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Birria Tacos

Enjoy rich, savory birria tacos made with tender beef and melted cheese, perfect for gatherings and weeknight dinners.
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Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Birria
  • 4 lbs beef chuck roast or bottom blade Choose high-quality beef.
  • 3 teaspoons Kosher Salt Or to taste.
  • 1 teaspoon Pepper
  • 6 guajillo chiles Remove stems and seeds.
  • 4 ancho chiles Remove stems and seeds.
  • 2 arbol chiles Remove stems and seeds.
  • 3 cups beef broth Divided into portions.
  • 3 roma tomatoes Roughly chopped.
  • 1 white onion Roughly chopped.
  • 7 garlic cloves Roughly chopped.
  • 1 teaspoon cumin
  • 1 teaspoon oregano Mexican if available.
  • ¼ teaspoon ground cloves
  • ½ stick cinnamon Or ½ teaspoon ground cinnamon.
  • 2 bay leaves
For Serving
  • 2 cups shredded Oaxacan cheese Can substitute with mozzarella.
  • 12-15 corn tortillas Warm before serving.
  • 1 diced white onion For topping.
  • Cilantro For topping.
  • Lime wedges For serving.
  • Hot sauce For serving.
  • Fresh radish slices For serving.

Method
 

Preparation
  1. Generously sprinkle the beef chuck roast with Kosher salt and pepper on both sides.
  2. Remove stems and seeds from all dried chiles and toast them in a dry skillet for about 3 minutes.
  3. Place toasted chiles in a medium saucepan, cover them with water, and simmer for 15 minutes until soft.
  4. Strain the chiles and blend them with 1 cup of beef broth, tomatoes, onions, garlic, cumin, oregano, and ground cloves until smooth.
  5. Sear the seasoned beef in a skillet with oil for 4-5 minutes on each side until browned.
  6. Transfer the blended sauce to a slow cooker and add remaining beef broth, cinnamon stick, bay leaves, salt, and pepper.
  7. Stir in the beef ensuring it is well-coated.
  8. Set the slow cooker to low and cook for 7-8 hours or high for 3-4 hours.
  9. Once cooked, shred the beef into pieces and combine with some of the consommé.
Assembly
  1. Warm the corn tortillas on a skillet until pliable.
  2. Fill each tortilla with shredded beef mixture and top with Oaxacan cheese, diced onion, and cilantro.
  3. Serve with lime wedges, hot sauce, and radish slices on the side.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days, or freeze for up to three months. To reheat, gently warm on the stovetop.