Birria Tacos Recipe

I finally nailed my easy crockpot birria and present what I think are the Best Birria Tacos, with a savory consommé for dipping and a straightforward way to make cheese-lined taco shells.

I can’t stop thinking about these beef birria tacos, aka quesabirria. The crispy, melty bite is weirdly thrilling, but what really hooked me was the deep, smoky flavor from beef chuck roast and toasted guajillo chiles simmering together.

I swear the kitchen smelled like something dangerous, in a good way. You expect a taco, you get a show instead, messy and loud and totally addictive.

Call it what you want, but to me these are the Best Birria Tacos and once you try one you’ll be scheming how to get another.

Ingredients

• Beef chuck roast rich in protein and iron, adds hearty savory depth to tacos.
• Guajillo chiles bring mild heat, fruity and slightly smoky flavor, plus vitamin A.
• Garlic provides allicin for immune support, gives bold savory aroma and depth.
• White onion adds natural sweetness when cooked, offers fiber and a mild sharpness.
• Corn tortillas are gluten free carbs, soft then crisp when fried, classic shell.
• Oaxaca or Jack cheese gives calcium and fat, melts to creamy salty strings.
• Lime wedges high in vitamin C, give bright acidity to cut through rich fat.

Ingredient Quantities

• 3 to 4 lb beef chuck roast, cut into large chunks
• 6 dried guajillo chiles, stems and seeds removed
• 2 dried ancho chiles, stems and seeds removed
• 1 dried pasilla chile, stem and seeds removed optional
• 3 roma tomatoes, quartered
• 1 medium white onion, halved
• 6 garlic cloves, peeled
• 2 cups beef broth or stock
• 1/4 cup apple cider vinegar
• 1 to 2 tablespoons Worcestershire sauce
• 2 tablespoons vegetable oil or lard
• 3 bay leaves
• 2 teaspoons ground cumin
• 1 teaspoon dried Mexican oregano
• 1 teaspoon ground black pepper
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves optional
• 2 teaspoons kosher salt or to taste
• 12 to 16 corn tortillas
• 2 cups shredded Oaxaca or Monterey Jack cheese or mozzarella
• Chopped cilantro for serving
• Diced white onion for serving
• Lime wedges for serving

How to Make this

1. Prep the chiles and veggies: remove stems and seeds from the 6 guajillo, 2 ancho and optional 1 pasilla chile. Toast them in a dry skillet over medium heat until fragrant, a few seconds each side, then soak in very hot water 15 to 20 minutes. Meanwhile char 3 roma tomatoes, the halved medium white onion and 6 garlic cloves in the same skillet or under the broiler until blackened spots appear. Set aside.

2. Make the blended sauce: drain most of the chile soaking liquid but reserve a cup. In a blender combine the softened chiles, charred tomatoes, onion, garlic, 2 cups beef broth, 1/4 cup apple cider vinegar, 1 to 2 tablespoons Worcestershire sauce, 2 teaspoons ground cumin, 1 teaspoon dried Mexican oregano, 1 teaspoon ground black pepper, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground cloves if using, and 2 teaspoons kosher salt. Add a bit of the reserved soaking water if needed and blend until very smooth.

3. Strain the sauce: push the blended sauce through a fine mesh sieve into a bowl or measuring cup, scraping down to get all the flavor but leave behind skins and grit. Taste and adjust salt or vinegar if needed.

4. Brown the beef: heat 2 tablespoons vegetable oil or lard in a heavy skillet over medium high. Pat 3 to 4 lb beef chuck roast chunks dry and season lightly with salt and pepper, then sear on all sides until browned. This step locks in flavor so don’t skip it.

5. Crockpot assembly: place the seared beef in the crockpot, pour the strained chile-tomato sauce over it, add 3 bay leaves and, if the beef is not mostly covered, add more beef broth so it’s mostly submerged. Cook on low 8 hours or high 5 to 6 hours until beef is falling apart tender.

6. Shred and finish the consommé: remove beef to a tray, shred with forks and discard bay leaves. Skim fat from the cooking liquid and taste, then simmer the liquid on the stove 10 to 15 minutes to concentrate it into a rich consommé for dipping. Reserve plenty of that broth for dipping and basting the tortillas.

7. Assemble quesabirria tacos: heat a large skillet or cast iron over medium. Dip a corn tortilla (you’ve got 12 to 16) briefly into the warm consommé so it gets coated but not falling apart. Place in the skillet, sprinkle about a tablespoon or two of the 2 cups shredded Oaxaca or Monterey Jack or mozzarella cheese on one half, add a couple tablespoons of shredded beef, then a little more cheese on top. Fold the tortilla over to make a half moon.

8. Crisp and melt: add a little oil or lard to the pan if needed and press the taco with a spatula. Cook until the tortilla is crisp and golden and the cheese is melted, about 1 to 2 minutes per side. Use two spatulas to flip if you can, and drain briefly on paper towel. Repeat with remaining tortillas.

9. Serve: plate the tacos with chopped cilantro, diced white onion and lime wedges. Serve hot with a bowl of the consommé for dipping. Tip: keep extra consommé warm, and if it seems thin reduce it more; the richer the broth the better the dipping. Leftovers reheat great and you can freeze extra consommé for later.

Equipment Needed

1. Heavy skillet or cast iron pan for toasting chiles, charring tomatoes and searing the beef
2. Blender or sturdy food processor to puree the chiles into a very smooth sauce
3. Fine mesh sieve and a rubber spatula to press and strain out skins and grit
4. Crockpot or large heavy pot like a Dutch oven for slow braising the chuck roast
5. Cutting board and a sharp chef’s knife for trimming chiles, chopping onion and cutting the beef
6. Tongs and two spatulas for moving and flipping the tacos in the pan
7. Ladle and a measuring cup or bowl to scoop and reserve the consommé
8. Forks for shredding the beef and paper towels for draining the finished tacos

FAQ

Birria Tacos Recipe Substitutions and Variations

• Dried guajillo/ancho/pasilla chiles: use 3 tablespoons New Mexico or ancho chile powder plus 1 teaspoon smoked paprika if you cant find whole chiles; or 2 chipotles in adobo for a smokier, spicier vibe; or 4 to 6 dried New Mexico chiles rehydrated the same way.
• Beef chuck roast (3 to 4 lb): swap with beef brisket or short ribs for similar fattiness and shred-ability, or use a 3 to 4 lb pork shoulder if you want a slightly sweeter, porky birria. Adjust braise time if using ribs or pork.
• Apple cider vinegar: substitute white vinegar or lime juice (use lime if you want bright citrus notes), use same amount but taste and tweak since acidity levels differ.
• Corn tortillas: use small flour tortillas for softer, foldable tacos or heat/store-bought corn tortillas on a skillet and press into shape; you can also use double-stack tortillas for dipping so they don’t fall apart.

Pro Tips

– Toast the chiles very briefly and keep some of the soaking water, not too much though or the sauce will be thin. If your blender struggles, blend in batches, then press the puree through a fine mesh sieve with the back of a spoon so you dont get gritty bits.

– Pat the beef completely dry and brown it well, but dont crowd the pan. Browning in batches makes way more flavor because you get a good fond to deglaze with a splash of broth before it hits the slow cooker.

– Skim fat and reduce the cooking liquid down until it coats a spoon, that concentrates the flavor and gives you a rich dunking consommé. Taste for salt and acid after reducing because both will intensify, add a little vinegar or lime at the end if it tastes flat.

– For the tacos: dip each tortilla just enough to coat and use cheese under and on top of the meat so it melts and seals the edges, that keeps the filling from falling out. Cook on medium so the tortilla crisps but the cheese fully melts, and keep finished tacos warm on a rack in a low oven so they stay crisp.