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Authentic Birria Tacos Recipe

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3.9 from 12 reviews

Experience the rich and authentic flavors of traditional Mexican cuisine with this Authentic Birria Tacos recipe. Tender, slow-braised beef chuck roast is cooked in a deeply flavorful chili and spice broth, then served in crispy, cheese-filled corn tortillas with fresh onions, cilantro, lime, and radishes for a perfect balance of savory and zesty tastes. Ideal for a hearty family meal or gathering, these birria tacos deliver bold, satisfying comfort with every bite.

Ingredients

Chili Braising Liquid

  • 5 large guajillo chilies
  • 4 large ancho chilies
  • 4 chiles de arbol
  • ¼ cup apple cider vinegar
  • 1½ cups canned crushed tomatoes
  • 6 cloves garlic
  • 1 teaspoon dried Mexican oregano
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 2 cups chili soaking water (reserved from chilies soaking)

Birria de Res

  • 3 pounds beef chuck roast, cut into 2” chunks
  • Kosher salt, as needed
  • Freshly ground black pepper, as needed
  • 2 tablespoons vegetable oil
  • 1 medium white onion, chopped
  • 3 cups beef stock
  • 2 cups water
  • 2 bay leaves
  • 2 sprigs thyme
  • 1 cinnamon stick
  • ½ teaspoon whole cloves

For Serving

  • 1 cup chopped cilantro, divided
  • 1 cup diced white onion
  • 1 tablespoon freshly squeezed lime juice
  • Kosher salt, as needed
  • Small corn tortillas, warmed
  • 3 cups shredded Oaxaca cheese or part-skim mozzarella
  • 2 limes, cut into wedges
  • 2 radishes, thinly sliced

Instructions

  1. Prepare the chili braising liquid: Add guajillo, ancho, and chiles de arbol to a large bowl and pour boiling water over them. Let soak until soft, about 10 minutes. Remove stems and discard seeds. Reserve the soaking liquid.
  2. Blend chili sauce: Combine soaked chilies, apple cider vinegar, crushed tomatoes, garlic, Mexican oregano, paprika, cumin, and 2 cups of the reserved chili soaking water in a blender. Blend until smooth to create the chili braising liquid.
  3. Preheat oven: Set oven temperature to 300ºF (150ºC).
  4. Season and sear beef: Generously season beef chunks with salt and pepper. Heat vegetable oil in a large Dutch oven over medium heat. In batches, sear beef until golden brown on all sides, approximately 8 minutes per batch.
  5. Combine ingredients in pot: Return all seared beef to the Dutch oven. Pour in the blended chili sauce, chopped onion, beef stock, and 2 cups of water.
  6. Add whole spices: Wrap bay leaves, thyme sprigs, cinnamon stick, and whole cloves in cheesecloth, secure with string, and add to the pot.
  7. Braise the beef: Bring the pot to a boil over medium heat. Cover and transfer the Dutch oven to the preheated oven. Braise for about 3 hours, until the beef is fork-tender.
  8. Finish the meat: Remove the spice bundle and discard. Transfer the meat to a cutting board, allow it to cool slightly, then chop it finely with a cleaver or large knife.
  9. Mix meat with sauce and cilantro: Place chopped meat into a large bowl. Add about 2 cups of the braising liquid and ½ cup of chopped cilantro. Stir gently to combine.
  10. Prepare the topping: In a small bowl, mix diced onion, remaining chopped cilantro, and lime juice. Season with salt to taste and set aside.
  11. Prepare tortillas: Heat a large non-stick skillet over medium heat. Dip each tortilla into the fat layer from the braising liquid, then place on the skillet. Fry for about 30 seconds on one side.
  12. Assemble tacos: For traditional birria tacos, top each tortilla with beef mixture and onion-cilantro topping. For quesabirria, sprinkle shredded cheese on the tortilla first, then add beef, fold the tortilla, and cook like a quesadilla until the cheese melts, about 1 minute per side. Repeat for all tacos.
  13. Serve with consommé and garnishes: Ladle the braising liquid consommé into small bowls for dipping. Serve tacos hot topped with the onion-cilantro mixture, accompanied by lime wedges and thinly sliced radishes for added freshness.

Notes

  • For best results, allow enough time for the beef to braise slowly to achieve tender meat and rich flavor.
  • Use a Dutch oven or heavy oven-safe pot for even heat distribution during braising.
  • Shredded Oaxaca cheese is traditional, but part-skim mozzarella is a good substitute if unavailable.
  • Consommé dipping broth enhances the taste experience—don't skip serving it alongside the tacos.
  • Adjust the spiciness by varying the number or type of chilies according to taste preferences.
  • Leftover birria can be refrigerated and repurposed in soups or quesadillas.

Find it online: https://recipefeastful.com/authentic-birria-tacos-recipe/