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Beef Birria Tacos

Rich and cheesy Beef Birria Tacos feature slow-simmered beef, spicy consommé, and crispy tortillas. Perfect for dinner, parties, or a comforting meal any day of the week.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 24 Tacos
Course: Main Course
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

For the Beef Birria
  • 3 lb beef chuck roast
  • 2 tsp salt + more to taste
  • 1 tsp ground black pepper + more to taste
  • 10 dried chile de árbol peppers destemmed and deseeded
  • 6 dried guajillo chiles destemmed and deseeded
  • 6 cloves garlic peeled
  • 1 large white onion quartered
  • Water as needed
  • 2 tbsp paprika
  • 1 tbsp cumin
  • 1 tbsp dried oregano
  • ½ tbsp ground clove
  • 3 bay leaves
  • 1 cinnamon stick
For the Tacos
  • 48 corn tortillas
  • 10 oz Oaxaca cheese or queso quesadilla, Monterey Jack, shredded
  • Non-stick cooking spray or reserved beef fat
  • Chopped cilantro
  • Diced white onion
  • Lime wedges

Method
 

Make the Birria:
  1. Prep the Meat: Season chuck roast with salt and pepper. Set aside.
Boil Chiles:
  1. In a pot, combine chile de árbol, guajillo, garlic, and onion. Cover with water and boil for 15 minutes.
Blend Sauce:
  1. Transfer boiled ingredients to a blender with 1 cup of the cooking liquid. Add paprika, cumin, oregano, clove, 2 tsp salt, and 1 tsp pepper. Blend until smooth. Strain for a silky texture if desired.
Cook the Beef:
  1. Cut beef into large pieces. In a Dutch oven, slow cooker, or Instant Pot, add beef, chile sauce, enough water to cover by 1 inch, bay leaves, and cinnamon stick.
Stovetop:
  1. Simmer covered on low for 4–6 hours. Shred meat and simmer 1–2 more hours.
Slow Cooker:
  1. Low for 8–10 hours or high for 5–6 hours. Shred and simmer an additional 1–2 hours.
Instant Pot:
  1. Pressure cook on high for 45 minutes. Let pressure release naturally, then shred.
Make the Tacos:
  1. Heat a skillet over medium. Lightly grease with cooking spray or reserved fat.
  2. Dip a tortilla in the consommé, shake off excess, and place in the pan. Sprinkle cheese, then top with a second dipped tortilla.
  3. Cook for 30 seconds per side until golden and crisp.
  4. Fill with ¼ cup shredded birria, then top with cilantro, onion, and a squeeze of lime.
  5. Serve hot with a side of consommé for dipping.

Notes

Toast chiles before boiling to enhance flavor
Strain chile sauce for a smoother consommé
Use chuck roast for rich flavor and texture
Let the meat rest overnight for deeper taste
Use the rendered beef fat for frying tortillas