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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Dip the tortillas: Submerge the corn tortillas into the top layer of the birria consommé, which contains flavorful fat perfect for frying.
- 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.
- 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
