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Beef Birria Tacos

Beef birria tacos with slow-cooked, deeply red braised beef and crispy-fried quesabirria-style folds, served with a steaming cup of consommé for dipping. The tortillas get dipped in the red fat, then pan-fried until crisp with melted cheese and visible beef at the fold.
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Prep Time 20 minutes
Cook Time 15 minutes
braising (slow cook) 8 hours
Total Time 8 hours 35 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Birria braise
  • 3 lb beef chuck roast
  • 3 dried guajillo chiles stems and seeds removed
  • 2 dried ancho chiles stems and seeds removed
  • 1 chipotle in adobo
  • 1 can (14.5 oz) diced tomatoes
  • 1 onion roughly chopped
  • 6 garlic cloves
  • 2 cup beef broth
  • 2 tbsp apple cider vinegar
  • 1 tsp cumin
  • 1 tsp oregano
  • 0.5 tsp cinnamon
  • 0.25 tsp salt and black pepper
Tacos
  • 16 corn tortillas
  • 2 cup Oaxacan or mozzarella cheese, shredded
  • 1 diced white onion and cilantro for serving

Equipment

  • 1 Dutch oven

Method
 

Make the birria
  1. Toast the guajillo and ancho chiles until fragrant, then transfer them to a blender. Blend with diced tomatoes, chopped onion, garlic, chipotle in adobo, beef broth, apple cider vinegar, cumin, oregano, cinnamon, and salt and black pepper until smooth.
  2. Pour the red chile sauce over the beef chuck roast in a slow cooker, spreading it evenly. Cook on low for 8 hours, until the beef is very tender.
  3. Remove the beef and shred it, then reserve the consommé separately. Keep the consommé aside so you can dip the tortillas later.
Fry the tacos
  1. Dip corn tortillas in the top layer of the red consommé fat. Heat a hot skillet to medium-high, then cook each tortilla for 1 minute until it begins to crisp.
  2. Place shredded Oaxacan or mozzarella cheese and birria beef on one half of each tortilla, then fold in half. Cook for 2–3 minutes per side until the tacos are crispy and the cheese is melted.
  3. Serve immediately with a cup of consommé for dipping, topped with diced white onion and fresh cilantro. Eat while the tortillas are crisp and the consommé is steaming.

Notes

Pro tip: skim and use the red fat layer from the reserved consommé for dipping—this is what drives the signature color and crunch. Store leftover birria and consommé in the fridge up to 4 days; keep shredded beef submerged in the liquid for best moisture. Freeze birria and consommé up to 3 months (assemble tacos fresh for maximum crispness). For a lower-fat option, use reduced-fat cheese and skim more fat off the consommé before dipping.