Birria Tacos Recipe

Ben Carraoli

I recently made these Birria Tacos and honestly, they turned out way better than I imagined. I could hear the tortillas sizzle as I dipped them into that deep red, spiced consomé, filling my kitchen with the most incredible aroma. When I pulled apart the tender beef and tucked it inside a cheesy tortilla, I knew I was in for something special.

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Total Time 3 30

Ingredients Method Notes

Ingredients

2 lbs boneless chuck roast — this cut has the perfect balance of fat and meat for tender juicy birria.
1 lb bone-in short ribs or oxtail — adds incredible depth and richness from the bone marrow.
7 dried ancho chiles stems and seeds removed — mild and smoky, perfect for the base flavor.
7 dried guajillo chiles trimmed and de-seeded — slightly sweet and fruity, balancing the heat.
3 dried chile de árbol trimmed and de-seeded — for that subtle spicy kick.
1 white onion peeled and halved — adds natural sweetness and body to the broth.
4 roma tomatoes — give a mild acidity that rounds out the flavor.
3 bay leaves — a classic addition that deepens the aroma and taste.
¼ cup chopped fresh cilantro — freshens up the final taco filling.
¼ cup finely diced white onion — for garnish and extra crunch.
3 oz Oaxacan cheese or mozzarella — melts perfectly for that gooey taco pull.
3 cups beef broth or water — creates a flavorful braising liquid and dipping consomé.
1 tsp apple cider vinegar — balances the richness of the beef.
1 tsp neutral oil like avocado or vegetable — for browning the meat and toasting the spices.
1 tsp dried Mexican oregano — adds earthy slightly citrusy notes.
1 tsp coriander seeds — subtle warmth and aroma.
¼ tsp ground cloves — gives a hint of sweetness and complexity.
½ cinnamon stick — adds a beautiful warmth to the broth.
1 tsp cumin seeds — gives that signature smoky-spiced taste.
6 garlic cloves peeled — brings a bold flavor that ties everything together.
1 tbsp black peppercorns — adds a light heat and depth.
Juice from 1 lime — finishes the dish with bright freshness.
Corn tortillas — the traditional choice for authentic birria tacos.
Kosher salt — adjust to taste for seasoning perfection.

Method

Start by removing the stems and seeds from the dried chiles. Lightly toast them in a dry skillet for about 30 seconds per side — this enhances their smoky flavor. Then boil them briefly until softened and blend with roasted tomatoes, onion, garlic, and all the spices until smooth and velvety.
Season your beef generously with salt and sear in a little oil until browned on all sides. Pour in your chile sauce and beef broth, toss in bay leaves, and let everything simmer on low heat for about 3 hours until the meat is fall-apart tender.
Once the beef is tender, shred it using two forks. Strain and reserve some of the braising liquid — this becomes your dipping consomé. Dip tortillas into the top layer of the broth (the oily red part), fill with shredded meat and cheese, and cook on a skillet until the cheese melts and the tortillas are crispy.

Notes

Always toast your chiles before blending — it gives the sauce a deep, smoky flavor.
Don’t skip bone-in meat; it makes the broth richer and more flavorful.
Taste and adjust salt after the sauce has reduced — flavors intensify as it cooks.
Keep tortillas warm and pliable by wrapping them in a clean towel until ready to use.
When frying the tacos, don’t overcrowd the pan — this keeps them crispy, not soggy.