Description
“Master authentic Birria Tacos with this easy recipe! Slow-cooked beef in smoky adobo sauce, crispy consommé-dipped tortillas, and bold toppings make this Mexican classic a crowd favorite. Perfect for taco night!”
Ingredients
Scale
- 3 lbs chuck roast (trimmed, cubed)
- 4 dried guajillo chiles (stemmed, seeded)
- 2 tbsp apple cider vinegar
- 1 tsp cumin
- 1 tsp dried oregano
- 4 garlic cloves
- 2 cups beef broth
- 12 corn tortillas
- 1 white onion (diced)
- ½ cup fresh cilantro (chopped)
- Lime wedges (for serving)
- Salt and pepper (to taste)
Instructions
- Braise the Meat:
- Toast guajillo chiles in a dry skillet for 2 minutes.
- Blend chiles, vinegar, cumin, oregano, garlic, and 1 cup broth into a smooth sauce.
- Sear beef in a Dutch oven, then pour sauce over it. Add remaining broth, cover, and simmer for 2 hours.
- Shred & Crisp:
- Shred beef with forks. Strain broth into a bowl (reserve for dipping).
- Dip tortillas in the consommé, then pan-fry until crispy.
- Assemble Tacos:
- Fill tortillas with beef, fold, and pan-sear until golden. Serve with consommé, onions, cilantro, and lime.
Notes
- Substitutions: Use lamb, chicken, or jackfruit (vegetarian). Swap guajillos for ancho chiles for milder heat.
- Freezing: Store meat + broth in airtight containers for up to 3 months.
- Pro Tip: Double-dip tortillas in consommé for extra crispiness!
- Prep Time: 30 mins
- Cook Time: 2 hours
- Category: Main Course
- Method: Braising
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 480
- Sugar: 3g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 8g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 95mg
Keywords: Birria Taco, Authentic Mexican Recipe, Slow-Cooked Beef Tacos