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Birria Tacos

Savory Birria Tacos with Crispy Tortillas and Cheese Bliss

Enjoy the rich flavors of Birria Tacos, featuring slow-cooked beef, crispy tortillas, and melty cheese that make for a festive meal.
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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: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef and Sauce
  • 2 pounds Beef Chuck Roast or sirloin tip roast for a leaner option
  • 3 pieces Guajillo Chiles deseeded
  • 2 pieces Ancho Chilies can substitute with other dried mild peppers
  • 5 pieces Arbol Chiles reduce quantity for less spice
  • 3 pieces Roma Tomatoes or canned tomatoes if fresh are unavailable
  • 1 piece White Onion quartered for easier roasting
  • 4 cloves Garlic Cloves unpeeled and roasted
  • 4 cups Low-Sodium Beef Broth can substitute with vegetable broth
  • 2 tablespoons Apple Cider Vinegar
  • 2 teaspoons Kosher Salt to taste
  • 1 teaspoon Ground Black Pepper
  • 1 teaspoon Ground Cumin adjust according to taste
  • 1 teaspoon Dried Mexican Oregano or regular oregano as substitute
  • 1/4 teaspoon Ground Cloves
  • 1/4 teaspoon Ground Cinnamon
  • 1/4 teaspoon Ground Ginger
  • 2-3 pieces Bay Leaves
For the Tacos
  • 8 pieces Corn Tortillas or Cassava Flour Tortillas cassava is gluten-free
  • 1/2 cup Diced White Onion for topping
  • 1/2 cup Chopped Cilantro for topping
  • 2 cups Oaxacan Cheese or Mexican cheese blend

Equipment

  • Slow Cooker
  • Oven
  • Skillet
  • blender
  • Baking Sheet

Method
 

Step‑by‑Step Instructions for Authentic Quesabirria Tacos
  1. Prepare the Chiles: Deseed the guajillo, ancho, and arbol chiles. Rinse them, then simmer over medium heat for 15 minutes until softened.
  2. Roast Vegetables: Preheat the oven's broiler. Broil the tomatoes, onion, and garlic for 4-6 minutes until charred.
  3. Make the Sauce: In a blender, combine softened chiles, roasted vegetables, simmering water, beef broth, vinegar, and spices. Blend to a smooth consistency.
  4. Cook the Birria: Place beef in the slow cooker, season, pour sauce over, add bay leaves, cover, and cook on low for 8-9 hours or high for 4-5 hours.
  5. Shred the Beef: Remove beef from the cooker, cool slightly, shred, and mix back into the sauce.
  6. Assemble Tacos: Fry dipped tortillas in a skillet until crispy, fill with beef and cheese, fold, and cook until cheese melts.
  7. Serve: Pair tacos with consommé for dipping and fresh toppings of onion and cilantro.

Nutrition

Serving: 1tacoCalories: 420kcalCarbohydrates: 30gProtein: 25gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 750mgPotassium: 500mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 3mg

Notes

For best results, refrigerate the sauce overnight and reheat before use. Adjust the spice level to your preference and enjoy customizing with different proteins.

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