Birria Tacos
User Reviews
4.9
66 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
8 hrs 20 mins
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Total Time
8 hrs 50 mins
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Servings
8 tacos
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Calories
513 kcal
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Course
Main Course, Dinner
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Cuisine
Mexican
Birria Tacos
Report
Switch up taco night with these beef birria tacos (quesabirria). Their crispy tortilla, melty cheese, slow-cooked birria, and flavorful consommé dipping sauce will have you going back for seconds, and likely thirds. Watch the video below to see how I make them in my kitchen!
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Ingredients
For the beef birria and birria sauce
- 4 pounds beef chuck roast cut into 3-inch chunks
- 10 guajillo chiles
- 5 ancho chilies
- 3 arbol chilies
- 2 roma tomatoes
- 1 white onion quartered
- 6 garlic cloves unpeeled
- 2 cups low-sodium beef broth
- 2 tablespoons apple cider vinegar
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon dried Mexican oregano
- ½ teaspoon ground cloves
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 3 bay leaves
For the birria tacos
- corn tortillas (or cassava flour tortillas)
- diced white onion
- roughly chopped cilantro
- Oaxacan cheese
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Instructions
To Make Birria
- Deseed and simmer the chilies. Slice the stems off the chilies and shake out the seeds. Then, give them a quick rinse to remove any dust or dirt from the outside. In a medium pot, add the Guajillo chilies, Ancho chilies, and Arbol chilies. Cover completely with water and bring to a simmer over medium heat. Simmer for 15 minutes, until the chilies have softened.
- Roast the veggies. While the chilies are simmering, add the tomatoes, onion, and garlic cloves to a quarter sheet pan. Broil them for 4 to 6 minutes, until lightly charred.
- Make the sauce. Transfer the chilies and 1 cup of the remaining water to a high-powered blender. Remove the garlic from it's peel and add it to the blender along with the tomatoes, onion, broth, vinegar, cumin, oregano, cloves, cinnamon, and ginger. Blend on high for 1 to 2 minutes, until completely smooth.
- Slow cook the birria. Place the beef chunks in the slow cooker. Pour the birria sauce on top, and add the bay leaves. Use tongs to gently mix it all together. then cover. Cook on low for 8 to 9 hours, or on high for 4 to 5 hours. The beef should be tender and fall apart easily when shredded with a fork. If it doesn't shred easily, cook it a bit longer.
- Shred the meat and combine it with the sauce. Discard the bay leaves. Remove the beef to a cutting board and use two forks to shred it. Place the shredded beef back in the slow cooker, stir it, and let it absorb the liquid (aka consommé).
To Make Birria Tacos
- Dip the tortillas. Dip the tortillas in the birria liquid (consomme). The top layer of the consomme has more fat, which is perfect for frying.
- Fry. Heat a skillet over medium heat. Add the wet tortilla, and cook on one side until lightly crispy, then flip over with tongs. Top with a sprinkle of cheese across the whole tortilla. Add a portion of birria on half the tortilla, along with a sprinkle of onion and cilantro. Once the cheese has melted, fold the tacos in half, continuing to fry for 2 to 3 minutes each side, until crispy. Serve with a side of the consommé for dipping.
Equipments used:
Notes
- If you're corn-free, I highly recommend you make my homemade cassava flour tortillas. They're a reader favorite!
- If you can't find Oaxacan cheese, you can sub a Mexican cheese blend.
- To store leftover birria for the week: Let the meat come to room temperature before placing it in an airtight container. It’ll stay good for 4 to 5 days in the fridge.
- To store the taco ingredients for the week: You can prep each taco ingredient and store them in individual containers in the fridge. This will make assembly easy throughout the week!
- To freeze birria for later: Store any leftovers in a freezer-safe container for up to 3 months. When ready to enjoy, let it thaw in the fridge overnight and reheat in the microwave until warmed through.
Nutrition Information
Show Details
Calories
513kcal
(26%)
Carbohydrates
22g
(7%)
Protein
48g
(96%)
Fat
28g
(43%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
3g
Monounsaturated Fat
13g
Trans Fat
2g
Cholesterol
156mg
(52%)
Sodium
902mg
(38%)
Potassium
1450mg
(41%)
Fiber
8g
(32%)
Sugar
12g
(24%)
Vitamin A
7174IU
(143%)
Vitamin C
12mg
(13%)
Calcium
70mg
(7%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 8tacos
Amount Per Serving
Calories 513 kcal
% Daily Value*
| Calories | 513kcal | 26% |
| Carbohydrates | 22g | 7% |
| Protein | 48g | 96% |
| Fat | 28g | 43% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 2g | 100% |
| Cholesterol | 156mg | 52% |
| Sodium | 902mg | 38% |
| Potassium | 1450mg | 31% |
| Fiber | 8g | 32% |
| Sugar | 12g | 24% |
| Vitamin A | 7174IU | 143% |
| Vitamin C | 12mg | 13% |
| Calcium | 70mg | 7% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
66 reviews
Excellent
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