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Birria Tacos Recipe

Birria Tacos Recipe

Birria Tacos are made with slow-braised chuck beef in a rich chilli adobo sauce, shredded and tossed in consommé, then stuffed into oil-brushed corn tortillas with cheese and crisped until golden.
Served with a thick, full-bodied dipping consommé, this 3½-hour recipe delivers deep, authentic flavor and unforgettable texture in every bite.
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Prep Time 30 minutes
Cook Time 3 hours
Resting / Shredding Time 15 minutes
Total Time 3 hours 45 minutes
Servings: 22
Calories: 405
Ingredients Equipment Method Notes

Ingredients
  

Birria Adobo
  • 25 g 0.9 oz guajillo chillies, dried
  • 45 g 1.6 oz ancho chillies, dried
  • 6 g 0.2 oz chillies de arbol, dried
  • 1/2 cup reserved chilli soaking water
  • 5 garlic cloves
  • 1 small onion sliced
  • 1 medium tomato 180g, sliced
  • 2 tsp dried oregano
  • 1 tsp ground cumin
  • 1/8 tsp black pepper
Birria Braising
  • 5 tbsp vegetable or canola oil
  • 1.3 kg / 2.6 lb chuck beef cut into large pieces
  • 2 cups low-sodium beef stock
  • 10 cloves or 1/4 tsp ground cloves
  • 1 cinnamon stick
  • 3 bay leaves
  • 2 tbsp apple cider vinegar
  • 2 1/2 tsp kosher salt
Beef Seasoning
  • 1/2 tsp kosher salt
Birria Tacos
  • 20 –25 corn tortillas 6"
  • 1 white onion diced
  • 1/2 cup chopped coriander/cilantro
  • 3 1/2 cups 350g shredded Colby, Monterey Jack or Oaxaca cheese
  • Lime wedges optional
  • Salsa or hot sauce optional

Equipment

  • Large heavy-based pot or Dutch oven
  • Large Saucepan
  • Fine sieve
  • Stick blender or high-speed blender
  • Large non-stick skillet
  • Tongs
  • Slotted spoon
  • Ladle

Method
 

  1. Deseed and chop dried chillies. Simmer in boiling water for 10 minutes until softened. Reserve 1/2 cup soaking water, then drain.
  2. Blend softened chillies with reserved water and all remaining adobo ingredients until as smooth as possible.
  3. Heat oil in a heavy pot over high heat. Sear beef in batches until deeply browned on all sides. Remove.
  4. Lower heat and cook adobo paste in the same pot for 2 minutes, stirring constantly.
  5. Add beef stock, cloves, cinnamon, bay leaves, vinegar, and salt. Return beef to pot. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 2 1/2 hours, until beef shreds easily.
  6. Remove beef and shred. Toss with 1/2 teaspoon salt.
  7. Skim off the red oil floating on the surface of the braising liquid and reserve separately.
  8. Place 1 cup of braising liquid into a skillet over medium-high heat. Add shredded beef and toss until the liquid is absorbed. Return beef to a bowl.
  9. Taste consommé and adjust salt if needed. Keep warm.
  10. Heat 1 teaspoon reserved birria oil in skillet. Lightly coat one tortilla in oil until red and softened. Remove. Repeat with two more tortillas, adding 1/2 teaspoon oil each time.
  11. Top half of each tortilla with cheese, beef, onion, and cilantro. Fold and pan-fry over medium-high heat for about 2 minutes per side until crisp and golden-red.
  12. Serve hot with warm consommé for dipping.

Notes

These Birria Tacos are bold, rich, crispy, and deeply satisfying.
The slightly thick consommé clings to every dunked bite, and the red oil crisped tortillas bring that signature texture.
It’s slow-cooked comfort food at its finest.