Here’s a Beef Birria Tacos recipe — juicy, crispy, cheesy, and bursting with rich, smoky Mexican flavor. Perfect for dipping in that flavorful consommé.
🌮 Beef Birria Tacos (Tacos de Birria)
📝 Ingredients
For the birria (meat and broth):
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3 lbs beef chuck roast (or short ribs, brisket, or a mix), cut in large chunks
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6 cups beef broth
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3–4 dried guajillo chiles, stemmed and seeded
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2 dried ancho chiles, stemmed and seeded
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1–2 dried chile de arbol (optional, for heat)
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1 medium onion, quartered
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5 garlic cloves
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2 bay leaves
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1 tsp cumin
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1 tsp dried oregano
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½ tsp ground cloves
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Salt and pepper to taste
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2 tbsp white vinegar
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1 cinnamon stick (optional)
For the tacos:
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Corn tortillas
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Shredded mozzarella or Oaxaca cheese
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Chopped white onion & fresh cilantro (for garnish)
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Lime wedges, for serving
🔥 Instructions
1. Make the birria sauce:
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Toast dried chiles in a dry pan for 1–2 minutes until fragrant.
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Boil them in water for 5–10 minutes until softened.
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Blend the softened chiles with onion, garlic, spices, vinegar, and 1–2 cups of beef broth until smooth.
2. Cook the meat:
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In a large pot or Dutch oven, sear beef chunks until browned.
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Pour in blended chile sauce and remaining beef broth. Add bay leaves and cinnamon stick.
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Simmer covered on low heat for 3–4 hours until the beef is tender and shreddable. (Or use Instant Pot for ~60 minutes on high pressure.)
3. Shred the meat:
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Remove the meat, shred it, and return to the broth to stay juicy.
🌮 Assemble & Cook the Tacos
4. Prep your air-fryer or skillet:
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Heat a nonstick skillet or griddle over medium heat (or use a flat top grill).
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Lightly dip each corn tortilla in the birria broth to coat (don’t soak too long).
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Place on the hot skillet and top with shredded beef, cheese, and a little chopped onion/cilantro if desired.
5. Fold and crisp:
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Fold the taco in half and cook until crispy and cheese is melted, about 2–3 minutes per side.
🍲 Serve with Consommé
Ladle some of the warm birria broth (consommé) into small bowls for dipping. Garnish with chopped onion, cilantro, and a squeeze of lime.
🔁 Tips & Variations
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Add a splash of chipotle in adobo to the chile sauce for extra smokiness.
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Use leftover birria on quesadillas, nachos, or in a birria ramen bowl.
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Freeze extra birria meat with some broth for future tacos.