Authentic Birria Tacos with Tender Shredded Beef in Rich Chilies Sauce Recipe

Introduction

Birria Tacos are a flavorful Mexican dish featuring tender, slow-cooked beef packed with rich spices and chilies. Served with melted cheese and fresh toppings, these tacos are perfect for a comforting meal that’s both satisfying and delicious.

Ingredients

• 4 pounds beef chuck roast (cut into 3-inch chunks)
• 10 guajillo chiles
• 5 ancho chilies
• 3 arbol chilies
• 2 Roma tomatoes
• 1 white onion (quartered)
• 6 garlic cloves (unpeeled)
• 2 cups low-sodium beef broth
• 2 tablespoons apple cider vinegar
• 2 teaspoons kosher salt
• 1 teaspoon ground black pepper
• 1 teaspoon ground cumin
• 1 teaspoon dried Mexican oregano
• ½ teaspoon ground cloves
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• 3 bay leaves
• Corn tortillas (or cassava flour tortillas)
• Diced white onion (for topping)
• Roughly chopped cilantro (for topping)
• Oaxacan cheese

Instructions

1. Step 1: Deseed and simmer the chilies. Remove stems and seeds from the guajillo, ancho, and arbol chilies. Rinse them lightly, then place in a medium pot with enough water to cover. Simmer over medium heat for 15 minutes until softened.
2. Step 2: Roast the vegetables. While chilies simmer, place tomatoes, quartered onion, and unpeeled garlic cloves on a baking sheet. Broil for 4 to 6 minutes until lightly charred.
3. Step 3: Prepare the birria sauce. In a blender, combine softened chilies with 1 cup of the chili simmering water, peeled garlic cloves, roasted tomatoes and onion, beef broth, apple cider vinegar, cumin, oregano, cloves, cinnamon, and ginger. Blend until completely smooth.
4. Step 4: Cook the beef. Place beef chunks in a slow cooker and pour the birria sauce over the meat. Add bay leaves and mix gently. Cover and cook on low for 8 to 9 hours or on high for 4 to 5 hours until beef is tender and shreds easily.
5. Step 5: Shred the beef and combine with sauce. Remove bay leaves, transfer beef to a board, and shred with two forks. Return shredded beef to the slow cooker and stir to soak in the sauce (consommé).
6. Step 6: Assemble the tacos. Dip tortillas into the top layer of the birria consommé, which contains flavorful fat perfect for frying.
7. Step 7: Fry the tacos. Heat a skillet over medium heat. Place dipped tortilla in skillet and cook until lightly crispy on one side. Flip, add Oaxacan cheese across the tortilla, then top half with shredded birria, diced onion, and cilantro. Once cheese melts, fold the tortilla in half and fry for 2 to 3 minutes on each side until crispy.
8. Step 8: Serve. Enjoy tacos hot with a side of the consommé for dipping.

Tips & Variations

• For a smoky flavor, try roasting the chilies over an open flame before soaking.
• Substitute beef chuck with beef short ribs or brisket for different textures.
• If you prefer less heat, reduce the number of arbol chilies or omit them altogether.
• Oaxacan cheese can be swapped with mozzarella or a mild melting cheese.

Storage

Store leftover birria meat and consommé separately in airtight containers in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave before assembling tacos. The consommé can be reheated to enjoy as a dipping broth alongside the tacos.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make birria without a slow cooker?

Yes, you can cook the birria in a heavy pot or Dutch oven on the stovetop. Simmer the beef with the sauce on low heat for about 3 to 4 hours until tender, stirring occasionally.

What kind of tortillas are best for birria tacos?

Corn tortillas are traditional and hold up well when dipped in consommé and fried, but cassava flour tortillas are a great gluten-free alternative. Warm the tortillas before dipping to prevent tearing.

Authentic Birria Tacos with Tender Shredded Beef in Rich Chilies Sauce Recipe

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★★★★★

4.7 from 105 reviews

• Author: Hugo
• Total Time: 9 hours
• Yield: 8 servings 1x

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Description

This authentic Birria Tacos recipe features tender, slow-cooked beef chuck simmered in a rich, smoky chili and tomato sauce, then served on crispy, cheese-filled corn tortillas. Perfectly complemented with diced onions, fresh cilantro, and a flavorful consommé for dipping, these tacos offer a delicious taste of traditional Mexican street food.

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Ingredients

Scale 1x2x3x

Meat and Broth

• 4 pounds beef chuck roast, cut into 3-inch chunks
• 2 cups low-sodium beef broth
• 3 bay leaves

Chilies and Seasonings

• 10 guajillo chiles
• 5 ancho chilies
• 3 arbol chilies
• 2 tablespoons apple cider vinegar
• 2 teaspoons kosher salt
• 1 teaspoon ground black pepper
• 1 teaspoon ground cumin
• 1 teaspoon dried Mexican oregano
• ½ teaspoon ground cloves
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground ginger

Roasted Vegetables

• 2 Roma tomatoes
• 1 white onion, quartered
• 6 garlic cloves, unpeeled

For Serving

• Corn tortillas (or cassava flour tortillas)
• Diced white onion
• Roughly chopped cilantro
• Oaxacan cheese

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Instructions

1. Deseed and simmer the chilies: Remove the stems and seeds from the guajillo, ancho, and arbol chilies, rinse them briefly, then place them in a medium pot. Cover completely with water and bring to a simmer over medium heat, cooking for 15 minutes until softened.
2. Roast the vegetables: While the chilies simmer, place the tomatoes, quartered onion, and unpeeled garlic cloves on a quarter sheet pan. Broil them for 4 to 6 minutes until lightly charred and fragrant.
3. Make the birria sauce: Transfer the softened chilies and 1 cup of their soaking water to a high-powered blender. Peel the garlic cloves and add them in along with the roasted tomatoes, onions, beef broth, apple cider vinegar, cumin, oregano, cloves, cinnamon, and ginger. Blend on high for 1 to 2 minutes until the mixture is completely smooth.
4. Slow cook the birria: Place the beef chunks in a slow cooker and pour the blended birria sauce over them. Add the bay leaves and gently mix using tongs to coat the meat evenly. Cover and cook on low for 8 to 9 hours or on high for 4 to 5 hours, until the beef is tender and easily shredded.
5. Shred the meat and combine with sauce: Remove the bay leaves, transfer the beef to a cutting board, and shred with two forks. Return the shredded meat to the slow cooker and stir to soak up the flavorful birria consommé.
6. Dip the tortillas: Submerge the corn tortillas into the top layer of the birria consommé, which contains flavorful fat perfect for frying.
7. Fry the tacos: Heat a skillet over medium heat. Place a damp tortilla in the skillet and cook until lightly crispy on one side, then flip using tongs. Sprinkle cheese evenly over the tortilla, add a portion of shredded birria on half the tortilla, and top with diced onion and cilantro. When the cheese melts, fold the tortilla in half and continue frying for 2 to 3 minutes per side until crispy and golden.
8. Serve: Serve the Birria Tacos hot with a side of the birria consommé for dipping, enhancing each bite with deep, rich flavor.

Notes

• Use dried chilies for authentic flavor but adjust types based on heat preference.
• Slow cooker cooking times can be adjusted if meat is not tender enough; it should shred easily.
• For a gluten-free option, use corn or cassava flour tortillas as listed.
• Oaxacan cheese is best for melting; mozzarella can be a substitute if unavailable.
• Leftover birria consommé can be stored and reheated for soups or dipping sauces.

• Prep Time: 30 minutes
• Cook Time: 8 hours 30 minutes
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Mexican

Keywords: Birria, Birria Tacos, Mexican beef tacos, slow cooker birria, guajillo chilies, Oaxacan cheese tacos