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Crispy Birria Tacos filled with tender shredded beef, melted cheese, cilantro, and onion, served with rich consommé for dipping.

Birria Tacos

Slow cooked, chile braised beef shredded and folded into tortillas, then fried crispy and served with a rich consomme for dipping. An easy crockpot recipe full of deep Mexican flavor.
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Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lbs beef chuck roast, cut into large chunks
  • 4 whole dried guajillo chiles, stemmed and seeded
  • 2 whole dried ancho chiles, stemmed and seeded
  • 4 cups beef broth
  • 1 can (14 oz) diced tomatoes
  • 1 whole onion, quartered
  • 6 cloves garlic
  • 2 whole bay leaves
  • 1 tsp cumin
  • 1 tsp dried oregano
  • 1/2 tsp cinnamon
  • 2 tsp salt, plus more to taste
  • 12 whole corn tortillas
  • 2 cups shredded Oaxaca or mozzarella cheese
  • 1/2 cup chopped white onion, for serving
  • 1/4 cup chopped cilantro, for serving
  • as needed lime wedges, for serving

Equipment

  • Crockpot
  • Skillet
  • Blender

Method
 

  1. Toast and soak dried chiles, then blend with tomatoes, onion, garlic, and spices.
  2. Sear beef, then transfer to the crockpot with the chile mixture and broth.
  3. Cook on low for 8 hours until beef is tender.
  4. Shred beef and skim fat from the broth.
  5. Dip tortillas in broth, fill with beef and cheese, then fold and fry until crispy.
  6. Serve with warm consomme, onion, cilantro, and lime.

Notes

  • Toast chiles briefly to deepen their flavor before soaking.
  • Dip tortillas quickly rather than soaking to prevent tearing.
  • Freezes well for up to 3 months.
  • Reheat broth gently before dipping and frying fresh tortillas.