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Birria Tacos

Ultimate Comfort: Irresistible Birria Tacos You’ll Love

Discover the flavor explosion of crispy birria tacos made with tender beef and gooey cheese for an unforgettable 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: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Birria Filling
  • 3 pounds Beef Chuck Roast Alternative meats include pork or chicken.
  • 4 pieces Guajillo Chiles Substitute with chili powder and paprika if needed.
  • 2 pieces Ancho Chilies Substitute with pasilla chiles if needed.
  • 3 pieces Arbol Chilies Adjust for spice preference.
  • 2 pieces Roma Tomatoes Canned tomatoes can be used as an alternative.
  • 1 large White Onion Yellow onion can be used as a substitute.
  • 4 cloves Garlic Cloves Fresh garlic enhances flavor.
  • 4 cups Low-Sodium Beef Broth Vegetable broth is a lighter alternative.
  • 1 tablespoon Apple Cider Vinegar Lemon juice can substitute in a pinch.
  • 2 teaspoons Kosher Salt Adjust to taste.
  • 1 teaspoon Ground Black Pepper Adjust to taste.
  • 1 teaspoon Ground Cumin Part of the spice blend.
  • 1 teaspoon Mexican Oregano Part of the spice blend.
  • 1/2 teaspoon Ground Cloves Part of the spice blend.
  • 1/2 teaspoon Ground Cinnamon Part of the spice blend.
  • 1/2 teaspoon Ground Ginger Part of the spice blend.
  • 2 pieces Bay Leaves Remove before serving.
For the Tacos
  • 12 pieces Corn Tortillas (or Cassava Flour Tortillas) Cassava flour for gluten-free option.
  • 2 cups Oaxacan Cheese Or use a Mexican cheese blend.
For Toppings
  • 1 cup Diced White Onion For garnish.
  • 1/2 cup Cilantro Adjust to preference.

Equipment

  • Slow Cooker
  • blender
  • Baking sheet
  • Skillet

Method
 

Step-by-Step Instructions
  1. Prepare Chilies: De-seed guajillo, ancho, and arbol chiles. Simmer in a pot with water for 15 minutes until softened. Drain and set aside.
  2. Broil Vegetables: Preheat broiler. Broil Roma tomatoes, halved white onion, and garlic cloves on a lined baking sheet for 4-6 minutes until charred.
  3. Blend Sauce: Blend softened chiles, broiled vegetables, 1 cup liquid, beef broth, apple cider vinegar, and spices until smooth.
  4. Cook Beef: In a slow cooker, combine beef chuck roast with the blended sauce. Cook on low for 8-9 hours or high for 4-5 hours until tender.
  5. Shred Beef: Remove beef, discard bay leaves, and shred with forks. Return shredded beef to sauce.
  6. Prepare Tacos: Heat a skillet, dip a corn tortilla in broth, add shredded beef and cheese, fold and cook each side until golden brown.
  7. Serve: Plate crispy birria tacos with consommé for dipping, garnished with diced onion and cilantro.

Nutrition

Serving: 1tacoCalories: 320kcalCarbohydrates: 30gProtein: 25gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 600mgPotassium: 450mgFiber: 4gSugar: 2gVitamin A: 400IUVitamin C: 10mgCalcium: 200mgIron: 3mg

Notes

For the best flavor, select quality chiles and don't rush the cooking process. Store leftovers properly for future enjoyment.

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