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Birria Tacos

Birria tacos are savory and satisfying, featuring tender shredded beef with rich spices and fresh toppings.
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Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Birria
  • 2 lbs beef chuck or brisket Use high-quality beef.
  • 6 pieces dried guajillo peppers Toast before using.
  • 4 pieces dried ancho peppers Toast before using.
  • 1 piece onion, quartered Use fresh onion for best flavor.
  • 4 cloves garlic
  • 1 tsp cumin Fresh spices enhance flavor.
  • 1 tsp oregano Fresh spices enhance flavor.
  • 4 cups beef broth Add more if needed for moisture.
  • to taste Salt and pepper
For Serving
  • as needed Corn tortillas Ensure they are gluten-free if needed.
  • as needed Oaxacan cheese, shredded Substitute with plant-based cheese for dairy-free.
  • as needed Fresh cilantro, chopped
  • 1 piece Lime wedges For serving.

Method
 

Preparation
  1. Toast the guajillo and ancho peppers in a pan over medium heat for 2-3 minutes until fragrant. Avoid burning.
  2. Blend the toasted peppers, onion, garlic, cumin, oregano, and beef broth in a blender until smooth.
  3. Season the beef with salt and pepper. Place in a pot or slow cooker and pour the blended sauce over it.
Cooking
  1. Cook the beef on low for 6-8 hours or until fork-tender.
  2. Once cooked, remove the beef and shred it with two forks.
Assembly
  1. Heat a skillet over medium heat. Dip corn tortillas in the consomé, fill with shredded beef and a sprinkle of Oaxacan cheese, fold, and fry until crispy and golden, about 2-3 minutes on each side.
  2. Serve the birria tacos hot with consomé for dipping, topped with cilantro and lime.

Notes

Store leftover birria in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat gently on the stove with beef broth if needed.