My Fave Birria Tacos
Tender, slow-cooked beef in a spiced chili broth, served in cheesy, crisped tortillas that you dip into rich consommé—authentic Birria Tacos made easy at home.
- Prep Time: 20 minutes (+ soaking time)
- Cook Time: 2½ hours stovetop or 6–8 hours slow cooker
- Total Time: ≈3 hours stovetop or ≈8½ hours slow cooker
- Yield: Makes 8–10 tacos
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
- 2 lb beef chuck roast, cut into chunks
- 3–4 dried guajillo and ancho chiles, stems and seeds removed
- 1 onion, quartered
- 4 garlic cloves
- 2 cups beef broth
- 1 cup diced tomatoes or tomato sauce
- 1 tsp ground cumin
- 1 tsp dried oregano
- ¼ tsp ground cinnamon
- 1 bay leaf
- Salt and black pepper, to taste
- 12 corn tortillas
- 1½ cups shredded Oaxaca or Monterey Jack cheese
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Toast dried chiles in a skillet for 1–2 minutes, then soak in hot water until softened.
- Blend softened chiles with onion, garlic, tomatoes, cumin, oregano, cinnamon, salt, and pepper until smooth.
- Place beef chunks in slow cooker or pot. Pour chili paste over, add broth and bay leaf.
- Cook on low for 6–8 hours (or simmer 2½ hours on stovetop) until beef shreds easily.
- Remove beef and shred; skim fat from broth to use as consommé.
- Dip corn tortillas in warm consommé, place in hot skillet, add cheese and beef, fold and toast until crisp and melty.
- Garnish with cilantro and lime. Serve with consommé for dipping.
Notes
- Swap beef for goat or pork for variation.
- Add beer or cinnamon stick to broth for depth.
- Top with diced onion, radish, or pickled jalapeño.
- Make quesabirria by folding in extra cheese before serving.
- Add cilantro and crema to consommé for richness.
Nutrition
- Serving Size: 2 tacos
Find it online: https://allcookedup.com/my-fave-birria-tacos/
