Birria Tacos
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
8 hrs 30 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
Description
The Birria Tacos recipe centers on a slow cooker preparation of beef chuck roast simmered in a sauce made from guajillo, ancho, and arbol chilies, combined with roasted vegetables and a mix of aromatic spices like cumin, oregano, cloves, cinnamon, and ginger. The chilies are simmered to soften, then blended with roasted tomatoes, onions, peeled garlic, and beef broth to create a smooth, rich sauce that infuses the meat during slow cooking.
The result is tender, flavorful beef that can be shredded and assembled into tacos using corn or cassava flour tortillas. Fresh diced onion and chopped cilantro add brightness, while Oaxacan cheese contributes a creamy texture. These tacos can be enjoyed as a main dish, with the depth of spice balanced by fresh toppings.
For storage, cooked birria can be refrigerated for up to five days or frozen for three months. Taco ingredients can be prepped and stored separately for easy assembly throughout the week. Cassava flour tortillas provide a corn-free alternative.
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 tomato
- 1 white onion quartered
- 6 garlic unpeeled, cloves
- 2 cups beef broth low-sodium
- 2 tablespoons apple cider vinegar
- 2 teaspoons kosher salt
- 1 teaspoon black pepper ground
- 1 teaspoon cumin ground
- 1 teaspoon oregano dried, Mexican
- ½ teaspoon cloves ground
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 3 bay leaf
For the birria tacos
- corn tortillas or cassava flour tortillas
- onion white, diced
- cilantro roughly chopped
- Oaxacan cheese
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.
Notes
- Use cassava flour tortillas as a corn-free alternative for serving.
- Substitute Oaxacan cheese with a Mexican cheese blend if unavailable.
- Store leftover birria meat in an airtight container at room temperature before refrigeration; keep for 4 to 5 days.
- Prepare and store taco ingredients separately in the fridge for quick assembly during the week.
- Freeze birria in a freezer-safe container for up to 3 months; thaw in fridge and reheat before serving.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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