Description
A rich, flavorful recipe for beef birria tacos featuring tender, fall-apart braised beef, a smoky chili-consomme sauce, and crispy, cheese-filled corn tortillas.
Ingredients
Scale
- 6 dried guajillo chilies (stems and seeds removed)
- 4 dried ancho chilies (stems and seeds removed)
- 2–3 chipotle peppers in adobo sauce (minced)
- 6 cloves garlic (peeled)
- 1 large white onion (quartered)
- 1 bunch fresh cilantro (stems included)
- 1 tablespoon dried oregano (Mexican preferred)
- 1 teaspoon ground cumin
- 1 teaspoon ground black pepper
- 2 dried bay leaves
- 3–4 pounds beef chuck roast
- 2 teaspoons salt (kosher)
- 12–16 small corn tortillas (6-inch)
- 2 cups shredded Monterey Jack cheese
- Vegetable or canola oil (for frying)
- Optional toppings: diced white onion, chopped cilantro, lime wedges, queso fresco or cotija, avocado or guacamole
Instructions
- Prep the Chilies: Remove stems and seeds from guajillo and ancho chilies. Place in a bowl, cover with boiling water, and soak for 10-15 minutes until soft.
- Blend the Sauce: Drain chilies and add to a blender with chipotle peppers (and adobo sauce), garlic, onion, cilantro, oregano, cumin, black pepper, bay leaves, and 1 cup water. Blend until smooth. Strain if desired.
- Sear the Beef: Pat beef chuck roast dry and season with salt. Heat oil in a Dutch oven over medium-high heat. Sear beef on all sides until browned (3-4 minutes per side).
- Braise the Beef: Pour blended sauce over seared beef. Add water or broth if needed so liquid comes halfway up the roast. Cover and braise in a 325°F (160°C) oven for 2-3 hours until fork-tender.
- Shred the Beef: Remove beef from pot and discard bay leaves. Let rest for 5 minutes, then shred using two forks.
- Prepare the Consomme: Strain the braising liquid through a fine-mesh sieve. Skim excess fat if desired. Taste and adjust salt.
- Assemble and Fry Tacos: Heat oil in a skillet. Dip tortillas briefly in warm consomme, place in skillet, add cheese and beef to one half, fold, and fry for 2-3 minutes per side until crispy and golden. Serve with extra consomme and toppings.
Notes
The recipe gets better the next day as flavors meld. You can make a double batch and freeze the shredded beef and consomme separately for up to 3 months. Do not freeze fried tacos as they will get soggy. Ensure chilies are fully rehydrated for a smooth sauce. Use corn tortillas for authenticity and texture.
- Prep Time: 10 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos with consomm
- Calories: 450
- Sodium: 600
- Fat: 22
- Carbohydrates: 35
- Fiber: 4
- Protein: 25
Keywords: beef birria, birria tacos, consomme recipe, Mexican tacos, braised beef, cheesy tacos, homemade birria, spicy tacos