My Fave Birria Tacos Recipe

Prepare to fall in love at first bite! My Fave Birria Tacos are a juicy, cheesy, crave-worthy masterpiece, featuring tender shredded beef simmered in a rich, spice-laden sauce and pan-fried to golden perfection. This is the kind of dish that transforms an ordinary night into a fiesta—and there’s nothing I look forward to more than dunking these beauties in that irresistible, soul-warming consommé.

this Recipe

Ingredients You’ll Need

Great birria tacos are all about the right balance of chilies, aromatics, and fall-apart tender meat. Each ingredient in My Fave Birria Tacos plays a starring role: from the smoky dried chiles to the nutty, gooey cheese, every addition builds layers of flavor, color, and juicy texture you’ll adore.

• Dried Guajillo Peppers (4): These bring a deep brick-red color and gentle warmth—be sure to remove the seeds and stems for a silky sauce.
• Dried Ancho Chiles (4): Mild, sweet, and earthy, ancho chiles lend an unmistakable depth to the chili paste.
• Chipotle Peppers in Adobo (4): Smoky, spicy, and tangy—these little guys are the secret to a lip-smacking sauce.
• Onion (1, chopped) & ½ onion (diced): Onion adds savory sweetness to both the paste and the braise; save the diced half for the meaty mix!
• Garlic Cloves (4): Irresistibly fragrant, one of those simple additions that really makes the consommé sing.
• Crushed Tomatoes (½ cup): A touch of richness and natural acidity to cut through the bold spices.
• Organic Beef Stock (for paste and braise): Make things extra flavorful—if you’re in a pinch, water works too, but stock adds body.
• Apple Cider Vinegar (1 tablespoon): A splash for brightness and balance, rounding out the richness.
• Bay Leaves (2) & Herbs: Mexican oregano, dried thyme, and a hint of allspice create those unmistakable birria notes.
• Spices (cumin, cinnamon, smoked paprika): This combo gives the stew warmth, a little heat, and that signature toastiness.
• Organic Chuck Roast Beef (3 lbs., chopped): The classic choice for juicy, shreddable meat—but feel free to try shank, lamb, or even chicken.
• Extra Virgin Olive Oil: For a rich sear and frying the tortillas.
• Sea Salt, Black Pepper, Garlic Powder: Take every layer from good to “wow.”
• Water (2 cups): Keeps things from getting too thick and lets the flavors mingle as they braise.
• Organic Corn Tortillas (12): Fry them in a little consommé for that crispy, flavor-packed taco shell.
• Shredded Oaxaca Cheese: Ultimate melt factor—if you can’t find it, mozzarella is a great sub!
• Fresh Cilantro (1 cup): For a fresh, herby finish and garnishing the dipping sauce.

Variations

There’s no rule that says you have to make My Fave Birria Tacos exactly the same way every time. Let your mood, pantry, or creativity guide you—this recipe is as versatile as it is delicious, and there are countless ways to put your own spin on it!

• Switch Up the Protein: Try lamb shank, tender chicken thighs, or even jackfruit for a fantastic meatless option that soaks up all that juicy flavor.
• Play with the Cheese: Oaxaca is classic, but feel free to substitute with Monterey Jack, mozzarella, or even a good melty vegan cheese if you’re dairy-free.
• Make it Spicier (or Milder!): Add an extra chipotle for more heat, or use fewer for a milder but still robust birria.
• Short on Time? Use your Instant Pot or slow cooker for an even easier prep with melt-in-your-mouth results.

How to Make My Fave Birria Tacos

Step 1: Make the Chili Paste

Start by removing stems and seeds from the dried ancho and guajillo chiles, then bring a small pot of beef stock to a boil. Add the dried chiles, cover, and let them soak until soft—about 15 to 20 minutes. Once they’re velvety and pliable, transfer the chiles and soaking liquid to a high-powered blender. Toss in the chipotle peppers, onion, garlic cloves, tomatoes, vinegar, and all your spices and herbs. Blend until completely smooth, adding more stock if you’d like a thinner paste. This is the flavor-packed engine that’ll carry My Fave Birria Tacos into legendary territory!

Step 2: Sear the Beef

Preheat your oven to 350°F. Heat a bit of olive oil in a Dutch oven over medium-high heat. Working in batches if needed, generously season the beef chunks with salt, pepper, and garlic powder. Sear them in the hot oil until deeply browned on all sides—about 3 to 4 minutes per side. Once each piece has a gorgeous crust, transfer to a plate lined with paper towel to rest. Searing locks in those meaty juices and gives the final tacos their unbelievably savory backbone.

Step 3: Simmer with Flavor

Add your diced onion to the hot Dutch oven and sauté for a minute, scraping up any beefy bits from the bottom. Pour in that gorgeous homemade chili paste and let it sizzle with the onions for a minute or two. Bring those seared beef chunks back into the pot, then pour in beef stock and water. Give everything a gentle stir, reduce the heat, and let it all simmer just briefly—those flavors are officially getting acquainted!

Step 4: Braise Until Tender

With everything mingling in the pot, transfer the Dutch oven (carefully!) to your preheated oven. Let the beef slowly braise for about 2½ hours. The transformation is magical: by the end, the meat will practically fall apart with a fork, swimming in a deeply flavored, aromatic sauce. Remove from the oven and shred the beef right in the pot—don’t skimp on all that saucy goodness! You’ll save some as the dipping sauce for your My Fave Birria Tacos.

Step 5: Assemble & Fry the Tacos

Reserve a cup of the hot consommé from the pot to use as your dipping sauce—add some cilantro on top for extra flair. Heat a nonstick skillet with just a slick of olive oil. Dip each tortilla in the reserved consommé (get both sides beautifully red and glossy), then place in the skillet. Add a scoop of juicy beef, diced onions, cilantro, and a sprinkle of Oaxaca cheese. Fold in half and let the taco get golden and crispy before flipping to sear the other side. Repeat until your kitchen smells like the best Mexican taquería on earth!

Step 6: Serve & Enjoy

Serve your piled-high My Fave Birria Tacos straight off the skillet with a bowl of hot consommé for dipping. Each bite should be crunchy, gooey, intensely savory, and absolutely unforgettable. This is what taco dreams are made of!

How to Serve My Fave Birria Tacos

Garnishes

Fresh garnishes are the secret to next-level My Fave Birria Tacos. Think a shower of chopped cilantro, sweet white onion, a squeeze of lime for brightness, and maybe sliced jalapeños if you love a little extra sparkle. Don’t forget a swirl of consommé over the top or in a dipping bowl for good measure!

Side Dishes

Keep things festive with a spread of Mexican rice, creamy refried beans, simple esquites (street corn), or even a tangy cucumber salad. These sides complement the savory, spicy notes of the tacos without overpowering them—plus, they’re perfect for a crowd.

Creative Ways to Present

Create a DIY taco bar for friends, serve on a wooden board with colorful garnishes, or stack them high in a basket lined with parchment for a taco truck vibe at home! And don’t forget, individually packed portions of consommé make dipping a tactile, delicious ritual that everyone will remember.

Make Ahead and Storage

Storing Leftovers

Store leftover birria beef, consommé, and toppings in separate airtight containers in the fridge for up to 3–4 days. The tacos are best enjoyed fresh, but you can assemble and crisp them up with leftover filling—just wait to combine until you’re ready to eat, so everything stays perfectly juicy!

Freezing

The shredded beef and consommé freeze beautifully! Pop them into freezer-safe containers or bags and store for up to two months. When the craving strikes, just thaw in the fridge overnight and assemble fresh My Fave Birria Tacos whenever the mood hits.

Reheating

For best results, reheat the birria beef gently on the stovetop with a splash of consommé or beef stock to keep it moist. Freshen up tortillas on the skillet, fill and fry as usual, and give everything a quick dip in the hot consommé to bring back that signature birria magic.

FAQs

Final Thoughts

If you’ve been searching for a recipe that’s as much fun to make as it is to eat, look no further than My Fave Birria Tacos. Trust me—between the rich, slow-braised beef, crispy cheesy tortillas, and that irresistible consommé, there’s a reason I come back to these again and again. Give them a try—you’ll want to share (and dunk!) every last taco with friends and family.

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