Name: Delicious Super Crispy Birria Tacos
Prep time: 45 min
Cook time: PT-492482H25M58S
Total time: 10 min
Ingredients: 3 lbs beef chuck roast, cut into 2-3 inch pieces; 1 lb oxtail or beef short ribs (optional, for extra richness); 2 Tbsp olive oil or avocado oil; Salt and black pepper to taste; 6-8 dried guajillo chiles, stemmed and seeded; 3-4 dried ancho chiles, stemmed and seeded; 2-3 dried chile de arbol (adjust to heat preference); 1 medium yellow onion, roughly chopped; 6-8 cloves garlic, peeled; 1 large ripe tomato, quartered (optional, for sweetness); 1 tsp cumin seeds; 1 tsp dried Mexican oregano; 3 bay leaves; 2-3 whole cloves (optional); 1 cinnamon stick (optional); 4-6 cups beef broth or water (plus more as needed); 2 Tbsp apple cider vinegar or white vinegar; 24-30 small corn tortillas; 1.5 lbs Oaxaca cheese (or Monterey Jack), shredded; Fresh cilantro, chopped (for serving); White onion, finely diced (for serving); Lime wedges (for serving)

Description

Craft unbelievably flavorful and crispy birria tacos at home with this authentic, easy-to-follow recipe. Get ready for tender beef, rich consommé, and perfectly crunchy tortillas.

Ingredients

Scale

3 lbs beef chuck roast, cut into 2–3 inch pieces
1 lb oxtail or beef short ribs (optional, for extra richness)
2 Tbsp olive oil or avocado oil
Salt and black pepper to taste
6–8 dried guajillo chiles, stemmed and seeded
3–4 dried ancho chiles, stemmed and seeded
2–3 dried chile de arbol (adjust to heat preference)
1 medium yellow onion, roughly chopped
6–8 cloves garlic, peeled
1 large ripe tomato, quartered (optional, for sweetness)
1 tsp cumin seeds
1 tsp dried Mexican oregano
3 bay leaves
2–3 whole cloves (optional)
1 cinnamon stick (optional)
4–6 cups beef broth or water (plus more as needed)
2 Tbsp apple cider vinegar or white vinegar
24–30 small corn tortillas
1.5 lbs Oaxaca cheese (or Monterey Jack), shredded
Fresh cilantro, chopped (for serving)
White onion, finely diced (for serving)
Lime wedges (for serving)

Instructions

Sear the Beef: Pat beef dry, season with salt and pepper. In a large Dutch oven over medium-high heat, sear beef until deeply browned on all sides. Remove and set aside.
Toast & Rehydrate Chiles: In the same pot, lightly toast dried chiles for 30-60 seconds until fragrant. Remove, then rehydrate in hot water for 20-30 minutes. Drain, reserving liquid.
Make Consommé Base: Roast chopped onion, garlic, and tomato (if using) until lightly charred. Blend rehydrated chiles, roasted aromatics, cumin, oregano, bay leaves, cloves, cinnamon stick, and some reserved chile liquid until smooth. Strain the sauce into the Dutch oven, discarding solids.
Simmer Birria: Return seared beef to the pot with the strained sauce. Add beef broth/water to cover. Bring to a simmer, then cover and cook on low for 3-4 hours until fork-tender.
Prepare for Tacos: Remove beef, shred it, and return to the consommé briefly to absorb flavor. Skim the rich red fat from the top of the consommé into a separate dish – this is your dipping oil. Season consommé with salt and vinegar.
Assemble & Fry Tacos: Heat a skillet over medium heat. Dip a tortilla generously into the red oil. Place on skillet, immediately add cheese and shredded birria to one half. Cook until cheese melts and tortilla is crispy, then fold. Continue until all tacos are made.
Serve: Serve hot with extra consommé for dipping, cilantro, diced white onion, and lime wedges.

Prep Time: 45 mins
Cook Time: 3-4 hours (plus 15-20 mins for tacos)