Birria Tacos: Juicy, Crispy & Flavorful Mexican Beef Tacos

Birria Tacos are juicy, flavorful, and crispy Mexican tacos made with slow-cooked beef, dipped in consommé (broth), and pan-fried until crispy. Perfect for taco lovers!

Ingredients:

For the Birria Meat:

• 2 lbs beef chuck roast (or short ribs)
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 tablespoon vegetable oil
• 3 dried guajillo chilies, stemmed and deseeded
• 2 dried ancho chilies, stemmed and deseeded
• 2 dried chipotle chilies (optional, for extra heat)
• 4 cups beef broth
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon oregano
• ½ teaspoon cinnamon
• 1 tablespoon apple cider vinegar
• 1 can (14 oz) fire-roasted tomatoes
• 2 bay leaves

For the Tacos:

• 10 corn tortillas
• 1 cup shredded Oaxaca or mozzarella cheese
• ½ cup chopped fresh cilantro
• ½ cup diced onions
• Lime wedges (for serving)

Instructions:

1. Prepare the Birria Meat:

• Season beef with salt and black pepper.
• In a large pot or Dutch oven, heat vegetable oil over medium-high heat.
• Sear beef on all sides until browned (about 3-4 minutes per side). Remove and set aside.

2. Make the Sauce:

• In the same pot, add dried chilies and toast for 30 seconds per side.
• Add beef broth, onions, garlic, cumin, oregano, cinnamon, tomatoes, vinegar, and bay leaves.
• Simmer for 10 minutes until chilies are soft.
• Blend everything until smooth and pour over the beef.

3. Slow Cook:

• Cover and simmer over low heat for 3-4 hours (or Instant Pot: 45 minutes, slow release).
• Once tender, shred the beef with forks and mix it into the sauce.

4. Prepare the Tacos:

• Heat a skillet over medium heat. Dip corn tortillas into the birria broth, then place on the skillet.
• Add shredded beef and cheese to one side, then fold and press down.
• Cook until crispy and golden brown (2-3 minutes per side).

5. Serve:

• Serve tacos with birria broth (consommé) on the side for dipping.
• Garnish with cilantro, onions, and lime wedges.

Tips:

• For extra flavor, cook the beef a day ahead and let it sit in the broth overnight.
• Use goat or lamb instead of beef for an authentic Mexican taste.
• Want it spicier? Add more chipotle chilies or a dash of hot sauce.