Beef Birria Tacos
If you are looking for a dinner that feels a little special without a ton of effort, this Beef Birria Tacos recipe is exactly that. Deep-flavored Mexican birria tacos dipped in consume and crisped on a griddle. It has become one of my go-to weeknight dinners when I want something that feels intentional and truly satisfying.
Why You Will Love This Recipe
- Ready in about 3 hrs from start to finish
- Uses simple, accessible ingredients
- Big, satisfying flavors the whole family will love
- Leftovers taste even better the next day
Ingredients
- Chuck roast
- Dried chiles
- Beef broth
- Cinnamon
- Cloves
- Corn tortillas
- Oaxaca cheese
- Onion
How to Make It
- Gather and prep all your ingredients ahead of time so the cooking goes smoothly.
- Heat your pan or oven as directed and get everything ready to go.
- Combine ingredients and cook, about 3 hrs total.
- Taste and adjust seasoning before serving warm. Enjoy every bite!
My Favorite Kitchen Tool for This
I reach for my Enameled Dutch Oven every single time I make this recipe. It distributes heat evenly and makes cleanup so much easier. Grab one on Amazon if you do not have one yet!
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Beef Birria Tacos
Chuck roast braised for hours with dried chiles and warm spices until it shreds, then piled into tortillas dipped in the consome and griddled with Oaxaca cheese.
Ingredients
Method
- Toast the dried chiles in a dry skillet over medium heat for about 30 seconds a side, until fragrant but not scorched. Cover them with hot water and soak 15 minutes.
- Blend the softened chiles with the onion, garlic, cinnamon, cloves, oregano, salt and 1 cup of the beef broth until completely smooth.
- Season the beef with salt and sear it in a heavy Dutch oven over medium high heat until browned on all sides.
- Pour the chile sauce over the beef along with the remaining broth. Bring to a simmer, cover, and braise at 325 degrees for about 3 hours, until the meat shreds with a fork.
- Lift the beef out and shred it. Skim the reddish fat off the top of the consome and set it in a shallow bowl.
- Dip each tortilla in that fat, lay it on a hot griddle, and fill with beef and Oaxaca cheese. Fold and griddle 2 minutes a side until crisp.
- Serve with diced onion, cilantro, lime wedges and a small bowl of the consome for dipping.
Notes
Do not skip dipping the tortillas in the fat that rises to the top of the consome, that is where the color and flavor come from. The braise is even better made a day ahead.
