Oh yes! Beef Birria Tacos are a Mexican favorite — juicy, flavorful beef tucked into tortillas, often served with a rich dipping consommé. Here’s a complete recipe to make them at home.
Beef Birria Tacos Recipe
Serves 4–6
Ingredients
For the Beef Birria:
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2–3 lbs beef chuck roast (or short ribs), cut into large chunks
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4 dried guajillo chilies
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2 dried ancho chilies
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2 dried pasilla chilies
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3 cloves garlic
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1 small onion, chopped
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1 tsp dried oregano
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1 tsp ground cumin
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1/2 tsp ground cinnamon
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1/4 tsp ground cloves
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2 bay leaves
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3 cups beef broth
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2 tbsp apple cider vinegar
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Salt and pepper to taste
For the Tacos:
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Corn tortillas
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Chopped onions
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Fresh cilantro
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Lime wedges
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Shredded cheese (optional, for quesabirria)
Instructions
1. Prepare the Chilies:
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Remove stems and seeds from all dried chilies.
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Toast lightly in a dry skillet for 1–2 minutes until fragrant.
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Soak chilies in hot water for 15 minutes to soften.
2. Make the Birria Sauce:
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In a blender, combine softened chilies, garlic, onion, oregano, cumin, cinnamon, cloves, apple cider vinegar, and 1 cup of soaking liquid from the chilies.
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Blend until smooth.
3. Cook the Beef:
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In a large pot or slow cooker, add beef chunks and pour the chili sauce over them.
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Add beef broth and bay leaves.
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Simmer on low heat for 3–4 hours (or in a slow cooker on low for 6–8 hours) until beef is tender and shreddable.
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Remove beef and shred it with forks. Keep the cooking liquid (consommé) for dipping.
4. Assemble the Tacos:
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Heat tortillas on a skillet.
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Dip tortillas in some consommé for extra flavor (optional).
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Fill tortillas with shredded beef.
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Top with chopped onions, cilantro, and cheese if desired.
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Serve with lime wedges and a small bowl of consommé on the side for dipping.
Tips for Best Results
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Use fatty cuts of beef like chuck or short ribs — they stay juicy and flavorful.
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For extra richness, roast the beef first for a deeper flavor.
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Make extra consommé — it’s the best part for dipping!
If you want, I can also give a quick 1-hour version of beef birria tacos using a pressure cooker or Instant Pot — it’s almost as flavorful but much faster