Description
Birria Tacos are a traditional Mexican dish featuring slow-cooked, tender beef chuck roast simmered in a rich, smoky chili-based sauce, then shredded and served in crispy cheese-filled tortillas. This recipe combines the deep flavors of guajillo, ancho, and arbol chilies with aromatic spices and roasted vegetables, culminating in a flavorful, comforting meal perfect for taco lovers.
Ingredients
For the beef birria and birria sauce
- 4 pounds beef chuck roast cut into 3-inch chunks
- 10 guajillo chiles
- 5 ancho chilies
- 3 arbol chilies
- 2 Roma tomatoes
- 1 white onion, quartered
- 6 garlic cloves, unpeeled
- 2 cups low-sodium beef broth
- 2 tablespoons apple cider vinegar
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon dried Mexican oregano
- ½ teaspoon ground cloves
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 3 bay leaves
For the birria tacos
- Corn tortillas (or cassava flour tortillas as a corn-free alternative)
- Diced white onion
- Roughly chopped cilantro
- Oaxacan cheese (or Mexican cheese blend as a substitute)
Instructions
- Deseed and simmer the chilies: Remove stems and seeds from guajillo, ancho, and arbol chilies. Rinse to clean. In a medium pot, cover the chilies with water and bring to a simmer over medium heat. Cook for 15 minutes until softened.
- Roast the vegetables: While chilies are simmering, place Roma tomatoes, quartered onion, and unpeeled garlic cloves on a quarter sheet pan. Broil for 4 to 6 minutes until lightly charred.
- Make the sauce: Transfer softened chilies and 1 cup of the simmering water to a high-powered blender. Peel garlic and add to blender. Add roasted tomatoes, onion, beef broth, apple cider vinegar, cumin, oregano, cloves, cinnamon, and ginger. Blend on high for 1 to 2 minutes until smooth.
- Slow cook the birria: Place beef chunks in a slow cooker. Pour blended birria sauce over the beef, add bay leaves, and mix gently. Cover and cook on low for 8 to 9 hours or high for 4 to 5 hours until beef is tender and shreds easily.
- Shred the meat and combine with sauce: Remove bay leaves. Transfer beef to a cutting board and shred with two forks. Return shredded beef to slow cooker, stir and let absorb the birria consommé.
- Prepare the tacos: Dip tortillas into the birria consommé, allowing the top fatty layer to soak into the tortillas.
- Fry the tacos: Heat a skillet over medium heat. Fry the dipped tortilla on one side until lightly crispy, then flip. Sprinkle cheese over the entire tortilla. Add a portion of shredded birria, onion, and cilantro on half the tortilla. Once cheese melts, fold the tortilla in half and cook for 2 to 3 minutes per side until crispy.
- Serve: Enjoy the tacos hot with a side of the birria consommé for dipping.
Notes
- If you’re corn-free, homemade cassava flour tortillas are an excellent alternative.
- If Oaxacan cheese isn’t available, substitute with a Mexican cheese blend.
- To store leftover birria, cool to room temperature and keep in an airtight container in the fridge for 4 to 5 days.
- Store taco ingredients separately in the fridge to make assembly quick and easy throughout the week.
- For long-term storage, freeze birria in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat in the microwave.
- Prep Time: 30 minutes
- Cook Time: 8 to 9 hours (slow cooker low) or 4 to 5 hours (slow cooker high) plus 10 minutes broiling and 10 minutes frying
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
