birria beef tacos

The most amazing Birria Tacos recipe of tender shredded beef and melty cheese coated in sauce and pan fried until crispy.

Birria Tacos

lb beef chuck roast

bone-in beef short ribs

guajillo chile peppers

pasilla chile peppers

ancho chile peppers

roma tomatoes (, quartered (about 1.5lbs))

white onion (, roughly chopped)

garlic ((10-12 cloves))

thyme

whole coriander seed

cloves

ginger

Mexican cinnamon stick (oe 1/8 teaspoon ground cinnamon)

Tablespoons apple cider vinegar (or white vinegar)

bay leaves

Tablespoon kosher salt

corn tortillas

Oaxaca cheese (or use mozzarella or Monterey jack)

white onion (, diced)

cilantro (, chopped)

limes

Prepare meat and dried chiles: Remove any large pieces of fat from the chuck roast. Cut it into a few large pieces and season with salt. Rinse the chiles (use gloves if desired), then use scissors to remove the stem and make a slit along the side to open them and remove the seeds. (The arbol chiles are hottest, so for less heat, remove the seeds, or omit these chiles completely. If you like extra spice, leave them whole).

Make sauce: Add tomatoes and onion to a large stock pot (at least 5.5qt pot of bigger) over medium heat. Cook for a few minutes, stirring. Add whole garlic cloves, chile peppers, and all of the spices except the bay leaf. Cook for 5 minutes, stirring often. Add vinegar and 4 cups water. Bring to a low boil, reduce heat to simmer and cook for 15 minutes, uncovered.

Blend sauce: Add mixture to a blender and blend as smooth as possible. Pour mixture through a fine mesh strainer, back into the pot. Add 4 cups of water to the blender and swirl it around to clean excess sauce from the blender, then add it to the pot.

Add meat and simmer: Add 1 tablespoon kosher salt. Bring to a boil. Add short ribs, chuck roast and 3 bay leaves. Cover, reduce heat to a simmer and cook for 2 ½ hours.

Shred meat: Check meat to make sure it’s tender. Remove meat to a plate and chop or shred into pieces. Discard bones and bay leaves.

Cook sauce and meat (can be made ahead):

Dip tortillas in broth: Heat a large griddle or skillet over medium heat. Coat pan with a small amount of oil. Dip a corn tortilla into the birria sauce and lay tortilla on hot pan.

Add taco toppings: Quickly top with a spoonful of shredded meat, a sprinkle of cheese and a little chopped onion and cilantro.

Pan fry: Fold tortilla over, in half. Fry for several minutes, until crispy and browned on the bottom. Flip and cook until crispy and browned on the other side. Remove to a plate, for serving.

Garnish and Serve: Sprinkle remaining chopped white onion and cilantro on top of tacos.  Serve with a cup of warm consommé broth, for dipping. I also have a delicious hot salsa recipe in the notes, that takes these tacos over the top!

Make Tacos:

https://content.jwplatform.com/videos/ED0qfatt.mp4

The most amazing Birria Tacos recipe with tender shredded beef and melty cheese coated in sauce and pan fried until crispy. Served with consomé dipping sauce on the side.

The Best Birria Tacos

guajillo chilies

Ancho Chilies

Arbol Chilies

white onion

tomatoes

water

garlic

beef broth

apple cider vinegar

peppercorns

All Spice Berries

cinnamon

oregano

Chuck Roast

Flour tortillas

pack Oaxaca cheese

onion

cilantro (garnish)

Lime (garnish)

Season the beef and let it sit.

Combine the braising sauce ingredients in a pot.

Bring to a boil and let simmer for 15 minutes.

Transfer the sauce and a cup of the boiling water to a food processor.

Add beef broth to the processor.

Blend until smooth.

Preparing the Braising Sauce

Sear the chuck roast in a hot skillet.

Add water to the skillet to deglaze it.

Add the prepared braising sauce to the skillet.

Place herbs and spices in a cheesecloth, tie securely, and add to the braising sauce.

Add the beef to the sauce and braise for 3 hours, or until it is tender and can be shredded.

Cooking the Beef

Remove the beef, shred it, and mix with a cup of the sauce.

Dip a tortilla into the sauce and place it in a hot skillet.

Toast the tortilla, flip it, and then add Oaxaca cheese and shredded beef.

Fold the tortilla to form a taco and continue to fry.

Flip the taco after a few minutes and then remove it from the skillet.

Preparing the Tacos

Garnish the taco with onion, cilantro, and lime juice.

Dunk the taco into consumè.

Enjoy your delicious taco!

Garnishing and Serving

One of my favorite foods, these beef birria tacos (also known as quesabirria tacos) are made with slow-cooked, tender beef, a smoky chile-spiced broth, and lots of melty cheese. Crisped in a skillet and dipped in warm consomé, every bite is savory, spicy, cheesy, and packed with flavor.

Beef Birria Tacos Recipe

guajillo chiles (stems and seeds removed)

ancho chiles (stems and seeds removed)

chile de árbol (stems and seeds removed)

beef stock (divided)

vegetable oil

kosher salt (to taste)

cumin seeds

dried Mexican oregano

tomato puree

cinnamon (preferably canela)

black peppercorns

white vinegar

Oaxacan cheese (shredded)

lime wedges

cilantro (chopped)

white onion (finely chopped)

Steep

Add the chiles to a large skillet over low heat. Toast the chiles for three to four minutes, tossing often, until the outside of the chiles are lightly toasted. With 30 seconds left, add the chile de árbol and toast until fragrant. Add one cup of beef stock, and bring the liquid to a simmer. Once simmering, remove from the heat, and cover with a lid. Allow to steep for 15-20 minutes.

Sear

While the mixture is steeping, preheat a large Dutch oven over medium-high heat. Add vegetable oil. Then, season the beef with salt and, working in batches, sear on each side until golden brown. Remove the pot from the heat and set aside while you make the chili mixture.

Char

Optionally, char the onion over an open stove flame, or place it on a small sheet tray and broil for a few minutes, or until lightly charred. Set aside.

Blend

Once the chiles have softened, use a spider to transfer to a high-powered blender, reserving the liquid. Add the cumin seeds, garlic, oregano, onion, and one and a half cups of reserved chili liquid. Blend until fully pureed, about one to two minutes.

Braise

Pour the mixture over a fine mesh sieve set over the Dutch oven. Add the tomato puree, cinnamon stick, bay leaves, cloves, black peppercorns, and white vinegar to the pot, as well as the remaining beef stock, if more liquid is needed. The beef should not be covered, but it should come up at least ¾ of the way. Cover and braise for three and a half to four hours, or until the beef is falling apart and tender.

Shred

Remove the beef from the pot and strain the cooking liquid. Add half of the strained liquid into a serving bowl and add chopped cilantro and onion, this will be the consomé. Then, shred the beef, and add it back to the other half of the reserved liquid, without the onion and cilantro.

For the Beef Birria

Preheat

Preheat a medium skillet over medium heat.

Dip one tortilla at a time into the consomé.

Fill

Add Oaxacan cheese to the corn tortilla. Top with a portion of the shredded beef, followed by a bit more cheese. Fold the tortilla in half.

Cook

Add the quesabirria to the preheated skillet and cook for three minutes, or until golden brown. Drizzle a spoonful of the consomé onto the uncooked side before turning over. Then flip and repeat on the other side.

Cool

Transfer to a plate, and let it cool slightly. Repeat as needed.

Serve

Serve the quesabirria with consomé, lime, cilantro, and onion.

For Assembly

I'm not the best cook, but I wanted to give this a try. It came out great, but it needed more salt. The Oaxaca cheese didn't have much flavor, so we will try Monterey Jack next time unless you can recommend a more flavorful and melty cheese.

Came out amazing but my sauce turned out to be a dark red is there a reason for that ?

This recipe was delicious, it helped me with my Father's Day meal. 5 out of 5

https://www.youtube.com/watch?v=HpAANW4WzsI

Crispy, cheesy, and bursting with flavor. I’ve eaten a lot of tacos, but these are hands down the best I've ever had.

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