Description
Authentic Birria and Birria Tacos feature tender, slow-braised chuck roast infused with a rich, smoky chili and spice sauce. Served with crispy, cheese-filled corn tortillas and a savory consomé dipping broth, this classic Mexican dish offers a perfect balance of deep flavors and comforting textures ideal for gatherings or a special meal.
Ingredients
Scale
Meat
- 3 pounds boneless chuck roast
- 2 teaspoons kosher salt
- ½ teaspoon pepper
- vegetable oil for searing
Whole Spices for Consomé
- 1 tablespoon black peppercorns
- 1 tablespoon cumin seeds (may substitute 1 tsp ground cumin)
- 1 tablespoon coriander seeds (may substitute 1 tsp ground coriander)
- 6 whole cloves (may substitute ¼ teaspoon ground cloves)
- 4 bay leaves
- ½ cinnamon stick, broken up
Consomé/Sauce
- 1 yellow onion, chopped
- 8 cloves garlic, minced
- 6 dried guajillo chiles, stems and seeds removed
- 4 dried ancho chiles, stems and seeds removed
- 1 chili de arbol, stem and seeds removed
- 4 vine-ripe tomatoes, roughly chopped
- 1 tablespoon apple cider vinegar
- 1 tablespoon granulated beef bouillon or Better Than Bouillon
- 1 tablespoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 6 cups reduced sodium beef broth, divided
Tacos
- 12-16 corn tortillas (such as La Tortilla Factory)
- 12 ounces Oaxacan cheese or mozzarella, separated into strings
- ½ white onion, chopped
- ¼ cup cilantro, minced
- 1-2 tablespoons lime juice
- pinch of salt
Instructions
- Sear the Beef: Preheat the oven to 300°F. Cut the chuck roast into 4-inch pieces, pat dry, and season all sides with 2 teaspoons kosher salt and ½ teaspoon pepper. Heat 2 tablespoons vegetable oil in a large Dutch oven over medium-high heat. Sear half the beef pieces until deeply browned on all sides, then remove and repeat with the remaining beef. Set aside.
- Make the Sauce: Dry toast the whole spices in a skillet over medium heat until fragrant, then remove to stop cooking. Add 1 tablespoon oil to the beef drippings in the Dutch oven; sauté the chopped onion until softened, then add garlic and cook for 1 minute. Add toasted spices, deseeded chilies, tomatoes, apple cider vinegar, beef bouillon, oregano, smoked paprika, dried thyme, and 3 cups beef broth. Simmer for 10-15 minutes until peppers are very soft, stirring occasionally. Discard bay leaves. Blend the mixture until smooth in batches, venting steam carefully. If no blender, strain through cheesecloth, reserving solids.
- Braise the Beef: Return the seared beef to the Dutch oven, pour in the chili sauce and remaining 3 cups beef broth. Cover, bring to a simmer, then place in the preheated oven and braise for about 3 hours until meat is fall-apart tender.
- Assemble the Tacos: Mix chopped onion, cilantro, lime juice, and a pinch of salt in a bowl. Shred the beef with forks and season with additional salt to taste. Heat 1 tablespoon vegetable oil in a cast iron or nonstick skillet over medium heat. Dip each tortilla briefly into the fat layer floating on top of the sauce, place into skillet, and press with spatula until golden and slightly bubbled. Flip, immediately cover the surface with shredded cheese, cover skillet and cook until cheese is melted. Uncover, add shredded beef on half of the cheese, cook until bottom is lightly charred, then fold the tortilla in half. Serve tacos with cilantro/onion mixture and a small bowl of consomé for dipping.
Notes
- See the full recipe post for step-by-step photos, tips, and variations.
- Crockpot option: After making sauce, add beef, chili sauce, and 1½ cups broth to slow cooker; cook on low 8-10 hours.
- Stovetop option: Simmer covered for 4-6 hours, adding broth as needed.
- Instant Pot option: Toast spices, sear beef, add sauce and 1 cup broth, pressure cook on manual for 50 minutes with quick release.
- Prep ahead: Marinate assembled beef and sauce in Dutch oven refrigerated for up to 24 hours before cooking.
- Store toasted spices airtight up to 1 year.
- Consomé sauce stores refrigerated up to 3 days or frozen up to 3 months.
- Seared meat stores airtight refrigerated up to 2 days.
- Chopped toppings store refrigerated up to 2 days; add lime juice before serving.
- Store birria in sauce refrigerated up to 5 days, freeze for longer storage.
- Reheat birria gently on stove or microwave; reheat tacos best in air fryer at 400°F for 6-8 minutes.
- Tacos store refrigerated up to 5 days, best reheated in air fryer, oven, or skillet for best texture.
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 3g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg
