Birria Tacos
Welcome to taco heaven! If you’re looking for an irresistible way to celebrate Cinco de Mayo or any other occasion, these juicy, cheesy Beef Birria Tacos are calling your name. Inspired by the traditional Mexican stew from Jalisco and reimagined into crispy, cheesy tacos—this viral favorite has become a staple in my kitchen.
Servings: 30 tacos
Equipment
- Pressure Cooker or Instant Pot
- Food Processor or blender
- Large Pot or Dutch oven
Ingredients
- 3 lb Chuck Roast or boneless short ribs
- 3 Arbol Chile Peppers
- 2 Ancho Chile Peppers
- 2 Guajillo Chile Peppers
- 1 can Substitute dried chiles for 1 can chipotle chile peppers in Adobo Sauce
- 2 tablespoon Tomato Paste
- 2 tablespoon brown sugar
- 1 cinnamon stick
- 1 white onion
- 2 cups beef stock
- 2 tablespoon garlic paste
- AP Seasoning marjoram, thyme, cumin, chipotle chile powder
- 1 package Corn Tortillas
- 2 bay leaves
- 8 oz Queso Melt or Oaxaca Shredded cheese
- Cilantro
- Limes
Instructions
Step 1: Prep Your Ingredients
- Start by organizing and measuring all your ingredients to keep the process smooth.
Step 2: Toast and Soak Dried Chile Peppers (Skip if Using Chipotle in Adobo)
- Remove stems and seeds from Arbol, Ancho, and Guajillo chile peppers.
- Toast them in a dry skillet over medium heat, turning frequently so they don’t burn for 1–2 minutes until fragrant.
- Once they’re fragrant, place them in a bowl and cover with hot water.
- Let them soak for 20 minutes to soften and drain the chile peppers once done.
Step 3: Sear the Beef
- Cut the 3lb. Chuck Roast into large chunks and season generously with All-Purpose seasoning.
- Sear in a hot pot or Dutch Oven with oil until all sides are browned to ensure you get a nice crust. This will ensure you have added texture, color, and flavor! Remove and set aside.
Step 4: Blend the Spice Paste
- In a blender or food processor, combine softened chile peppers (or chipotle in adobo), tomato paste, brown sugar, garlic paste, and a splash of beef stock. This rich, aromatic paste will be the base of your birria’s flavor.
- Blend until smooth and thick.
Step 5: Build the Birria Base
- In the same pot, sauté chopped onions until softened.
- Add the spice paste and cook for 2 minutes, stirring constantly.
- Return the beef to the pot and add: Cinnamon stick, Bay leaves, Marjoram, Thyme, Cumin, Chipotle Chili Powder, Remaining beef stock
- Bring to a boil, then reduce to low.
- Cover and simmer for 3 hours, or until the beef is tender and shreds easily.
Step 6: Shred the Beef
- Remove the beef and shred using two forks.
- Discard any large fat pieces.
- Return the shredded beef to the pot and stir into the rich broth (consommé).
Step 7: Assemble the Birria Tacos
- Heat the corn tortillas in a dry skillet or hot griddle over medium heat until they are warm and pliable.
- Dip tortillas in the surface fat of the birria broth, then place on the skillet.
- Fill each tortilla with a generous amount of shredded beef, topped with Queso Melt or Oaxaca Shredded Cheese, letting the cheese melt slightly, and fold it like a quesadilla.
- Cook until the cheese melts and tortillas are slightly crispy.
Step 8: Garnish & Serve
- Top with freshly chopped cilantro and a squeeze of lime juice.
- Serve with a side of consommé for dipping and extra lime wedges.
Video
Notes
Tips for the Best Birria Tacos
- Use well-marbled beef: Chuck roast and short ribs offer deep flavor and tender results.
- Don’t skip the sear: Browning the meat builds layers of flavor.
- Make ahead: Birria is even better the next day—great for prepping in advance!
- Add heat if needed: Want more spice? Sprinkle in extra chipotle chili powder or hot sauce.
Nutrition
Calories: 154kcal | Carbohydrates: 10g | Protein: 12g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 152mg | Potassium: 278mg | Fiber: 2g | Sugar: 3g | Vitamin A: 722IU | Vitamin C: 4mg | Calcium: 30mg | Iron: 2mg
