Birria Tacos

Name: Birria Tacos with Consommé
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 tbsp vegetable oil; 3 lbs chuck roast; 5 cups beef broth; 1 white onion, quartered; 4 chile de arbol; 8 bay leaves, divided; 8 garlic cloves; 1 cinnamon stick; 1 tbsp black peppercorns; 5 chile ancho; 5 chile guajillo; 2 pieces peeled ginger; 4 whole cloves; 2 tbsp dried oregano; 2 tbsp dried thyme; 2 tbsp ground cumin; 2 tbsp paprika; 12 corn tortillas; 1 cup Oaxaca cheese, shredded; 1/2 cup red onion, finely diced; 1/4 cup cilantro, chopped

Birria tacos are Mexican-style crispy tacos filled with tender shredded chuck roast and cheese, served with a rich, complex chile-based consommé for dipping. The standout is the slow-simmered broth infused with ancho and chile de arbol peppers, cinnamon, and bay leaves.

🌍Mexican 🏷️Birria 🏷️Tacos 🏷️Birria tacos 🏷️Beef Chuck roast

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TikTok

Total

3h 15m

Servings

6

Difficulty

Medium

Est. Cost

$37–$61

Recipe Source

View original recipe

From TikTok

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Ingredients

2 tbsp vegetable oil
3 lbs chuck roast
5 cups beef broth
1 white onion, quartered
4 chile de arbol
8 bay leaves, divided
8 garlic cloves
1 cinnamon stick
1 tbsp black peppercorns
5 chile ancho
5 chile guajillo
2 pieces peeled ginger
4 whole cloves
2 tbsp dried oregano
2 tbsp dried thyme
2 tbsp ground cumin
2 tbsp paprika
12 corn tortillasoptional
1 cup Oaxaca cheese, shreddedoptional
1/2 cup red onion, finely dicedoptional
1/4 cup cilantro, choppedoptional

Instructions

1
Heat oil in a large pot or Dutch oven over medium-high heat.
2
Sear the chuck roast on all sides until well-browned.
3
Add the beef broth, quartered white onion, all chiles (de arbol, ancho, guajillo), 5 of the bay leaves, garlic cloves, cinnamon stick, and black peppercorns to the pot.
4
Bring to a boil, then reduce heat, cover, and simmer for 1 hour.
5
After 1 hour, use tongs to remove the chiles, onion, garlic, and cinnamon stick from the pot and transfer them to a blender.
6
To the blender, add the peeled ginger, the remaining 3 bay leaves, whole cloves, oregano, thyme, cumin, paprika, and 1/3 cup of the cooking broth from the pot.
7
Blend on high until a completely smooth sauce forms.
8
Pour the blended sauce back into the pot with the beef and stir to combine.
9
Cover the pot and continue to simmer for another 2 hours, until the beef is very tender.
10
Remove the beef from the pot and shred it with two forks. Strain the remaining broth (consommé) through a fine-mesh sieve into a bowl.
11
For serving, add some of the diced red onion and chopped cilantro to the bowl of consommé for dipping.
12
To assemble the tacos, dip a corn tortilla into the top layer of fat in the consommé, then place it in a hot, non-stick skillet.
13
Top the tortilla with shredded Oaxaca cheese, a portion of the shredded beef, and a sprinkle of diced red onion and cilantro.
14
Fold the taco and cook on both sides until crispy and the cheese is melted. Serve immediately with the warm consommé for dipping.

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Tips & Notes

Pro tips

Char the dried chiles lightly in a dry skillet before simmering to deepen their flavor and reduce bitterness.
Skim foam and fat from the broth surface during the first 30 minutes of simmering for a cleaner consommé.
Dip the corn tortillas briefly in the hot consommé before filling to soften them and add flavor, then pan-fry with cheese until crispy.
Reserve at least 2 cups of broth before shredding the meat; this consommé is essential for dipping and should be seasoned to taste with salt.

Substitutions

Chuck roast → beef brisket (slightly longer cooking time, 3–3.5 hours)
Chile de arbol → dried red chiles or chile guajillo (milder heat, fruitier notes)
Beef broth → chicken broth (lighter flavor; use 6 cups to compensate)

Storage & make-ahead

Store cooked birria (meat and broth together) in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. Reheat gently on the stovetop over medium heat.

Common Questions

Can you make birria broth ahead of time?

Yes. Simmer the chuck roast and broth, then cool and refrigerate for up to 3 days. Reheat gently before serving. The flavors deepen overnight.

What's the difference between birria and barbacoa?

Birria uses a chile-forward, spiced broth and is often served as tacos with consommé for dipping. Barbacoa is typically made with different cuts and spice profiles and served shredded.

How do you know when the chuck roast is done?

Simmer for 2.5–3 hours until the meat shreds easily with a fork and is tender throughout, not firm.

Can you freeze birria?

Yes. Freeze the cooked meat and broth together in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop.