Description
This authentic Birria and Birria Tacos recipe features tender, slow-braised chuck roast cooked in a rich, flavorful chili and spice sauce. Perfectly paired with melted cheese and warm corn tortillas, these tacos are a delicious and comforting Mexican classic, served with a savory consomé for dipping.
Ingredients
Scale
Meat
- 3 pounds boneless chuck roast
- 2 teaspoons kosher salt
- ½ teaspoon pepper
- Vegetable oil for searing
Whole Spices for Consomé
- 1 tablespoon black peppercorns
- 1 tablespoon cumin seeds (may substitute 1 tsp ground cumin)
- 1 tablespoon coriander seeds (may substitute 1 tsp ground coriander)
- 6 whole cloves (may substitute ¼ teaspoon ground cloves)
- 4 bay leaves
- ½ cinnamon stick, broken up
Consomé/Sauce
- 1 yellow onion, chopped
- 8 cloves garlic, minced
- 6 dried guajillo chiles, stems and seeds removed
- 4 dried ancho chiles, stems and seeds removed
- 1 chili de arbol, stems and seeds removed
- 4 vine-ripe tomatoes, roughly chopped
- 1 tablespoon apple cider vinegar
- 1 tablespoon granulated beef bouillon or Better Than Bouillon
- 1 tablespoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 6 cups reduced sodium beef broth, divided
Tacos
- 12-16 corn tortillas (such as La Tortilla Factory)
- 12 ounces Oaxacan cheese or Mozzarella, separated into strings
- ½ white onion, chopped
- ¼ cup cilantro, minced
- 1-2 tablespoons lime juice
- Pinch of salt
Instructions
- Sear the Beef: Preheat your oven to 300°F. Cut the chuck roast into 4-inch pieces and pat dry. Season all sides evenly with 2 teaspoons kosher salt and ½ teaspoon pepper. Heat 2 tablespoons of vegetable oil in a large Dutch oven over medium-high heat. Add half the beef pieces in an even layer and sear on all sides until deeply browned. Remove to a plate with a slotted spoon, then repeat with remaining beef.
- Make the Sauce: In a large skillet over medium heat, dry-toast the whole spices (peppercorns, cumin seeds, coriander seeds, cloves, bay leaves, cinnamon stick) until fragrant, about 2-3 minutes, shaking occasionally to avoid burning. Transfer toasted spices to a plate. In the Dutch oven with the beef drippings, add 1 tablespoon oil and sauté the chopped onion until softened, about 4-5 minutes. Add the garlic and cook for 1 minute more. Add the toasted spices back to the Dutch oven along with the deseeded dried chilies, tomatoes, apple cider vinegar, beef bouillon, oregano, smoked paprika, and thyme. Pour in 3 cups of beef broth and simmer gently for 10-15 minutes until the peppers are soft. Remove and discard bay leaves.
- Blend the Sauce: Transfer the chili mixture to a high-powered blender in batches if needed. Puree until smooth, leaving a vent open and covered with a paper towel to allow steam to escape safely. Alternatively, strain through cheesecloth to remove solids, reserving the spices wrapped in cheesecloth to add back to broth later.
- Braise the Beef: Return the seared beef to the Dutch oven. Pour in the pureed chili sauce and the remaining 3 cups of beef broth. Cover the pot, bring to a simmer on the stovetop, then transfer to the preheated oven. Braise for about 3 hours until the meat is fall-apart tender.
- Prepare Toppings: In a bowl, combine the chopped white onion, cilantro, lime juice, and a pinch of salt. Set aside for serving.
- Assemble Tacos: Remove the beef to a separate bowl and shred with two forks. Taste and adjust seasoning with salt if needed. Heat 1 tablespoon vegetable oil in a cast iron or nonstick skillet over medium heat. Dip each tortilla briefly into the fat layer on top of the consomé sauce, then place it in the hot skillet. Press down with a spatula as it cooks until the bottom is golden and slightly crispy, about 1-2 minutes. Flip the tortilla, immediately sprinkle shredded cheese over the surface, cover, and cook until cheese melts. Remove cover and spread shredded meat over half the cheese. Cook until bottom is lightly charred, then fold the tortilla over to form a taco.
- Serve: Transfer tacos to a plate and serve alongside the onion-cilantro mixture and a bowl of warm consomé broth for dipping.
Notes
- See the original post for step-by-step photos, tips, and recipe variations including leftover uses.
- Crockpot Birria: After making the sauce, add beef, chili sauce, and 1½ cups broth to a lightly greased slow cooker. Cook on LOW for 8-10 hours until beef is tender, then proceed to taco assembly.
- Stovetop Birria: Simmer covered gently for 4-6 hours until beef is tender, adding broth as needed, then assemble tacos.
- Instant Pot Birria: Toast spices, stew chilies and tomatoes, and sear beef in the Instant Pot. Add beef, chili sauce, and 1 cup beef broth, stir, seal lid, and pressure cook on manual for 50 minutes followed by quick release.
- Prep Ahead Suggestions: Marinate seared beef with chili sauce and broth in the Dutch oven up to 24 hours before cooking to deepen flavor. Toasted spices keep up to 1 year airtight; sauce refrigerates 3 days or freezes 3 months; seared meat refrigerated 2 days; cheese stored in fridge after shredding; toppings can be pre-chopped and refrigerated up to 2 days, adding lime juice before serving.
- Storage and Reheating Birria: Store beef in sauce airtight up to 5 days refrigerated or freeze portions. Reheat gently in microwave or on stove.
- Storage and Reheating Birria Tacos: Store tacos in single layer with parchment between layers airtight for up to 5 days. Reheat preferably in air fryer at 400°F for 6-8 minutes flipping halfway, or stove on low then medium-high for crispness, or oven at 400°F for 10-12 minutes on wire rack. Microwave is convenient but won’t crisp tacos.
Nutrition
- Serving Size: 2 tacos
- Calories: 520
- Sugar: 5g
- Sodium: 670mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 115mg
