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Beef Birria Tacos

Beef birria tacos made in a slow cooker until the chuck roast turns tender, then crispy-fried quesabirria tacos are folded with melted cheese. Serve with a dark consommé dip so each bite stays juicy inside and crisp on the outside.
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Prep Time 20 minutes
Cook Time 8 hours 15 minutes
Total Time 8 hours 35 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Birria braise
  • 3 lb beef chuck roast
  • 3 dried guajillo chiles Remove stems and seeds.
  • 2 dried ancho chiles Remove stems and seeds.
  • 1 chipotle in adobo
  • 1 can (14.5 oz) diced tomatoes
  • 1 onion Roughly chopped.
  • 6 garlic cloves
  • 2 cup beef broth
  • 2 tbsp apple cider vinegar
  • 1 tsp cumin
  • 1 tsp oregano
  • 0.5 tsp cinnamon
  • 0.25 tsp salt and black pepper Season to taste; use a mix of salt and black pepper.
For the tacos
  • 16 corn tortillas
  • 2 cup Oaxacan or mozzarella cheese Shredded.
  • 1 diced white onion and cilantro for serving Use as topping and garnish.

Equipment

  • 1 sheet pan
  • 1 Dutch oven
  • 1 cast iron skillet

Method
 

Make the birria
  1. Toast the dried guajillo and ancho chiles in a dry Dutch oven for 30–60 seconds until fragrant and slightly blistered.
  2. In a blender, blend the toasted chiles with the diced tomatoes, chopped onion, garlic, chipotle in adobo, beef broth, apple cider vinegar, cumin, oregano, cinnamon, and salt and black pepper until smooth.
  3. Pour the blended chile mixture over the beef chuck roast in a crockpot and cook on low for 8 hours.
Shred and prep consommé
  1. Shred the cooked beef and reserve the birria consommé separately so you can use it for dipping and for the fat layer.
Crisp the tortillas and assemble quesabirria tacos
  1. Let the reserved consommé sit briefly so the red fat rises to the top, then dip corn tortillas in the fat layer.
  2. Heat a cast iron skillet to medium-high and cook the dipped tortillas for 1 minute until they begin to crisp.
  3. Add shredded cheese and birria beef to one half of each tortilla and fold in half.
  4. Cook folded tacos for 2–3 minutes per side until deep golden, crispy, and the cheese is fully melted.
Serve
  1. Serve immediately with a cup of consommé for dipping, plus diced white onion and fresh cilantro.

Notes

Pro tip: When you separate the consommé, skim or use the red fat on top for dipping—this is what drives the crispy edges. Refrigerate leftover beef and consommé together in a sealed container for up to 4 days; reheat gently to avoid drying out the meat. Freeze the birria (shredded beef + consommé) for up to 3 months; thaw in the fridge overnight and rewarm. For a gluten-free option, ensure your spices and any canned items are gluten-free and use corn tortillas only.