Name: Ultimate Birria Tacos with Cheese : Juicy, Crispy & Full of Flavor
Ingredients: 4 dried guajillo chiles; 4 dried ancho chiles; 3 chipotle peppers in adobo; 1 onion, chopped; 4 garlic cloves; ½ cup crushed tomatoes; ½ cup beef stock (or water); 1 tbsp apple cider vinegar; Spices: 2 bay leaves, 2 tbsp Mexican oregano, 1 tsp dried thyme, ½ tsp cumin, ½ tsp cinnamon, ½ tsp smoked paprika, ½ tsp allspice; 3 lbs chuck roast; 1 tbsp olive oil; 1 tsp sea salt; 1 tsp black pepper; 1 tsp garlic powder; ½ onion, diced; 4 cups beef stock; 2 cups water; 12 corn tortillas (street taco size preferred); Shredded Oaxaca cheese (or mozzarella/Monterey Jack); 1 cup chopped cilantro; Fresh pico de gallo

Description

Fall-apart tender beef slow-braised in a rich, smoky chile sauce, stuffed into corn tortillas with melty cheese, and served with a side of consommé for dipping.

Ingredients

Scale

Chili Paste:

4 dried guajillo chiles
4 dried ancho chiles
3 chipotle peppers in adobo
1 onion, chopped
4 garlic cloves
½ cup crushed tomatoes
½ cup beef stock (or water)
1 tbsp apple cider vinegar
Spices: 2 bay leaves, 2 tbsp Mexican oregano, 1 tsp dried thyme, ½ tsp cumin, ½ tsp cinnamon, ½ tsp smoked paprika, ½ tsp allspice

Beef & Consommé:

3 lbs chuck roast
1 tbsp olive oil
1 tsp sea salt
1 tsp black pepper
1 tsp garlic powder
½ onion, diced
4 cups beef stock
2 cups water

Assembling Tacos:

12 corn tortillas (street taco size preferred)
Shredded Oaxaca cheese (or mozzarella/Monterey Jack)
1 cup chopped cilantro
Fresh pico de gallo

Instructions

1. Make the Chili Paste

Toast guajillo and ancho chiles in a dry skillet 1–2 minutes per side until fragrant.
Soak in hot water 15–20 minutes. Remove stems and seeds.
Blend chiles, chipotle, onion, garlic, crushed tomatoes, vinegar, spices, and ½ cup beef stock until smooth.

2. Sear & Braise the Beef

Pat roast dry and season with salt, pepper, and garlic powder.
Sear in olive oil 4–5 minutes per side until dark brown.
Pour chili paste over meat; add diced onion, bay leaves, 4 cups beef stock, 2 cups water.
Simmer low, covered, 2.5–3 hours (or Instant Pot: 60–70 min high pressure). Meat should shred easily.

3. Shred & Reserve Fat

Remove beef and shred with forks.
Skim fat from top of consommé; reserve for frying.
Keep shredded beef warm in consommé.

4. Assemble & Fry Tacos

Dip a tortilla in consommé to coat. Place on skillet.
Sprinkle cheese on one half, top with shredded beef. Fold over.
Cook 2–3 minutes per side until crispy and cheese is melted. Repeat.

5. Serve

Sprinkle with chopped cilantro and pico de gallo.
Serve with warm consommé for dipping.

Notes

Lamb Birria: Use 3 lbs lamb shoulder or leg.
Chicken Birria: Use 3 lbs bone-in, skin-on chicken thighs. Simmer 1–1.5 hours.
Vegan: Swap beef for 4–5 cups young green jackfruit; use vegetable broth.
Adjust Spice: Mild = 1–2 chipotles; Extra spicy = add arbol chiles.
Leftover Consommé: Perfect as ramen broth.

Nutrition

Calories: 330Cal Per Serving
Fat: 15g
Carbohydrates: 20g
Protein: 25g