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Birria Tacos
4.9 from 66 votes

Birria Tacos

Birria Tacos feature slow-cooked beef chuck roast in a richly spiced chili sauce, served in corn or cassava flour tortillas with onion, cilantro, and Oaxacan cheese. The handmade chili sauce combines multiple dried chilies, roasted tomatoes, onion, and garlic, blended with spices and simmered with the beef for tender, flavorful meat. This recipe offers a savory, slightly spicy taco option with authentic Mexican influences.

Prep Time
20 mins
Cook Time
8 hrs 30 mins
Total Time
8 hrs 50 mins
Servings: 8 tacos
Calories: 513 kcal
Course: Main Course, Dinner
Cuisine: Mexican

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
    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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
  1. 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.
  2. 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

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%)

Nutrition Facts

Serving: 8 tacos

Amount Per Serving

Calories 513

% 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.