My Fave Birria Tacos Recipe

I crafted my Best Homemade Tacos using tender beef simmered in dried guajillo and ancho chilies with a blend of apple cider vinegar, cumin, and cinnamon. Soft corn tortillas nest a hint of melted Oaxacan cheese and fresh cilantro, creating a dish that balances rich, layered flavors in each bite.

I’ve experimented a lot in the kitchen, but my Fave Birria Tacos recipe really stands out from the rest. I’ve always been a fan of hearty flavors and this recipe ticks all the boxes.

I start with 3 lbs of beef, usually chuck roast or short ribs, braising it slowly with 6 dried guajillo chilies, 3 dried ancho chilies and sometimes 3 dried pasilla chilies if I’m feeling adventurous. I add in a quartered white onion, 6 garlic cloves, and 2 chopped roma tomatoes and let all the flavors meld together.

Then comes 1/4 cup apple cider vinegar, dried oregano, cumin, cinnamon, bay leaves, salt and pepper stirred into 4 cups of beef broth (or vegetable broth for the vegan version). Once the beef is tender, I crisp up my 12 corn tortillas and top them with a cup of shredded Oaxacan cheese.

I finish it off with fresh cilantro and a squeeze of lime. Enjoy the authentic taste of homemade birria tacos!

Why I Like this Recipe

1. I really love how the beef gets super tender and the consomé has this rich, smoky flavor that just makes every bite an explosion of taste.
2. I enjoy that I can mix things up by using vegan cheese or veggie broth if I want, so it feels like a recipe made just for everyone.
3. I like that the process, even though it’s kinda long with all the toasting, blending, and simmering, gives me a chance to really get into the cooking and enjoy the yummy smell filling the kitchen.
4. I appreciate that the tacos come out with this amazing crisp on the outside and melty cheese inside, making them perfect for sharing with my friends even on a busy day.

Ingredients

• Beef: Packed with protein and rich flavor, helps form tender, juicy taco meat.
• Dried guajillo chilies: Provide a mild heat and deep, smoky flavor while adding antioxidants.
• Apple cider vinegar: Gives a tangy, slightly sour kick enhancing meat marinade.
• Garlic: Adds robust flavor and natural health benefits with essential nutrients.
• Corn tortillas: Provide a gluten free, healthy carbohydrate base for these tacos.
• Oaxacan cheese: Offers rich creaminess and protein, balancing spicy and tangy flavors.
• Ancho chilies: Introduce a mild sweetness and earthy undertones to the birria.
• Pasilla chilies: Optional ingredient that deepens flavor with a hint of spice.
• Fresh cilantro: Brightens the dish with refreshing herbal notes and vitamins.
• Lime wedges: Spritz a zesty finish with vitamin C and tang.

Ingredient Quantities

• 3 lbs beef (chuck roast, short ribs or oxtail) cut into large chunks
• 6 dried guajillo chilies, stemmed and seeded
• 3 dried ancho chilies, stemmed and seeded
• 3 dried pasilla chilies (optional for extra depth), stemmed and seeded
• 1 medium white onion, quartered
• 6 garlic cloves
• 2 roma tomatoes, roughly chopped
• 1/4 cup apple cider vinegar
• 2 tsp dried oregano
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 2 bay leaves
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 4 cups beef broth (for the vegan option swap with vegetable broth)
• 12 corn tortillas
• 1 cup Oaxacan cheese, shredded (or use vegan cheese for a dairy free version)
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

How to Make this

1. First, toast the guajillo, ancho, and pasilla chilies in a dry skillet over medium heat for about 1-2 minutes on each side untill they get fragrant. Then, put them in a bowl with some hot water to soften for 20 minutes.

2. Next, blend the softened chilies with the quartered onion, garlic cloves, chopped roma tomatoes, apple cider vinegar, oregano, cumin, cinnamon, salt, and pepper until you get a smooth paste. Toss in the bay leaves while blending.

3. Heat a large pot over medium-high heat and sear your beef chunks until they get a nice brown crust on all sides. This will help seal in the juices.

4. Pour the blended chili paste over the beef and then add the beef broth (or vegetable broth if you’re going the vegan route) making sure the meat is mostly covered.

5. Bring the mixture to a boil, then lower the heat and let it simmer slowly for about 2-3 hours until the beef is really tender and shredding easily.

6. Once done, remove the beef from the broth and shred it using two forks, and keep the broth aside as it becomes your rich consomé.

7. Dip corn tortillas quickly into the consomé to let them soak up some of that amazing flavor before frying.

8. Heat a skillet on medium heat and lay a tortilla in the pan. Sprinkle some shredded beef and a generous amount of Oaxacan cheese (or vegan cheese if needed) on one side, then fold the tortilla to make a taco. Fry each side until they get nicely crisped.

9. Repeat the dipping and frying process for all tortillas, adding more beef, cheese, and even a little extra consomé if you like it extra saucy.

10. Serve your birria tacos warm with a sprinkle of fresh cilantro and lime wedges on the side, and don’t forget a small bowl of the consomé for dipping. Enjoy your super tasty, homemade creation!

Equipment Needed

1. Dry skillet – used for toasting the dried chilies until they get fragrant
2. Bowl – for soaking the toasted chilies in hot water
3. Blender – to blend the softened chilies with onion, garlic, tomatoes, vinegar and spices into a smooth paste
4. Large pot – for searing the beef chunks and then simmering them in the broth with the blended paste
5. Knife and cutting board – for quartering the onion and chopping the roma tomatoes (and prepping other ingredients as needed)
6. Forks – to shred the beef once it’s tender
7. Frying pan – for quickly dipping and then frying the tortillas with beef and cheese filling

FAQ

My Fave Birria Tacos Recipe Substitutions and Variations

• If you can’t find beef chuck or short ribs, try using pork shoulder or even chicken thighs. They work pretty good in a pinch.
• If dried guajillo, ancho or pasilla chilies aren’t available, you can mix a bit of chipotle in adobo with a mild dried chili like New Mexican. It give a similar smoky touch though it won’t be identical.
• You can substitute apple cider vinegar with red wine vinegar or even a squeeze of lemon juice if thats what you got on hand.
• If beef broth is hard to come by, chicken broth works fine if you’re not going vegan. Just remember the flavor may change a little.
• For the Oaxacan cheese, try Monterey Jack or a dairy free cheese if you prefer a vegan option. Just make sure its a melty kind so your tacos stay creamy.

Pro Tips

1. When you’re toasting the dried chilies, keep a close eye on em so they don’t burn – burnt chilies can really ruin the flavor, so just toast until they start smelling good.
2. Make sure you really sear the beef well on all sides. Getting that nice brown crust not only locks in the juices but also builds a deeper flavor for the whole dish.
3. Let the beef simmer slowly and check it sometimes. Every stove cooks a bit different so you might need to adjust the heat or add a little extra salt as it cooks to get it just right.
4. When dipping your tortillas in the consomé, do it quick-like. Soaking them just enough to get a lick of flavor before frying will keep them crispy and not all soggy.