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Best Beef Birria Tacos Recipe

Get ready to experience the ultimate beef birria tacos, a traditional Mexican dish that has taken the culinary world by storm. These tacos are known for their rich, flavorful beef, slow-cooked in a blend of spices and chilies, then stuffed into warm tortillas and served with a side of consommé for dipping. Perfect for any occasion, these tacos are sure to impress with their deep, savory flavors and tender, juicy meat.

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Sharp knife
  • Blender or food processor
  • Measuring cups and spoons
  • Skillet or griddle
  • Tongs
  • Serving bowls

Ingredients

  • For the Beef Birria:
  • 3 lbs beef chuck roast cut into large chunks
  • 2 tablespoons vegetable oil
  • 1 onion quartered
  • 5 cloves garlic
  • 5 dried guajillo chilies stems and seeds removed
  • 2 dried ancho chilies stems and seeds removed
  • 1 chipotle pepper in adobo sauce
  • 1 can 14.5 oz diced tomatoes
  • 1/4 cup apple cider vinegar
  • 1 cinnamon stick
  • 3 bay leaves
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cloves
  • 6 cups beef broth
  • Salt and pepper to taste
  • For the Tacos:
  • Corn tortillas
  • Chopped white onion
  • Chopped fresh cilantro
  • Lime wedges
  • Queso fresco or shredded cheese optional

Instructions

  • Prepare the Chilies:
  • In a medium saucepan, bring 2 cups of water to a boil.
  • Add the dried guajillo and ancho chilies and simmer for 10 minutes, or until softened.
  • Remove from heat and let cool slightly.
  • Make the Sauce:
  • In a blender or food processor, combine the softened chilies, chipotle pepper, diced tomatoes, vinegar, garlic, onion, and the soaking liquid from the chilies.
  • Blend until smooth.
  • Cook the Beef:
  • In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
  • Season the beef chunks with salt and pepper.
  • Sear the beef on all sides until browned, about 5 minutes per side.
  • Add the chili sauce to the pot, along with the cinnamon stick, bay leaves, oregano, cumin, cloves, and beef broth.
  • Bring to a boil, then reduce the heat to low and cover.
  • Simmer for 3-4 hours, or until the beef is tender and easily shredded.
  • Shred the Beef:
  • Remove the beef from the pot and shred with two forks.
  • Return the shredded beef to the pot and stir to combine with the sauce.
  • Prepare the Tacos:
  • Heat a skillet or griddle over medium-high heat.
  • Dip each tortilla into the consommé (the sauce from the pot) and place on the skillet.
  • Add a generous amount of shredded beef to one half of the tortilla.
  • Fold the tortilla over and cook until crispy, about 2-3 minutes per side.
  • Serve:
  • Serve the tacos with chopped onion, cilantro, lime wedges, and queso fresco or shredded cheese, if desired.
  • Ladle some of the consommé into a small bowl for dipping.