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Beef Birria Tacos Recipe

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★★★★★

4.7 from 58 reviews

This Beef Birria Tacos recipe features tender, slowly cooked beef chuck roast simmered in a rich, flavorful chili sauce made from dried chiles and aromatic spices. The beef is shredded and stuffed into crispy, cheese-filled corn tortillas, served alongside consommé for dipping. Perfect for a comforting and authentic Mexican meal.

Ingredients

Scale

For the Beef Birria

  • 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

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, for garnish
  • Diced white onion, for garnish
  • Lime wedges, for serving

Instructions

  1. Prep the Meat: Season the beef chuck roast generously with salt and ground black pepper. Set aside to allow the seasoning to penetrate.
  2. Boil Chiles: In a large pot, combine the dried chile de árbol peppers, guajillo chiles, peeled garlic cloves, and quartered onion. Cover with water and bring to a boil. Let simmer for 15 minutes to soften the chiles and release their flavors.
  3. Blend Sauce: Transfer the boiled chiles, garlic, and onions to a blender. Add 1 cup of the cooking liquid from the pot along with paprika, cumin, dried oregano, ground clove, 2 teaspoons salt, and 1 teaspoon pepper. Blend until smooth. For an extra smooth texture, strain the sauce through a fine mesh sieve.
  4. Cook the Beef: Cut the seasoned beef into large pieces. In a Dutch oven, slow cooker, or Instant Pot, combine the beef pieces, blended chile sauce, bay leaves, cinnamon stick, and enough water to cover the meat by about 1 inch.
  5. Simmer to Tender: Depending on your chosen method:
    • Stovetop: Cover and simmer on low heat for 4–6 hours until the beef is tender. Shred the meat, then continue simmering for another 1–2 hours to deepen flavor.
    • Slow Cooker: Cook on low for 8–10 hours or on high for 5–6 hours. Shred the beef afterward, then simmer an additional 1–2 hours.
    • Instant Pot: Pressure cook on high for 45 minutes. Allow natural release, shred the meat, then optionally simmer in the sauce for 1–2 hours for extra richness.
  6. Prepare the Tacos: Heat a skillet over medium heat and lightly grease it with non-stick cooking spray or reserved beef fat. Dip one corn tortilla into the consommé to coat, shake off excess, and place in the hot skillet. Sprinkle with shredded Oaxaca or Monterey Jack cheese, then top with a second tortilla dipped similarly in consommé.
  7. Cook Tacos: Cook each side for 30 seconds or until the tortillas are golden and crisp and the cheese has melted. Remove from the skillet and keep warm.
  8. Assemble and Serve: Fill each taco with about ¼ cup of shredded birria beef. Garnish with chopped cilantro, diced white onion, and a squeeze of fresh lime juice. Serve immediately with a side of warm consommé for dipping.

Notes

  • Adjust the heat by controlling the number of chile de árbol peppers; remove seeds for less heat.
  • Straining the blended sauce is optional but helps create a smooth consistency.
  • Reserved beef fat is perfect for crisping the tortillas for added flavor.
  • Consommé can be served warm in small bowls as a dipping sauce for the tacos.
  • Leftover birria can be refrigerated for up to 3 days or frozen for longer storage.

Keywords: Beef Birria, Birria Tacos, Mexican Street Food, Slow Cooked Beef, Chili Sauce Tacos

Find it online: https://cheframiflavor.com/beef-birria-tacos-recipe/