Easy Birria Tacos Recipe
This Easy Birria Tacos Recipe transforms tough beef into tender, fall-apart magic with rich, smoky flavors and iconic red consomé for dipping. It's authentic Mexican comfort food that brings families together, where every bite tells a story of tradition and love.
Print Pin Servings: 8 tacos
Calories: 485kcal
Cost: $12.75
Equipment
- 1 Dutch oven or large pot For browning meat and slow-cooking birria
- 1 Blender To blend chile sauce until smooth
- 1 Fine mesh strainer To strain consomé for silky texture
- 1 Cast iron griddle or comal For crisping tortillas with cheese
- 2 Large mixing bowls For soaking chiles and serving consomé
Ingredients
- 3 lbs beef chuck roast cut into chunks
- 2 lbs beef short ribs bone-in
- 6 whole dried guajillo chiles stemmed and seeded
- 4 whole dried ancho chiles stemmed and seeded
- 2 whole dried chipotle chiles stemmed and seeded
- 3 whole Roma tomatoes quartered
- 1 large large white onion quartered,plus extra for serving
- 6 cloves garlic peeled
- 2 whole bay leaves dried
- 1 teaspoon ground cumin authentic Mexican flavor
- ½ teaspoon dried oregano preferably Mexican
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper freshly ground
- 8 cups beef broth low sodium
- 16 whole corn tortillas small for serving
- 2 cups Oaxaca cheese shredded or mozzarella
- ½ cup white onion finely diced for serving
- ½ cup fresh cilantro chopped for serving
- 8 whole lime wedges for serving
Instructions
- Make the Chile Sauce : Toast dried chiles in dry pan for 30 seconds until fragrant. Soak in hot water for 20 minutes until soft. Blend with tomatoes, onion, garlic, and spices until smooth. Strain if you want it super smooth.
- Cook the Meat : Season beef chunks with salt and pepper. Brown in Dutch oven until crispy on all sides. Add chile sauce, broth, onion, garlic, and bay leaves. Bring to boil, then simmer covered for 3-4 hours until meat shreds easily.
- Assemble the Tacos : Shred meat and strain consomé (save that liquid gold!). Dip tortillas in consomé, add cheese and meat. Cook on griddle until crispy and cheese melts. Serve with diced onion, cilantro, and consomé for dipping.
- The Magic Moment : When you dip that crispy, cheesy taco into the consomé and take that first bite that's when this birria tacos recipe shows you what all the fuss is about.
Notes
The soul of birria tacos lives in the patience let the meat surrender to time and heat until it becomes something magical. That first dip into the ruby-red consomé is pure liquid happiness, connecting you to generations of Mexican cooks who understood that the best food comes from love, not speed.
Nutrition
Serving: 2tacos | Calories: 485kcal | Carbohydrates: 28g | Protein: 38g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 95mg | Sodium: 890mg | Potassium: 580mg | Fiber: 4g | Sugar: 6g | Vitamin A: 850IU | Vitamin C: 15mg | Calcium: 320mg | Iron: 4.2mg