Prepare to tantalize your taste buds with my all-time Fave Birria Tacos recipe! Picture tender, shredded beef, oozing with melted cheese, and crisped to golden perfection—these are hands down the best homemade tacos you’ll ever sink your teeth into. We’re talking about braising a rich birria de res, crafting a deeply flavorful consomé, and frying up tacos packed with luscious Oaxacan cheese. Get ready for taco perfection that’s make-ahead friendly, naturally gluten-free, and adaptable to be dairy-free or vegan if you wish!
Why You’ll Love This Recipe
- Restaurant-quality: Authentic birria flavor right in your own kitchen.
- Meal-prep friendly: The birria can be made ahead and tastes even better the next day.
- Versatile: Enjoy as tacos, quesabirria, or simply serve the meat in bowls with broth.
- Diet-friendly: Naturally gluten-free, and can be made dairy-free or vegan with simple swaps.
Ingredients
For the Birria
- 4 dried guajillo peppers
- 4 dried ancho chiles
- 4 chipotle peppers in adobo
- 1 onion, chopped
- 4 garlic cloves
- 1/2 cup crushed tomatoes
- 1/2 cup organic beef stock (or water)
- 1 Tbsp apple cider vinegar
- 2 bay leaves
- 2 Tbsp Mexican oregano
- 1 tsp dried thyme
- 1/2 tsp cumin
- 1/2 tsp ground cinnamon
- 1/2 tsp smoked paprika
- 1/2 tsp ground allspice
For the Beef
- 3 lbs organic chuck roast, cut into medium-large chunks
- 1 Tbsp extra virgin olive oil
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1/2 onion, diced
- 4 cups organic beef stock
- 2 cups water
For Serving
- 12 organic corn tortillas
- Shredded Oaxaca cheese
- 1 cup chopped fresh cilantro
Instructions
- Prepare the Chiles: Remove stems and seeds from guajillo and ancho chiles. Toast them in a dry skillet over medium heat for 1–2 minutes until fragrant.
- Soften the Chiles: Transfer toasted chiles to a bowl and cover with hot water. Soak for about 15 minutes until soft.
- Make the Birria Paste: In a blender, combine softened chiles, chipotle peppers, chopped onion, garlic, crushed tomatoes, 1/2 cup beef stock, vinegar, oregano, thyme, cumin, cinnamon, paprika, and allspice. Blend until smooth.
- Brown the Beef: In a large Dutch oven, heat olive oil over medium-high. Season beef chunks with salt, pepper, and garlic powder. Sear in batches until browned on all sides, about 3–4 minutes per side. Remove and set aside.
- Simmer the Birria: To the same pot, add diced onion and cook 2–3 minutes. Pour in the blended birria paste. Cook 5 minutes, stirring occasionally.
- Braise the Beef: Return browned beef to the pot. Pour in 4 cups beef stock and 2 cups water. Add bay leaves. Bring to a boil, then reduce heat to low. Cover and simmer 2–2.5 hours until beef is tender and shreds easily.
- Shred the Meat: Remove beef from the pot. Shred with two forks. Skim excess fat from the surface of the broth if desired. Return shredded beef to the consomé to keep warm.
- Assemble the Tacos: Heat a skillet over medium. Dip a tortilla into the top layer of the broth to coat in fat. Place in skillet and sprinkle with shredded Oaxaca cheese. Top with birria beef.
- Crisp the Tacos: Fold tortilla in half. Cook 2–3 minutes per side until crispy and cheese is melted. Repeat with remaining tortillas.
- Serve: Sprinkle with chopped cilantro. Serve tacos hot with small bowls of consomé for dipping.
Expert Tips
- Make Ahead: Birria tastes even better the next day—store refrigerated up to 4 days.
- Low Heat: Keep heat moderate so tortillas crisp slowly without burning.
- Vegan Option: Use jackfruit instead of beef and vegetable broth for a plant-based version.
- Dairy-Free: Skip cheese or use a dairy-free shreds alternative.
Recipe Summary
Servings: 12 tacos
Prep Time: 20 minutes
Cook Time: 150 minutes
Total Time: 170 minutes
Course: Appetizer, Main Course
Cuisine: Mexican
Nutrition Estimate (Per Taco)
Calories: 380 kcal
Carbs: 5 g
Protein: 22 g
Fat: 28 g
Sodium: 389 mg
Fiber: 1 g
Sugar: 2 g
Keywords
appetizer, beef, birria, dinner, easy, family-friendly, kid-friendly, lunch, Mexican style, stovetop, tacos, weeknight, weeknight meals