Authentic Beef Birria Tacos with Rich Chile-Based Broth Recipe
This authentic Birria Tacos recipe features tender, slow-cooked beef chuck roast simmered in a rich, smoky chili and tomato sauce. Served in crispy corn tortillas with melted Oaxaca cheese and garnished with fresh cilantro, onions, and lime, these tacos offer a flavorful indulgence perfect for any gathering or cozy meal.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 30 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
Meat
- 2 lb beef chuck roast, cut into chunks
- 1 tbsp grapeseed oil
- Salt and pepper, to taste
Chili Sauce
- 7 dried ancho chilies, trimmed and de-seeded
- 5 dried guajillo chilies, trimmed and de-seeded
- 4 dried chilies de arbor, trimmed and de-seeded
- 1 onion, peeled and halved
- 6 garlic cloves
- 4 tomatoes (on the vine)
- 1 tbsp black peppercorns
- 1/2 cinnamon stick
- 1 tbsp Mexican oregano
- 4 cups beef stock
- 2 tbsp Bayou City Garlic Pepper
- 1 tbsp salt (approximately, added to taste)
Toppings & Assembly
- Cilantro, for garnish
- 1 onion, minced, for topping
- Lime wedges, for topping
- Corn tortillas
- Oaxaca cheese (or your favorite cheese), shredded
Instructions
- Prepare the consommé base: In a medium pot, combine dried ancho, guajillo, and de arbor chilies, halved white onion, garlic cloves, tomatoes, black peppercorns, cinnamon stick, and Mexican oregano. Cover with cold water and simmer gently over medium heat for about 20 minutes, allowing flavors to meld.
- Make the chili sauce: Strain the simmered ingredients, reserving the liquid. Transfer the solids to a blender. Add about 1 cup of beef broth and blend until very smooth, approximately 2 minutes. Season with 1 tablespoon of salt and 1 tablespoon of Bayou City Garlic Pepper, adjusting to taste.
- Prepare the beef: Bring beef chuck chunks to room temperature and season generously on all sides with salt.
- Sear the beef: Heat grapeseed oil in a Dutch oven or oven-proof pot over medium-high heat. Working in batches, sear the beef pieces on all sides until browned. Remove and set aside.
- Preheat the oven: Set the oven to 300°F (150°C) to prepare for slow cooking.
- Assemble for braising: Return seared beef to the pot and pour the blended chili sauce over the meat. Add 2 cups of beef broth or water. To retrieve leftover sauce, add 2 cups more broth or water to the blender, blend briefly, then pour into the pot.
- Braise the beef: Bring the mixture to a simmer over medium heat, then cover and transfer the pot to the preheated oven. Cook for approximately 3 hours, until the meat is tender and easily shredded.
- Shred the meat: Remove the beef from the sauce and shred with two forks. Ladle some broth over the shredded beef to keep it moist.
- Prepare the consomme toppings: In a bowl, combine some of the broth with diced onion and cilantro for dipping.
- Assemble the tacos: Dip each corn tortilla into the broth, then place it in a non-stick skillet over medium heat. Fry for about 30 seconds on one side, then flip.
- Add fillings and cook: Add shredded beef and shredded Oaxaca cheese onto the tortilla, fold it over, and cook for about 1 minute until both sides are cooked and cheese is melted.
- Serve: Transfer tacos to a plate and serve alongside the bowl of consomme with onion and cilantro. Garnish with lime wedges as desired.
Notes
- Use grapeseed oil for a neutral flavor and high smoke point when searing the beef.
- Ensure chilies are properly de-seeded and toasted if desired for deeper flavor.
- Oaxaca cheese melts beautifully and adds authentic taste, but mozzarella can be substituted if unavailable.
- Braising the meat low and slow in the oven ensures tender, juicy beef perfect for shredding.
- Consomme broth is essential for dipping and adds moisture and flavor to every bite.
- Can be made a day ahead; flavors meld wonderfully after resting overnight.
Keywords: Birria, Birria Tacos, Mexican Tacos, Slow Cooked Beef, Braised Beef Tacos, Ancho Chile, Guajillo Chile, Oaxaca Cheese
