Get ready for a flavor explosion with these delicious Birria Tacos! They’re packed with a rich, savory beef filling and topped with fresh ingredients that make every bite a delight.
Tips for Success
Don’t skip the blending step; it’s what gives the sauce that silky texture! And trust me, dipping your tacos in the warm consommé is a game-changer.
Why You’ll Love These
The combination of spices creates an aroma that will have everyone gathering around the kitchen. Plus, who can resist crispy, cheesy tacos?
Ingredients
- Birria Beef:
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
- For the Tacos:
-
-
-
-
-
Instructions
- Prep the Beef:
-
Step 1- Cut chuck roast into a few large pieces and season with salt.
-
Step 2- Prep chiles: rinse (use gloves if desired) and use scissors to open and remove stem and seeds. (For extra spice, leave arbol chiles whole).
-
Step 3- Birria broth: Add tomatoes and onion to a large stock pot (at least 5.5qt pot or bigger) over medium heat. Cook for a few minutes, stirring. Add whole garlic cloves, chile peppers, and all of the spices except the bay leaf. Cook for 5 minutes, stirring often. Add vinegar and 4 cups water. Bring to a low boil, reduce heat to simmer and cook for 15 minutes, uncovered.
-
Step 4- Blend: Add mixture to a blender and blend as smooth as possible. Pour mixture through a fine mesh strainer, back into the pot. Add 4 cups of water to the blender and swirl it around to clean excess sauce from the blender, then add it to the pot.
-
Step 5- Cook beef: Add 1 Tablespoon kosher salt. Bring to a boil. Add short ribs, chuck roast and 3 bay leaves. Cover, reduce heat to a simmer and cook for 2 ½ hours. Check beef to make sure it's tender, then remove to a plate and shred. Discard bones and bay leaves.
-
Step 6- Assemble Tacos: Heat a large griddle or skillet over medium heat. Coat pan with a small amount of oil. Dip a corn tortilla into the birria sauce and lay tortilla on hot pan. Quickly top some shredded meat, cheese, chopped onion and cilantro. Fold tortilla over, in half. Fry for several minutes, until crispy and browned on the bottom. Flip and cook until crispy and browned on the other side. Remove to a plate, for serving.
-
Step 7- Serve: Sprinkle remaining chopped white onion and cilantro on top of prepared tacos. Serve quesabirria tacos with a cup of warm consommé broth, for dipping. We also like to serve with the hot salsa recipe in the notes below.
-
Step 8- *Save any leftover sauce by freezing for up to 3 months, and reheating to cook another roast inside.
Nutrition
- Calories: 520, Fat: 28g, Carbs: 45g, Protein: 30g
Cooking techniques
Slow-cooking the beef allows the flavors to meld beautifully, resulting in tender meat that falls apart at the touch. Blending the sauce ensures a smooth finish that coats the tacos perfectly.
Variations or substitutions
If you can’t find Oaxaca cheese, feel free to swap in mozzarella or Monterey Jack. For a twist, add some avocado slices or jalapeños for extra flavor!
Storage tips
Leftover birria can be stored in the fridge for up to 4 days, or frozen for up to 3 months. Just reheat gently to enjoy that delicious flavor again!
Notes
Don't forget to wear gloves when handling the chiles; they can be quite spicy! Enjoy the cooking process!
