I recently discovered the magic of my favorite birria tacos. My kitchen transformed into a festival of aromas and flavors when slow-cooked beef met melt-in-your-mouth Oaxacan cheese and vibrant spices. These best homemade tacos became an irresistible celebration of culinary passion that leaves you longing for more savory adventures.
I’ve been working on my Fave Birria Tacos recipe for a while now and I just had to share it. This recipe is all about turning 3 lbs beef chuck roast, cut into 2-inch chunks, into tender, juicy shredded meat that’s going to blow your mind.
I start by toasting 2 dried ancho chilies and 3 dried guajillo chilies along with a dried pasilla chili for that extra kick, then blend them with garlic cloves, a roughly quartered medium onion, a cinnamon stick, cumin seeds, dried oregano, and ground cloves. A couple of bay leaves, apple cider vinegar and 2 cups of beef broth (or veg broth for a vegan twist) complete the magic.
After braising, the meat gets stuffed in corn tortillas with a generous helping of 8 oz Oaxacan cheese (or your fav dairy-free cheese) then fried till perfection. Get ready to experience what I think is best homemade taco experience around.
Enjoy!
Why I Like this Recipe
1. I really love how the spices from the dried chilies, garlic, and herbs come together to create this bold, rich flavor that makes every bite exciting.
2. I’m all about that tender beef that falls apart so easily; it’s like each piece just melts in your mouth after hours of slow cooking.
3. The way the Oaxacan cheese melts over the shredded beef is just amazing—it adds this creamy, gooey layer that makes the tacos extra indulgent.
4. And I gotta say, the consomé for dipping is a game changer; it soaks into the crispy tortillas and ties all the flavors together perfectly.
Ingredients
- Beef chuck roast provides rich protein and flavor, adding robust, hearty taste to birria.
- Dried ancho chilies offer mild heat with smoky notes and subtle sweetness that brightens the dish.
- Dried guajillo chilies give a vibrant tangy spice with essential antioxidants boosting flavor depth.
- Garlic cloves infuse a pungent, zesty aroma and natural immunity enhancing benefits.
- Cinnamon stick adds warm, slightly sweet spice balancing savory meat flavors perfectly.
- Oaxacan cheese melts smoothly to lend a creamy, salty contrast and melty texture.
- Corn tortillas serve as a sturdy carb base with subtle corn sweetness that complements fillings.
- Apple cider vinegar imparts a tangy brightness that elevates and balances the rich flavors.
- Bay leaves contribute subtle herbal undertones that deepen the overall aromatic profile.
Ingredient Quantities
- 3 lbs beef chuck roast, cut into 2-inch chunks
- 2 dried ancho chilies, seeds removed
- 3 dried guajillo chilies, stems and seeds removed
- 1 dried pasilla chili, optional for extra heat
- 4 garlic cloves, peeled
- 1 medium onion, roughly quartered
- 1 cinnamon stick
- 1 tsp cumin seeds
- 1 tsp dried oregano
- 1/2 tsp ground cloves
- 2 bay leaves
- 2 tbsp apple cider vinegar
- 2 cups beef broth (or veg broth if doin the vegan option)
- Salt and pepper to taste
- 8 oz Oaxacan cheese (or your fav dairy-free cheese for a vegan twist)
- 12 corn tortillas
- Optional garnishes: chopped cilantro, diced onion, and lime wedges
How to Make this
1. Preheat your Dutch oven over medium-high heat and season the beef chuck with salt and pepper. Once hot, sear the beef chunks until they’re browned on all sides, then set them aside.
2. While the beef is browning, remove the seeds from the dried ancho, guajillo, and pasilla chilies.
3. Add the chilies, garlic cloves, a quartered onion, and the cinnamon stick into a blender along with 2 cups of beef or veg broth, 2 tbsp apple cider vinegar, cumin seeds, dried oregano, and ground cloves. Blend until smooth.
4. Pour the blended chili mixture over the browned beef in your Dutch oven and toss in the bay leaves.
5. Bring the mixture to a simmer, then cover it and let it cook on low heat for about 2 1/2 hours or until the beef is tender enough to shred easily.
6. Once the beef is tender, remove it from the pot and shred it using two forks. Keep the remaining juices and strained consomé aside for dipping later.
7. Preheat a skillet over medium heat for making the tacos. Lightly warm each corn tortilla in the skillet.
8. Place a generous amount of shredded beef onto each tortilla, then top with slices of Oaxacan cheese or your favorite dairy-free cheese if making the vegan option.
9. Fry the tacos lightly in the skillet until the cheese starts to melt and the tortillas get a nice crisp.
10. Serve your Fave Birria Tacos hot, with a side of the rich consomé for dipping and garnished with chopped cilantro, diced onions, and lime wedges. Enjoy!
Equipment Needed
1. Dutch oven for browning and simmering the beef
2. Blender to puree the chili mixture
3. Skillet for warming the tortillas and frying the tacos
4. Forks for shredding the cooked beef
5. Knife and cutting board for prepping the garlic, onion, and garnishes
6. Tongs for turning the beef chunks during searing
7. Strainer to separate the consomé from any solids
8. Ladle for serving the consomé alongside the tacos
FAQ
My Fave Birria Tacos Recipe Substitutions and Variations
- If you cant get beef chuck roast, try using pork shoulder; it works pretty well and gives a similar richness.
- If dried ancho chilies are hard to find, you can substitute with dried mulato chilies which add extra depth.
- You can swap out dried guajillo chilies with dried New Mexican chilies if needed; they bring a slightly different kick.
- If Oaxacan cheese is unavailable, queso fresco or your favorite vegan cheese like cashew cheese will do the trick.
- Not a fan of corn tortillas? Flour tortillas can be used as an alternative, although it changes the texture a bit.
Pro Tips
1. When searing the beef, don’t crowd the pot because that can make the meat steam instead of getting a nice brown crust. It’s better to do it in batches to keep all the flavor locked in.
2. Toasting the cumin seeds and oregano for a few seconds in the dry pan before blending can really bring out the spices. Trust me, it’ll give your chili blend a nice depth.
3. Make sure to give the blended sauce a quick strain before adding it back to the beef. This helps to keep the consomé smooth and free of any bits, which is great for dipping.
4. When warming the tortillas, try to get them just hot enough so they’re soft but not too soggy. A little extra time in the skillet helps to crisp up the edges and melt the cheese just right.
My Fave Birria Tacos Recipe
I recently discovered the magic of my favorite birria tacos. My kitchen transformed into a festival of aromas and flavors when slow-cooked beef met melt-in-your-mouth Oaxacan cheese and vibrant spices. These best homemade tacos became an irresistible celebration of culinary passion that leaves you longing for more savory adventures.
6
servings
500
kcal
Equipment: 1. Dutch oven for browning and simmering the beef
2. Blender to puree the chili mixture
3. Skillet for warming the tortillas and frying the tacos
4. Forks for shredding the cooked beef
5. Knife and cutting board for prepping the garlic, onion, and garnishes
6. Tongs for turning the beef chunks during searing
7. Strainer to separate the consomé from any solids
8. Ladle for serving the consomé alongside the tacos
Ingredients
-
3 lbs beef chuck roast, cut into 2-inch chunks
-
2 dried ancho chilies, seeds removed
-
3 dried guajillo chilies, stems and seeds removed
-
1 dried pasilla chili, optional for extra heat
-
4 garlic cloves, peeled
-
1 medium onion, roughly quartered
-
1 cinnamon stick
-
1 tsp cumin seeds
-
1 tsp dried oregano
-
1/2 tsp ground cloves
-
2 bay leaves
-
2 tbsp apple cider vinegar
-
2 cups beef broth (or veg broth if doin the vegan option)
-
Salt and pepper to taste
-
8 oz Oaxacan cheese (or your fav dairy-free cheese for a vegan twist)
-
12 corn tortillas
-
Optional garnishes: chopped cilantro, diced onion, and lime wedges
Directions
- Preheat your Dutch oven over medium-high heat and season the beef chuck with salt and pepper. Once hot, sear the beef chunks until they're browned on all sides, then set them aside.
- While the beef is browning, remove the seeds from the dried ancho, guajillo, and pasilla chilies.
- Add the chilies, garlic cloves, a quartered onion, and the cinnamon stick into a blender along with 2 cups of beef or veg broth, 2 tbsp apple cider vinegar, cumin seeds, dried oregano, and ground cloves. Blend until smooth.
- Pour the blended chili mixture over the browned beef in your Dutch oven and toss in the bay leaves.
- Bring the mixture to a simmer, then cover it and let it cook on low heat for about 2 1/2 hours or until the beef is tender enough to shred easily.
- Once the beef is tender, remove it from the pot and shred it using two forks. Keep the remaining juices and strained consomé aside for dipping later.
- Preheat a skillet over medium heat for making the tacos. Lightly warm each corn tortilla in the skillet.
- Place a generous amount of shredded beef onto each tortilla, then top with slices of Oaxacan cheese or your favorite dairy-free cheese if making the vegan option.
- Fry the tacos lightly in the skillet until the cheese starts to melt and the tortillas get a nice crisp.
- Serve your Fave Birria Tacos hot, with a side of the rich consomé for dipping and garnished with chopped cilantro, diced onions, and lime wedges. Enjoy!
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 300g
- Total number of serves: 6
- Calories: 500kcal
- Fat: 30g
- Saturated Fat: 10g
- Trans Fat: 0.5g
- Polyunsaturated: 3g
- Monounsaturated: 15g
- Cholesterol: 80mg
- Sodium: 700mg
- Potassium: 450mg
- Carbohydrates: 40g
- Fiber: 5g
- Sugar: 5g
- Protein: 35g
- Vitamin A: 500IU
- Vitamin C: 20mg
- Calcium: 150mg
- Iron: 3mg
