Description
This Birria Tacos recipe delivers bold, authentic Mexican flavor with slow-cooked beef, rich chile consommé, and crispy, cheesy tortillas. Perfect for taco night, parties, or meal prep!
Ingredients
3 pounds beef chuck roast
4 dried guajillo chiles
3 dried ancho chiles
2 chipotle peppers in adobo
6 cloves garlic
2 bay leaves
1 cinnamon stick
3 whole cloves
1 teaspoon cumin
2 tablespoons apple cider vinegar
12 corn tortillas
2 cups shredded mozzarella or Oaxaca cheese
1 white onion, finely chopped
1 bunch cilantro, chopped
Water or beef broth, as needed
Instructions
1. Remove stems and seeds from guajillo and ancho chiles. Toast in a dry skillet until fragrant. Soak in hot water for 15-20 minutes.
2. Blend softened chiles with chipotle peppers, garlic, vinegar, cloves, cumin, and soaking water. Blend until smooth.
3. Cut beef into chunks and marinate in the blended sauce for at least 4 hours or overnight.
4. In a large pot, combine marinated beef, remaining sauce, bay leaves, cinnamon stick, and broth. Simmer for 3 hours until meat is tender.
5. Shred beef and strain the broth. Reserve the consommé for dipping.
6. Dip tortillas into consommé and place on a hot skillet. Add cheese, beef, onion, and cilantro. Fold and cook until crispy.
7. Serve tacos hot with a side of consommé for dipping.
Notes
This recipe is ideal for make-ahead meals or meal prep.
The consommé is also delicious as a standalone soup.
Tacos are best eaten fresh but store and reheat beautifully.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Braising, Pan-Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 550
- Sugar: 3g
- Sodium: 680mg
- Fat: 34g
- Saturated Fat: 15g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 95mg