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Birria Tacos

Birria Tacos
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Birria Tacos are a rich, savory, and spicy Mexican classic featuring tender, slow-cooked beef chuck roast in a deep, smoky chili sauce, served inside crispy corn tortillas. This recipe delivers authentic flavor quickly using simple ingredients, creating perfectly crispy and juicy tacos complemented by fresh toppings and a savory consommé dipping sauce.

Ingredients

Scale

Meat

  • 3 lbs beef chuck roast, cut into large chunks

Chili Sauce

  • 4 dried guajillo chilies, stemmed and seeded
  • 2 dried ancho chilies, stemmed and seeded
  • 4 cloves garlic
  • 1 large onion, quartered
  • 2 tbsp tomato paste
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp ground cinnamon
  • 4 cups beef broth or water

For Assembling Tacos

  • 12 corn tortillas
  • Fresh cilantro, chopped, for garnish
  • White onions, finely chopped, for garnish
  • Lime wedges, for squeezing
  • Optional: shredded cheese (for quesatacos)

Optional Variations and Additions

  • Fresh chopped jalapeños or extra chili powder for added spice
  • Pickled jalapeños or radish slices for garnish

Instructions

  1. Prepare the Chili Sauce: Soak dried guajillo and ancho chilies in hot water for about 15 minutes until soft. Blend the soaked chilies with garlic, onions, tomato paste, and spices (cumin, oregano, cinnamon) until smooth to form the chili sauce.
  2. Cook the Meat: Heat a pan over high heat and sear the beef chuck chunks until browned on all sides to lock in juices. Transfer the seared meat to a pot, add the chili sauce and enough beef broth or water to cover the meat. Simmer gently over low heat for 2-3 hours until the beef is fork-tender and infused with flavor.
  3. Shred and Simmer: Remove the beef from the pot and shred it finely using forks. Return the shredded meat to the chili sauce and simmer briefly so it absorbs the sauce thoroughly.
  4. Assemble the Tacos: Heat corn tortillas in a dry pan to soften. Dip each tortilla into the warm chili sauce, then fill with the shredded meat. Fold the tortilla and crisp it in a skillet, optionally adding shredded cheese inside for quesatacos, cooking until golden and slightly crispy on both sides.
  5. Serve and Enjoy: Garnish the tacos with chopped white onions, fresh cilantro, and a squeeze of lime juice. Serve alongside a small bowl of consommé (the leftover cooking liquid) for dipping to enhance flavor and juiciness.

Notes

  • Use fresh dried chilies when possible for brighter, more complex flavors.
  • Don’t skip searing the beef to lock in moisture and deepen flavor.
  • Slow cooking over low heat is key for tender, flavorful meat.
  • Save and serve the consommé as a rich, savory dipping sauce with your tacos.
  • Toast the tortillas well to achieve the perfect crispy texture and contrast.

Nutrition

Keywords: Birria Tacos, Mexican Tacos, Slow-Cooked Beef, Spicy Tacos, Crispy Tacos, Comfort Food, Mexican Cuisine

Find it online: https://marygourmet.com/birria-tacos/