Get ready to fall head over heels for My Fave Birria Tacos, a masterpiece of slow-cooked beef, smoky chiles, and gooey cheese all tucked into crisp, golden corn tortillas. These tacos are the ultimate labor of love: a savory, dippable delight that brings the bold, comforting flavors of Mexican street food right to your own kitchen. Whether it’s your first time making birria or you’ve been craving this crave-worthy dish for weeks, you’re about to discover why My Fave Birria Tacos are always the hit of taco night at my house.
Ingredients You’ll Need
There’s true magic in how these simple, everyday ingredients join forces to become something so unforgettable. Each element lends layers of taste, richness, and color that make My Fave Birria Tacos seriously irresistible. Here’s what you’ll need—and why every ingredient matters.
- Beef chuck roast (2 1/2 lbs): Well-marbled for juicy, pull-apart shreds that soak up all the savory sauce.
- Dried ancho chile (1): Adds depth and a gentle heat that’s never overpowering.
- Dried guajillo chiles (2): Bring rich, tangy-sweet flavors and beautiful red color to the sauce.
- Dried pasilla chiles (2): Infuse a mellow earthiness and subtle smokiness.
- Oil (1 tablespoon): Used for sautéing, creating a rich foundation for the sauce.
- Onion (1/2, chopped): Sweetens the sauce and adds aromatic flavor to every bite.
- Garlic (5 cloves): Essential for that savory punch you crave in every good birria.
- Ground cumin (1 teaspoon): Delivers warmth and complexity.
- Dried oregano (1 teaspoon): Gives herbal notes reminiscent of classic Mexican cooking.
- Ground cloves (1/2 teaspoon): Just a pinch brings sweet spice that makes the flavors pop.
- Ground cinnamon (1/2 teaspoon): Balances savory and sweet with aromatic undertones.
- Bay leaves (2): Boosts depth and an unmistakable “slow-cooked” essence.
- Apple cider vinegar (1 tablespoon): Brightens and tenderizes the beef.
- Beef broth (3 cups): Bathes every ingredient in rich, meaty flavor—don’t skimp!
- Roma tomato (1, roasted or chopped): Rounds out the sauce with fresh, subtle tang.
- Salt (to taste): Pulls all the flavors together—season generously.
- Corn tortillas: The iconic and sturdy vessel for all your birria goodness.
- Shredded Oaxaca or mozzarella cheese (1 cup): Melts beautifully for that signature stretch and creaminess.
- Chopped onion and cilantro (for serving): Bring a fresh bite and lovely green color.
- Lime wedges: Squeeze over the top for brightness and zing.
How to Make My Fave Birria Tacos
Step 1: Toast and Soak the Chiles
Start by removing the stems and seeds from your dried ancho, guajillo, and pasilla chiles. Warm a dry skillet over medium heat and toast the chiles for about 30 seconds per side, until they’re fragrant and darkened. This swift toasting wakes up their essential oils and flavor. Next, soak the chiles in hot water for 10 minutes to soften—they’ll blend seamlessly into the sauce and lend their trademark crimson.
Step 2: Build the Flavor Base
In a large pot or Dutch oven, heat a tablespoon of oil over medium. Sauté the chopped onion and garlic until soft and translucent, filling your kitchen with the best savory aroma. Stir in the cumin, dried oregano, cloves, cinnamon, and bay leaves, letting the spices toast for a minute to release their magic and depth.
Step 3: Blend the Sauce
Once the chiles are softened, drain them and transfer to a blender along with the onion-garlic mixture, roasted Roma tomato, apple cider vinegar, and one cup of beef broth. Blend everything until it’s silky smooth—this is where your birria gets its signature color and velvety texture. Don’t forget a little salt to wake up the flavor.
Step 4: Braise the Beef
Place the beef chuck chunks in your pot and pour the blended chile sauce all over them. Add the remaining beef broth, season with another pinch of salt, and cover. Let everything simmer on low heat for 3 to 3 1/2 hours. The reward? Beef so tender it shreds effortlessly and a sauce so rich you’ll want to dip bread in it.
Step 5: Shred the Beef and Soak
Once the beef is fall-apart tender, fish it out with tongs and let it cool slightly. Shred using two forks, then nestle the meat right back into the pot so it can soak up every bit of that delicious birria broth (also called consommé). This extra step infuses every thread of beef with maximum flavor.
Step 6: Assemble the Tacos
Here’s where My Fave Birria Tacos come to life! Skim off a bit of the deep red oil from the top of the consommé and pour into a shallow bowl. Dip each corn tortilla lightly in the broth, then lay flat on a hot skillet. Pile on a generous mound of juicy shredded beef and a sprinkle of Oaxaca or mozzarella cheese. Fold the tortilla in half and fry until both sides are golden and crisp, cheese melting and edges satisfyingly crunchy.
Step 7: Serve with Consommé
No birria taco experience is complete without that bowl of spicy, aromatic consommé for dipping. Ladle some into bowls, then serve your tacos piping hot, topped with chopped onion, fresh cilantro, and a good squeeze of lime. Get ready for an explosion of flavors with every bite!
How to Serve My Fave Birria Tacos
Garnishes
The finishing touches really set My Fave Birria Tacos apart. Shower your tacos with finely chopped onion and cilantro for a crisp, refreshing bite that cuts through the richness. Don’t forget lime wedges—one quick squeeze brightens each taco and brings balance to the savory-sweet, spicy flavors. If you love a little extra kick, a few dashes of hot sauce or sliced jalapeños can make things even more exciting.
Side Dishes
When I serve My Fave Birria Tacos, I love rounding out the meal with simple, classic sides. Try light Mexican rice, creamy refried beans, or a fresh citrusy slaw to complement the tacos’ bold profile. Even a simple cucumber salad or grilled corn on the cob pairs beautifully—these sides keep the focus on the tacos while creating a festive, satisfying spread.
Creative Ways to Present
For parties, stack your tacos in a taco holder, set out little bowls of consommé for dipping, and make a mini taco bar with toppings galore. For a cozy family night, serve the birria tacos on a big platter right from the skillet, letting everyone build theirs fresh with cheese, herbs, and ladles of broth on the side. Don’t be afraid to get playful—My Fave Birria Tacos are just as amazing folded over quesadilla-style, stuffed into burritos, or even stacked in a cheesy birria nacho bake.
Make Ahead and Storage
Storing Leftovers
Leftover My Fave Birria Tacos and consommé are pure gold in the fridge! Store the shredded birria beef and broth separately in airtight containers. The flavors deepen overnight, and you’ll have the makings for another taco night, flavorful sandwiches, or even a smoky stew. Enjoy within 3 to 4 days for the best taste and texture.
Freezing
This recipe lends itself beautifully to freezing. You can freeze the shredded beef and consommé separately—just let everything cool completely, portion into freezer-safe containers or bags, and freeze for up to three months. Thaw overnight in the fridge before reheating and assembling fresh tacos. You’ll always have My Fave Birria Tacos at the ready for a delicious weeknight rescue or a last-minute fiesta.
Reheating
To reheat, gently warm the consommé in a saucepan over low heat until steaming. Refresh your shredded birria in a little of its broth to keep it juicy. For leftover tacos, pop them on a hot skillet to regain their crispiness or warm briefly in the oven. My Fave Birria Tacos are just as show-stopping the next day—maybe even better!
FAQs
Do I have to use all three types of dried chiles?
If you can’t find one or two of the chiles, don’t worry—My Fave Birria Tacos will still be delicious with just guajillo and ancho. Each chile adds its own character, though, so if possible, try to use the full trio for the most authentic flavor.
Is there a good cheese substitute for Oaxaca?
Absolutely! If you can’t find Oaxaca cheese, mozzarella is a wonderful stand-in—it melts beautifully and gives you that lovely cheesy stretch. Monterey Jack is another tasty option for My Fave Birria Tacos.
Can I make these tacos spicier?
Yes, you can easily boost the heat by adding a chipotle pepper in adobo when blending the sauce, as mentioned in the notes. You could also throw in a dried arbol chile or top your finished tacos with pickled jalapeños for extra kick.
What’s the difference between birria and barbacoa?
While both are beloved Mexican classics, barbacoa is typically a slow-cooked beef or lamb dish with earthy spices, while birria features a distinctive blend of chiles and aromatic spices, plus that unmissable dipping consommé. My Fave Birria Tacos bring the best of both worlds—rich, meaty, and layered with flavor.
Can I make this recipe in advance for a party?
Definitely! In fact, the flavors only improve with time. Make the birria and consommé the day before, store in the fridge, and simply reheat and assemble the tacos when ready to serve. Your party guests will rave over My Fave Birria Tacos fresh from the skillet.
Final Thoughts
If you’re looking to shake up your next taco night, you simply can’t go wrong with My Fave Birria Tacos. There’s so much joy in biting into those crispy, cheesy, flavor-packed tacos and dunking them into spicy, savory broth. Once you try this recipe, I guarantee you’ll make it a regular in your kitchen—so let the birria adventure begin!
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My Fave Birria Tacos Recipe
- Total Time: 4 hours
- Yield: 12 tacos 1x
- Diet: Non-Vegetarian
Description
Enjoy these delicious Birria Tacos, a popular Mexican street food, filled with tender, flavorful beef and melted cheese, served with a rich consommé for dipping.
Ingredients
For the Birria:
- 2 1/2 lbs beef chuck roast, cut into large chunks
- 1 dried ancho chile
- 2 dried guajillo chiles
- 2 dried pasilla chiles
- 1 tablespoon oil
- 1/2 onion, chopped
- 5 cloves garlic
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cloves
- 1/2 teaspoon cinnamon
- 2 bay leaves
- 1 tablespoon apple cider vinegar
- 3 cups beef broth
- 1 Roma tomato, roasted or chopped
- Salt to taste
For Serving:
- Corn tortillas
- 1 cup shredded Oaxaca or mozzarella cheese
- Chopped onion and cilantro
- Lime wedges
Instructions
- Prepare the Chiles: Remove stems and seeds from the dried chiles. Toast in a dry skillet, then soak in hot water for 10 minutes.
- Make the Sauce: Sauté onion and garlic, add spices, blend drained chiles with onion mixture, tomato, vinegar, and 1 cup of broth until smooth.
- Cook the Beef: Simmer beef chunks in the sauce with remaining broth until tender. Shred beef and return to pot.
- Assemble Tacos: Dip tortillas in consommé, cook, fill with beef and cheese, fold, and fry until crisp. Serve with consommé and toppings.
Notes
- This recipe yields plenty of flavorful consommé—perfect for soups or enchiladas.
- For extra heat, consider adding a chipotle pepper in adobo to the sauce.
- Prep Time: 30 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 310
- Sugar: 2g
- Sodium: 390mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg
