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Ultimate Juicy Beef Birria Tacos Mexican Style

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These ultimate juicy beef birria tacos Mexican style deliver tender slow-cooked beef, bold Mexican spices, melty cheese, and a rich consommé for dipping, creating crunchy, cheesy, savory tacos that are unforgettable.

Ingredients

Scale
  • 4 pounds beef chuck roast, cut into large chunks
  • 1 tablespoon neutral oil
  • 1 large onion, quartered
  • 6 garlic cloves
  • 1 cinnamon stick
  • 3 bay leaves
  • 4 cups beef broth
  • 2 cups water
  • Salt and pepper to taste
  • 4 dried guajillo chilies, stems and seeds removed
  • 2 dried ancho chilies, stems and seeds removed
  • 2 dried chile de árbol (optional)
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 2 tablespoons apple cider vinegar
  • 18 to 20 corn tortillas
  • 3 cups shredded Oaxaca, Monterey Jack, or mozzarella
  • Chopped white onion
  • Chopped cilantro
  • Lime wedges

Instructions

  1. Soak the guajillo, ancho, and optional chile de árbol in hot water for 20 minutes until softened, then drain.
  2. Blend the soaked chilies with oregano, cumin, smoked paprika, apple cider vinegar, garlic, and a splash of broth until very smooth.
  3. Heat oil in a Dutch oven over medium-high. Season beef with salt and pepper, then sear on all sides until browned.
  4. Add onion, garlic, cinnamon stick, bay leaves, broth, water, and the adobo paste. Bring to a boil, reduce heat, cover, and simmer 3 hours or until beef is extremely tender. Slow cooker option: 8–9 hours on low.
  5. Remove beef, shred with forks, and return to the pot to soak in consommé. Adjust seasoning with salt.
  6. Let consommé rest so red oil rises. Ladle some consommé into a serving bowl for dipping.
  7. Dip tortillas lightly into the surface oil of the consommé. Place in a skillet, add cheese and shredded beef, fold, and fry 2–3 minutes per side until crispy.
  8. Serve topped with chopped onion, cilantro, lime wedges, and a bowl of consommé on the side for dipping.

Notes

Soak chilies in hot—not boiling—water to avoid bitterness, blend adobo very smooth, and rest consommé so the red oil rises for perfect taco crisping.

Find it online: https://www.lylyrecipes.com/juicy-beef-birria-tacos-mexican-style/