Description
Birria tacos are crispy, cheesy, and packed with tender, flavorful beef slow-cooked in a rich, spicy adobo sauce. Served with a side of consommé for dipping, these tacos are the ultimate comfort food.
Ingredients
Scale
-
For the Birria Meat:
- 3 lbs beef chuck roast (or short ribs)
- 2 dried guajillo chiles
- 2 dried ancho chiles
- 2 dried pasilla chiles
- 1 chipotle pepper in adobo sauce
- 4 cups beef broth
- 1 onion, chopped
- 4 cloves garlic
- 2 tbsp apple cider vinegar
- 1 tbsp Mexican oregano
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp cinnamon
- 1 bay leaf
- Salt and pepper to taste
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For the Tacos:
- 12 corn tortillas
- 1 cup shredded Oaxaca or mozzarella cheese
- ½ cup chopped fresh cilantro
- ½ cup diced white onion
- Lime wedges, for serving
Instructions
- Prepare the Chiles: Remove stems and seeds from the dried chiles. Toast them in a dry pan until fragrant, then soak them in warm water for 10 minutes.
- Make the Adobo Sauce: Blend soaked chiles, chipotle pepper, garlic, onion, vinegar, oregano, cumin, paprika, cinnamon, salt, and 1 cup of beef broth until smooth.
- Cook the Birria: In a slow cooker or Dutch oven, add the beef, adobo sauce, bay leaf, and remaining beef broth. Cook on low for 6–8 hours (or in an Instant Pot for 45 minutes on high pressure) until the meat is tender and shreds easily.
- Shred the Meat & Prepare Consommé: Remove the beef and shred with two forks. Strain the cooking liquid and reserve as the consommé for dipping.
- Make the Tacos: Dip each tortilla into the consommé, then place on a hot skillet. Add shredded beef and cheese, fold the tortilla, and cook until crispy.
- Serve: Garnish with cilantro, onion, and lime wedges. Serve with a side of consommé for dipping.
Notes
- For extra flavor, marinate the beef in the adobo sauce overnight before cooking.
- You can use goat or lamb instead of beef for a traditional Jalisco-style birria.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 6–8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: ~450 kcal
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg
Keywords: birria, tacos, Mexican, slow-cooked beef, birria tacos