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Irresistible Birria Tacos Recipe That’ll Blow Your Mind in 6 Steps

birria tacos recipe
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A delicious and authentic recipe for Quesabirria Tacos, featuring tender shredded beef in a rich, spicy consommé, melted cheese, and crispy corn tortillas.

Ingredients

Scale
  • 3 lbs beef chuck roast (cut into large chunks)
  • 1 tbsp kosher salt
  • 2 tsp ground cumin
  • 2 tsp dried oregano
  • 1 tsp smoked paprika
  • 1/2 tsp ground cinnamon
  • 1/2 tsp black pepper
  • 2 tbsp apple cider vinegar
  • 6 dried guajillo chiles (stemmed + seeded)
  • 2 dried ancho chiles (stemmed + seeded)
  • 3–4 dried chiles de árbol (optional, for heat)
  • 1 medium onion, quartered
  • 6 cloves garlic
  • 1 (14.5 oz) can crushed tomatoes
  • 4 cups beef broth
  • 2 bay leaves
  • 12 corn tortillas
  • 3 cups shredded Oaxaca cheese or low-moisture mozzarella
  • 1/2 cup chopped cilantro (optional)
  • 1/2 cup diced onion (optional)
  • Lime wedges (optional)

Instructions

  1. Toast + soften chiles: In a dry skillet, toast guajillo, ancho, and árbol chiles for 20–30 seconds per side (don’t burn). Add to a bowl and cover with hot water for 15 minutes to soften.
  2. Blend the sauce: Drain chiles and blend with onion, garlic, crushed tomatoes, beef broth, vinegar, cumin, oregano, paprika, cinnamon, salt, and pepper until smooth.
  3. Cook the birria: Add beef to a Dutch oven or slow cooker. Pour blended sauce over beef and add bay leaves.
  4. Dutch oven: Cover and simmer at low heat 2.5–3.5 hours (or bake at 300°F) until fork-tender.
  5. Slow cooker: Cook on LOW 8 hours or HIGH 4–5 hours.
  6. Shred: Remove beef and shred. Strain or skim the broth if desired—this is your consommé for dipping and for frying tortillas.
  7. Dip tortillas: Dip each tortilla lightly into the consommé (just enough to coat).
  8. Crisp + melt: Heat a skillet over medium heat. Place dipped tortilla in skillet, add cheese, add shredded beef, then fold. Cook 2–3 minutes per side until crispy and golden and cheese is melted.
  9. Serve: Top with onion/cilantro if desired and serve hot with consommé for dipping.

Notes

  • Use leftover consommé for dipping or as a soup base.
  • Adjust spice level by adding or reducing chiles de árbol.
  • For crispier tacos, fry in a little oil after dipping in consommé.

Nutrition

Keywords: birria tacos, cheesy birria tacos, crispy tacos, shredded beef tacos, taco truck style tacos, birria consommé

Find it online: https://mealcooked.com/birria-tacos-recipe-authentic-mexican/