My Fave Birria Tacos Recipe

If you’ve never tried My Fave Birria Tacos, let me tell you — this recipe is about to sweep you off your feet! Rich, slow-braised beef meets an intoxicatingly complex, smoky chili consomé, then gets nestled in warm, cheese-filled corn tortillas that are fried until crisp. It’s the kind of soul-hugging meal you dream about for days, just waiting for a cozy evening to make it again. Whether you’re hosting friends or just treating yourself, these tacos promise to turn any occasion into a celebration of flavor.

Ingredients You’ll Need

You don’t need a grocery store’s entire spice aisle to make these magic tacos happen, but each ingredient plays a vital role. It’s all about the smoky chilies, melt-in-your-mouth beef, and those aromatic, bold spices that create layers of flavor. Every single one makes a difference, so trust me — gather up the right stuff, and you’re halfway to taco glory.

• Dried guajillo peppers: Bring a mild heat and deep red color, perfect for rounding out that signature broth.
• Dried ancho chiles: Add a slightly sweet, earthy undertone with just a touch of smokiness.
• Chipotle peppers in adobo: Smoky, tangy, and rich — they’re the secret sauce in the sauce!
• Onion, chopped: Adds sweetness and depth both in the braise and as a garnish.
• Garlic cloves: Nothing beats fresh garlic for aromatic punch.
• Crushed tomatoes: These lend brightness and extra body to the chili paste.
• Organic beef stock: For ultimate beefy flavor; you can sub water, but stock gives that real-deal richness.
• Apple cider vinegar: Lightens everything up and helps meld all those big, bold flavors.
• Bay leaves: Add a subtle, almost floral background note.
• Mexican oregano: Different from Mediterranean oregano, it’s citrusy and peppery, a true star here.
• Dried thyme: Earthy and herbal, just a pinch makes a difference.
• Cumin: Adds warmth and that hug-from-the-inside flavor.
• Ground cinnamon: Just a whisper to mellow out the savory flavors.
• Smoked paprika: Because a little smoke goes a long way for depth.
• Ground allspice: Brings a gentle warmth and complexity.
• Organic chuck roast beef: The king of braising, perfect for shredding and soaking up all that sauce.
• Extra virgin olive oil: For a rich sear and a little Mediterranean magic.
• Sea salt: For rounding out and enhancing all the other flavors.
• Black pepper: Just a touch for balanced heat.
• Garlic powder: A little extra boost of savory flavor for the beef.
• Onion, diced: Adds texture and a sweet crunch when assembling the tacos.
• Organic beef stock (for braising): Can’t have the perfect consomé without plenty of liquid gold.
• Water: Helps mellow and balance the intensity of the stock.
• Organic corn tortillas: The classic base, sturdy yet soft when fried.
• Shredded Oaxaca cheese: Melty, creamy, and quintessentially Mexican — mozzarella makes a decent sub!
• Chopped fresh cilantro: For a fresh, herbal finish that cuts through the richness.

How to Make My Fave Birria Tacos

Step 1: Prepare and Soak the Dried Chilies

Start by removing the stems and seeds from your guajillo and ancho chilies. This little prep step is key — no one wants unexpected crunch or bitterness in their consomé. Bring your beef stock to a gentle boil in a medium pot, then submerge the chilies. Cover and let them soak for 15 to 20 minutes until they’re plump and beautifully softened. This soaking process is the foundation of that deep, irresistible chili flavor in My Fave Birria Tacos.

Step 2: Make the Chili Paste

Once your chilies are softened, pop them into a high-powered blender (or food processor) along with onion, garlic cloves, crushed tomatoes, chipotle peppers in adobo, apple cider vinegar, bay leaves, Mexican oregano, thyme, cumin, cinnamon, smoked paprika, allspice, and just enough of that chili soaking stock to get things moving. Blend until you have a smooth, thick, brick-red paste. If it’s too dense, add a splash more stock or water until you reach your perfect consistency. This chili paste is the heart and soul of My Fave Birria Tacos.

Step 3: Sear the Beef

Time to make your kitchen smell amazing! Preheat your oven to 350 degrees Fahrenheit. Heat some olive oil in a large Dutch oven over medium-high. Once the oil shimmers, sear your beef chunks on all sides — seasoning with salt, pepper, and garlic powder as you work. Take your time and work in batches if needed, making sure every piece gets a golden, flavorful crust. This sear locks in juices and adds loads of flavor to the final stew.

Step 4: Sauté Aromatics & Simmer

Once the beef is seared and set aside, toss the chopped onions into the same pot. Sauté them until fragrant and translucent, about one to two minutes, scraping up all those browned bits at the bottom. Stir in your homemade chili paste, letting everything lightly sizzle and meld, then add the remaining beef stock and water. Return your beef to the pot and reduce the heat so everything gets cozy. Let the flavors mingle for another minute — it already smells irresistible.

Step 5: Braise in the Oven

Now for the magic: slide the Dutch oven (carefully!) into the oven and let it slowly braise, uncovered, for about two and a half hours. The beef should become fall-apart tender and effortlessly shred with forks. This low-and-slow approach draws out every last drop of flavor and creates the saucy, unctuous stew My Fave Birria Tacos are famed for.

Step 6: Shred the Beef

Take the pot from the oven and transfer the beef to a board or bowl, then shred it using two forks. You want a hearty, pulled texture, with plenty of the savory sauce left behind — make sure things stay saucy! This mixture will soak right into your tortillas for out-of-this-world flavor.

Step 7: Prep the Consomé and Filling

Ladle about a cup of that beautiful broth into a small bowl and sprinkle it with fresh chopped cilantro — this is your taco dipping sauce. The rest stays in the pot with the shredded beef for ultra-rich, juicy taco filling. Don’t skip this step! Dipping makes My Fave Birria Tacos irresistibly authentic.

Step 8: Assemble and Fry the Tacos

Heat a slick of olive oil in a nonstick skillet over medium heat. Dip each corn tortilla into the consomé so they pick up all that brick-red color — messy hands, happy heart! Lay the tortilla in the pan, add a generous handful of shredded beef, a sprinkle of diced onions, lots of melty Oaxaca cheese, and a bit of cilantro. Fold in half and sizzle until golden and crisp, flipping as needed to get a glorious char. Repeat for every glorious taco.

Step 9: Serve and Enjoy

Serve those crispy, cheesy beauties with a side of the broth for dipping. If you’re anything like me, you’ll quickly see why My Fave Birria Tacos are a forever favorite — messy, saucy, and *absolutely* unforgettable.

How to Serve My Fave Birria Tacos

Garnishes

Garnishing makes all the difference! I love extra chopped fresh cilantro, a squeeze of lime, and finely diced onions piled on top — their brightness lifts the entire taco, making each bite fresh and vibrant. Don’t forget a little hot sauce or thinly sliced radish if you love a touch of crunch and spice. And of course, never skip a generous dunk of consomé on the side. These fun final touches transform My Fave Birria Tacos into an experience and not just a meal.

Side Dishes

These tacos are rich and comforting, so I like to keep the sides light: think crisp Mexican slaw, tangy pickled jalapenos, or a bowl of zesty street corn salad. Even a simple platter of sliced cucumbers and watermelon is a refreshing balance. My Fave Birria Tacos steal the show, but the right sides help the whole meal shine.

Creative Ways to Present

If you’re feeding a crowd, try building a taco bar! Lay out warm tortillas, shredded beef, cheese, onions, cilantro, and bowls of consomé so everyone can DIY their own perfect taco. Or arrange the tacos in a spiral on a serving platter, consomé in the center for dunking — guaranteed to impress. Mini tacos also make irresistible appetizers for parties! However you serve them, My Fave Birria Tacos turn any table into a fiesta.

Make Ahead and Storage

Storing Leftovers

These tacos are made for leftovers! Store the shredded beef and its sauce in an airtight container in the fridge for up to three days. Keep tortillas and cheese separate for best texture, assembling tacos fresh as desired. The consomé also holds up beautifully and is delicious for sipping or as a soup base the next day.

Freezing

You can absolutely freeze My Fave Birria Tacos components! To do this, freeze the cooked shredded beef with plenty of liquid in a sealed container or resealable freezer bag for up to three months. Defrost overnight in the fridge before reheating. I don’t recommend freezing already-assembled tacos, as the tortillas can get soggy — prep fresh for best results.

Reheating

Gently reheat the beef and broth on the stovetop over medium-low heat until warmed through. For the ultimate taco texture, fry your dipped tortillas fresh each time. If needed, you can microwave the beef filling in bursts or heat in a covered ovenproof dish. Tacos reheat well, but dipping them in a bit of hot consomé before frying opens up all those flavors again.

FAQs

What cut of beef works best for My Fave Birria Tacos?

I always go for organic chuck roast — it’s marbled, flavorful, and shreds perfectly after long, slow braising. Brisket or short ribs can work too, but chuck roast keeps things classic and accessible.

Can I make My Fave Birria Tacos with chicken?

Absolutely! Chicken thighs work beautifully here. The technique is the same: braise until fall-apart tender, then shred. You’ll want to dial back the cooking time by about half and add a bit less stock.

Are these tacos very spicy?

My Fave Birria Tacos have a gentle warmth but aren’t fiery hot. The chilies bring depth and smokiness more than overwhelming heat. For extra spice, toss in an extra chipotle or a pinch of cayenne. For a milder version, simply use fewer chipotle peppers in adobo.

Can I make My Fave Birria Tacos in a slow cooker or Instant Pot?

Yes! After searing your beef and making the chili paste, combine everything in your slow cooker and cook on low for 8 hours, or high for 4–5 hours, until the beef is fork-tender. In an Instant Pot, cook on high pressure for 60 minutes, then let the pressure release naturally for juicy results.

What kind of cheese is best if I can’t find Oaxaca?

If you can’t source Oaxaca cheese, low-moisture mozzarella is an excellent substitute. Monterey Jack or even a mild cheddar can work as well — the most important thing is that it melts beautifully and adds that gooey, decadent finish to your birria tacos.

Final Thoughts

Once you try My Fave Birria Tacos, you’ll understand why they inspire so much passion — from the first sizzle in the pan to that glorious consomé-dunked bite. There’s something so special about this combination of rich beef, bold spice, and crispy tortillas. Don’t wait for a special occasion; gather your ingredients, invite someone you love, and make taco night unforgettable. My Fave Birria Tacos truly are a recipe worth sharing (and repeating) again and again!

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