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Birria Tacos

5 from 2 votes
This homemade Birria de Res recipe transforms tender braised beef chuck into crispy, cheesy tacos packed with deep, smoky flavor. Traditionally made with goat, this version uses beef for easier everyday cooking while keeping all the authentic Mexican spices and chile flavor. The secret to the perfect taco lies in dipping your tortillas in rendered beef fat — not the broth — for that signature golden crunch. Whether you slow simmer on the stovetop or use an Instant Pot, this birria recipe delivers restaurant-quality results right at home.
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Ingredients

  • 3 tomatoes
  • 7 cloves garlic
  • 1 onion
  • 6 guajillo chiles
  • 3 ancho or pasilla chiles
  • 2 chipotle peppers in adobo
  • 4 lb beef chuck roast cut into large cubes
  • 2 tbsp chicken bouillon powder
  • 1 tbsp paprika
  • 1/2 tbsp cumin
  • 1 tbsp oregano
  • 1 tbsp thyme
  • pinch of cinnamon and cloves
  • 2 bay leaves
  • 6 cups water
  • salt and pepper to taste
  • shredded oaxaca cheese or mozzarella
  • corn tortillas
  • onion, cilantro, lime wedges for serving

Instructions

Roast the aromatics:

  • Place tomatoes, garlic, and onion on a baking sheet. Roast at 425°F for 25 minutes until charred and softened.
  • Remove stems and seeds. Toast the guajillo and pasilla chiles in a dry pan over medium heat for about 3 minutes until fragrant (don’t burn them). Boil them in water for 15 minutes, or until soft.
  • Season the cubed beef with salt and pepper. Heat oil in a pot or Dutch oven and sear until browned on all sides to form a crust. Remove from heat.
  • In a blender, combine softened chiles, chipotle peppers in adobo, roasted tomatoes, onion, garlic, bouillon, paprika, cumin, oregano, thyme, cinnamon, and cloves. Add 2 cups of water and blend until smooth. Strain the mixture into your pot with the seared beef.
  • Add bay leaves and 4 cups more water.
    • Stovetop: Bring to a boil, then cover and simmer for 4 hours, until beef is tender and shreds easily.
    • Pressure cooker: Cook on high for 1 hour, natural release.
  • Skim the beef fat off the top of the broth and set aside — or refrigerate the broth overnight so the fat solidifies and can be easily removed the next day. Remelt it before frying your tortillas.
  • Remove the beef from the broth, shred it, and mix in a little of the consomé to keep it juicy.
  • Dip each corn tortilla into the beef fat (not the broth!), then fry it on a hot pan until lightly crisp. Add Oaxaca cheese and shredded beef, fold, and fry both sides until golden. Serve with diced onion, cilantro, lime wedges, and a bowl of consomé for dipping.