Beef Birria Tacos

Beef Birria Tacos are a mouthwatering fusion of rich flavors and textures that have become a beloved favorite in Mexican cuisine. This recipe features tender, slow-cooked beef chuck roast marinated in a vibrant blend of dried chiles and spices, creating a savory and aromatic filling.

Wrapped in warm corn tortillas and topped with melted cheese, chopped onions, and fresh cilantro, these tacos are perfect for any occasion. Served with a side of flavorful consomé for dipping, they promise a deliciously immersive dining experience that will leave you craving more!

Why You’ll Love This Recipe:

Rich and Flavorful Beef Birria: The beef chuck roast is slow-cooked with a combination of aromatic spices, chilies, and herbs (like cumin, oregano, and cinnamon), creating a deeply rich and savory flavor profile that people crave. The long cooking time makes the meat tender and infused with the delicious consomé, which enhances the taco experience.

Perfectly Balanced Spices: The blend of dried chile de árbol and guajillo peppers adds just the right amount of heat, while the sweetness from the cinnamon and the earthy flavors from cumin and oregano offer a perfect balance. This results in a bold and satisfying taste that is both savory and subtly spicy.

Melty, Cheesy Tacos: The tortillas are lightly dipped in the birria broth (consomé), which adds moisture and flavor before they are fried crispy with melted Oaxaca or Monterey jack cheese. This cheesy layer elevates the taco, making each bite extra indulgent.

Tender Shredded Beef: After hours of cooking, the beef becomes incredibly tender and juicy, easily shredding apart. This melt-in-your-mouth beef adds to the tacos’ hearty, comforting appeal.

Perfect Taco Texture: The double tortilla technique ensures a strong base for the filling and prevents any sogginess, giving you a crispy exterior and a soft interior. The cheese melts beautifully, adding a perfect creamy texture to each bite.

Fresh Toppings: Fresh cilantro and diced onions provide a burst of freshness and crunch that contrasts perfectly with the rich, flavorful beef and melted cheese.

Dipping Consomé: The side of consomé for dipping takes these tacos to another level, allowing you to enjoy the flavor-packed broth and enhancing the experience with every bite.

Versatile and Customizable: You can adjust the level of heat, add more cheese, or swap toppings to suit your preferences, making it a fun dish for all types of eaters.

Key Ingredients:

Beef Chuck Roast: The main protein, slow-cooked until tender and shredded for the tacos.

Dried Chile de Árbol and Guajillo Chiles: These peppers provide a rich, smoky, and slightly spicy flavor for the birria sauce.

Garlic and Onion: Essential aromatics that enhance the depth of flavor in the cooking liquid and sauce.

Spices: Paprika, cumin, dried oregano, ground clove, bay leaves, and cinnamon stick create a complex, fragrant seasoning mix.

Oaxaca Cheese (or Monterey Jack): A melty cheese that adds creaminess and richness to the tacos.

Corn Tortillas: Used for the taco shells, lightly dipped in the birria broth to soak up flavor and fried crispy.

Consomé (Birria Broth): The flavorful broth made from the beef and spices, served on the side for dipping.

How to make Beef Birria Tacos

Ingredients

Beef Birria

3 pound beef chuck roast (see notes)

2 teaspoons salt + more to taste

1 teaspoon Ground black pepper + more to taste

10 dried chile de árbol peppers, destemmed and deseeded (see notes)

6 dried guajillo chile peppers, destemmed and deseeded

6 cloves garlic, peeled

1 large white onion, quartered

Water

2 tablespoons paprika

1 tablespoon cumin powder

1 tablespoon dried oregano

1/2 tablespoon ground clove (see notes)

3 bay leaves

1 cinnamon stick

For The Tacos

48 corn tortillas, white or yellow

10 ounces Oaxaca cheese, queso quesadilla cheese or Monterey jack, shredded

Non-stick cooking spray

Chopped cilantro

Diced white onion

Lime wedges

Instructions

Beef Birria

Liberally sprinkle beef chuck roast with salt and pepper, rub into roast, and set aside.

Place the chile de árbols, guajillo chiles, garlic, and onions in a pot and cover with water. Bring to a boil and cook for 15 minutes.

Remove from stove. Transfer one cup of the cooking liquid, the chiles, garlic, and onion to a blender. Add the paprika, cumin, oregano, clove, two teaspoons salt, and one teaspoon pepper. Pulse until smooth. *If you wish to remove any chunks from the sauce you can run it through a fine sieve.

Cut the beef chuck roast into large pieces. Place in a dutch oven or stockpot, slow cooker, or Instant Pot. Add the sauce from step three and enough water to cover the beef by no more than one inch. Add the bay leaves and cinnamon stick.

For stovetop: Bring to a boil, cover, reduce heat, and simmer for 4-6 hours; shred meat and return to stove to simmer for an additional 1-2 hours.

For slow cooker: Cook on low heat for 8-10 hours or high for 5-6 hours; shred meat and return to pot. Go ahead and serve or allow to cook an additional 1-2 hours.

For Instant Pot: Close the lid and pressure valve and pressure cook on high for 45 minutes. Allow pressure to release naturally, then do a quick release. Shred the meat and return to pot.

Discard the bay leaves and cinnamon stick.

For The Tacos

Heat a skillet to medium heat and spray with non-stick cooking spray.

Lightly dip a tortilla in consomé (birria broth), shake off excess liquid, and place in the skillet. Sprinkle with cheese (approximately 1-2 tablespoons), then dip a second tortilla in consomé, shake off excess liquid, and place atop the cheese.

Fry for approximately 30 seconds or until slightly browned, then flip and fry an additional 30 seconds or until slightly browned and cheese is melted. Repeat with remaining tortillas/cheese.

Fill each shell with approximately 1/4 cup shredded beef and top with onion and cilantro. Serve with lime wedges and side of consomé for dipping.

Storage: Refrigerate in an airtight container for up to four days or freeze for up to three months.

Enjoy!!

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Notes:

Soaking the Chiles:

Proper Soaking: Soak the dried chiles in hot water for 15-20 minutes to rehydrate them before blending. This makes them easier to blend and ensures a smoother sauce.

Adjusting Spice Levels: Taste the blended sauce before adding to the beef. If you prefer more heat, you can add additional chile de árbol or a dash of hot sauce.

Blending the Sauce:

Strain for Smoothness: After blending, strain the sauce through a fine mesh sieve to remove any remaining solids or bits. This ensures a silky texture that clings well to the meat and tortillas.

Meat Preparation:

Cutting the Meat: Cut the beef chuck into large chunks to ensure even cooking and to make it easier to shred after cooking.

Seasoning: Don’t skimp on seasoning the beef before adding the sauce. Proper seasoning at this stage enhances the overall flavor of the dish.

Cooking Methods:

Stovetop: If cooking on the stovetop, occasionally check and skim off any foam or excess fat from the surface of the broth. This keeps the broth clear and flavorful.

Slow Cooker: For slow cooking, you can add additional vegetables like carrots or celery to the pot for extra flavor.

Instant Pot: Ensure the lid is sealed properly and the valve is set to sealing. A quick release after cooking helps in preserving the meat’s tenderness.

Making the Tacos:

Consomé Dipping: Don’t oversaturate the tortillas when dipping in consomé; just a quick dip is sufficient. Too much liquid can make the tortillas soggy.

Crisping the Tacos: Fry the tacos over medium heat to achieve a balance between crispy and tender. This ensures the cheese melts perfectly without burning the tortillas.

Serving:

Garnishing: Add the cilantro and onions right before serving to keep them fresh and vibrant.
Lime Wedges: Serve lime wedges on the side for guests to add a tangy kick according to their preference.

Storage:

Refrigeration: Store leftover birria and tacos separately. This prevents the tacos from getting soggy when stored.

Freezing: When freezing, ensure the birria is in an airtight container. Reheat gently to avoid overcooking the meat.

Nutrition Information:

Frequently Asked Questions:

Can I use a different cut of beef for the birria?

Yes, you can use other cuts such as beef brisket or beef shank if preferred.

Adjust the cooking time accordingly based on the cut of meat used.

Can I adjust the level of spiciness in the birria sauce?

Absolutely. You can control the spiciness by adjusting the quantity of dried chiles used.

Adding fewer chiles will result in a milder flavor, while adding more will increase the heat.

Can I make the birria sauce in advance?

Yes, you can prepare the birria sauce ahead of time and store it in the refrigerator for up to a week or freeze it for longer storage.

This can help streamline the taco-making process later on.

Can I substitute corn tortillas with flour tortillas?

While corn tortillas are traditionally used for birria tacos, you can certainly use flour tortillas if preferred.

Just keep in mind that the texture and flavor profile may differ slightly.

Is there a vegetarian version of this recipe available?

Yes, you can make a vegetarian version of birria tacos by substituting the beef with plant-based alternatives such as jackfruit or mushrooms.

Adjust the seasoning and cooking method accordingly to suit your taste preferences.

Can I use a different type of meat instead of beef chuck roast?

Yes, you can use other cuts of beef such as beef brisket or beef shank.

You can also use goat meat if you prefer a more traditional approach.

What type of cheese can I use for the tacos?

Oaxaca cheese, queso quesadilla cheese, or Monterey jack are commonly used for beef birria tacos.

These cheeses melt well and add a creamy texture to the tacos.

Can I use flour tortillas instead of corn tortillas?

While corn tortillas are traditionally used for birria tacos, you can certainly use flour tortillas if you prefer.

Just keep in mind that the flavor and texture may vary slightly.

How do I store leftover birria tacos?

Leftover birria tacos can be stored in an airtight container in the refrigerator for up to four days.

They can also be frozen for up to three months.

Reheat them in the microwave or oven before serving.

What is consomé?

Consomé refers to the flavorful broth used in this recipe.

It is made by blending the cooked chilies, garlic, and onions with spices and water.

It adds richness and depth of flavor to the tacos.

Can I customize the toppings for the tacos?

Yes, feel free to customize the toppings according to your taste preferences.

You can add diced tomatoes, avocado slices, or hot sauce for extra flavor.

Are these tacos gluten-free?

Yes, if you use gluten-free corn tortillas and ensure that all other ingredients are gluten-free, these tacos can be suitable for a gluten-free diet.