Have you ever tried tacos?Beef Birria TacosWhat are some of the best tacos on Tuesday night? Think of them as the elevated, more delicious cousin of a classic barbacoa taco, but with smoky, crispy flavor. cheesy shell dipped in a rich, savory consommé. The first time I made these, my entire family went bonkers. My kids have been begging for them ever since. They disappeared in minutes. What’s something magical about the first bite of beef? Is this taco heaven?
What is Beef Birria Tacos?
What exactly is “are”?Beef Birria TacosWhat is Birria, a slow-cooked stew, often made with goat or beef? State of Jalisco, Mexico. What is the best braised meat you have ever had? What are some of the best birria taco recipes? What is the kicker? The tortillas are then pan-fried in the rich, flavorful consommé (the broth from the birria) until crispy. Is it crispy and golden? What’s the best taco you’ve ever had? Have you ever had a bad experience The dipping consommé on the side just elevates the experience even more.
Why you’ll love this recipe?
Why do I love this book?Beef Birria TacosWhat I love the most is the depth of flavor. What is the combination of chili, spices, and slow-cooked beef that creates a symphony of taste that’s both spicy and sweet. What is comforting and exciting? What are some of the best foods to eat in your mouth? What are some of the easiest recipes to make? What is the beauty of slow cooking? Is it also cost effective? What is the slow cooking process for beef? What is incredibly tender and delicious? What are some good reasons to love tacos? Serve them with a simple cilantro-lime slaw, some pickled onions, or even just fresh squeeze of fresh lemon. Is there any limit to the possibilities of using a robot? What is your grandmother’s posole recipe? What makes these Birria tacos stand out?
How do I make Beef Birria Tacos?
Quick Overview
Making Beef Birria TacosIs it easier than you think? How do I make a birria stew with beef? What is the best way to cook a beef, blending up chili sauce, and letting it simmer low and slow until tender. Is beef fall apart tender? Once the beef is ready, you shred it, dip tortillas in the consommé, fill them with beef and serve. What are some good ways to cook cheese, and pan-fry them until crispy and golden. Is it a simple process that delivers incredibly complex and rewarding results? I always make a big batch of birria because it’s even better the next day.
Ingredients
For the Beef Birria: What is the
- 3-4 lbs Beef Chuck Roast, cut into large chunks – Look for a roast with good marbling for maximum flavor. What is the difference between tenderness and
- 4 Ancho Chilies, stemmed and seeded – These add a deep, rich, smoky flavor.
- 4 Guajillo Chilies, stemmed and seeded – These contribute a slightly fruity and mild heat.
- 2 Chipotle Peppers in Adobo Sauce – These add a smoky heat.
- 1 large onion, roughly chopped – Yellow or white onion works best.
- 6 cloves Garlic, minced – Freshly mince garlic is essential.
- 2 Bay Leaves – These add a subtle depth of flavor to the stew.
- 1 tbsp Dried Oregano – Mexican oregono is preferred, if you can find it.
- 1 tsp Ground Cumin – Adds warmth and earthiness.
- 1/2 tsp Ground Cinnamon – A touch of cinnamon enhances the other flavors.
- 1/4 tsp Ground Cloves – Just a pinch adds warm, spicy note.
- 6 cups Beef Broth – Use a good quality beef broth for the best flavor.
- What is Apple Cider Vinegar? Add a touch of acidity to balance the flavors.
- Salt and Black Pepper to taste.
For the Tacos:
- Corn Tortillas – Use good quality corn tortillas that are pliable and don’t break easily.
- Oaxaca cheese, shredded – This cheese melts beautifully and has a mild, milky flavor. Can you substitute Monterey Jack for jack?
- Chopped Cilantro, for garnish.
- Chopped Onion, for garnish.
- Lime Wedges, for serving.
How do I follow the
Step 1: Prepare the Chilies
Start by rehydrating the dried chilies. How do I toast them in a large skillet over medium heat? Be careful not to burn them! Then, soak them in hot water for about 20-30 minutes until softened. This step is crucial for unlocking their flavor.
Step 2: Sear the Beef
Season beef chuck roast generously with salt and Black Pepper. In a Dutch oven, heat the oil over medium-high heat. Add the onions and cook until the meat is cooked through. Add a tablespoon or two of oil and sear the beef on all sides until browned. This adds a depth of flavor that you don’t want to skip. Don’t overcrowd the pot, sear in batches if necessary.
Step 3: Blend the Chili Sauce
Drain the soaked chilies, reserving about a cup of soaking liquid. In a blender, combine the rehydrated chilies, chipotle peppers in Adobo sauce, onion, garlic, cilantro, and salt. Add to taste. What is the recipe for oregano, cumin, cinnamon, cloves, Apple Cider vinegar, and a cup of the reserved soaking liquid? Blend until smooth, adding more soaking liquid if needed to reach a pourable consistency.
Step 4: Combine and Simmer
How do you serve the chili sauce over the seared beef in the Dutch oven? What is the best way to boil beef, reduce the heat to low, cover, and simmer for 3-4 hours, or until the beef is tender. Why is fall apart tender I always check after 3 hours, the beef should shred easily with a fork.
Step 5: Shred the Beef
Once the beef is cooked, remove it from the pot and shred it with two forks. If you skim any fat from the surface of the broth, you’ll have a consommé!
Step 6: Assemble the Tacos
In a large skillet or griddle, heat the oil over medium heat. Remove from heat and set aside. How do you dip a corn tortilla in consommé? Add a generous amount of Shredded Beef and Oaxaca cheese to one side of the tortilla. Fold tortilla in half to form a taco.
Step 7: Fry the Tacos
Cook the tacos for about 2-3 minutes per side, or until the tortilla is crispy and golden brown, and the cheese is bubbly. Serve warm. How do you make cheese gooey? Is it necessary to press down gently with a spatula to ensure even browning?
Step 8: Serve and Enjoy!
Serve the Beef Birria Tacos immediately with a bowl of the consommé for dipping. Garnish with chopped cilantro, chopped onion, and a squeeze of fresh lime juice.
What to Serve It With
Beef Birria Tacos are amazing on their own, but here are a few ideas to take your taco experience to the next level:
For a Simple Lunch: Serve with a side of Mexican Rice and some black beans. A simple salad with a lime vinaigrette would also be a great addition.
For a Taco Party: Set up a taco bar with all the fixings! Offer a variety of toppings like pickled onions, guacamole, salsa verde, and Sour Cream. Don’t forget the margaritas!
For a Hearty Dinner: Serve the tacos with a bowl of warm posole or a side of elote (Mexican street corn). These make a complete and satisfying meal.
For a Cozy Night In: Enjoy the tacos with a Mexican hot chocolate or a cold cerveza. This is the perfect comfort food combination.
My family tradition is to always have a big bowl of guacamole on the side. My kids love dipping their tacos in it, and honestly, I can’t blame them. The creamy avocado complements the rich beef perfectly.
Top Tips for Perfecting Your Beef Birria Tacos
Chili Prep: Toasting the dried chilies is crucial for unlocking their flavor, but be careful not to burn them! Burnt chilies will make your birria taste bitter. If you’re short on time, you can skip the toasting, but I highly recommend it.
Beef Selection: Use a beef chuck roast with good marbling for the most tender and flavorful birria. The fat will render down during the slow cooking process, making the beef incredibly juicy.
Consommé Consistency: If your consommé is too thin, you can reduce it in a saucepan over medium heat until it reaches your desired consistency. If it’s too thick, add a little more beef broth.
Cheese Choice: Oaxaca cheese is the traditional choice for quesabirria tacos, but you can also use Monterey Jack, mozzarella, or even a blend of cheeses. Just make sure it’s a cheese that melts well.
Tortilla Tips: Use good quality corn tortillas that are pliable and don’t break easily. If your tortillas are stiff, you can warm them slightly in a dry skillet or microwave before assembling the tacos.
Frying Technique: Don’t overcrowd the skillet when frying the tacos. Cook them in batches to ensure even browning and crispiness. Press down gently with a spatula to help the cheese melt and the tortillas crisp up.
Honestly, one of my biggest lessons learned was to not rush the cooking process. The longer the beef simmers, the more tender and flavorful it becomes. Trust me, it’s worth the wait!
Storing and Reheating Tips
Room Temperature: Cooked Beef Birria Tacos are best enjoyed fresh, however, you can leave them at room temperature for up to two hours. After that, they should be refrigerated.
Refrigerator Storage: Store leftover birria and consommé separately in airtight containers in the refrigerator for up to 3-4 days. The cooked beef can be stored in an airtight container in the refrigerator for up to 3-4 days. The tacos themselves are best enjoyed fresh, but you can store them in an airtight container in the refrigerator for up to 24 hours.
Freezer Instructions: You can freeze the cooked birria and consommé for up to 2-3 months. Allow them to cool completely before transferring them to freezer-safe containers or bags. Thaw in the refrigerator overnight before reheating. I don’t recommend freezing the assembled tacos, as the tortillas may become soggy.
Glaze Timing Advice: If you are planning to store the beef birria do not assemble the taco. The fresh tortilla will maintain its original state.
Frequently Asked Questions
Final Thoughts
These Beef Birria Tacos are more than just a recipe; they’re an experience. The rich, savory flavor of the slow-cooked beef, the crispy, cheesy tortilla, and the flavorful consommé for dipping all come together to create a truly unforgettable meal. This is a recipe that I’ve made countless times, and it never fails to impress. Trust me, once you try these tacos, you’ll be hooked! If you enjoyed this recipe, be sure to check out my other Mexican-inspired dishes, like my Slow Cooker carnitas or my homemade enchiladas. Happy cooking, and I can’t wait to hear how your Beef Birria Tacos turn out! Don’t forget to leave a comment below and let me know what you think. And if you try any variations, I’d love to hear about them!
Beef Birria Tacos
Ingredients
Main Ingredients
- 3 lbs Beef chuck roast Cut into 1-inch cubes
- 1 cup Dried ancho chiles Stemmed and seeded
- 1 cup Guajillo chiles Stemmed and seeded
- 2 tsp Dried oregano
Instructions
Preparation Steps
- In a large pot, combine the chiles with 8 cups of boiling water. Let them steep for 30 minutes.
- Blend the soaked chiles with the oregano, garlic, and cumin until smooth. Strain for a smoother sauce.
- Add the beef, onions, and bay leaves to the pot. Pour in the blended chile mixture and add enough water to cover the beef. Bring to a boil, then reduce heat to low, cover, and simmer for 2-3 hours, or until beef is tender.
