn tortillas before dipping.
9. Spatula or tongs – these will help you flip and handle the tacos in the pan.
10. Plates and small serving bowls – for plating the tacos and serving any extra consomé.

FAQ

My Fave Birria Tacos Recipe Substitutions and Variations

• If you don’t have beef chuck roast, you can substitute beef brisket or short ribs. They work fine in braising and add a similar flavor.
• If dried guajillo chiles are hard to find, try using New Mexico chiles or a mix of mild chipotle chiles instead.
• If you can’t get dried ancho chiles, a mild chile powder can be used to give you that subtle smokiness.
• For beef broth, chicken broth or even a good quality vegetable broth will do as a substitute.
• If Oaxacan cheese isn’t available, Monterey Jack or queso fresco makes a pretty good stand-in.

Pro Tips

1. Try to sear the meat after braising it for that extra layer of flavor before shredding it. This little step can really amp up the taste and it gives your tacos a nice texture.

2. When rehydrating the dried chiles, use hot water and let them sit for at least 20 minutes. It helps to bring out their full flavor so you get a richer sauce, instead of tasting like they were barely warmed up.

3. Before frying your tacos, warm your tortillas on a griddle or pan. This makes them more pliable so they don’t tear when you fold them and soak up a bit of that consomé without falling apart.

4. Dont rush the crisping process in the frying pan. Keep an eye on your tacos and make sure you turn them so that they get an even, golden crunch without burning.