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My Fave Birria Tacos

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These birria tacos are bold, crispy, and packed with flavor from slow-braised beef and a rich, spicy consomé. With melty cheese and golden-fried tortillas, they’re the ultimate comfort food—perfect for taco night, entertaining, or weekend cooking.

Ingredients

  • Beef chuck roast or short ribs
  • Dried guajillo chiles
  • Dried ancho chiles
  • Dried pasilla chiles (optional)
  • White onion
  • Garlic cloves
  • Bay leaves
  • Cinnamon stick
  • Whole cloves
  • Black peppercorns
  • Mexican oregano
  • Cumin
  • Apple cider vinegar
  • Tomatoes or tomato paste
  • Salt
  • Corn tortillas
  • Shredded Oaxacan cheese (or mozzarella)
  • Fresh chopped cilantro
  • Diced onion
  • Lime wedges
  • Oil for frying

Instructions

  1. Toast & Soak Chiles: Toast dried chiles in a dry pan. Soak in hot water until softened.
  2. Sear the Meat: Brown the beef in a large pot or Dutch oven. Set aside.
  3. Make the Sauce: Blend soaked chiles with tomatoes, onion, garlic, vinegar, and spices until smooth. Pour over the beef.
  4. Braise: Add bay leaves, cinnamon stick, and broth to cover meat. Simmer on low for ~3 hours until tender.
  5. Shred the Beef: Remove and shred the beef. Return to pot with consomé.
  6. Assemble Tacos: Dip tortillas in the surface oil of the consomé. Fill with shredded beef and cheese.
  7. Crisp: Pan-fry until crispy and cheese is melted.
  8. Serve: Serve with chopped onion, cilantro, lime wedges, and bowls of consomé for dipping.

Notes

  • Swap beef for lamb, goat, or chicken.
  • Make it dairy-free with vegan cheese or omit cheese entirely.
  • For plant-based, try jackfruit or mushrooms.
  • Meat and consomé can be made ahead and freeze well.

Nutrition

Find it online: https://recipesbyliza.com/my-fave-birria-tacos/