Beef Birria Tacos

Here’s a bold and juicy recipe for Beef Birria Tacos — rich, spicy, and cheesy tacos dipped in flavorful consommé. These Mexican street-style tacos have gained fame for good reason. They’re slow-cooked, crispy on the outside, and absolutely packed with flavor.

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🌮 Beef Birria Tacos (Tacos de Birria)

📝 Ingredients:

For the Birria (Beef Stew):

• 3 lbs beef chuck roast (or a mix of chuck + short ribs or oxtail)

• Salt & black pepper, to taste

• 1 tbsp oil (for searing)

Dried Chiles:

• 3 dried guajillo chiles (seeds removed)

• 2 dried ancho chiles (seeds removed)

• 2 dried pasilla or chile de arbol (for heat, optional)

For the Sauce (Adobo):

• 1 medium onion, quartered

• 5 cloves garlic

• 1 large tomato, quartered (or 1/2 can fire-roasted tomatoes)

• 1 tbsp apple cider vinegar

• 1 tsp dried oregano

• 1/2 tsp ground cumin

• 1/4 tsp ground cinnamon

• 2 bay leaves

• 3–4 cups beef broth

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🧀 For the Tacos:

• Corn tortillas

• Shredded Oaxaca or mozzarella cheese

• Fresh chopped cilantro & diced onion

• Lime wedges, for serving

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👨‍🍳 Instructions:

🔥 Step 1: Prep the Chiles & Adobo Sauce

1. Toast & soften chiles: Lightly toast dried chiles in a dry skillet for 30 seconds per side. Soak in hot water for 15 minutes until soft.

2. Blend: In a blender, combine soaked chiles, onion, garlic, tomato, vinegar, oregano, cumin, cinnamon, and about 1 cup of beef broth. Blend until smooth.

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🥩 Step 2: Cook the Birria

1. Sear beef: Season beef with salt and pepper. In a large Dutch oven or pot, sear all sides in oil until browned. Remove and set aside.

2. Simmer: Pour adobo sauce into the pot, add remaining broth, bay leaves, and seared beef. Stir, bring to a boil.

3. Slow cook:

   • Stovetop: Simmer on low for 3–4 hours until beef is fall-apart tender.

   • Oven: Cover and cook at 325°F (160°C) for 3 hours.

   • Instant Pot: 45–50 minutes on high pressure.

   • Slow Cooker: 8 hours on low or 5–6 on high.

4. Shred beef: Remove beef, shred with forks. Strain the broth (consommé) if you like a smoother dip.

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🌮 Step 3: Assemble the Tacos

1. Heat skillet over medium.

2. Dip tortillas in the top layer of fat from the consommé, then place in skillet.

3. Add cheese & beef: Add shredded cheese, then beef. Fold over and crisp both sides (2–3 min per side).

4. Serve hot with small bowls of consommé for dipping. Garnish with onion, cilantro, and lime.

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🍴 Tips:

• Want it spicier? Add extra chile de árbol to the adobo.

• Let the birria sit overnight — flavors deepen and it gets even better.

• Leftovers make great quesadillas, enchiladas, or birria ramen.