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My Fave Birria Tacos – Rich, Spicy, Cheesy & Dipped to Perfection

Meet your new favorite taco obsession: Birria Tacos — crispy, cheesy, spicy, and soaked in bold, rich consommé. These tacos originated from the Mexican state of Jalisco and have exploded in popularity for a reason. Slow-braised chuck roast, simmered in a chili-laced broth with warm spices and aromatics, is shredded to juicy perfection, folded into cheesy corn tortillas, and pan-fried until golden brown and crispy. But the best part? The dipping sauce — aka consommé — made from the same savory braising liquid. It’s the ultimate flavor bomb and what makes birria tacos utterly irresistible. Forget store-bought kits — this is the real deal: rich, tender, spicy, and dripping with flavor. Once you try these, Taco Tuesday will never be the same.
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Prep Time 25 minutes
Cook Time 4 hours
Total Time 4 hours 25 minutes
Servings: 12 tacos
Ingredients Equipment Method Notes

Ingredients
  

🍖 For the Birria Beef
  • 3 lb chuck roast beef organic
  • 1 tbsp olive oil extra virgin
  • 4 dried ancho chiles stemmed & seeded
  • 4 dried guajillo peppers stemmed & seeded
  • 4 chipotle peppers in adobo
  • 2 bay leaves
  • 1 tsp garlic powder
  • 4 garlic cloves
  • 1 ½ onion divided
  • ½ cup tomatoes
  • ½ tsp allspice
  • ½ tsp cinnamon
  • ½ tsp smoked paprika
  • 1 tsp black pepper
  • 1 tsp sea salt
  • 1 tbsp apple cider vinegar
  • 2 tbsp Mexican oregano
  • 1 tsp dried thyme
  • ½ tsp cumin
  • 4½ cups beef broth organic
  • 2 cups water
🧀 For the Tacos
  • 12 corn tortillas organic
  • 1 block Oaxaca cheese shredded (or mozzarella if unavailable)
  • 1 cup cilantro chopped
  • ½ onion diced (for garnish)

Equipment

  • Large pot or Dutch oven
  • Blender or food processor
  • Cast iron skillet or griddle
  • Tongs
  • Ladle
  • Fine mesh strainer (optional)
  • Cutting board & knife
  • Mixing bowls
  • Measuring cups & spoons
  • 🔥 Low and slow is key to juicy, fall-apart birria beef perfection.

Method
 

Step 1: Prepare the Chili Sauce
  1. In a saucepan, add the ancho and guajillo chiles with 2 cups of water.
  2. Bring to a boil, then simmer for 10 minutes until softened.
  3. Transfer softened chiles and water to a blender. Add:
  4. Chipotles in adobo
  5. Tomatoes, garlic cloves, vinegar, half an onion
  6. Allspice, cinnamon, paprika, cumin, thyme, oregano
  7. Blend until smooth.
🌶️ This is your flavor-packed birria base — bold, smoky, and slightly sweet.
    Step 2: Sear the Chuck Roast
    1. In a large Dutch oven, heat 1 tbsp olive oil over medium-high heat.
    2. Sear chuck roast on all sides (about 2–3 minutes per side) until browned.
    3. Remove from heat and set aside.
    Step 3: Simmer the Birria
    1. Add the blended chili sauce to the Dutch oven.
    2. Stir in beef broth, bay leaves, and the remaining 1/2 onion (sliced).
    3. Return seared beef to the pot.
    4. Cover and simmer on low heat for 3–4 hours, or until the meat is fork-tender and shreddable.
    🍲 Alternatively, use a slow cooker on LOW for 8 hours.
      Step 4: Shred the Meat & Strain the Broth
      1. Remove beef from the pot and shred using two forks.
      2. Optional: Strain the broth through a fine mesh sieve to create a smooth, rich consommé.
      3. Return shredded beef to the broth to keep it juicy and flavorful.
      Step 5: Assemble & Fry the Tacos
      1. Heat a cast iron skillet over medium heat.
      2. Dip each tortilla in the warm consommé to coat.
      3. Place tortilla on skillet and layer with:
      4. A spoonful of shredded birria
      5. A generous sprinkle of Oaxaca cheese
      6. Fold and press gently. Fry each side until crispy and cheese is melted (about 2–3 minutes per side).
      Step 6: Garnish & Serve
      1. Serve hot with a small bowl of consommé for dipping.
      2. Top with fresh cilantro and diced onions.
      🌮 It’s crunchy, juicy, cheesy, and dippable — taco heaven.

        Notes

        🧊 Storage & Reheating
        Fridge
        Store shredded beef and consommé separately for up to 4 days.
        Freezer
        Freeze meat and consommé (separately or together) for up to 3 months.
        Reheat
        Warm beef in a skillet or saucepan with some broth.
        Re-crisp tacos in a hot skillet or air fryer for 5–7 minutes.
        🥄 Variations
        🌶️ Extra Spicy – Add more chipotles or a habanero to the sauce.
        🧀 Birria Quesadillas – Use flour tortillas and double the cheese.
        🥩 Short Rib or Lamb Birria – For richer flavor, sub chuck with short ribs or lamb shoulder.
        🥒 Taco Bowl Style – Serve meat over rice with toppings and consommé drizzle.
        🥚 Birria Breakfast Tacos – Add scrambled eggs and avocado.
        ❓ 10 FAQs
        1. What is birria?
        Birria is a traditional Mexican stew, originally made with goat or lamb, slow-cooked in a flavorful chili broth.
        2. Can I use a different cut of meat?
        Yes, short ribs or beef shank work great, though chuck roast is affordable and flavorful.
        3. Do I need to strain the consommé?
        It’s optional — straining gives a smoother dip but rustic-style is just as delicious.
        4. What if I don’t have Oaxaca cheese?
        Use mozzarella, Monterey Jack, or a blend — you want a good melt and stretch.
        5. Are these tacos spicy?
        They have a mild-to-medium heat. Adjust the chipotles to control the spice level.
        6. Can I make this in a slow cooker?
        Yes, cook on LOW for 8 hours after searing the beef and blending the sauce.
        7. Can I meal prep birria tacos?
        Definitely — make the meat ahead and reheat for quick taco nights.
        8. Can I make these vegetarian?
        Yes! Use mushrooms or jackfruit and a veg broth base.
        9. What should I serve with birria tacos?
        Pickled onions, guacamole, elote (Mexican street corn), or rice & beans.
        10. How do I keep tortillas from tearing?
        Dip briefly and use warm, pliable tortillas. Don't overfill.
        🏁 Conclusion
        Birria Tacos are more than just a meal — they’re an experience. With their rich, slow-braised beef, crisped tortillas, gooey cheese, and savory dipping sauce, these tacos deliver a full flavor symphony in every bite.
        Whether you’re a taco traditionalist or a street food enthusiast, this recipe brings authentic birria magic right to your kitchen. You’ll be asked to make them again and again — and you’ll be happy to oblige.