Description

These crispy, cheesy tacos are filled with tender shredded beef that’s been slow-cooked in a bold, smoky chili broth. Perfect for dipping in the rich consommé, they’re an irresistible street-style favorite you can make at home!

Ingredients

Scale

For the beef birria:

2½ lbs beef chuck roast (or a mix of chuck and short ribs)
1 tbsp salt
1 tsp black pepper
2 tbsp vegetable oil
1 large onion, quartered
6 garlic cloves
3 dried guajillo chiles, stemmed and seeded
2 dried ancho chiles, stemmed and seeded
1 chipotle pepper in adobo (optional for heat)
1 cinnamon stick
2 tsp dried oregano
1 tsp ground cumin
4 cups beef broth
2 tbsp apple cider vinegar

For the tacos:

Corn tortillas
1 cup shredded Oaxaca cheese (or mozzarella)
Chopped onions and fresh cilantro for garnish
Lime wedges for serving

Instructions

1️⃣ Prep the chilies: Toast guajillo and ancho chiles in a dry skillet over medium heat for 1–2 minutes until fragrant. Soak them in hot water for 10 minutes, then drain.

2️⃣ Sear the beef: Season the beef with salt and pepper. In a large pot or Dutch oven, heat oil over medium-high heat. Sear the beef until browned on all sides, then remove and set aside.

3️⃣ Blend the sauce: In a blender, combine soaked chiles, onion, garlic, chipotle, oregano, cumin, vinegar, and 1 cup of beef broth. Blend until smooth.

4️⃣ Cook the birria: Return beef to the pot. Pour in the chili sauce and remaining broth. Add cinnamon stick. Bring to a simmer, then cover and cook on low for 3 hours, or until beef is fork-tender (or use a slow cooker on low for 8 hours or an Instant Pot for 1 hour on high pressure).

5️⃣ Shred the beef: Remove the beef and shred with two forks. Return it to the pot and stir to coat in the rich sauce.

6️⃣ Assemble the tacos: Heat a skillet or griddle over medium heat. Dip a tortilla into the birria broth, place on the skillet, and top with cheese and shredded beef. Fold and cook until crispy on both sides and cheese is melted.

7️⃣ Serve: Garnish with chopped onion and cilantro. Serve with a small bowl of warm birria broth (consommé) for dipping, plus lime wedges on the side.

Notes

For extra crispy tacos, cook them in a lightly oiled cast-iron pan.
Want to save time? Use pre-cut stew beef or cook the birria a day ahead—flavors deepen overnight.

You can freeze leftover birria meat and broth separately for future taco nights.

Prep Time: 30 min
Cook Time: 3–4 hours (varies by method)