Name: My Fave Birria Tacos Recipe
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: Mexican
Ingredients: 4 dried guajillo peppers; 4 dried ancho chiles; 4 chipotle peppers in adobo; 1 onion, chopped; 4 garlic cloves; 1/2 cup crushed tomatoes; 1/2 cup organic beef stock (you can sub with water); 1 Tbsp apple cider vinegar; 2 bay leaves; 2 Tbsps Mexican oregano; 1 tsp dried thyme; 1/2 tsp cumin; 1/2 tsp ground cinnamon; 1/2 tsp smoked paprika; 1/2 tsp ground allspice; 3 lbs. organic chuck roast beef, chopped into medium-large chunks; 1 Tbsp Extra virgin olive oil; 1 tsp sea salt; 1 tsp black pepper; 1 tsp garlic powder; 1/2 onion, diced; 4 cups organic beef stock; 2 cups water; 12 organic corn tortillas; shredded Oaxaca cheese; 1 cup chopped fresh cilantro; Pico de Gallo

Jump to Recipe

Meet your new obsession: My Fave Birria Tacos are the taco dream you never knew you needed but now absolutely can’t live without. Imagine juicy, fall-apart beef infused with smoky and spicy chiles, all tucked inside crispy corn tortillas and showered with gooey cheese, fresh cilantro, and punchy pico de gallo. There’s nothing quite like dunking these golden beauties in rich, aromatic consomme—it’s messy, it’s memorable, and it’s destined to be your favorite taco night upgrade. Whether you’re making them for the first time or the fiftieth, My Fave Birria Tacos will turn every bite into a mini fiesta.

My Fave Birria Tacos Recipe - Recipe Image

Ingredients You’ll Need

The ingredients list for My Fave Birria Tacos might look long, but every component packs a punch—layering deep, complex flavors and delivering those signature juicy, cheesy, spicy bites. Here’s a look at what you’ll need, and why each item matters.

Dried guajillo peppers: Bring a tangy hint and vibrant reddish hue, essential for that classic Birria flavor.
Dried ancho chiles: Lend a smoky, earthy depth and subtle sweetness to the chili paste.
Chipotle peppers in adobo: Add heat and a smoky, sultry undertone that makes the sauce irresistible.
Onion, chopped: Sweetness and body for both the sauce and final taco filling.
Garlic cloves: Give pungency and warmth, rounding out the chili aroma.
Crushed tomatoes: Balance out the spice with acidity and richness.
Organic beef stock (plus extra for sauce): Adds a meaty backbone and helps build the simmering braise.
Apple cider vinegar: Gives a gentle tang that perks up all those deep, rich chili flavors.
Bay leaves: Infuse the broth with a subtle herbal fragrance.
Mexican oregano: Essential for traditional Birria, with a floral, citrusy punch.
Dried thyme: Adds depth and a touch of Mediterranean magic to the braise.
Cumin: Classic taco spice—warm, nutty, and earthy.
Ground cinnamon: Just a pinch brings unexpected warmth and intrigue.
Smoked paprika: For smoky complexity and a gorgeous color.
Ground allspice: Rounds out the spice blend with sweet undertones.
Organic chuck roast beef: The star of the show—choose well-marbled beef for tender, flavorful results.
Extra virgin olive oil: Helps get that luscious sear on the meat.
Sea salt: The simple finishing touch that brings every flavor into focus.
Black pepper: For gentle heat and bite.
Garlic powder: Ensures savory flavor in every morsel of beef.
Onion, diced (for filling): Adds a sweet, crisp contrast to the rich, saucy beef.
Water: Stretches the broth without diluting its flavor punch.
Organic corn tortillas: These crisp up beautifully and hold all that cheesy, beefy goodness together.
Shredded Oaxaca cheese: Melts perfectly for that signature Birria taco pull.
Chopped fresh cilantro: Delivers herby brightness to balance the richness.
Pico de Gallo: It’s the zesty, refreshing finish every taco needs.

How to Make My Fave Birria Tacos

Step 1: Make the Chili Paste

Get things started by prepping the dried chiles: snip off the stems, shake out the seeds, and toss them into a pot of simmering beef stock. Let them soak until soft and pliable—the aroma alone is irresistible. Once softened, combine them in your blender with chipotles in adobo, onion, garlic, crushed tomatoes, and all those signature spices. Blend until thick and smooth, splashing in extra stock or water as needed for your ideal sauce consistency. This is the soul of My Fave Birria Tacos: smoky, spicy, and completely vibrant.

Step 2: Sear the Beef

Preheat your oven to 350°F and put a heavy Dutch oven on the stove. Heat up the olive oil, and as soon as it shimmers, lay in your beef chunks. Give them a good seasoning of salt, pepper, and garlic powder. Let each side develop a caramelized crust—this locks in flavor like nothing else. Don’t crowd the pan; work in batches if you need to. Once all the beef is golden and delectable, set it aside for its braising bath.

Step 3: Build the Braise

Without cleaning the pot, add the chopped onions and cook until they’re fragrant and translucent. Scrape up every bit of fond (those tasty brown bits!). Pour in your luxurious chili paste and let it bubble for a minute. Add the beef back in, along with more beef stock and a splash of water. Stir everything together, nestle the meat down, and get ready for the magic to happen.

Step 4: Slow Braise in the Oven

Transfer your Dutch oven, lid and all, into the preheated oven. Let the beef braise for about two and a half hours. The kitchen will fill with the most mouthwatering aromas, promising chewy, pull-apart meat in a rich, crimson sauce. When you can shred the beef easily with two forks, it’s ready to come out. Pull the beef right in the pot, mixing it with all that glorious sauciness for the perfect Birria taco texture.

Step 5: Assemble the My Fave Birria Tacos

Before taco assembly, don’t forget to reserve a cup of that beautiful Birria broth (consomme) for dipping—add fresh cilantro for extra brightness. To build the tacos, quickly dunk your tortilla in the consomme, then lay it on a hot, slicked skillet. Pile on shredded beef, diced onion, more cilantro, and ample Oaxaca cheese. Fold, crisp on both sides until the cheese melts and the tortilla is golden and irresistible. Repeat until you’ve got a stack of My Fave Birria Tacos ready to dazzle.

How to Serve My Fave Birria Tacos

Garnishes

The right toppings turn My Fave Birria Tacos into something truly unforgettable. Shower them with freshly chopped cilantro, a sprinkle of diced onions, a squeeze of lime, and extra jalapeños if you’re feeling bold. And don’t forget a generous side of Pico de Gallo—it brings crunch, zest, and brightness that plays off the rich, meaty filling.

Side Dishes

Nothing pairs better with My Fave Birria Tacos than a side of Mexican rice, creamy black beans, or refreshing street corn. For something a little lighter, go with a big salad topped with avocado and a tangy lime vinaigrette. If you want to go full fiesta, whip up some homemade guacamole and let everyone dip between bites.

Creative Ways to Present

Turn taco night into a build-your-own Birria bar by setting out all the fillings, tortillas, and garnishes for friends and family to customize. Serve the consomme in mini cups for dramatic dipping. Or, for the ultimate wow factor, stack My Fave Birria Tacos on a platter with lime wedges and vibrant pickled onions—they’ll vanish in record time.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover My Fave Birria Tacos (lucky you!), let them cool before packing the beef and consomme into airtight containers. Separating the filling from the tortillas helps keep everything from getting soggy, ensuring even days-later tacos taste just as amazing.

Freezing

Birria freezes like a dream: portion the shredded beef and extra broth into freezer-safe bags or containers, pressing out as much air as possible. They’ll keep well for up to three months, making My Fave Birria Tacos a perfect make-ahead meal for busy weeks or impromptu taco cravings.

Reheating

Warm the beef and consomme gently on the stovetop or in the microwave until hot. For that trademark crispy taco, quickly re-fry your dipped tortillas before stuffing and serving. If you’re reheating assembled tacos, bake them briefly in a hot oven until the cheese is melted and the edges are crisp.

FAQs

Can I use a different type of meat for My Fave Birria Tacos?

Absolutely! While chuck roast delivers unbeatable tenderness, short ribs or lamb shoulder work beautifully too. Just adjust braising time as needed to reach that “fall-apart” stage.

Are My Fave Birria Tacos spicy?

They have a gentle heat thanks to the chipotles and dried chiles, but you can easily turn up or down the spice level by adding more chiles or removing seeds for a milder bite.

What’s the best cheese to use?

Oaxaca cheese melts perfectly and matches the flavor profile, but Monterey Jack or mozzarella are great stand-ins if you can’t find it. Just aim for a freshly shredded, meltable cheese to keep the inside gooey and comforting.

Can I make the birria beef in a slow cooker or Instant Pot?

Yes! After searing the meat, transfer everything into your slow cooker or Instant Pot. Cook on low for 6-8 hours (slow cooker) or about 60 minutes under high pressure (Instant Pot), until the meat can be easily shredded.

How can I keep the tortillas from breaking?

Make sure the tortillas are fresh and warmed slightly before dunking. Cooking them in a lightly oiled nonstick pan after dipping in the consomme helps them hold their shape and deliver that perfect crunch.

Final Thoughts

Trust me, there’s nothing quite like My Fave Birria Tacos—every bite is a celebration of bold, comforting flavors and cheesy satisfaction. Pull up a chair, gather some friends, and let your taste buds do a happy dance. Once you try these, you’ll want to put “Birria night” on repeat!