I’ve tried to keep to the original spices and flavors for a super authentic recipe. That said, I couldn’t resist Immifying it. So I did include cheese in my recipe. I am a die-hard cheese fan, but it’s worth noting that the real OG birria tacos are made without this delightful ingredient, so feel free to omit it…if you must. 😜
Recipe Ingredients
Chiles – Guajillo, Morita, and pasilla chiles give beef birria tacos that authentic Mexican flavor we are aiming for. If you want it smokier, you can throw in some chipotles (smoked red jalapenos). Beef – We combine a big old chuck roast with a couple of pounds of short ribs for the beefiest flavor on the block in this recipe. Spices – So many spices make this recipe special. There is thyme, black pepper, cloves, oregano, cinnamon, cumin, and more. (You can see why I keep going on about the flavor!) 🤩 Beef Broth – The broth is key in this recipe and part of why these aren’t your average tacos. Beef bouillon makes the base, but tomatoes and white wine vinegar also help out. Tortillas – Buy a bag of corn tortillas or make your own! Because you can’t have tacos without tortillas, right? 😅 Cheese – An optional ingredient but one I love to include. I usually use Oaxaca cheese, but mozzarella will work just fine.
How to Make Beef Birria Tacos
Make the Chile Paste
Prepare the Dried Chiles – Start by removing stems and seeds from all the dried chiles. (Photo 1) Soak Them – Add about 2 cups of water to a medium-sized pot, then add the chiles, and bring them to a boil over medium-high heat for 15-20 minutes. (Photo 2) Remove the chiles but don’t dump the water just yet. Puree – When the chile peppers are done, add them to a heavy-duty blender or food processor along with the tomatoes, oregano, cloves, cumin, allspice, and vinegar. (Photos 3-4) Add Soaking Water – Add ½-1 cup of the water you boiled the chiles in and blend until smooth and thick.
Cook the Beef
Season and Sear Beef – Season beef with salt and pepper. Place a Dutch oven pot on medium-high heat on the stove and add vegetable oil. Working in batches, sear the beef thoroughly. Remove seared meat from the pot and place it on a plate as you go. (Photos 5-6)
Make the Birria
Saute the Seasonings – Add chopped onions, minced garlic, and thyme to the Dutch oven over medium heat and sauté for about 2-3 minutes. Then add the chile paste, cinnamon stick, bay leaf, bouillon, and water (4-5 cups). After that, cover the pot and bring the birria to a simmer. Add salt and pepper to taste. (Photo 9) Braise – Remove the Dutch oven from the heat, and place it in the preheated oven. Braise the birria for 3-3½ hours or until all the beef is fork-tender. (Photos 10-11) Shred the Beef – Discard the bay leaves and cinnamon stick and transfer the beef to a cutting board. Shred it to your desired fineness and set it aside, reserving all of the broth (or consommé). (Photo 12) Almost There – Take out 1½ cups of broth from the pot of beef and put it in a small bowl. Throw some cilantro and diced onion on top of the dipping sauce and set aside.
Assemble the Tacos
Dip the tortillas in the broth still in the Dutch oven pot, coating both sides evenly. Then transfer the tortilla to a skillet over medium-high heat. (Photos 13-14) Add the Cheese – While the tortilla is heating up, sprinkle it with your cheese of choice. As the cheese gets good and melty, add a healthy dose of shredded beef. (Photo 15-16) Fold the tortilla in half. When the bottom side is crisp, flip the tortilla over to crisp up the top half. Serve – Remove from the pan and serve.
Recipe Variations
Tips and Tricks
Serving Instructions
Serve these birria tacos straight out of the skillet with the reserved dipping sauce. Then garnish with finely chopped cilantro and onion and a few lime wedges for squeezing, if desired. Now, enjoy! 🤩
Make-Ahead Instructions
What to Serve with Beef Birria Tacos
Pair your beef birria tacos with some homemade guacamole. In fact, even my signature tropical guacamole would be delicious alongside them. Store the beef and consommé in separate airtight containers for this recipe. Both will stay good for 3-4 days in the refrigerator. To reheat the birria tacos, simply heat the broth or consommé stovetop on medium-high heat until warm. Do the same for the beef, and then assemble the tacos as per the recipe instructions.
More Mexican-Inspired Recipes to Try
Conclusion
In short, these birria tacos take a little time, but they will change your life. Oh, and once you come out of your food coma, leave a comment about how much you enjoyed these uh-mazing tacos.
