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Crispy Beef Birria Tacos

Crispy Beef Birria Tacos with tender, slow-braised chile-infused beef and a flavorful dipping consommé. Dip corn tortillas, crisp them on the skillet with melted Oaxaca-style cheese, then fill with shredded birria for juicy, cheesy bites.
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Prep Time 45 minutes
Cook Time 4 hours
Total Time 4 hours 45 minutes
Course: Dinner
Cuisine: Mexican
Calories: 980
Ingredients Equipment Method Notes

Ingredients
  

For the Birria Beef
  • 3.5 lb chuck roast
  • 1 lb beef short ribs optional
  • 2 tbsp olive oil
  • 4 dried guajillo chiles seeded
  • 2 dried ancho chiles seeded
  • 2 dried chipotle chiles
  • 1 onion medium, quartered
  • 6 garlic cloves
  • 2 Roma tomatoes
  • 2 cup beef broth
  • 2 tbsp apple cider vinegar
  • 1 tbsp tomato paste
  • 2 tsp ground cumin
  • 2 tsp dried oregano
  • 1 tsp smoked paprika
  • 0.5 tsp ground cinnamon
  • 2 bay leaves
  • 2 tsp kosher salt
  • 1 tsp black pepper
For the Tacos
  • 12 corn tortillas
  • 2 cup Oaxaca cheese or mozzarella, shredded
  • 1 cup white onion chopped
  • 0.5 cup cilantro chopped
  • 1 lime wedges

Equipment

  • 1 Dutch oven
  • 1 sheet pan

Method
 

Toast and rehydrate the chiles
  1. Toast the dried guajillo chiles and dried ancho chiles and dried chipotle chiles in a skillet for 30 seconds per side, watching for fragrant, lightly toasted spots.
  2. Soak the toasted chiles in hot water for 10 minutes until softened.
Blend the chile consommé
  1. Blend the softened chiles with onion, garlic, Roma tomatoes, beef broth, apple cider vinegar, tomato paste, ground cumin, dried oregano, smoked paprika, ground cinnamon, kosher salt, and black pepper until smooth.
Brown and braise the beef
  1. Season the chuck roast (and beef short ribs if using) with kosher salt and black pepper.
  2. Sear the chuck roast (and beef short ribs if using) in a Dutch oven until browned.
  3. Pour the chile sauce over the beef and add the bay leaves.
  4. Cover and cook at 325°F (165°C) for 3½–4 hours, or until fork tender.
  5. Shred the beef and return it to the consommé.
Crisp the cheese tacos
  1. Dip each corn tortilla into the top layer of the consommé.
  2. Place the tortilla on a hot skillet, sprinkle with Oaxaca cheese, and add shredded beef, white onion, and cilantro.
  3. Fold and cook until crispy and golden on both sides.
  4. Serve with hot consommé for dipping and lime wedges.

Notes

Pro tip: for the crispiest birria tacos, cook the folded tortillas on a truly hot skillet and use the consommé top layer so the exterior browns instead of steaming. Refrigerate birria (beef + consommé) up to 4 days; rewarm gently on the stove. Freeze beef in consommé up to 3 months and thaw overnight in the fridge. For a dairy-free swap, use a meltable dairy-free cheese alternative, keeping the same dipping and crisping method.