Birria Tacos are a delicious and flavorful Mexican dish featuring tender, slow-cooked beef wrapped in warm tortillas, paired with a rich, spicy consommé for dipping. The combination of spices, melt-in-your-mouth meat, and gooey cheese makes these tacos irresistible. The recipe calls for simmering beef in a variety of dried chiles, tomatoes, and aromatic spices to create a deep, complex flavor profile that will transport you straight to the heart of Mexico.
Why You’ll Love This Recipe
Birria Tacos are an absolute treat! What makes them special is the balance of tender, juicy beef and the savory, spicy dipping broth. The beef chuck roast is slow-cooked until it’s fall-apart tender, and the dipping consommé adds a burst of flavor that takes the tacos to another level. With the added richness of Oaxaca cheese and fresh toppings like cilantro and lime, every bite of these tacos is a perfect blend of flavors and textures. Plus, they’re great for gatherings or when you’re craving something comforting and flavorful.
Ingredients
For the Birria de Rez (Beef)
2 lb beef chuck roast, cut into chunks
1 tbsp grapeseed oil
For the Consommé
7 dried ancho chilies, trimmed and de-seeded
5 dried guajillo chilies, trimmed and de-seeded
4 dried chilies de arbor, trimmed and de-seeded
1 onion, peeled and halved
6 garlic cloves
4 tomatoes on the vine
1 tbsp black peppercorns
1/2 cinnamon stick
1 tbsp Mexican oregano
4 cups beef stock
2 tbsp Bayou City Garlic Pepper
Salt and pepper to taste
For the Tacos
Cilantro, for garnish
Minced onion, for topping
Lime wedges, for topping
Corn tortillas
Oaxaca cheese (or your favorite cheese)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Consommé
In a medium pot, add the dried chilies, halved onion, garlic cloves, tomatoes, black peppercorns, cinnamon stick, Mexican oregano, and beef stock. Cover with cold water.
Bring the mixture to a simmer over medium heat and cook for about 20 minutes.
Strain the mixture and transfer the solids to a blender. Add about 1 cup of beef broth and blend for about 2 minutes until smooth.
Taste the sauce and add seasoning as needed (I used about 1 tablespoon of salt and 1 tablespoon of Bayou City Garlic Pepper).
Birria de Rez (Beef)
Bring the beef chunks to room temperature and season generously with salt.
In a Dutch oven (or any oven-safe pot with a lid), heat the grapeseed oil over medium-high heat. Add the beef chunks and sear on all sides until browned. Do this in batches if necessary.
Preheat the oven to 300°F.
Add the seared beef back into the pot and pour the blended consommé sauce over the meat. Add 2 cups of beef broth (or water) to the pot. TIP: Use the leftover consommé from the blender to add more flavor by adding it to the pot.
Bring the mixture to a simmer over medium heat, then cover the pot and transfer it to the preheated oven. Cook for about 3 hours, or until the beef is tender.
Building the Tacos
Remove the beef from the pot and shred it using two forks. Ladle some of the broth over the shredded beef.
In a bowl, combine some of the broth with diced onion and cilantro.
Dip each corn tortilla into the broth and add it to a non-stick skillet over medium heat. Fry one side for about 30 seconds, then flip it over.
Add some of the shredded beef and Oaxaca cheese to the tortilla. Fold the tortilla over and cook until both sides are crispy and the cheese is melted, about 1 minute.
Transfer the tacos to a plate and serve with the consommé for dipping.
Servings and Timing
Servings: 8
Preparation time: 30 minutes
Cooking time: 3 hours
Total time: 3 hours 30 minutes
Variations
Birria Tacos are delicious as is, but there are a few variations you can try:
Meat Options: Although beef is traditional, you can make Birria with goat or lamb for a different twist on the recipe.
Cheese: While Oaxaca cheese is commonly used, you can substitute with any melting cheese you prefer, like Monterey Jack or mozzarella.
Toppings: Add extra toppings like avocado slices, pickled onions, or a drizzle of sour cream for more flavor.
Storage/Reheating
If you have leftovers, store the beef and consommé separately in airtight containers in the fridge for up to 3 days. When ready to enjoy, reheat the beef in the consommé, either in a pot on the stove or in the microwave. For the best taco experience, freshly heat the tortillas and assemble the tacos just before serving.
FAQs
Can I make the consommé ahead of time?
Yes! The consommé can be made ahead of time and stored in the fridge for up to 3 days. The flavors may even develop further if stored overnight.
Can I use a slow cooker for the Birria de Rez?
Absolutely! If you prefer, you can use a slow cooker for the Birria de Rez. Simply brown the beef and add it to the slow cooker with the consommé and broth. Cook on low for about 6-8 hours or until the meat is tender.
Can I freeze the leftover Birria?
Yes, you can freeze the leftover Birria and consommé. Store the beef and broth in separate airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.
Can I make these tacos without frying the tortillas?
Yes, if you prefer, you can skip frying the tortillas. Just warm them up on a skillet or directly on an open flame for a softer option.
Can I add more heat to the consommé?
Definitely! If you like more heat, add extra dried chilies like chipotle or increase the amount of chili de arbor. Just be careful not to overpower the dish with too much spice.
Conclusion
Birria Tacos are a flavorful, satisfying, and comforting dish that’s perfect for any occasion. With tender, slow-cooked beef, gooey cheese, and a spicy dipping consommé, these tacos are sure to impress anyone you serve them to. Whether you’re cooking for a crowd or craving a delicious meal for yourself, this Birria Tacos recipe is one you’ll want to make again and again
Birria Tacos are a delicious Mexican dish featuring tender, slow-cooked beef, warm tortillas, and a flavorful, spicy consommé for dipping.
Ingredients
2 lb beef chuck roast, cut into chunks
1 tbsp grapeseed oil
7 dried ancho chilies, trimmed and de-seeded
5 dried guajillo chilies, trimmed and de-seeded
4 dried chilies de arbor, trimmed and de-seeded
1 onion, peeled and halved
6 garlic cloves
4 tomatoes on the vine
1 tbsp black peppercorns
1/2 cinnamon stick
1 tbsp Mexican oregano
4 cups beef stock
2 tbsp Bayou City Garlic Pepper
Salt and pepper to taste
Cilantro, for garnish
Minced onion, for topping
Lime wedges, for topping
Corn tortillas
Oaxaca cheese (or your favorite cheese)
Instructions
In a medium pot, add the dried chilies, halved onion, garlic cloves, tomatoes, black peppercorns, cinnamon stick, Mexican oregano, and beef stock. Cover with cold water. Bring to a simmer over medium heat and cook for about 20 minutes.
Strain the mixture and transfer the solids to a blender. Add about 1 cup of beef broth and blend for about 2 minutes until smooth. Taste and adjust seasoning with salt and Bayou City Garlic Pepper.
Season beef chunks with salt. In a Dutch oven, heat grapeseed oil over medium-high heat. Sear the beef chunks on all sides until browned. Preheat the oven to 300°F.
Add the seared beef back into the pot. Pour the blended consommé sauce over the beef. Add 2 cups of beef broth. Bring to a simmer, then cover the pot and transfer to the oven. Cook for about 3 hours, or until the beef is tender.
Remove beef from the pot and shred it using two forks. Ladle some of the broth over the shredded beef. In a bowl, mix some of the broth with diced onion and cilantro.
Dip each tortilla into the broth and heat it in a non-stick skillet over medium heat. Fry one side for about 30 seconds, then flip. Add shredded beef and Oaxaca cheese. Fold tortilla over and cook until both sides are crispy and cheese is melted (about 1 minute).
Serve the tacos with a side of consommé for dipping.
Notes
If you prefer a milder taco, use fewer chilies or omit the chili de arbor.
You can make the consommé ahead of time and store it for up to 3 days.
For a different flavor, substitute Oaxaca cheese with Monterey Jack or mozzarella.
If using a slow cooker, brown the beef first, then cook on low for 6-8 hours.
If you prefer, skip frying the tortillas and just warm them up for a softer taco.
