My Fave Birria Tacos 🌮🔥🧅🧀
Juicy, cheesy, and full of bold flavor — these Birria Tacos are the ultimate taco lover’s dream! 🌟 Originating from Mexico, birria is a rich and savory beef stew that’s slow-cooked until tender, then tucked into tortillas with melted cheese and pan-fried to crispy perfection. 🥩🧄 Dip them into the flavorful consommé for an unforgettable bite. Whether for taco night, a weekend feast, or to impress friends, these tacos are always a show-stopper! 💃🇲🇽
⏱️ Prep Time: 30 minutes | Cook Time: 3–4 hours
🍽️ Servings: 6–8
Ingredients:
For the Birria (Stew):
3 lbs beef chuck roast (or short ribs)
6 dried guajillo chiles (stems & seeds removed)
3 dried ancho chiles (stems & seeds removed)
2 dried pasilla chiles (optional, for depth)
1 large white onion, quartered
6 cloves garlic, peeled
2 Roma tomatoes, halved
2 bay leaves
1 cinnamon stick
1 tbsp cumin seeds
1 tbsp dried oregano
1 tsp ground cloves
6 cups beef broth
Salt & pepper, to taste
For the Tacos:
Corn tortillas
2 cups Oaxaca cheese (or mozzarella, shredded)
Chopped onions & fresh cilantro (for topping)
Lime wedges (for serving)
Instructions:
1. Prepare the chiles & sauce:
Boil dried chiles in water for 5–7 minutes until softened. Drain and blend with onion, garlic, tomatoes, cumin, oregano, cloves, and 2 cups beef broth until smooth.
2. Cook the birria:
In a large pot or Dutch oven, sear beef chunks until browned. Pour the blended chile sauce over the meat. Add bay leaves, cinnamon stick, and remaining beef broth. Season with salt & pepper. Cover and simmer on low for 3–4 hours until beef is tender and shreds easily.
3. Shred the beef:
Remove beef, shred it with forks, and return it to the pot to soak in the flavorful consommé.
4. Make the tacos:
Heat a skillet over medium heat. Dip a tortilla into the top layer of the consommé (to coat it with rich flavor). Place it on the skillet, add shredded birria beef, cheese, and fold in half. Cook until crispy on both sides and cheese is melted.
5. Serve & dip:
Top tacos with fresh cilantro, chopped onions, and a squeeze of lime. Serve with a small bowl of consommé on the side for dipping — the best part! 🥣✨
Tips & Variations:
✅ Use lamb or goat for a more traditional birria flavor.
✅ Add jalapeños or chipotle peppers for extra heat.
✅ Make the birria in an Instant Pot (about 1 hour) or slow cooker (8 hours on low).
✅ Freeze leftover birria for quick taco nights!