There’s something truly special about gathering your loved ones around a table to share a meal made with love. Today, we’re diving into the irresistible world of My Fave Birria Tacos, a dish that promises to become a cherished family tradition. Imagine tender, slow-cooked beef, bathed in a rich, spicy consommé, nestled in crispy, cheese-filled tortillas. This recipe brings that authentic Mexican magic right to your kitchen, proving how simple ingredients can create extraordinary connections.
Table of Contents
Why You’ll Love These My Fave Birria Tacos
- Bold, Authentic Flavors: Experience the deep, complex taste of traditional Mexican chiles and spices in every bite.
- Melt-in-Your-Mouth Beef: Slow-braised chuck roast becomes incredibly tender, easily shredding into savory strands.
- Perfect Crispy and Gooey Texture: Dip tortillas in flavorful consommé, then fry them until golden with melted Oaxaca cheese.
- Versatile for Any Meal: These My Fave Birria Tacos are perfect for a cozy family dinner or a lively gathering with friends.
- Easily Customizable: Adapt the recipe to fit various dietary needs or simply to match your family’s favorite ingredients.
Ingredients
CHILI PASTE:
- 4 dried guajillo peppers
- 4 dried ancho chiles
- 4 chipotle peppers in adobo
- 1 onion, chopped
- 4 garlic cloves
- ½ cup crushed tomatoes
- ½ cup organic beef stock (You can sub with water)
- 1 tablespoon apple cider vinegar
- 2 bay leaves
- 2 Tbsps Mexican oregano
- 1 teaspoon dried thyme
- ½ teaspoon cumin
- ½ teaspoon ground cinnamon
- ½ teaspoon smoked paprika
- ½ teaspoon ground allspice
THE MEAT + CONSOMME [DIPPING] SAUCE:
- 3 lbs. organic chuck roast beef, chopped into medium-large chunks (You can also use shank cut of beef or lamb or chicken; anything that can be shredded)
- 1 tablespoon Extra virgin olive oil
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- ½ onion, diced
- 4 cups organic beef stock
- 2 cups water
TACOS:
- 12 organic corn tortillas
- shredded Oaxaca cheese
- 1 cup chopped fresh cilantro
- Pico de Gallo (You can make my Fresh Homemade Pico de Gallo recipe)
Notes & Substitutions
Feel free to experiment with the protein for your My Fave Birria Tacos. Lamb, goat, or even chicken can offer delicious results, though cooking times may vary. Adjust the number of chipotle peppers to control the spice level; omit for milder flavor, or add more for extra heat. For a dairy-free version, use your favorite plant-based shredded cheese. Organic corn tortillas are traditional, but you can use smaller flour tortillas if preferred.
Equipment
Gathering your tools before you start makes the cooking process smooth and enjoyable. You will need a Dutch oven or a large, heavy-bottomed pot for braising. A high-powered blender or food processor is essential for making the smooth chili paste. Finally, a medium non-stick skillet or fry pan ensures your tortillas get perfectly crispy.
How To Make My Fave Birria Tacos
Make the Chili Paste
- Start by removing the stems and seeds from the dried guajillo and ancho chiles. Bring ½ cup of beef stock to a boil in a medium pot, then add the chiles. Turn off the heat, cover the pot, and let them rehydrate for 15-20 minutes until softened. Transfer the softened peppers to a high-powered blender or food processor.
- Add the remaining chili paste ingredients: chopped onion, garlic cloves, crushed tomatoes, beef stock, apple cider vinegar, bay leaves, Mexican oregano, thyme, cumin, cinnamon, smoked paprika, and allspice. Blend everything until you have a smooth, thick paste. If the paste is too thick, add an extra ½ cup of beef stock or water to reach your desired consistency. This rich paste is the soul of your delicious My Fave Birria Tacos.
Prepare the Birria Beef
- Preheat your oven to 350 degrees Fahrenheit. In a Dutch oven over medium-high heat, add the olive oil. Once hot, sear the chopped beef chunks on each side for 3-4 minutes, until golden. Season each side with sea salt, black pepper, and garlic powder as you go. Remove the seared beef from the pot and set it aside on a plate lined with a paper towel, work in batches if necessary.
- In the same pot, add the diced onions and sauté them until fragrant and translucent, about 1-2 minutes. Stir in the prepared chili paste and let it simmer for 1-2 minutes, allowing the flavors to meld. Add 4 cups of beef stock and 2 cups of water, stirring to combine everything. Return the seared beef to the pot, stir again, and reduce the heat to low, letting it simmer for another minute or so.
Braise in the Oven
- Carefully transfer the Dutch oven, covered, into your preheated oven. Let the beef slowly cook and braise for about 2 ½ hours, or until the beef is incredibly tender and easily shreds with two forks. Remove the pot from the oven.
- The culinary science behind braising explains how this low-and-slow cooking method tenderizes tougher cuts of meat by breaking down collagen into gelatin.
- Using forks, shred all of the beef until it has a completely pulled texture. Ensure a good amount of sauciness remains in the pot, as this forms the base for your dipping consommé and keeps the beef moist for your incredible My Fave Birria Tacos.
Assemble and Fry the Tacos
- Remove 1 cup of the rich broth/liquid from the cooked beef and transfer it to a small bowl. Stir in some fresh chopped cilantro; this is your flavorful dipping sauce (consommé). In a medium non-stick skillet over medium heat, add 1 tablespoon of olive oil. Use a paper towel to gently wipe the oil evenly across the bottom of the skillet. Carefully dip a corn tortilla into the reserved consommé, coating both sides lightly.
- Place the dipped tortilla into the heated skillet and fry for a few seconds. Top one half of the tortilla with a generous portion of shredded birria beef, a sprinkle of diced onions, fresh chopped cilantro, and a good amount of shredded Oaxaca cheese. Fold the tortilla in half, gently pressing it down. Allow the cheese to melt and become gooey, and the tortilla to crisp up to a golden “char” before carefully flipping it to the opposite side. Fry until both sides are golden and crispy.
- Remove the cooked taco from the skillet and repeat the process for the remaining tortillas. Serve your warm My Fave Birria Tacos immediately with the dipping consommé, fresh Pico de Gallo, and any other favorite toppings. Bon Appetit!
Pro Tips & Troubleshooting
Prevent Soggy Tacos
Achieving perfect, non-soggy birria tacos is simple with a few tricks. Use double tortillas for extra sturdiness if you like a thicker bite. Briefly crisp or warm tortillas in a dry skillet before dipping. Dip tortillas quickly in the consommé, avoiding over-soaking them. Always serve your tacos immediately after frying to enjoy their crispy texture.
Achieve Tender Beef
Properly searing the beef creates a rich, deep flavor foundation. Emphasize low-and-slow braising time in the oven; patience yields the most tender results. Ensure the meat is fully submerged in the flavorful liquid throughout the cooking process. Check tenderness frequently for easy shredding.
Troubleshooting
If your chili paste is too mild, add a pinch of cayenne pepper or a whole chipotle in adobo to the blender for extra kick. If the consommé seems too thin, let it simmer uncovered on the stovetop for a few minutes to reduce and thicken slightly before serving with your My Fave Birria Tacos.
Serving, Storage & Variations
Serving Suggestions
Serve your delicious My Fave Birria Tacos with the reserved consommé on the side for dipping. Offer a bowl of fresh Pico de Gallo to brighten each bite. You can also provide additional toppings like sliced avocado, your favorite salsa, pickled jalapeños, or a dollop of sour cream or crema.
Storage Instructions
Store leftover birria components separately in airtight containers. The shredded beef and consommé will stay fresh in the refrigerator for 3-4 days. To reheat assembled tacos, warm them in an oven or air fryer until the cheese melts and the tortillas crisp up again, bringing back the joy of My Fave Birria Tacos.
Recipe Variations
Explore different proteins like lamb, chicken, or goat for a unique twist on this birria recipe. For a delicious vegan option, use shredded young jackfruit instead of meat. Simply prepare the jackfruit as you would the beef, simmering it in the chili paste until tender. Experiment with different melting cheeses like Monterey Jack or cheddar if Oaxaca cheese is unavailable.
Nutrition
For detailed nutritional information per serving, please refer to the complete recipe card. This quick overview highlights key values.
| Nutrient | Amount |
|---|---|
| Calories | 38 kcal |
| Carbohydrates | 5 g |
| Protein | 2 g |
| Fat | 1 g |
| Saturated Fat | 0.2 g |
| Polyunsaturated Fat | 0.2 g |
| Monounsaturated Fat | 1 g |
| Sodium | 389 mg |
| Potassium | 232 mg |
| Fiber | 1 g |
| Sugar | 2 g |
| Vitamin A | 70 IU |
| Vitamin C | 2 mg |
| Calcium | 22 mg |
| Iron | 1 mg |
Frequently Asked Questions (FAQ)
How long do Birria Tacos last in the fridge?
You can store the cooked birria beef and consommé separately in airtight containers in the refrigerator for up to 3-4 days. It is best to assemble the tacos fresh.
Can I adjust the spice level in the chili paste?
Absolutely. For a milder taste, reduce or omit the chipotle peppers in adobo. If you prefer more heat, add an extra chipotle or a pinch of cayenne pepper to the blender.
Can this My Fave Birria Taco recipe be made in advance?
Yes, you can prepare the birria beef and consommé up to 2-3 days ahead. Store it in the refrigerator, then gently reheat before assembling and frying your tacos.
How do I make these Birria Tacos dairy-free or vegan?
For a dairy-free version, simply use a high-quality plant-based shredded cheese. To make the entire dish vegan, substitute the beef with shredded young jackfruit and use vegetable stock instead of beef stock.
Final Thoughts
Bringing My Fave Birria Tacos to your family table is more than just cooking; it’s an act of connection, a way to create new memories and honor the simple joy of sharing a delicious meal. The depth of flavor, the tender beef, and those irresistible crispy, cheesy tortillas make every bite an experience.
Don’t hesitate to embark on this culinary journey; I promise it will be worth it. Share your creations and tell me how this incredible recipe brought warmth to your home!
My Fave Birria Tacos: Authentic Recipe for Tender, Cheesy Perfection
Ingredients
Equipment
Method
- Remove stems and seeds from ancho and guajillo chiles. Bring ½ cup beef stock to a boil, add chiles, turn off heat, cover, and let sit for 15-20 minutes until softened.
- Blend softened peppers with remaining chili paste ingredients in a high-powered blender until smooth and thick, adding more stock or water for desired consistency if needed.
- Preheat oven to 350°F. In a dutch oven, heat olive oil over medium-high heat, then sear beef chunks seasoned with salt, pepper, and garlic powder for 3-4 minutes per side until golden.
- Remove seared meat from the pot. In the same pot, sauté diced onions for 1-2 minutes until translucent, then stir in the chili paste and simmer for 1-2 minutes.
- Add 4 cups beef stock and 2 cups water, stirring to combine. Return the seared beef to the pot, stir again, and simmer on low heat for about one minute.
- Transfer the dutch oven to the preheated oven and braise for approximately 2.5 hours, or until the beef is very tender and easily shredded with forks.
- Remove from oven and shred all the meat until completely “pulled” in texture, ensuring a good amount of sauciness for serving and dipping.
- Remove 1 cup of the broth from the cooked beef, add to a small bowl with fresh chopped cilantro, and set aside as the dipping sauce (consomme).
- In a non-stick skillet over medium heat, add 1 tablespoon of olive oil and evenly wipe it at the base using a paper towel.
- Carefully dip a tortilla in the consomme, place it in the heated skillet, then top with shredded beef, diced onions, chopped cilantro, and shredded cheese.
- Flip the tortilla in half, allowing the cheese to melt and become gooey. Flip it onto the opposite side for a nice char, then remove from heat once golden on both sides and repeat for all tacos.
- Serve the finished tacos with the dipping sauce, Pico de Gallo, or whatever else you love and enjoy.
Notes
Hi there, I’m chef living in New York City. Every morning, I wake up to the sounds of my little one’s laughter and the comforting routine of preparing breakfast for my family my husband, our child, and my beloved mother, who’s become both my rock and my inspiration since my father passed away. As the only daughter left in our family, I feel a deep responsibility to carry on his memory whenever I step into the kitchen.
- Dominique
- Dominique
- Dominique
- Dominique
