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Easy Birria Tacos for National Taco Day

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These birria tacos feature tender, slow-braised beef in a rich, chile-laced consommé, griddled with cheese for a crispy, golden edge. Perfect for National Taco Day or any celebration, they’re the kind of tacos that make people forget their rules.

Ingredients

Scale
  • 3 lbs beef chuck roast or brisket, cut into 3–4 large chunks
  • 4 dried guajillo chiles, stems and seeds removed
  • 2 dried ancho chiles, stems and seeds removed
  • 1–2 dried chiles de árbol, stems removed (optional)
  • 1 medium white onion, roughly chopped
  • 6 cloves garlic, peeled
  • 3 Roma tomatoes, roughly chopped
  • 1 tablespoon tomato paste
  • 2 teaspoons dried Mexican oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon black pepper
  • 2 teaspoons salt, plus more to taste
  • 1 tablespoon apple cider vinegar
  • 4 cups low-sodium beef broth
  • 2 bay leaves
  • 2 tablespoons vegetable oil, for searing
  • 12–16 corn tortillas (street taco size)
  • 2 cups shredded Oaxaca cheese or low-moisture mozzarella
  • 1 cup fresh cilantro, finely chopped
  • 1 medium white onion, finely diced
  • 2 limes, cut into wedges
  • Extra consommé, for dipping

Instructions

  1. Prepare the dried chiles: Wipe the dried guajillo, ancho, and chiles de árbol with a damp paper towel to remove dust. Cut off stems and remove seeds and membranes. Toast in a dry skillet over medium heat for 30-60 seconds per side until fragrant and pliable. Transfer to a bowl and cover with hot water. Let soak for 15 minutes until softened.
  2. Sear the beef: Pat beef chunks dry with paper towels. Season generously with salt and pepper. Heat 2 tablespoons vegetable oil in a Dutch oven over medium-high heat. Working in batches, sear beef on all sides until deeply browned, about 3-4 minutes per side. Transfer to a plate and set aside.
  3. Build the braising base: Reduce heat to medium. Add chopped onion to the pot and cook for 3-4 minutes until softened, scraping up browned bits. Add garlic and cook for 1 minute. Stir in chopped tomatoes and tomato paste, cooking for 2 minutes until tomatoes start to break down.
  4. Make the chile sauce: Transfer softened chiles (reserve 1 cup soaking liquid) to a blender. Add cooked onion, garlic, and tomato mixture. Add oregano, cumin, smoked paprika, black pepper, and 1 teaspoon salt. Pour in 1 cup reserved chile soaking liquid and 1 cup beef broth. Blend on high until smooth, about 1-2 minutes. Pour through a fine-mesh strainer back into the pot, pressing on solids.
  5. Braise the beef: Return seared beef to the pot. Add remaining 3 cups beef broth, bay leaves, and apple cider vinegar. Bring to a gentle simmer over medium heat, then reduce heat to low. Cover and cook for 2.5 to 3 hours until beef is fork-tender and shreds easily.
  6. Shred the beef: Remove bay leaves. Transfer beef to a cutting board and let rest for 5 minutes. Use two forks to shred into bite-sized pieces. Return shredded beef to the pot with consommé. Taste and adjust salt and pepper.
  7. Griddle the tortillas: Heat a large skillet or griddle over medium heat. Skim about 1/2 cup fat from top of consommé. Dip a corn tortilla into the fat, coating both sides. Place on hot skillet. Add a generous handful of shredded cheese to one half. Top with a few spoonfuls of shredded beef. Fold tortilla over and press gently with a spatula. Cook for 2-3 minutes per side until golden brown and crispy and cheese is melted. Repeat with remaining tortillas.
  8. Serve immediately: Transfer crispy tacos to a platter. Serve with warm consommé for dipping, and garnish with fresh cilantro, diced onion, and a squeeze of lime.

Notes

For best results, make the birria a day ahead to allow flavors to meld. Skim the fat from the consommé for griddling tortillas. Don’t skip straining the chile sauce for a silky consommé. If making a large batch, keep assembled tacos warm in a 200°F oven for up to 30 minutes.

Nutrition

Keywords: birria tacos, National Taco Day, beef tacos, consommé, crispy tacos, Mexican recipe, slow braised

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