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Birria Tacos

Irresistible Birria Tacos That Will Spice Up Your Taco Night

Enjoy these delicious Birria Tacos, a celebration of authentic Mexican flavors that will elevate your taco night.
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Prep Time 30 minutes
Cook Time 9 hours
Total Time 9 hours 30 minutes
Servings: 4 tacos
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef Filling
  • 3 pounds Beef Chuck Roast A shoulder cut delivers the best tenderness and flavor.
  • 4 pieces Guajillo Chiles Mild chiles adding depth.
  • 2 pieces Ancho Chilies Known for sweetness and smokiness.
  • 2 pieces Arbol Chilies Can be omitted for a milder dish.
  • 3 pieces Roma Tomatoes Any ripe tomatoes will do.
  • 1 large White Onion Yellow onion works as a substitute.
  • 5 cloves Garlic Cloves Fresh garlic enhances aroma.
  • 4 cups Low-sodium Beef Broth Both homemade and store-bought are great.
  • 1 cup Apple Cider Vinegar Balances the richness.
  • 2 teaspoons Kosher Salt Adjust according to your taste.
  • 1 teaspoon Ground Black Pepper Essential seasoning.
  • 1 teaspoon Ground Cumin Introduces earthy notes.
  • 2 teaspoons Dried Mexican Oregano A must-have for authenticity.
  • 1/2 teaspoon Ground Cloves Adds warmth.
  • 1/2 teaspoon Ground Cinnamon Adds warmth.
  • 1/2 teaspoon Ground Ginger Adds warmth.
  • 2 pieces Bay Leaves Remove before shredding.
For the Tacos
  • 12 pieces Corn Tortillas or Cassava Flour Tortillas Use gluten-free tortillas.
  • 2 cups Oaxacan Cheese Melty goodness enhances flavor.
  • 1 cup Diced White Onion Fresh topping.
  • 1 cup Cilantro Fresh topping.

Equipment

  • Slow Cooker
  • Blender
  • Skillet
  • Baking Sheet

Method
 

Step-by-Step Instructions for Crispy Beef Birria Tacos
  1. Deseed the guajillo, ancho, and arbol chiles. Place them in a saucepan, cover with water, and simmer for about 15 minutes until softened.
  2. Preheat your broiler to high. Arrange the tomatoes, quartered onion, and whole garlic cloves on a baking sheet. Broil for 4-6 minutes until charred.
  3. Transfer the chilies and vegetables to a blender. Add the beef broth, apple cider vinegar, and spices. Blend until smooth.
  4. Place the beef chuck roast in the slow cooker and pour the blended sauce over it. Cook on low for 8-9 hours or high for 4-5 hours.
  5. Remove the beef from the slow cooker and shred it with two forks, then mix back into the sauce.
  6. In a skillet, pour some consommé from the slow cooker. Dip corn tortillas in the consommé, add to the skillet with cheese and beef, and fry until crispy.
  7. Remove the tacos from the skillet, top with diced onion and cilantro, and serve with warm consommé.

Nutrition

Serving: 1tacoCalories: 350kcalCarbohydrates: 35gProtein: 25gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 700mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 700IUVitamin C: 12mgCalcium: 200mgIron: 3mg

Notes

Store leftovers in airtight containers for up to 4-5 days. Freeze beef filling separately from tortillas for up to 3 months.

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