The Tastiest Beef Birria Tacos! Recipe

I whipped up my Authentic Birria Tacos Recipe and I am excited to share it. I love how the hearty beef chuck roast mingles with dried guajillo and ancho chilies, white onions and garlic, creating a rich sauce ideal for a crispy tortilla and melty cheese. This recipe is irresistible.

I’ve been experimenting with a new twist on birria tacos and trust me, these are seriously next level. Using hearty beef chuck roast cut into big chunks is just the beginning.

I throw in dried guajillo and ancho chilies along with a chunky white onion and garlic cloves, letting all those flavors come together slowly in my crockpot birria recipe. The addition of diced tomatoes, beef broth, bay leaves, cumin, and oregano makes for an amazingly rich consommé that doubles as the perfect dipping sauce.

When I dip crispy corn tortillas loaded with melty Oaxaca cheese, I can’t help but smile knowing I’m about to enjoy some authentic birria tacos. I love how these best birria tacos balance flavor and texture with every bite and I know you’ll be curious to try making them at home too.

Fresh cilantro and a squeeze of lime just ties everything together, making it one epic dipping tacos recipe!

Why I Like this Recipe

1. I love how the beef gets super tender and full of rich flavor after cooking in the crockpot for hours – it makes every bite so satisfying.
2. I really enjoy dipping the tortillas in the consommé before crisping them up in the skillet – the crunchy texture mixed with that melty cheese is just amazing.
3. I appreciate how easy it is to make this recipe – you just do a little prep, set it all up, and let it cook, which means less stress and more tasty time.
4. I like the way the spices really blend together after being toasted – the chilies, cumin, and oregano give it this deep, bold flavor that always impresses my friends and family.

Ingredients

• Beef chuck roast is a hearty protein source that gives rich flavor and iron.
• Dried guajillo chilies add a fruity heat and a really smoky taste.
• Dried ancho chilies bring a mild earthy spice that blends with subtle sweetness.
• White onion offers natural sweetness and crunch while supplying fiber and vitamins.
• Garlic boosts aroma and flavor and comes with cool immunity benefits.
• Diced tomatoes provide a tangy burst and plenty of vitamins and antioxidants.
• Corn tortillas give carbohydrates for energy and make the perfect taco base.

Ingredient Quantities

• 3 lbs beef chuck roast, cut into big chunks
• 6 dried guajillo chilies, seeds and stems removed
• 3 dried ancho chilies, seeds and stems removed
• 1 large white onion, quartered
• 8 garlic cloves, roughly smashed
• 1 (14.5 oz) can diced tomatoes
• 2 cups beef broth
• 2 bay leaves
• 1 tsp ground cumin
• 1 tsp dried oregano
• Salt and pepper to taste
• 2 tbsp vegetable oil
• About 12 corn tortillas
• 1 1/2 cups shredded Oaxaca or Monterey Jack cheese
• Fresh cilantro and lime wedges for serving

How to Make this

1. Start by removing the seeds and stems from your dried guajillo and ancho chilies then toast them in a dry pan for a couple minutes until they start to smell really good.

2. In a blender, combine the toasted chilies with the quartered white onion, smashed garlic cloves, diced tomatoes (with juices), beef broth, bay leaves, ground cumin, dried oregano, salt, and pepper. Blend until smooth.

3. Cut your beef chuck roast into big chunks and season them with salt and pepper.

4. Heat 2 tbsp of vegetable oil in a large skillet over medium-high heat and sear the beef chunks until they get a nice brown color on all sides.

5. Transfer the seared beef into your crockpot then pour the blended chili sauce over the beef. Set your crockpot on low for about 8 hours or on high for roughly 4 hours until the beef is super tender.

6. Once the beef is done, remove it from the crockpot and shred it with two forks. Save all the cooking liquid since that’s your consommé for dipping.

7. Dip your corn tortillas lightly into the consommé then place them on a skillet over medium heat. Add a generous amount of the shredded beef and sprinkle in some shredded Oaxaca or Monterey Jack cheese on top.

8. Let the cheese melt and the tortilla get crispy, then flip the taco to crisp up the other side.

9. Serve the tacos hot with a side bowl of warm consommé for dipping. Top with fresh cilantro and a squeeze of lime juice.

10. Enjoy your delicious beef birria tacos knowing all your hard work paid off!

Equipment Needed

1. Dry pan (a simple skillet works for toasting the chilies)
2. Blender
3. Chef’s knife and cutting board
4. Crockpot or slow cooker
5. Large skillet (for searing the beef and crisping the tortillas)
6. Fork (to shred the beef)
7. Spatula or tongs (to flip the tortillas)
8. Mixing bowl (for serving the consommé)

FAQ

The Tastiest Beef Birria Tacos! Recipe Substitutions and Variations

• You can use beef brisket or even pork shoulder in place of beef chuck roast if thats all you have.
• If you dont have dried guajillo chilies, try substituting them with dried pasilla peppers or even a bit of chipotle peppers in adobo sauce for that smokey flavor.
• For ancho chilies, you could mix a pinch of smoked paprika with a little cayenne pepper if you dont have any on hand.
• Instead of a large white onion, a yellow onion works just fine and gives you a very similar flavor.

Pro Tips

1. When you toast the dried chilies, make sure you dont overdo it – you only wanna bring out their aromas, not char them.
2. Always sear the beef in small batches so the meat really browns, coz overcrowding the pan wil make it steam instead of sear.
3. Dont throw away the slow-cooked liquid; use it as a dipping sauce for your tortillas – it adds extra flavor and juiciness to your tacos.
4. Lastly, when heating up your tortillas, dip them lightly in the consommé, then crisp them up in a skillet. It gives the tacos a nice texture both soft and crunchy.