If you love bold, comforting flavors, My Fave Birria Tacos are about to become your new obsession. These tacos begin with tender, juicy beef simmered in an aromatic chili broth, then are folded into golden, crisped tortillas and dunked in that irresistibly savory consommรฉ. Whether youโre hosting taco night or craving a deeply satisfying dinner, this recipe always delivers joy in each messy, melty bite. Friends and family will beg you to make it again โ and if youโre anything like me, youโll find yourself happy to oblige.
Ingredients You’ll Need
The beauty of My Fave Birria Tacos is how a handful of essential, thoughtfully chosen ingredients come together for an explosion of flavor. Each one plays a starring role, adding depth, richness, or just the right pop of color to every taco.
- Beef chuck roast: Marbled and flavorful, this cut breaks down beautifully for the ultimate tenderness.
- Dried guajillo and ancho chiles: Earthy-sweet and smoky, these dried peppers give the birria its signature deep red hue and layered taste.
- Chipotle peppers in adobo: For gentle heat and an extra touch of smokiness that shines through in every bite.
- Roma tomatoes: Fresh tomatoes balance the richness of the broth; roasting them brings out natural sweetness.
- Onions and garlic: Essential aromatics that lay down the flavor foundation for the broth and shredded meat.
- Bay leaves, cinnamon stick, and whole cloves: These warming spices give the consommรฉ a uniquely inviting aroma and finish.
- Apple cider vinegar: A splash brightens the slow-cooked flavors, ensuring each taco tastes vibrant.
- Corn tortillas: Sturdy and lightly toasted, these catch all the gorgeous juices and stay crisp after dipping.
- Oaxaca or mozzarella cheese: Melty, creamy cheese to tuck inside for that magical stretch with each bite.
- Fresh cilantro and diced onion: A classic, refreshing garnish that perks up the rich shredded beef.
- Lime wedges: For a zesty squeeze that ties everything together.
How to Make My Fave Birria Tacos
Step 1: Toast and Soak the Chiles
Start by toasting your dried guajillo and ancho chiles in a hot, dry skillet for a couple of minutes. You want them fragrant but not burnt โ just enough to wake up their oils. Remove the stems and seeds, then soak the chiles in hot water until theyโre soft and pliable. This makes blending easy and helps unlock that gorgeous pepper flavor.
Step 2: Blend the Birria Marinade
Combine your soaked chiles, chipotle peppers in adobo, roasted tomatoes, onion, garlic, and all those fragrant spices in a blender. Add a splash of the chile soaking water to get things moving. Blend until completely smooth โ this will be your intensely flavorful birria marinade and broth base.
Step 3: Brown the Beef
Generously season your beef chuck roast with salt and pepper, then sear it in a hot Dutch oven or heavy pot. Searing builds a deep, savory flavor thatโs key for My Fave Birria Tacos. Donโt rush this step! The beef should have a lovely dark crust before moving on.
Step 4: Simmer Until Tender
Add the blended marinade, apple cider vinegar, bay leaves, and a bit more water or beef broth if needed to just cover the meat. Simmer over low heat for 2.5 to 3 hours (stovetop or oven work equally well) until the beef is meltingly tender and shreds with a fork. Skim off extra fat for a lighter consommรฉ, or leave a bit for richness โ your call!
Step 5: Shred the Beef
Remove the roast from the broth and let it cool slightly. Using two forks, shred the beef into bite-sized pieces. Return it to the marvelous, spiced consommรฉ so it soaks up maximum flavor while you get ready for taco assembly.
Step 6: Assemble and Crisp the Tacos
Heat a skillet, then quickly dip each corn tortilla in the top layer of the birria consommรฉ โ this colors them a vibrant red and infuses every taco with flavor. Place the tortilla on the skillet, sprinkle generously with cheese, pile on the shredded beef, and fold. Let each taco sizzle until golden, crispy, and the cheese melts to perfection. Donโt skip the crispy edges โ theyโre utterly irresistible!
How to Serve My Fave Birria Tacos
Garnishes
No My Fave Birria Tacos are complete without a shower of vibrant fresh toppings. Pile on chopped cilantro, diced onion, and donโt forget plenty of lime wedges for bright, tangy contrast. A little finely sliced radish or pickled jalapeรฑo can add extra crunch and heat if you like to mix things up.
Side Dishes
Complement the rich, meaty flavors of these tacos with sides like tangy escabeche (pickled veggies), a scoop of fluffy Mexican rice, or a simple green salad. You can never go wrong with a bowl of spicy salsa verde or some refried beans on the table โ they make each bite of My Fave Birria Tacos even more satisfying.
Creative Ways to Present
For a party, set up a taco bar with all the toppings and let guests build their own My Fave Birria Tacos. If you’re feeling playful, serve them mini-style for appetizers, or pile the birria on cheesy fries, nachos, or even a baked potato for a fun twist thatโs always a hit. However you serve, donโt forget a bowl of consommรฉ for dipping โ itโs half the experience!
Make Ahead and Storage
Storing Leftovers
My Fave Birria Tacos are practically made for leftovers. Store the shredded beef and consommรฉ (separately, if possible) in tightly sealed containers in the fridge for up to 4 days. The flavors only deepen as it sits, making reheated tacos almost better than fresh!
Freezing
If you’ve cooked a big batch (smart thinking!), birria and consommรฉ both freeze beautifully. Let them cool completely, then portion the meat and broth into freezer-safe bags or containers. Freeze for up to three months for instant taco satisfaction any night of the week.
Reheating
To reheat, gently warm the consommรฉ in a saucepan and add the beef until hot and juicy again. For the full effect, dip tortillas in the broth before crisping them in a skillet. Cheese melts fast, so assemble and crisp right before eating for that ideal gooey, crunchy bite.
FAQs
Can I use a different cut of meat for My Fave Birria Tacos?
Absolutely! While beef chuck is classic for its balance of flavor and tenderness, short ribs, brisket, or even a mix of beef and lamb all work great. Just be sure to use a well-marbled cut so your birria stays juicy and rich.
Is it possible to make My Fave Birria Tacos in a slow cooker or Instant Pot?
Definitely โ a slow cooker is perfect for a hands-off approach. Sear your beef first, then add everything to your slow cooker and cook on low for 8โ10 hours. If using an Instant Pot, use the sautรฉ function to brown the beef, then pressure cook everything for about 1 hour.
How spicy are My Fave Birria Tacos?
The spice level is very customizable. As written, these tacos are gently spicy but not overwhelming. You can use more or less chipotle or add extra dried chiles if you want to turn up the heat. Donโt forget the toppings โ cooling cilantro, diced onions, and lime help balance the flavors.
Can I prep anything ahead to save time?
Yes! The birria and consommรฉ can be made a day or two in advance and stored in the fridge. This not only saves time but actually enhances the flavors. Shredding the cheese and prepping garnishes ahead also makes dinner assembly a breeze.
Whatโs the best cheese for these tacos?
Oaxaca cheese is traditional, known for its super-melty quality and mild flavor. Mozzarella is a great substitute and readily available. You could also try Monterey Jack for extra richness. Whatever you choose, itโs all about that beautiful cheese pull when you bite in!
Final Thoughts
Once you taste the magic of My Fave Birria Tacos โ juicy beef, crispy tortillas, melty cheese, and that craveable consommรฉ โ youโll understand why theyโre an obsession in my kitchen and beyond. Theyโre festive, soul-warming, and downright fun to make and eat. Give them a try and donโt be surprised if you find yourself declaring them your favorite, too!
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My Fave Birria Tacos Recipe
- Prep Time: 35 mins
- Cook Time: 3 hr 25 mins
- Total Time: 4 hr
- Yield: 18–20 tacos 1x
- Category: Main-course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Halal
Description
Birria tacos are rich, juicy beef tacos inspired by the traditional Mexican dish birria de res. This recipe delivers tender, slow-cooked beef simmered in a chile-spiced consommรฉ and loaded into crispy pan-fried corn tortillas with melty cheese, onions, and fresh cilantro. The result: next-level tacos bursting with flavor, perfect for dipping in the savory, spice-laced broth.
Ingredients
For the Birria Beef
- 3 lbs beef chuck roast, cut into large chunks
- 1 lb beef short ribs (bone-in preferred)
- 2 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 2 dried pasilla chiles, stems and seeds removed
- 1 large white onion, quartered
- 6 garlic cloves, peeled
- 1 (14 oz) can diced tomatoes (or 3 ripe Roma tomatoes)
- 2 tbsp white vinegar
- 1 tbsp dried oregano
- 2 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp smoked paprika
- 4 whole cloves
- 2 bay leaves
- 1 tbsp sea salt, plus more to taste
- 1 tsp freshly ground black pepper
- 5 cups beef broth
For the Tacos
- Corn tortillas (about 18-20)
- 2 cups shredded Oaxaca cheese (or substitute mozzarella/Monterey Jack)
- 1 small white onion, finely chopped
- 1/2 cup fresh cilantro, chopped
- Lime wedges (for serving)
- Oil, for frying (vegetable or canola oil)
Instructions
- Prepare the chiles and vegetables: Toast the dried chiles on a dry skillet over medium heat for 1-2 minutes until fragrant. Place chiles in a bowl and cover with boiling water. Let soak for 15 minutes to soften. Meanwhile, peel and quarter the onion and garlic, and gather remaining sauce ingredients.
- Make the birria sauce: Drain the soaked chiles, then add them to a blender with chopped tomatoes, onion, garlic, vinegar, oregano, cumin, cinnamon, paprika, cloves, and 1 cup beef broth. Blend until smooth and thick.
- Sear the beef: In a large Dutch oven or heavy pot, heat a little oil over medium-high heat. Sear the beef chunks and short ribs on all sides until richly browned. Remove and set aside.
- Simmer the birria: Pour the blended sauce into the pot and cook for 5 minutes. Add the seared beef, bay leaves, salt, pepper, and remaining beef broth. Bring to a boil, cover, and reduce heat. Simmer gently for 3 hours (or until beef is fall-apart tender), skimming any foam or fat as needed.
- Shred the beef: Remove the beef from the pot and shred using two forks, discarding bones and excess fat. Skim extra fat from the surface of the broth (consommรฉ) if desired.
- Assemble the tacos: Heat a skillet or griddle over medium heat. Lightly dip each tortilla into the top layer of the birria broth (for color and flavor), then place on the skillet. Sprinkle cheese on half, top with a generous spoonful of shredded beef, and fold in half. Press gently and cook until crispy and cheese is melty, flipping as needed.
- Garnish and serve: Top tacos with chopped onions and cilantro. Serve hot, with small bowls of consommรฉ for dipping and lime wedges on the side.
Notes
- Short ribs add rich flavor, but you can use all chuck roast if needed.
- For spicier tacos, add a dried chile de รกrbol when blending the sauce.
- Oaxaca cheese is most traditional, but mozzarella works well, too.
- If broth thickens too much, add extra beef stock or water.
- The birria can be made in advance and stores well in the fridge or freezer.
Nutrition
- Serving Size: 1 taco
- Calories: 205
- Sugar: 2g
- Sodium: 410mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 37mg
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