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Beef Birria Tacos

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These beef birria tacos feature tender, slow-cooked beef shredded and tucked into corn tortillas with melty cheese, then crisped on a skillet and served with a rich, chile-spiced consommé for dipping. They’re savory, comforting, and full of bold Mexican flavor.

  • Author: Sophia
  • Prep Time: 30 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 30 minutes
  • Yield: 12 to 16 tacos (6 to 8 servings)
  • Category: Main Course
  • Method: Braising & Frying
  • Cuisine: Mexican
  • Diet: Halal

Ingredients

  • For the beef birria:
  • 3 to 3.5 lb boneless beef chuck roast or beef short ribs
  • 4 dried guajillo chiles, stems and seeds removed
  • 3 dried ancho chiles, stems and seeds removed
  • 2 dried pasilla chiles, stems and seeds removed
  • 2 Roma tomatoes
  • 1 large onion, halved
  • 6 garlic cloves
  • 3 whole cloves
  • 1 tsp black peppercorns
  • 1 cinnamon stick
  • 2 bay leaves
  • 1 tsp Mexican oregano
  • ½ tsp dried thyme
  • 1 tsp ground cumin
  • 2 tbsp white vinegar or apple cider vinegar
  • 4 cups beef broth or water
  • 1½ tsp salt, or to taste
  • 2 tbsp neutral oil for searing
  • For the tacos:
  • 12 to 16 corn tortillas
  • 2 to 3 cups shredded Oaxaca or mozzarella cheese
  • ½ cup finely chopped onion
  • ½ cup chopped fresh cilantro
  • 2 to 3 fresh lime wedges

Instructions

  1. Toast dried chiles in a dry skillet until fragrant, about 30–60 seconds per side.
  2. Simmer chiles, tomatoes, 3 garlic cloves, and half the onion in water for 10 minutes. Let sit another 10 minutes off heat.
  3. Blend softened vegetables with cumin, oregano, thyme, cloves, peppercorns, vinegar, and 1 tsp salt. Add soaking liquid as needed. Strain for smoothness (optional).
  4. Cut beef into large chunks. Sear in a Dutch oven with oil until browned. Return all beef to the pot.
  5. Pour chile sauce over the beef. Add remaining onion, garlic, cinnamon stick, bay leaves, and enough broth to cover.
  6. Bring to a boil, then cover and simmer on low for 2½ to 3 hours until the beef is tender and shreds easily.
  7. Shred the beef with forks. Skim fat from the consommé and reserve it for frying.
  8. Heat a skillet over medium. Dip tortillas in top layer of consommé, place on skillet, add cheese and beef, fold, and fry until crispy.
  9. Serve with chopped onion, cilantro, lime wedges, and consommé for dipping.

Notes

  • Strain the chile sauce for a smoother consommé if desired.
  • Use Oaxaca cheese for authenticity or mozzarella for great melt.
  • Prepare beef and consommé a day ahead for quicker tacos.
  • Skim and reserve the top fat layer for crispier tortillas when frying.

Nutrition

Find it online: https://savorymomskitchen.com/beef-birria-tacos/