Ingredients

3 lb beef chuck roast

2 tsp salt, plus more to taste

1 tsp ground black pepper, plus 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

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

Instructions

Step 1: Season the beef chuck roast with 2 teaspoons salt and 1 teaspoon pepper. Set aside.

Step 2: In a pot, combine the dried chile de árbol, guajillo peppers, garlic, and quartered onion. Cover with water and bring to a boil. Let simmer for 15 minutes until softened.

Step 3: Transfer the boiled ingredients and 1 cup of the cooking liquid to a blender. Add paprika, cumin, oregano, clove, 2 teaspoons salt, and 1 teaspoon pepper. Blend until smooth, then strain if you prefer a silky sauce.

Step 4: Cut the beef into large pieces. Place in a Dutch oven, slow cooker, or Instant Pot. Add the chile sauce, enough water to cover the beef by 1 inch, bay leaves, and cinnamon stick.

Step 5: Cook the beef:

Stovetop: Simmer covered on low heat for 4 to 6 hours. Shred the meat and simmer for 1 to 2 more hours.
Slow Cooker: Cook on low for 8 to 10 hours or on high for 5 to 6 hours. Shred the meat and simmer an additional 1 to 2 hours.
Instant Pot: Pressure cook on high for 45 minutes. Allow pressure to release naturally, then shred the beef.

Step 6: Heat a skillet over medium heat and lightly grease with non-stick spray or reserved beef fat.

Step 7: Dip a corn tortilla into the consommé, shake off the excess, and place it in the hot skillet. Sprinkle with shredded cheese, then top with a second dipped tortilla.

Step 8: Cook for about 30 seconds per side until the tortillas are golden and crisp and the cheese melts.

Step 9: Fill each crisp taco with ¼ cup of shredded birria, then garnish with chopped cilantro, diced onion, and a squeeze of lime.

Step 10: Serve the tacos hot alongside a bowl of consommé for dipping.

Tips & Variations

For a richer flavor, reserve some beef fat from cooking and use it to fry the tortillas instead of cooking spray.

If you prefer less heat, reduce the number of chile de árbol peppers or remove seeds carefully.

Substitute beef chuck with brisket or short ribs for different textures.

Serve with pickled jalapeños or a fresh salsa for added brightness.

Storage

Store leftover shredded birria and consommé in airtight containers in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave until warm. Tortillas are best used fresh, but you can wrap cooled tacos tightly and refrigerate for up to 24 hours, then reheat in a skillet to restore crispness.

FAQs

Can I make the birria sauce ahead of time?

Yes, the birria sauce can be prepared a day or two in advance and refrigerated. This actually helps the flavors develop even more. Reheat before combining with the beef.

What is the best way to shred the beef?

Once cooked until tender, use two forks to pull the beef apart into bite-sized shreds. It’s easier when the meat is still warm, so shred right after cooking.