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Easy Birria Tacos Recipe

Easy Birria Tacos Recipe

This Easy Birria Tacos Recipe delivers incredible, restaurant-quality birria tacos quickly and easily. Tender, flavorful beef simmers in a rich broth, stuffed into crispy tortillas with melted cheese, and served with a side of consommé for dipping.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

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
  • 14.5 oz canned diced tomatoes undrained
  • 1 tbsp tomato paste
  • 1 tsp oregano
  • 1 tsp cumin
  • 1/2 tsp cinnamon
  • 4 cups beef broth
  • 2 bay leaves
  • to taste Salt and pepper
For the Tacos:
  • 12 corn tortillas
  • 2 cups shredded Oaxaca cheese or mozzarella
  • Chopped cilantro and onion for garnish
  • Lime wedges for serving

Equipment

  • Large Pot
  • Dutch Oven
  • Fine Mesh Sieve
  • Griddle
  • Skillet

Method
 

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the beef on all sides.
  2. Add onion and garlic to the pot and cook until softened, about 5 minutes.
  3. Add guajillo and ancho peppers, diced tomatoes, and tomato paste. Cook for 2 minutes, stirring constantly.
  4. Stir in oregano, cumin, cinnamon, beef broth, and bay leaves. Season with salt and pepper.
  5. Bring to a boil, then reduce heat to low, cover, and simmer for 2-3 hours, or until the beef is very tender.
  6. Remove the beef from the pot and shred it with two forks.
  7. Strain the broth through a fine-mesh sieve, reserving the broth (consommé). Discard the solids.
  8. Dip each tortilla into the consommé, then place it on a hot griddle or skillet.
  9. Add shredded beef and cheese to half of the tortilla. Fold the other half over to create a taco.
  10. Cook each taco for 2-3 minutes per side, or until the cheese is melted and the tortilla is crispy.
  11. Serve immediately, garnished with chopped cilantro and onion, with lime wedges and a bowl of consommé for dipping.

Notes

This recipe is a healthier take on a classic, without sacrificing any of the authentic taste.