Description
These Birria Tacos are the ultimate combination of crispy, cheesy, and juicy. Slow-braised beef is tucked inside corn tortillas, fried until golden, and served with a rich consomé dipping sauce. This Mexican-inspired taco recipe transforms your taco night into a flavor-packed feast that’s worth every minute.
Ingredients
For the Chili Paste:
4 dried guajillo peppers
4 dried ancho chiles
4 chipotle peppers in adobo
1 onion, chopped
4 garlic cloves
½ cup crushed tomatoes
½ cup beef stock or water
1 tbsp apple cider vinegar
2 bay leaves
2 tbsp Mexican oregano
1 tsp dried thyme
½ tsp each: cumin, cinnamon, smoked paprika, allspice
For the Meat & Consomé:
3 lbs chuck roast, cut into chunks
1 tbsp olive oil
1 tsp each: sea salt, black pepper, garlic powder
½ onion, diced
4 cups beef stock
2 cups water
For the Tacos:
12 corn tortillas
Shredded Oaxaca cheese (or mozzarella)
1 cup chopped cilantro
Pico de Gallo (optional)
Instructions
Step 1 – Make the Chili Paste:
Remove stems and seeds from guajillo and ancho chiles.
Boil ½ cup beef stock and steep the chiles for 15–20 minutes until softened.
Blend softened chiles with chipotle peppers, onion, garlic, crushed tomatoes, vinegar, and spices until smooth. Add extra stock if needed for blending.
Step 2 – Braise the Beef:
Preheat oven to 350°F (175°C).
In a dutch oven, sear beef chunks in olive oil until browned. Season with salt, pepper, and garlic powder.
Add diced onions and sauté for 2 minutes. Stir in the chili paste and cook briefly.
Pour in beef stock and water, then return beef to the pot. Mix well.
Cover and braise in the oven for 2½ hours or until beef is fork-tender.
Shred the beef and strain the broth to use as the dipping consomé.
Step 3 – Assemble & Fry the Tacos:
Reserve 1 cup of consomé and add a handful of cilantro.
Dip each tortilla into the consomé, then place on a hot skillet with olive oil.
Add shredded beef, cheese, onions, and cilantro. Fold and fry until golden brown and crispy on both sides.
Serve immediately with warm consomé for dipping.
Notes
Toast your dried chiles before soaking for deeper flavor.
Use corn tortillas only for the perfect crispy texture.
Make the beef and consomé a day ahead for even richer taste.
Freeze leftovers for up to 2 months; they reheat beautifully.
Add more chipotle or cayenne for extra spice.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Braised / Pan-Fried
- Cuisine: Mexican