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Crispy birria taco frying in a cast iron skillet dipped in red chile fat
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Authentic Birria Tacos Recipe

Tender beef chuck roast and short ribs braised in a rich dried chile sauce, shredded, and fried in corn tortillas with melted cheese. Served with warm birria consomé for dipping.
Prep Time30 minutes
Cook Time3 hours 30 minutes
Total Time4 hours
Course: Dinner
Cuisine: Mexican
Keyword: birria taco recipe, birria tacos recipe, how to make birria tacos, quesabirria tacos, tacos de birria
Servings: 16 Tacos
Calories: 360kcal
Author: MJ

Equipment

  • 1 Dutch oven Any large heavy pot with a lid (stockpot works)
  • 1 Blender Immersion blender directly in the pot
  • 1 Fine-mesh sieve A colander lined with a paper towel
  • 1 Cast iron skillet Any non-stick pan

Ingredients

For the Birria

  • 3 pounds beef chuck roast cut into large pieces
  • 1 pound bone-in beef short ribs
  • 5 dried guajillo chiles stems and seeds removed
  • 3 dried ancho chiles stems and seeds removed
  • 2 dried pasilla chiles stems and seeds removed
  • 2 dried chiles de árbol optional
  • 4 Roma tomatoes halved
  • 1 large white onion quartered
  • 6 garlic cloves
  • 2 teaspoons ground cumin
  • 1 teaspoon Mexican oregano
  • 1/2 teaspoon ground cloves
  • 1 teaspoon black pepper
  • 2 tablespoons apple cider vinegar
  • 4 cups beef broth
  • 1 bay leaf
  • 1 small cinnamon stick
  • Salt to taste
  • 2 tablespoons neutral oil for searing

For the Tacos

  • 16 small corn tortillas
  • 2 cups shredded Oaxaca cheese
  • Diced white onion for serving
  • Fresh cilantro for serving
  • Lime wedges for serving
  • Sliced jalapeño optional

Instructions

  • Remove the stems and seeds from the dried chiles. Toast them briefly in a dry skillet over medium heat until fragrant, being careful not to burn them.
  • Transfer the toasted chiles to a bowl, cover with hot water, and soak for 20 to 25 minutes until softened.
  • Pat the beef dry and season generously with salt and black pepper.
  • Heat the oil in a large Dutch oven over medium-high heat. Sear the beef in batches until deeply browned on all sides. Transfer to a plate.
  • Drain the chiles and add them to a blender with the tomatoes, half of the onion, garlic, cumin, oregano, cloves, black pepper, apple cider vinegar, and about 1 cup of the chile soaking liquid. Blend until smooth.
  • Strain the chile sauce through a fine-mesh sieve for a smoother consomé.
  • Return the beef to the Dutch oven. Pour the chile sauce over the meat and add the beef broth, bay leaf, and cinnamon stick.
  • Cover and cook in a 325°F oven for 3 to 3 1/2 hours, or until the beef is tender and shreds easily with a fork.
  • Remove the beef and shred it. Strain the cooking liquid and let it sit briefly so the red fat rises to the top.
  • Skim some of the red fat into a small bowl and keep the consomé warm.
  • Heat a large skillet or cast iron pan over medium-high heat. Lightly coat a corn tortilla with the reserved birria fat.
  • Place the tortilla in the hot skillet. Add shredded birria beef and Oaxaca cheese to one side, then fold the tortilla over.
  • Cook for 2 to 3 minutes per side, until crisp and golden and the cheese has melted. Repeat with the remaining tortillas.
  • Serve the birria tacos immediately with warm consomé, diced onion, cilantro, lime, and jalapeño if desired.

Notes

  • Use chuck roast and short ribs for the best texture.
  • Do not burn the dried chiles or the sauce can turn bitter.
  • Save the red birria fat for crisping the tortillas.
  • Do not soak the tortillas in too much consomé.
  • For the crispiest tacos, fry and serve them fresh.