Name: Authentic Birria Tacos with Rich Chili-Infused Beef and Melted Oaxaca Cheese Recipe
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Cuisine: Mexican
Ingredients: 4 dried guajillo peppers; 4 dried ancho chiles; 4 chipotle peppers in adobo; 1/2 cup crushed tomatoes; 1/2 cup organic beef stock (can substitute with water); 1 Tbsp apple cider vinegar; 2 bay leaves; 2 Tbsps Mexican oregano; 1 tsp dried thyme; 1/2 tsp cumin; 1/2 tsp ground cinnamon; 1/2 tsp smoked paprika; 1/2 tsp ground allspice; 1 onion, chopped; 4 garlic cloves; 3 lbs organic chuck roast beef, chopped into medium-large chunks; 1 Tbsp extra virgin olive oil; 1 tsp sea salt; 1 tsp black pepper; 1 tsp garlic powder; 1/2 onion, diced; 4 cups organic beef stock; 2 cups water; 12 organic corn tortillas; Shredded Oaxaca cheese; 1 cup chopped fresh cilantro; Pico de Gallo (for serving)

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Introduction

Birria tacos are a flavorful Mexican classic featuring tender, slow-braised beef wrapped in warm tortillas and served with a rich dipping sauce. This recipe guides you through making a spicy chili paste and achieving perfectly juicy, shredded meat for an unforgettable meal.

A black skillet filled with several golden-brown tacos arranged in a circular shape around a bowl of reddish-brown dipping sauce in the center. Each taco has a slightly crispy, textured shell layered with shredded meat, finely chopped white onions, and green herbs. One taco is dipped halfway into the sauce, showing its wet and vibrant orange-yellow shell. Bright green lime wedges are placed around the tacos on the white marbled surface. The lighting highlights the glossy texture of the sauce and the crispy edges of the taco shells. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 dried guajillo peppers
4 dried ancho chiles
4 chipotle peppers in adobo
1 onion, chopped
4 garlic cloves
1/2 cup crushed tomatoes
1/2 cup organic beef stock (or water as a substitute)
1 Tbsp apple cider vinegar
2 bay leaves
2 Tbsps Mexican oregano
1 tsp dried thyme
1/2 tsp cumin
1/2 tsp ground cinnamon
1/2 tsp smoked paprika
1/2 tsp ground allspice
3 lbs organic chuck roast beef, chopped into medium-large chunks
1 Tbsp extra virgin olive oil (plus more for cooking)
1 tsp sea salt
1 tsp black pepper
1 tsp garlic powder
1/2 onion, diced
4 cups organic beef stock
2 cups water
12 organic corn tortillas
Shredded Oaxaca cheese
1 cup chopped fresh cilantro
Pico de Gallo for serving

Instructions

Step 1: Remove stems and seeds from guajillo and ancho chiles. Bring 1/2 cup beef stock to a boil in a medium pot, add the dried chiles, turn off heat, cover, and let them soak for 15-20 minutes until softened.
Step 2: Transfer soaked chiles to a blender or food processor. Add chipotle peppers, chopped onion, garlic cloves, crushed tomatoes, apple cider vinegar, bay leaves, oregano, thyme, cumin, cinnamon, smoked paprika, allspice, and blend until smooth and thick. Add more beef stock or water if needed for desired consistency.
Step 3: Preheat oven to 350°F (175°C). In a dutch oven, heat 1 tablespoon olive oil over medium-high heat. Season beef chunks with salt, pepper, and garlic powder. Sear beef on all sides until golden brown, 3-4 minutes per side. Remove the beef and set aside on paper towels. Sear in batches if necessary.
Step 4: In the same pot, sauté diced onion until translucent and fragrant, about 1-2 minutes. Add the chili paste and stir to combine, simmer for 1-2 minutes.
Step 5: Add 4 cups beef stock and 2 cups water to the pot, stir well. Return the seared beef to the pot and stir to combine. Reduce heat to low and let simmer for 1 minute.
Step 6: Carefully transfer the dutch oven to the preheated oven. Braise the beef for about 2 1/2 hours, or until very tender and easily shredded with forks.
Step 7: Remove pot from oven. Shred the beef thoroughly in the sauce, ensuring there is plenty of flavorful liquid remaining for dipping.
Step 8: Scoop 1 cup of the broth into a small bowl and sprinkle with chopped cilantro to make the dipping sauce (consommé).
Step 9: Heat a non-stick skillet over medium heat and lightly grease with olive oil spread evenly with a paper towel. Dip one tortilla briefly into the consommé, then place it in the skillet.
Step 10: Quickly top the tortilla with shredded beef, diced onions, chopped cilantro, and shredded Oaxaca cheese. Fold the tortilla in half and cook until cheese melts and both sides are golden and slightly charred, flipping carefully.
Step 11: Repeat with remaining tortillas. Serve tacos hot with the dipping sauce and Pico de Gallo.

Tips & Variations

For a smokier flavor, you can add more chipotle peppers or smoked paprika.
Use a pressure cooker for faster braising if short on time.
Substitute chuck roast with brisket or short ribs for different textures.
Serve with lime wedges and sliced radishes for extra freshness.
Make extra broth for sipping or additional dipping sauce.

Storage

Store leftover birria and broth in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, adding extra broth or water if it seems dry. For longer storage, freeze the meat and broth separately for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

This image shows a round black pan filled with golden-orange tacos arranged around a bowl of dark red dipping sauce. Each taco shell is fried and crispy with a rich orange color, filled with shredded dark brown meat, topped with chopped white onions and green cilantro. Two taco shells are dipped into the sauce, covering part of their surface with a glossy layer. Around the pan on a white marbled surface, there are lime wedges and small bowls of green sauce and orange sauce. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make birria tacos without dried chiles?

The dried chiles give birria its signature flavor and color, but you can substitute with chili powders like ancho or guajillo powder in a pinch. The taste won’t be the same but still delicious.

What are the best tortillas for birria tacos?

Traditional birria tacos are made with corn tortillas, which hold up well when dipped in the consommé. Using fresh or good-quality organic corn tortillas enhances authentic flavor and texture.