Tired of complicated recipes that take all day? Our Easy Birria Tacos Recipe delivers incredible, restaurant-quality birria tacos quickly and easily. Imagine tender, flavorful beef simmered in rich broth, stuffed into crispy tortillas with melted cheese, and served with a side of consommé for dipping. Best of all, it’s a healthier take on a classic, without sacrificing any of the authentic taste. My family loves these, and I know yours will too!
Why You Will Love This Recipe
Growing up, my abuela made birria for every special occasion. The aroma that filled her kitchen was pure magic. While her recipe was an all-day affair, this Easy Birria Tacos Recipe captures that same comforting flavor in a fraction of the time, allowing me to share that special memory with my own family, even on busy weeknights.
Ingredients
For the Birria:
- 2 lbs beef chuck roast, cut into 2-inch pieces
- 1 tbsp olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 guajillo peppers, seeded and deveined
- 2 ancho peppers, seeded and deveined
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 tbsp tomato paste
- 1 tsp oregano
- 1 tsp cumin
- 1/2 tsp cinnamon
- 4 cups beef broth
- 2 bay leaves
- Salt and pepper to taste
For the Tacos:
- 12 corn tortillas
- 2 cups shredded Oaxaca cheese (or mozzarella)
- Chopped cilantro and onion for garnish
- Lime wedges for serving
Step-by-Step Instructions for Making the Recipe
- Sear the beef: Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the beef on all sides.
- Sauté aromatics: Add onion and garlic to the pot and cook until softened, about 5 minutes.
- Bloom the peppers: Add guajillo and ancho peppers, diced tomatoes, and tomato paste. Cook for 2 minutes, stirring constantly.
- Add spices and broth: Stir in oregano, cumin, cinnamon, beef broth, and bay leaves. Season with salt and pepper.
- Simmer: Bring to a boil, then reduce heat to low, cover, and simmer for 2-3 hours, or until the beef is very tender.
- Shred the beef: Remove the beef from the pot and shred it with two forks.
- Strain the broth: Strain the broth through a fine-mesh sieve, reserving the broth (consmmé). Discard the solids.
- Dip and fry: Dip each tortilla into the consommé, then place it on a hot griddle or skillet.
- Assemble the tacos: Add shredded beef and cheese to half of the tortilla. Fold the other half over to create a taco.
- Cook until golden brown: Cook each taco for 2-3 minutes per side, or until the cheese is melted and the tortilla is crispy.
- Garnish and serve: Serve immediately, garnished with chopped cilantro and onion, with lime wedges and a bowl of consommé for dipping.
Conclusion:
Easy Birria Tacos Recipe
Ingredients
Equipment
Method
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the beef on all sides.
- Add onion and garlic to the pot and cook until softened, about 5 minutes.
- Add guajillo and ancho peppers, diced tomatoes, and tomato paste. Cook for 2 minutes, stirring constantly.
- Stir in oregano, cumin, cinnamon, beef broth, and bay leaves. Season with salt and pepper.
- Bring to a boil, then reduce heat to low, cover, and simmer for 2-3 hours, or until the beef is very tender.
- Remove the beef from the pot and shred it with two forks.
- Strain the broth through a fine-mesh sieve, reserving the broth (consommé). Discard the solids.
- Dip each tortilla into the consommé, then place it on a hot griddle or skillet.
- Add shredded beef and cheese to half of the tortilla. Fold the other half over to create a taco.
- Cook each taco for 2-3 minutes per side, or until the cheese is melted and the tortilla is crispy.
- Serve immediately, garnished with chopped cilantro and onion, with lime wedges and a bowl of consommé for dipping.
Notes
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