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Three crispy homemade birria tacos filled with shredded beef, topped with fresh cilantro and diced onion, served with lime wedges and a bowl of rich consommé for dipping.

Birria Tacos

Slow-cooked birria tacos with a rich chile-based consommé, layered flavors from three different cuts of beef, and the perfect crispy, cheesy tortillas for dipping.
5 from 1 vote
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Course: Main Course
Cuisine: Mexican
Keyword: Birria Tacos, birria tacos recipe, birria tacos recipe crockpot, birria tacos recipe instant pot, chicken birria tacos, crockpot birria tacos, easy birria tacos, instant pot birria tacos, tacos de birria, tacos de birria receta
Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 3 hours 30 minutes
Servings: 8 tacos
Calories: 620kcal
Cost: $35

Equipment

  • 1 Heavy Dutch oven (For searing and slow cooking)
  • 1 High-powered blender (For smooth chile sauce)
  • 1 Fine-mesh strainer (To strain consommé)
  • 1 Cast-Iron Skillet (For crisping tortillas)
  • Small serving bowls (For consommé dipping)

Ingredients

The Meat Foundation

  • 2 lbs Chuck roast - Cut into large chunks
  • 1 lb Short ribs - Bone-in for richer broth
  • 1 lb Beef cheeks - Optional, very tender
  • 3 Bay leaves
  • 1 White onion - Halved
  • 6 cloves Garlic - Peeled

The Chile Blend

  • 6 Guajillo peppers - Stemmed, seeded
  • 4 Ancho chiles - Stemmed, seeded
  • 2 Chipotle peppers - Canned in adobo
  • 2 Roma tomatoes - Halved
  • 4 cups Beef broth - Hot, for soaking chiles
  • For Assembly

For Assembly

  • 16 Corn tortillas
  • 2 cups Oaxaca cheese - Shredded
  • 1 White onion - Diced
  • 1 gbunch Fresh cilantro - Chopped
  • 4 Lime wedges

Instructions

  • Remove stems and seeds from all chiles. Toast lightly in a dry pan until fragrant. Cover with hot beef broth and soak for 20 minutes until soft.
  • Season beef generously with salt and pepper. Sear in Dutch oven until deeply browned. Add whole onion, garlic, bay leaves. Blend soaked chiles, tomatoes, and soaking liquid until smooth. Pour over meat in the Dutch oven.
  • Cover and cook at 325°F for about 3 hours until fork-tender. Strain cooking liquid (this is your consommé). Shred meat when cool enough to handle.
  • Heat cast iron skillet over medium heat. Dip tortillas into consommé, place in skillet. Fill with meat and cheese, fold, and cook until crispy on both sides. Serve with warm consommé bowls for dipping.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.Feel free to add more of your favorite toppings.

Nutrition

Serving: 350g | Calories: 620kcal | Carbohydrates: 28g | Protein: 44g | Fat: 36g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 950mg | Potassium: 1250mg | Fiber: 6g | Sugar: 5g | Vitamin A: 620IU | Vitamin C: 20mg | Calcium: 300mg | Iron: 5mg