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CuisineNorth AmericanMexicanBeefDairyGlutenTacos & BurritosBeefMealBig BatchStove TopDutch OvenPartyGame DayLunchDinnerComfort Food

Beef Birria Tacos

Beef birria tacos are the ultimate comfort food, featuring tender slow-cooked beef simmered in a rich, chile-spiced consommé. Each taco is dipped, griddled until crispy, and filled with melty cheese, onion, and fresh cilantro, making them a restaurant-worthy dish at home. Perfect for family dinners, parties, or anytime you want bold Mexican flavors, these tacos are just as satisfying as the ones you’d get from your favorite taqueria.

Eden Nosal
Tasty Team
Total Time

5 hr 20 min

5 hr 20 min

Prep Time

20 minutes

20 min

Cook Time

5 hr

5 hr

Beef Birria Tacos
Total Time

5 hr 20 min

5 hr 20 min

Prep Time

20 minutes

20 min

Cook Time

5 hr

5 hr

Ingredients

for 6 servings

Birria:

  • 3 lb boneless chuck roast
  • kosher salt, to taste
  • 5 dried guajillo chiles
  • 4 ancho chiles
  • 2 dried árbol chiles (or 3 chiles for more heat)
  • hot water, as needed
  • 3 tablespoons , plus 1 teaspoon olive oil, divided
  • 1 medium yellow onion, cut into wedges
  • 5 garlic cloves, sliced
  • 1 teaspoon dried mexican oregano
  • 1 teaspoon spanish paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon dried thyme
  • ¼ teaspoon ground cinnamon
  • 2 cups beef broth
  • 1 cup crushed tomatoes
  • 2 tablespoons apple cider vinegar
  • 1 small fresh cilantro bunch, bottom stems removed
  • 2 dried bay leaves

Tacos:

  • 18 corn tortillas
  • 10 oz queso blanco, grated or sliced
  • 1 small yellow onion, cut into small dice
  • ½ bunch fresh cilantro leaf

Nutrition Info

  • Calories 795
  • Fat 44g
  • Carbs 52g
  • Fiber 11g
  • Sugar 6g
  • Protein 56g

Estimated values based on one serving size.

Preparation

  1. Cut the chuck roast into manageable 3-to-4-inch pieces. Season generously all over with salt.
  2. Heat a Dutch oven or a deep skillet over medium heat. Tear the chiles into 1-inch pieces, and add them to the skillet. Toast, stirring or shifting the chiles every minute, for 4 minutes. Remove the chiles from the skillet, and transfer to a bowl. Add hot water to cover, and set aside.
  3. Add 2 tablespoons of the oil to the skillet, and heat over medium for 30 seconds. Working in 2 batches (to avoid overcrowding), add the beef, and cook for 8 minutes, turning once halfway through. Transfer the beef to a plate, and set aside. Do not wipe the skillet clean.
  4. Reduce the heat to medium-low, and add 1 tablespoon of the oil to the skillet. Add the onion wedges. Cook for about 2 minutes, or until they begin to soften, stirring 2–3 times to ensure even cooking. Stir in the garlic, oregano, paprika, cumin, thyme, and cinnamon. Cook for 2 minutes, stirring every few seconds to ensure even cooking. Pour in the beef broth, scraping the bottom of the skillet to release and incorporate the spices. Remove from heat.
  5. Place the crushed tomatoes, apple cider vinegar, cilantro, rehydrated chiles plus ½ cup of the chile-soaking liquid, and the onion mixture with broth in a blender. Blend for about 30 seconds, or until smooth. Stir in a heavy pinch of salt to taste.
  6. Return the beef to the skillet, along with any juices that collected on the plate. Working in 3 batches, pour the blended sauce through a fine-mesh strainer into the skillet, pressing out as much liquid as possible. Discard solids. Add the bay leaves to the mixture in the skillet.
  7. Bring the mixture to a simmer over medium heat. Reduce the heat to low, and simmer for about 3½ hours, or until the meat is tender and begins to fall apart. (Serve over rice for a hearty bowl, or continue with the next steps to make tacos!)
  8. Heat the remaining 1 teaspoon oil in a small skillet over medium-low heat. Remove 1 cup of the birria sauce from the skillet, and pour it into a shallow bowl. Dip 1 tortilla in the sauce, coating both sides. Place the tortilla in the skillet. Cook for 30 seconds, then flip. Top the tortilla with about 1 tablespoon queso blanco, ½ teaspoon diced onion, and 1 teaspoon cilantro. Fold the tortilla in half, and cook for 30 seconds on each side, or until the cheese melts. Repeat the process with the remaining ingredients.
  9. Serve the tacos with the remaining birria sauce on the side for dipping.
  10. Enjoy!
  11. Meal planning made easy with the Tasty app. Download now to see exclusive curated meal plans.

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Beef Birria Tacos