Name: Birria Tacos Recipe
Prep time: 30 min
Cook time: 3 h 20 min
Total time: 3 h 50 min
Cuisine: Mexican
Ingredients: 2 lb beef chuck roast (cut into chunks); 1 tbsp grapeseed oil; 4 cups beef stock; 2 tbs Bayou City Garlic Pepper; salt and pepper (to taste); 7 dried ancho chilies (trimmed and de-seeded); 5 dried guajillo chilies (trimmed and de-seeded); 4 dried chilies de arbol (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; Cilantro (for garnish); Onion (minced, for topping); Lime (for topping); Corn tortillas; Oaxaca cheese (or your favorite cheese)

Jump to Recipe

If you haven’t yet discovered the magic of Birria Tacos, get ready to fall in love. This Mexican classic offers tender, slow-cooked beef bursting with rich, smoky flavors from a blend of dried chilies and spices. Wrapped in warm corn tortillas and melted cheese, Birria Tacos deliver the perfect balance of spicy, savory, and comforting in every bite. Whether served for a casual meal or a festive gathering, these tacos bring a vibrant and soulful experience straight to your table.

Ingredients You’ll Need

The beauty of Birria Tacos lies in the simplicity yet boldness of its ingredients. Each element plays a crucial role in building the deep, layered flavor and perfect texture you expect. From the hearty beef chuck roast to the colorful dried chilies and fresh garnishes, these ingredients are easy to find but make all the difference.

Beef chuck roast, 2 lb: A well-marbled cut that becomes wonderfully tender when slow-cooked.
Grapeseed oil, 1 tbsp: A neutral oil perfect for searing the meat without overpowering the flavors.
Dried ancho chilies, 7: Mildly sweet and smoky, they contribute a subtle heat and rich color.
Dried guajillo chilies, 5: Fruity and bright with moderate heat, essential for the signature sauce.
Dried chilies de arbor, 4: These add a sharp kick and vibrant red hue.
Onion (peeled and halved), 1: Adds sweetness and depth to the sauce.
Garlic cloves, 6: Infuses aromatic warmth and complexity.
Tomatoes (on the vine), 4: Provide acidity and balance the spice with natural sweetness.
Black peppercorns, 1 tbsp: Bring a subtle heat and earthiness.
Cinnamon stick (1/2): Adds a hint of warm spice that lingers gently.
Mexican oregano, 1 tbsp: An herb with a robust flavor that anchors the sauce.
Beef stock, 4 cups: The liquid base that keeps the meat juicy and flavors coming together.
Bayou City Garlic Pepper, 2 tbsp: A garlicky seasoning blend that amps up the savoriness.
Salt and pepper: Essential to bring out all the flavors.
Cilantro: Adds freshness and a burst of herbal brightness.
Minced onion: Great for topping, adding a bit of crunch and subtle sharpness.
Lime: The perfect zesty finishing touch.
Corn tortillas: Traditional and slightly sweet, ideal for dipping and folding.
Oaxaca cheese (or your favorite cheese): Melts beautifully and adds creaminess inside the tacos.

How to Make Birria Tacos

Step 1: Prepare the Chili Sauce

Start by simmering the dried chilies, halved onion, garlic, tomatoes, and all the spices in cold water for 20 minutes. This slow simmer softens the chilies and brings out their deep flavors, which form the foundation of your sauce.

Step 2: Blend the Sauce to Perfection

After simmering, strain the mixture and transfer everything to a blender. Add about a cup of beef broth to help everything blend smoothly. Puree for about two minutes until velvety and rich, then season with salt and your garlic pepper seasoning to taste. This sauce carries all the incredible flavors that make Birria Tacos unforgettable.

Step 3: Sear the Beef

Let the beef come to room temperature and cut it into chunks for even cooking. Generously salt the pieces, then heat grapeseed oil in a heavy pot or Dutch oven. Sear the meat on all sides until gorgeously browned — this locks in juices and adds a delightful caramelized flavor.

Step 4: Slow Cook the Meat

Preheat your oven to 300°F. Return the seared beef to the pot and pour the blended chili sauce over it. Add two more cups of broth to capture any residual flavor from the blender. Bring the mixture to a simmer on the stovetop, then cover and transfer to the oven. Allow it to cook slowly for about 3 hours, until the beef is melt-in-your-mouth tender.

Step 5: Shred and Assemble

Once the beef is tender, remove it from the pot and shred using two forks. Ladle broth over the shredded meat to keep it juicy and flavorful. Prepare a bowl of the broth with diced onion and cilantro on the side for dipping and garnish.

Step 6: Build the Birria Tacos

Dip corn tortillas into the flavorful broth, then fry briefly in a non-stick skillet. Flip once to add a layer of shredded meat and melted cheese, folding the tortilla over to create a perfect taco. Cook for about a minute on both sides for a crispy, cheesy exterior that’s simply irresistible.

How to Serve Birria Tacos

Garnishes

Fresh garnishes take Birria Tacos to the next level. A sprinkle of minced onion and chopped cilantro adds bright, crisp texture, while a squeeze of lime over the top cuts through the richness with a refreshing zing. Don’t skip these simple touches—they create a well-rounded and lively bite every time.

Side Dishes

While Birria Tacos can stand boldly on their own, pairing them with classic Mexican sides elevates the meal. Think along the lines of warm Mexican rice, refried beans, or a crisp jicama slaw to add crunchy contrast. Each side complements the hearty, spicy meat for a fulfilling feast.

Creative Ways to Present

Looking to impress your guests? Serve the Birria Tacos with small dipping bowls of consommé alongside for a fun, interactive experience. You can also layer the shredded beef and cheese in larger quesadilla-style wraps or turn the consommé into a flavorful dipping sauce for chips. The possibilities to adapt this dish are as exciting as the flavors themselves.

Make Ahead and Storage

Storing Leftovers

Birria Tacos leftovers keep beautifully in the refrigerator for up to three days. Store the shredded beef and broth separated from the tortillas to preserve texture. This way, you can reheat and assemble fresh-tasting tacos whenever the craving hits.

Freezing

If you want to keep Birria Tacos on hand longer, the shredded beef and broth freeze excellently for up to three months. Freeze in an airtight container or freezer bag, then defrost overnight in the fridge before reheating and enjoying.

Reheating

For the best reheating results, warm the shredded beef gently in a saucepan with the broth to keep it moist. Reheat the tortillas separately in a skillet or microwave wrapped in a damp paper towel to retain softness. When assembled, you’ll have tacos just as flavorful as fresh-made.

FAQs

What cut of meat is best for Birria Tacos?

Beef chuck roast is ideal because it becomes tender and juicy after slow cooking, absorbing the flavors of the sauce perfectly.

Can I make Birria Tacos without dried chilies?

Dried chilies are essential for the authentic flavor profile. However, if unavailable, a combination of chipotle and ancho chili powder can be experimented with for some similarity.

Is it necessary to use Oaxaca cheese?

Oaxaca cheese melts beautifully and adds a subtle creaminess, but you can substitute with mozzarella or Monterey Jack for a similar effect.

How spicy are Birria Tacos?

The heat level is moderate and manageable, thanks to the blend of chilies used. You can adjust spiciness by modifying the amount of chilies or removing seeds.

Can Birria Tacos be made in a slow cooker?

Absolutely! After searing the meat and blending the sauce, transfer everything to a slow cooker and cook on low for 6 to 8 hours for tender, flavorful results.

Final Thoughts

Birria Tacos are one of those dishes that instantly warm your heart and satisfy your cravings with every bite. They’re perfect for sharing with friends or indulging in on a cozy night at home. Trust me—once you make these, Birria Tacos will become one of your all-time favorite meals to cook and eat. So grab those ingredients and get ready to experience one of Mexico’s most beloved street food treasures right in your kitchen.

Birria Tacos Recipe

★★★★★

5.1 from 8 reviews

Author: Rafael
Total Time: 3 hours 50 minutes
Yield: 6 servings (approximately 12 tacos) 1x
Diet: Halal

Print Recipe

Description

This authentic Birria Tacos recipe features tender, slow-cooked beef chuck roast simmered in a rich, smoky chili sauce made from dried ancho, guajillo, and de arbol chilies, accompanied by aromatic spices and served melted with Oaxaca cheese in warm corn tortillas. Perfect for a comforting and flavorful meal, these tacos are traditionally dipped in the flavorful broth, enhancing their savory depth.

Instructions

Prepare the Consommé: In a medium pot, combine dried ancho, guajillo, and de arbol chilies, halved onion, garlic cloves, tomatoes, black peppercorns, cinnamon stick, and Mexican oregano. Cover with cold water and gently simmer over medium heat for about 20 minutes until softened and fragrant.
Blend the Sauce: Pour the cooked mixture through a strainer to remove solids, transferring the strained ingredients into a blender. Add about 1 cup of beef broth and blend until smooth, approximately 2 minutes. Season with about 1 tablespoon salt and 1 tablespoon Bayou City Garlic Pepper, or to taste.
Prepare the Beef: Bring the beef chuck roast chunks to room temperature. Season generously on all sides with salt.
Sear the Meat: Heat grapeseed oil in a Dutch oven or oven-safe pot over medium-high heat. Sear the beef chunks in batches until browned on all sides. Remove and set aside.
Preheat the Oven: Set your oven to 300°F (150°C) for slow cooking.
Combine and Simmer: Return the seared beef to the pot and pour the blended chili sauce over it. Add 2 cups of broth or water to the blender, swirl to pick up any remaining sauce, and pour this into the pot as well.
Oven Cook: Bring the pot to a simmer on the stovetop, then cover and transfer to the preheated oven. Cook for about 3 hours until the meat is tender and easily shredded.
Shred the Meat: Remove the beef from the sauce and shred it using two forks. Ladle some of the flavorful broth back over the shredded meat to keep it moist.
Prepare the Toppings: In a small bowl, combine diced onion and chopped cilantro to use as taco toppings.
Assemble the Tacos: Dip a corn tortilla into the warm broth. Place the tortilla on a non-stick skillet over medium heat and fry one side for about 30 seconds, then flip.
Add Filling and Cheese: On the cooked side of the tortilla, add shredded beef and Oaxaca cheese. Fold the tortilla over and cook until both sides are lightly crisp and the cheese melted, about 1 minute.
Serve: Transfer tacos to a plate and serve immediately with lime wedges, cilantro-onion topping, and a small bowl of broth on the side for dipping.

Notes

Make sure to trim and de-seed the dried chilies to avoid bitterness and excessive heat.
If Oaxaca cheese is unavailable, mozzarella or Monterey Jack can be good substitutes.
The broth (consommé) is a signature element, so serve it warm alongside for dipping.
Use fresh corn tortillas for best texture and flavor.
Slow cooking the beef at low temperature ensures tender, juicy meat perfect for shredding.
Adjust seasoning in the sauce based on your preference for salt and spice.

Prep Time: 30 minutes
Cook Time: 3 hours 20 minutes
Category: Main Course
Method: Slow Cooking, Searing, Baking
Cuisine: Mexican