Print

Authentic Birria Tacos Recipe

A plate of golden-brown birria tacos filled with tender shredded beef and melted white cheese.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Learn to make rich, tender birria beef and assemble crispy, flavorful birria tacos with a savory dipping consommé. This recipe guides you through braising beef with dried chiles for authentic Mexican street food flavor at home.

Ingredients

Scale
  • 3 lbs beef chuck roast or short ribs, cut into 2–3 inch pieces
  • 8 guajillo chiles, stems and seeds removed
  • 4 ancho chiles, stems and seeds removed
  • 1 white onion, quartered
  • 6 cloves garlic, peeled
  • 1 tsp cumin seeds
  • 1 tsp dried oregano
  • 1/2 tsp black peppercorns
  • 1/4 tsp cloves
  • 1 cinnamon stick
  • 2 bay leaves
  • 1 tbsp apple cider vinegar
  • 4 cups beef broth
  • Salt to taste
  • Corn tortillas
  • Vegetable oil for frying
  • Optional: finely chopped white onion, cilantro, lime wedges for serving

Instructions

  1. Toast dried chiles in a dry skillet over medium heat until fragrant, about 1-2 minutes per side. Do not burn.
  2. Soak toasted chiles in hot water for 20-30 minutes until softened.
  3. Combine softened chiles, onion, garlic, cumin seeds, oregano, peppercorns, cloves, cinnamon stick, bay leaves, apple cider vinegar, and 1 cup of beef broth in a blender. Blend until smooth.
  4. Sear beef pieces in a Dutch oven or Instant Pot on all sides until browned. Remove beef and set aside.
  5. Pour the chile mixture into the pot. Add the remaining 3 cups of beef broth and the seared beef. Season with salt.
  6. If using a Dutch oven, bring to a simmer, cover, and braise in a preheated oven at 325°F (160°C) for 3-4 hours, or until beef is fall-apart tender.
  7. If using an Instant Pot, cook on high pressure for 60 minutes, then allow natural pressure release for 15 minutes.
  8. Remove beef from the braising liquid. Shred the beef using two forks.
  9. Strain the braising liquid through a fine-mesh sieve into a bowl. Skim off excess fat. This is your consommé.
  10. To assemble tacos: Dip each corn tortilla lightly in the consommé.
  11. Heat a thin layer of vegetable oil in a skillet over medium-high heat.
  12. Place a dipped tortilla in the hot oil. Add a portion of shredded birria beef. Fold the tortilla in half.
  13. Fry for 2-3 minutes per side, until golden brown and crispy.
  14. Serve immediately with consommé for dipping, and your favorite toppings like chopped onion and cilantro.

Notes

  • For extra crispy tortillas, ensure they are lightly coated in consommé and fried in hot oil.
  • You can prepare the birria ahead of time; refrigerate the shredded beef and consommé separately. Reheat gently before assembling tacos.
  • This recipe is great for meal planning, providing a flavorful base for multiple meals.

Nutrition

Find it online: https://kingscook.com/birria-tacos-recipe/