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Birria Tacos

Easy Birria Tacos

Melena
These Easy Birria Tacos are packed with tender shredded beef, melted cheese, and crispy tortillas dipped in rich red consomé. This simplified birria recipe delivers bold, authentic flavor without complicated steps—perfect for taco night or entertaining.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Course Main Dish
Cuisine Mexican
Servings 8 tacos

Ingredients
  

  • Main Ingredients
  • 2½ pounds beef chuck roast cut into large chunks
  • 8 –10 corn tortillas
  • 1½ cups shredded mozzarella or Oaxaca cheese
  • ½ white onion diced
  • Fresh cilantro chopped
  • Birria Sauce
  • 2 tablespoons olive oil
  • 3 cloves garlic
  • 1 14-ounce can crushed tomatoes
  • 2 dried guajillo chilies stems and seeds removed
  • 1 dried ancho chili
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon smoked paprika
  • 1 teaspoon salt adjust to taste
  • ½ teaspoon black pepper
  • 2 cups beef broth
  • For Serving
  • Lime wedges
  • Extra chopped onion
  • Extra cilantro

Instructions
 

  • Soften the Chilies
  • Soak dried chilies in hot water for 10 minutes until softened.
  • Make the Sauce
  • In a blender, combine softened chilies, garlic, crushed tomatoes, cumin, oregano, smoked paprika, salt, pepper, and 1 cup beef broth.
  • Blend until completely smooth.
  • Sear the Beef
  • Heat olive oil in a large Dutch oven over medium-high heat.
  • Sear beef chunks on all sides until browned.
  • Simmer
  • Pour blended sauce over beef.
  • Add remaining beef broth.
  • Bring to a gentle boil, then reduce heat.
  • Cover and simmer 2–2½ hours until beef is fork-tender.
  • (Pressure cooker option: 45–50 minutes.)
  • Shred the Beef
  • Remove beef and shred with two forks.
  • Strain broth if desired for smoother consomé.
  • Return shredded beef to some broth to keep moist.
  • Assemble the Tacos
  • Heat skillet over medium.
  • Dip tortilla into top layer of red broth.
  • Place in skillet and add shredded beef and cheese to one half.
  • Fold and cook 2–3 minutes per side until crispy.
  • Repeat with remaining tortillas.
  • Serve
  • Garnish with diced onion and cilantro.
  • Serve with warm consomé for dipping and lime wedges.

Notes

  • Searing beef builds deep flavor—don’t skip it.
  • Keep heat moderate when crisping tortillas to avoid burning.
  • Beef tastes even better the next day.
  • Store beef and broth separately for up to 4 days.
  • Freeze shredded beef up to 2 months.
Keyword easy birria tacos