Name: My Fave Birria Tacos – Juicy, Cheesy & Full of Flavor!
Prep time: 30 min
Cook time: 210 min
Total time: 4 min
Ingredients: 3 lbs chuck roast beef (boneless, cut into large chunks); 1 tbsp olive oil; 4 cups beef broth; 2 cups water; 1 onion (halved); 4 garlic cloves (peeled); 2 bay leaves; 4 dried ancho chiles (stemmed and seeded); 4 dried guajillo peppers (stemmed and seeded); 4 chipotle peppers in adobo; ½ cup diced tomatoes; ½ onion (chopped); 1 tbsp apple cider vinegar; 1 tsp sea salt; 1 tsp black pepper; ½ tsp ground cinnamon; ½ tsp smoked paprika; ½ tsp ground allspice; 1 tsp garlic powder; 1 tsp dried thyme; 2 tbsp Mexican oregano; ½ tsp ground cumin; 12 corn tortillas; 1 block Oaxaca cheese (shredded); Chopped cilantro (for garnish); Diced white onion (for garnish); Lime wedges

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🌶️ Introduction

Few things in life are as satisfying as biting into a juicy, cheesy, crispy-edged Birria taco. These Birria Tacos—made with slow-braised chuck roast, dried chiles, aromatic spices, and melty Oaxaca cheese—are hands down the kind of meal that turns any day into a celebration. 💃

Originally from Jalisco, Mexico, Birria started as a celebratory stew. Today, it’s found fame worldwide in taco form: dipped in consommé, griddled to crispy perfection, and stuffed with rich, fall-apart meat and gooey cheese.

Let’s break down how to make your new favorite taco right at home — with no shortcuts and no skimping on flavor.

🛒 Ingredients

🍖 For the Birria Meat

3 lbs chuck roast beef (boneless), cut into large chunks
1 tbsp olive oil
4 cups beef broth
2 cups water
1 onion, halved
4 garlic cloves, peeled
2 bay leaves

🌶️ For the Birria Sauce (Adobo)

4 dried ancho chiles, stemmed and seeded
4 dried guajillo peppers, stemmed and seeded
4 chipotle peppers in adobo
½ cup diced tomatoes
½ onion, chopped
1 tbsp apple cider vinegar
1 tsp sea salt
1 tsp black pepper
½ tsp ground cinnamon
½ tsp smoked paprika
½ tsp ground allspice
1 tsp garlic powder
1 tsp dried thyme
2 tbsp Mexican oregano
½ tsp ground cumin

🧀🌮 For Assembling the Tacos

12 corn tortillas
1 block Oaxaca cheese, shredded
Chopped cilantro (for garnish)
Diced white onion (for garnish)
Lime wedges

🔥 Directions

Step 1: Toast & Soak the Chiles

In a dry skillet over medium heat, toast the ancho and guajillo chiles until fragrant (about 1 minute per side). Be careful not to burn them.

Transfer to a bowl and cover with hot water. Let soak for 15–20 minutes to soften.

Step 2: Blend the Adobo Sauce

In a blender, combine the soaked chiles, chipotle peppers, tomatoes, half an onion, garlic powder, apple cider vinegar, cumin, allspice, paprika, cinnamon, thyme, oregano, sea salt, and black pepper.

Blend until smooth, adding a little soaking water if needed for consistency.

Step 3: Sear the Beef

In a large pot or Dutch oven, heat olive oil over medium-high heat. Add beef chunks and sear until browned on all sides. Do this in batches if necessary.

Step 4: Braise the Birria

Pour in the adobo sauce and stir to coat the meat. Add beef broth, water, bay leaves, garlic cloves, and the halved onion.

Cover and simmer on low for 3–3.5 hours, or until the beef is tender and shreddable. Skim off any excess fat as needed.

Step 5: Shred the Beef & Prep the Consommé

Remove beef from the pot and shred using two forks. Strain the broth (consommé) through a sieve into a bowl. This will be your dipping sauce!

Return shredded beef to a small portion of the consommé to keep moist and flavorful.

Step 6: Assemble the Tacos

Heat a griddle or skillet over medium-high heat. Lightly dip each corn tortilla into the top layer of the consommé (for that signature red crisp!) and place on the hot surface.

Top with shredded beef, Oaxaca cheese, and fold the tortilla in half. Cook until crispy and cheese is melty, about 2–3 minutes per side.

Repeat with remaining tortillas.

Step 7: Garnish & Serve

Serve tacos hot with a bowl of consommé for dipping. Garnish with chopped cilantro, diced onion, and a squeeze of lime.

⏱️ Servings and Time

Servings: 12 tacos (feeds 4–6)
Prep Time: 30 minutes
Cook Time: 3.5 hours
Total Time: 4 hours

A labor of love — and worth every minute!

🧀 Variations

🐐 Traditional Goat Birria

Swap beef for goat shoulder (the original meat used in Jalisco-style birria).

🐓 Chicken Birria

Use bone-in chicken thighs — reduce cook time to 1.5 hours.

🌱 Vegetarian Version

Try jackfruit, mushrooms, or seitan braised in the same rich adobo for a satisfying meatless version.

🔥 Spicy Upgrade

Add extra chipotle or a fresh chili (like serrano) to the adobo sauce.

🌮 Birria Quesatacos

Double down on cheese — make quesadillas and stuff them with birria, then crisp like tacos!

🧊 Storage & Reheating

Storage

Meat: Up to 4 days in fridge
Consommé: Store separately, same shelf life
Tacos: Best fresh, but can be reheated

Freezing

Freeze shredded meat and consommé in separate airtight containers for up to 2 months.

Reheating

Microwave: 60 seconds
Skillet: Best for tacos to restore crispiness
Consommé: Heat on stovetop or microwave-safe bowl

❓ 10 Frequently Asked Questions

1. What’s the difference between birria and barbacoa?

Barbacoa is traditionally steamed or cooked underground, while birria is braised in a rich chile sauce. Both are delicious!

2. What tortillas work best?

Corn tortillas give that authentic crisp, but flour tortillas can work too if needed.

3. Can I make this in a slow cooker?

Yes! After searing the beef, transfer everything to a slow cooker and cook on low for 8–10 hours.

4. Is Oaxaca cheese required?

It’s traditional, but mozzarella or Monterey Jack are great substitutes.

5. Can I make this less spicy?

Yes — reduce or omit the chipotle peppers for a milder version.

6. How do I keep the tacos from falling apart?

Use fresh, warm tortillas, and don’t overload them.

7. Can I meal prep birria tacos?

Absolutely. Cook the meat and sauce ahead, then assemble tacos just before serving.

8. Can I pressure cook this?

Yes. Cook on high pressure for 45 minutes and natural release for 15.

9. What do I serve with birria tacos?

Refried beans, Mexican rice, elotes, or a crisp slaw work great.

10. Can I drink the consommé?

Yes! It’s incredibly flavorful — many serve it as a small soup or sipper.

🍽️ Serving Ideas

Serve tacos with a wedge of lime and sliced radishes
Use leftover birria for quesadillas, nachos, or burritos
Pair with a light Mexican beer or agua fresca
Add a side of avocado slices or guacamole

🏁 Conclusion

Birria Tacos are the kind of food that tells a story. They’re bold, messy, rich, cheesy, and deeply satisfying — every bite soaked in tradition and flavor. Whether you’re cooking them for a party, a cozy family dinner, or just because you’re craving something epic, this recipe delivers.

From the simmering stew pot to the crispy taco shell, this dish is a celebration of everything that makes Mexican cuisine so legendary. 🌮🔥💥

Once you dip that taco in consommé and take a bite, you’ll never look at tacos the same again.

My Fave Birria Tacos – Juicy, Cheesy & Full of Flavor!

Adam

Few things in life are as satisfying as biting into a juicy, cheesy, crispy-edged Birria taco. These Birria Tacos—made with slow-braised chuck roast, dried chiles, aromatic spices, and melty Oaxaca cheese—are hands down the kind of meal that turns any day into a celebration. 💃Originally from Jalisco, Mexico, Birria started as a celebratory stew. Today, it’s found fame worldwide in taco form: dipped in consommé, griddled to crispy perfection, and stuffed with rich, fall-apart meat and gooey cheese.Let’s break down how to make your new favorite taco right at home — with no shortcuts and no skimping on flavor.

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Prep Time 30

Cook Time 3 30

Total Time 4

Servings 12 tacos