Beef Birria Tacos
Tender, slow-cooked beef in a rich, smoky chile sauce, stuffed into cheesy corn tortillas, and pan-fried until crisp. Served with the savory consommé for dipping, this is a truly unforgettable taco experience.
For 4 servings
7 steps. 180 minutes total.
- 1
Step 1
- a.Toast and Rehydrate Chiles
- b.Heat a dry skillet over medium heat. Working in batches, toast the dried guajillo, ancho, and arbol chiles for 30-60 seconds per side until fragrant. Be careful not to burn them, as this will make them bitter.
- c.Transfer the toasted chiles to a medium bowl and cover them with hot water. Let them soak for 20-30 minutes until they are fully softened.
- 2
Step 2
- a.Sear the Beef
- b.While the chiles soak, pat the beef chunks dry with paper towels and season them generously with salt and pepper.
- c.Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- d.Sear the beef in batches, ensuring not to overcrowd the pot. Brown on all sides, about 5-7 minutes per batch. Remove the seared beef and set it aside.
- 3
Step 3
- a.Create the Adobo Sauce
- b.Drain the softened chiles, reserving about 1 cup of the soaking liquid. Add the chiles to a blender.
- c.To the blender, add the quartered onion, garlic cloves, roma tomatoes, apple cider vinegar, Mexican oregano, cumin seeds, whole cloves, and 1 cup of beef broth.
- d.Blend on high until the mixture is completely smooth, about 2-3 minutes. If needed, add a splash of the reserved chile soaking liquid to help it blend.
- e.Strain the sauce through a fine-mesh sieve into the pot used for searing, pressing on the solids with a spatula to extract all the liquid. Discard the solids left in the sieve.
- 4
Step 4
- a.Slow-Cook the Birria
- b.Return the seared beef to the pot with the strained adobo sauce.
- c.Add the remaining 5 cups of beef broth, the cinnamon stick, and bay leaves. Stir to combine and bring the mixture to a simmer over medium-high heat.
- d.Once simmering, reduce the heat to low, cover the pot, and let it cook for 3 to 3.5 hours, or until the beef is fall-apart tender.
- 5
Step 5
- a.Shred Meat and Prepare Consommé
- b.Carefully remove the tender beef from the pot and place it on a cutting board or in a large bowl. Shred the meat using two forks.
- c.Strain the remaining broth (this is your consommé) into a separate bowl to remove the cinnamon stick, bay leaves, and any large solids.
- d.Skim about 1/4 cup of the red-orange fat from the top of the consommé and set it aside in a small bowl. This will be used for frying the tacos.
- e.Taste the consommé and season with additional salt if needed. Keep it warm.
- 6
Step 6
- a.Assemble and Fry the Quesabirria Tacos
- b.Heat a large non-stick skillet or comal over medium heat.
- c.Dip a corn tortilla completely into the reserved red fat, coating both sides.
- d.Place the coated tortilla on the hot skillet. Top one half with a generous sprinkle of Oaxaca cheese and a portion of the shredded birria beef.
- e.Cook for 1-2 minutes, until the cheese begins to melt, then fold the other half of the tortilla over the filling.
- f.Press down gently with a spatula and cook for another 2-3 minutes per side, until the tortilla is golden brown and crispy.
- g.Repeat the process with the remaining tortillas, beef, and cheese.
- 7
Step 7
- a.Serve
- b.Serve the hot, crispy tacos immediately.
- c.Ladle the warm consommé into small bowls for dipping.
- d.Garnish the tacos and consommé with finely diced white onion, fresh cilantro, and serve with lime wedges on the side.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Toasting the dried chiles is a crucial step that awakens their deep, smoky flavor. Don't skip it, but watch them closely as they can burn in seconds.
- 2For the most tender meat, use a combination of beef chuck and beef shank or short ribs. The different cuts add layers of flavor and texture.
- 3Oaxaca cheese is traditional for its excellent melting quality, but low-moisture mozzarella or Monterey Jack are great substitutes.
- 4The birria stew tastes even better the next day. You can make it a day ahead, refrigerate, and then simply reheat to assemble the tacos.
- 5When straining the adobo sauce, use the back of a spoon or a spatula to press the pulp against the sieve. This ensures you extract every bit of flavorful liquid.
Adapt it for your goals.
Protein Swap
Substitute the beef with goat (the most traditional), lamb, or even chicken thighs for a different flavor profile. Adjust cooking times accordingly.
Cooking MethodCooking Method
Use a pressure cooker (like an Instant Pot) to reduce the cooking time to about 45-50 minutes on high pressure. Alternatively, use a slow cooker on low for 8 hours.
Vegetarian VersionVegetarian Version
For a vegetarian option, use shredded jackfruit or a mix of hearty mushrooms (like oyster and king trumpet) instead of beef. Sauté them before adding to the adobo sauce and use vegetable broth.
Why this is on our healthy list.
Excellent Source of Protein
The beef provides a significant amount of high-quality protein, which is essential for muscle repair, growth, and overall body function.
Rich in Iron
Beef is a prime source of heme iron, a type of iron that is more easily absorbed by the body. Iron is crucial for preventing anemia and maintaining energy levels.
Contains Antioxidants
The dried chiles, garlic, and tomatoes used in the adobo sauce are rich in antioxidants, which help combat oxidative stress and inflammation in the body.
Frequently asked questions
A serving of three Beef Birria Tacos with consommé contains approximately 950-1100 calories, depending on the cut of beef and amount of cheese used. It's a rich and satisfying meal.