I am excited to share my take on the best homemade tacos. Tender beef chuck roast simmers with dried guajillo and chipotle peppers, complemented by ripe tomato and onion for a deeply flavorful consomé. Crispy tortillas embrace melted Oaxacan cheese and fresh cilantro for a truly enticing blend of textures.

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I’ve been tinkering with my birria game for years and finally landed on what I think are My Fave Birria Tacos. This recipe is a twist on tradition that brings together braised beef chuck roast, dried guajillo and ancho chilies, and a couple of chipotle peppers in adobo for that kick.

I love how the bean-like consomé simmers with a large tomato, a white onion, and fresh garlic, mixed with bay leaves and spices like cumin, oregano, cloves, and cinnamon. When all that magic is done, the beef gets tucked into corn tortillas with a generous layer of shredded Oaxacan cheese then fried in a bit of vegetable oil to seal in the flavor.

I’ve even got a vegan twist with jackfruit if you prefer. These tacos are my top contender when it comes to Authentic Mexican best homemade tacos, and I’m excited for you guys to try them out.

Why I Like this Recipe

I love this recipe because it fills my kitchen with amazing aromas from all the spices, like cumin and oregano, which makes me feel like I’m in a real restaurant. I also really enjoy how the beef becomes super tender after braising for hours – it feels awesome to see it fall apart so easily. Another reason is that I can switch things up with jackfruit or mushrooms when I want a vegan option, which means I can share it with friends who dont eat meat. Lastly, the crispy tortillas with melted cheese give it a perfect texture and flavor that makes every bite exciting.

Ingredients

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Beef chuck roast: This meat is packed with protein and collagen which makes the tacos juicy and filling.
Its rich flavor adds depth and its fats adds some extra tastiness.
Dried guajillo chilies: These chilies bring a mild spiciness and a sweet, smoky flavor while adding some fiber and antioxidants.
They are essential for that deep, earthy taste.
Corn tortillas: They are basic carbs, helping balance the robust flavors of the meat and spices.
Their soft texture is perfect for holding all the fillings.
Oaxacan cheese: This cheese adds a creamy, melty element to the tacos.
It gives a nice salty kick that contrasts the tang of the vinegar.

Ingredient Quantities

2-3 lbs beef chuck roast, cut into chunky pieces (or your fav brisket if you like)

6 dried guajillo chilies, seeds removed

4 dried ancho chilies, roughly prepped

2 dried chipotle peppers in adobo sauce

1 large tomato, chopped coarsely

1 large white onion, quartered

6 garlic cloves

2 bay leaves

1 tsp ground cumin

1 tsp dried Mexican oregano

1/2 tsp ground cloves

1/4 tsp ground cinnamon

1/4 cup apple cider vinegar

4 cups beef broth or water (for braising)

Salt and pepper to taste

12 corn tortillas

1 tbsp vegetable oil (for frying the tacos)

1-2 cups shredded Oaxacan cheese (or your choice of dairy-free/vegan cheese if needed)

1/2 cup chopped fresh cilantro (for garnishing)

1/2 cup diced white onion (for finishing touches)

(Optional for vegan option) 2-3 cups jackfruit or mushrooms to substitute beef

How to Make this

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1. Start by toasting the dried guajillo and ancho chilies in a dry pan for a couple minutes until they get a bit fragrant. Then, soak them along with the chipotle peppers in adobo sauce in hot water for about 20 minutes.

2. Meanwhile, blend the softened chilies with the chopped tomato, quartered white onion, garlic cloves, apple cider vinegar, ground cumin, dried oregano, ground cloves, and cinnamon. Blend until its a smooth sauce.

3. Season your beef chuck roast (or brisket, if you prefer) with salt and pepper. In a large pot, place the beef, add the bay leaves, and pour over the blended chili sauce and 4 cups beef broth (or water) until the meat is mostly submerged.

4. Bring the mixture to a gentle simmer over medium heat, then lower the heat and let it braise covered for about
2.5 to 3 hours until the meat is super tender and shreddable. (If you’re going the vegan route, use jackfruit or mushrooms instead of beef and braise until they soften.)

5. Once the beef is tender, remove it from the pot and shred it using two forks. Save the remaining broth – that’s your delicious consomé.

6. Warm the corn tortillas on a griddle or skillet until they are soft and pliable.

7. Lay a tortilla flat, pile on a generous amount of the shredded beef, and sprinkle a good layer of shredded Oaxacan cheese or your chosen dairy-free/vegan cheese.

8. In a pan, heat the vegetable oil over medium heat and then lightly fry each loaded tortilla until the cheese melts and the tortilla gets a crisp edge.

9. Serve the tacos hot, and if you like, dip them into a bowl of your rich consomé.

10. Top with a sprinkle of chopped fresh cilantro and diced white onion for that perfect finishing touch, and enjoy your birria tacos!

Equipment Needed

1. Knife and cutting board for prepping the veggies and meat
2. Dry pan for toasting the dried chilies
3. Heatproof bowl for soaking the chilies and chipotle peppers in hot water
4. Blender to puree the softened chilies, tomato, onion, garlic, and spices
5. Large pot for braising the beef (or jackfruit/mushrooms for the vegan option) with the blended sauce and broth
6. Forks for shredding the cooked beef
7. Griddle or skillet to warm up the corn tortillas
8. Frying pan to lightly fry the loaded tortillas in vegetable oil
9. Measuring cups and spoons for the spices, apple cider vinegar and broth

FAQ

Q: What type of meat works best for these tacos? A: The beef chuck roast is ideal since it gets super tender when braised. But if you want a richer flavor, you can also try brisket. For a vegan twist, jackfruit or mushrooms work just fine.

Q: How long should I braise the beef? A: Braise the beef in the broth for about 2.5 to 3 hours until it starts falling apart. If it seems a bit tough, just let it go a bit longer.

Q: Can I swap out the dried chilies if I cant find the ones mentioned? A: Sure thing. If you have trouble finding guajillo, ancho, or chipotle peppers, you can experiment with whatever dried chilis are at hand, but you might miss that authentic kick.

Q: Can I make the birria ahead of time? A: Yeah, making the broth and meat the day before is actually a great idea. The flavors get better with time, and reheating is a breeze.

Q: What's the best way to fry the tortillas? A: Dip the corn tortillas in the braising liquid, then fry them in a little vegetable oil until they're golden and slightly crispy. Keep an eye on them so they don’t overcook.

My Fave Birria Tacos Recipe Substitutions and Variations

Beef chuck roast: Instead of beef chuck, you can try swap it with pork shoulder or even lamb stew meat if you’re looking for a slightly different flavor.
Dried guajillo chilies: If you cant find these, a mix of ancho chilies and a pinch extra chili powder can work in a pinch.
Dried chipotle peppers in adobo: You may substitute them with a teaspoon or two of chipotle chili powder along with a small bit of tomato paste to retain that smoky kick.
Apple cider vinegar: You can use white wine vinegar or even a bit of lemon juice if you dont have apple cider vinegar on hand.
Shredded Oaxacan cheese: Monterey Jack or even mozzarella can be a good alternative if you’re looking for a melty, cheese pull in your tacos.

Pro Tips

1. Make sure to watch your dried chilies carefully when toasting them in a dry pan because if they get too dark, they’ll turn bitter and ruin your sauce.
2. Season the meat generously before braising and taste your broth along the way so you can adjust the salt and pepper as needed; a little extra salt goes a long way.
3. Don’t throw away the leftover braising liquid; it makes an amazing consomé for dipping your tacos and even works as a base for other soups.
4. When using jackfruit or mushrooms instead of beef, avoid crowding the pot so they can absorb all the flavors properly without steaming to mush.