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Birria Tacos stuffed with beef and topped with onions and cilantro, served with consomé

Birria Tacos

Emily Wilson
Tender shredded beef, rich chili consomé, crispy tortillas, and gooey cheese come together to create these crave-worthy Birria Tacos. Packed with bold flavor and made for dipping, this authentic dish is perfect for taco night, special dinners, or Iftar.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Assembly Time 10 minutes
Total Time 2 hours 50 minutes
Course Main Course
Cuisine Mexican
Servings 12 tacos
Calories 38 kcal

Equipment

  • Dutch Oven
  • Blender
  • Skillet
  • Mixing bowls

Ingredients
  

Chili Paste

  • 4 dried guajillo peppers
  • 4 dried ancho chiles
  • 4 chipotle peppers in adobo
  • 1 onion chopped
  • 4 garlic cloves
  • 0.5 cup crushed tomatoes
  • 0.5 cup organic beef stock or water
  • 1 tablespoon apple cider vinegar
  • 2 bay leaves
  • 2 tablespoons Mexican oregano
  • 1 teaspoon dried thyme
  • 0.5 teaspoon cumin
  • 0.5 teaspoon ground cinnamon
  • 0.5 teaspoon smoked paprika
  • 0.5 teaspoon ground allspice

Beef and Consomé

  • 3 lbs chuck roast cut into chunks
  • 1 tablespoon olive oil
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 0.5 onion diced
  • 4 cups organic beef stock
  • 2 cups water

Taco Assembly

  • 12 corn tortillas
  • shredded Oaxaca cheese or other melty cheese
  • 1 cup fresh cilantro chopped

Instructions
 

  • Remove stems and seeds from dried chiles. Boil with beef stock, cover, and soak until softened.
  • Blend soaked chiles with tomatoes, adobo, onion, garlic, vinegar, and spices until smooth.
  • Season beef and sear in a Dutch oven until browned. Set aside.
  • Sauté onions in the same pot, add chili paste, then return beef and add broth and water. Simmer briefly.
  • Braise in the oven at 350°F for 2.5 hours until the beef is fork-tender. Shred the meat.
  • Reserve some broth for dipping. Dip tortillas into broth, place in a hot skillet, and fill with meat and cheese. Cook until crisp on both sides.
  • Serve hot with consomé, fresh cilantro, and optional toppings.

Notes

You can make the chili paste and sear the meat ahead of time. Birria stores well in the fridge or freezer and makes great leftovers for quesadillas or rice bowls.
Nutrition Facts (Per Taco):
  • Calories: 38
  • Carbohydrates: 5 g
  • Protein: 2 g
  • Fat: 1 g
  • Saturated Fat: 0.2 g
  • Cholesterol: 0 mg
  • Sodium: 389 mg
  • Potassium: 232 mg
  • Fiber: 1 g
  • Sugar: 2 g
  • Vitamin A: 70 IU
  • Vitamin C: 2 mg
  • Calcium: 22 mg
  • Iron: 1 mg