This recipe delivers a mouthwatering explosion of flavor with tender slow‑cooked beef enriched by smoky dried chiles and aromatic spices. The birria creates a rich consomé that perfectly complements crisp tortillas layered with melted Oaxacan cheese. Versatile for a vegan twist, every bite is a celebration of intense, satisfying taste.

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I’ve always been proud of my Fave Birria Tacos recipe, which uses ingredients that contribute to both flavor and nutritional value. I start with 2 lbs beef chuck roast, seasoned with salt and pepper, and lightly browned in 2 tbsp olive oil.

I then add a large white onion, 6 garlic cloves and 2 halved Roma tomatoes, which give natural sweetness and vitamins to the dish. The dried guajillo and ancho chiles, bay leaves, 1 tsp cumin and 1 tsp oregano mix together with 4 cups beef broth to form a rich consomé that’s high in protein and minerals.

Once braised, I shred the beef and crisp up 12 corn tortillas before loading them with the meat and 8 oz shredded Oaxacan cheese. I finish with a sprinkle of fresh cilantro and a squeeze of lime wedges.

For vegan or dairy free options, I substitute beef with jackfruit. Its nutritional balance of protein, healthy fats and vitamins makes it eyecatching and delicious.

Why I Like this Recipe

I like this recipe because it gives me tons of flavor with every bite – the way the charred tomatoes, garlic, and chiles combine makes me feel like I’m eating something truly special.

I also really appreciate how versatile it is; whether I’m making beef or trying the vegan version with mushrooms, I know I’m in for a delicious meal every time.

Another reason I love it is that dipping the tortillas in the consomé makes them crispy and super tasty, adding an extra kick of flavor that I just can’t resist.

Lastly, I like that it’s a make-ahead recipe which means I can prep it early and have a comforting dinner ready even on my busiest days.

Ingredients

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Beef chuck roast: tender meat rich in protein and flavor, it makes the dish hearty and filling.
Olive oil: gives a smooth flavor boost and healthy fats which are good for your heart.
White onion: adds crunch along with natural sweetness and needed fibre to spice up the stew.
Garlic: small but mighty, it packs antioxidants and a punch of flavor into every bite.
Roma tomatoes: juicy, tangy and loaded with vitamins that brighten up the brothy sauce.

Ingredient Quantities

2 lbs beef chuck roast (or short ribs if you prefer)

Salt and pepper to taste

2 tbsp olive oil

1 large white onion, quartered

6 garlic cloves, peeled

2 large Roma tomatoes, halved

4 dried guajillo chiles, seeds and stems removed

2 dried ancho chiles, seeds and stems removed

2 bay leaves

1 tsp ground cumin

1 tsp dried oregano

4 cups beef broth (or water if you want it lighter)

12 corn tortillas

8 oz Oaxacan cheese, shredded (use dairy-free cheese if you need the dairy-free option)

Fresh cilantro, chopped (optional, but it adds a nice kick)

Lime wedges for serving

For a vegan twist: substitute the beef with jackfruit or chopped portobello mushrooms and use a plant-based cheese

How to Make this

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1. Season your 2 lbs beef chuck roast with salt and pepper, then heat 2 tbsp olive oil in a large pot over medium-high heat and sear the meat until it gets a nice brown crust. If you’re going vegan, start with jackfruit or chopped portobello mushrooms instead and skip to step
3.

2. Add the quartered white onion, 6 garlic cloves, and 2 halved Roma tomatoes to the pot, letting them get slightly charred; this deepens the flavor of your braise.

3. Meanwhile, prepare your dried chiles by removing the seeds and stems from 4 guajillo and 2 ancho chiles, then toast them lightly in a dry pan for a minute or two to wake up their flavors.

4. In a blender, combine the toasted chiles, the charred veggies, 1 tsp ground cumin, 1 tsp dried oregano, and 2 bay leaves. Pour in 4 cups beef broth (or water if you prefer a lighter taste) and blend until smooth. For the vegan version, you can still use the broth or water as your base.

5. Pour the blended sauce over the beef in the pot (or over the jackfruit/mushrooms), making sure everything is mostly covered. Give it a stir.

6. Cover the pot and let the mixture braise on low heat for 3 to 4 hours until the beef is tender and shreds easily, or until your vegan protein is infused with all the flavors.

7. Once the meat is tender, remove it from the pot and shred it with two forks. Then, return the shredded meat to the consomé so it can soak up more flavor.

8. Heat a skillet over medium heat and dip each of your 12 corn tortillas quickly in the consomé on both sides; this trick gives them extra flavor and makes them crispy.

9. Place a layer of shredded beef (or your vegan filling) on each tortilla, sprinkle 8 oz shredded Oaxacan cheese (or your chosen dairy-free plant-based cheese) evenly over the top, and then fry them in the skillet until the cheese starts to melt and the edges of the tortillas get crispy.

10. Garnish your tacos with freshly chopped cilantro if you like and serve with lime wedges on the side along with a bowl of hot consomé for dipping, and enjoy your birria taco feast!

Equipment Needed

1. Big heavy pot with lid for searing and braising the meat or vegan proteins
2. Dry pan for toasting the chiles
3. Blender to puree the sauce ingredients
4. Skillet for frying the tortillas
5. Cutting board for chopping the onion, garlic, and tomatoes
6. Chef’s knife for slicing and dicing
7. Two forks for shredding the meat
8. Tongs or spatula for flipping the tortillas in the skillet

FAQ

What's the best cut of meat to use?

Beef chuck roast is ideal, but if you are into richer flavors, you can use short ribs too.

Can I make a vegan version?

Yeah, just substitute the beef with jackfruit or chopped portobello mushrooms and swap the cheese for a plant-based option.

Is it okay to use water instead of beef broth?

Sure, you can use water if you prefer a lighter taste, but beef broth really brings out all the flavors.

How should I prepare the dried chiles?

Remove the seeds and stems, then soak them in hot water till they soften. This will help to blend them into the sauce smoother.

Do I need to blend any of the ingredients?

Yes, blend the roasted veggies, garlic, tomatoes and chiles until smooth. It makes the sauce even and better tasting.

My Fave Birria Tacos Recipe Substitutions and Variations

Instead of beef chuck roast, you can use portobello mushrooms or even jackfruit if you wanna make it vegan
If you dont have dried guajillo chiles, try using dried pasilla chiles or a bit of chipotle powder instead but use a little less since it can be hotter
You can swap out Oaxacan cheese for queso asadero or queso fresco, or use a plant-based cheese if you need to go dairy-free
If you’re out of olive oil, vegetable oil or canola oil works just fine

Pro Tips

1. Make sure you get a really good sear on your meat so it builds loads of flavor, but dont overdo it cuz then it might burn and taste bitter.
2. The char on the onions, garlic, and tomatoes adds extra depth to the sauce so dont be shy about letting them get a bit burnt.
3. When toasting the dried chiles, keep an eye on them so they dont overcook, just about 1 or 2 minutes is enough to bring out their flavor.
4. Dip each tortilla real quick in the consomé before frying based on how crispy you want it; a quick dip will soak up flavor without making it soggy.

My Fave Birria Tacos Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

550

kcal

Equipment: 1. Big heavy pot with lid for searing and braising the meat or vegan proteins
2. Dry pan for toasting the chiles
3. Blender to puree the sauce ingredients
4. Skillet for frying the tortillas
5. Cutting board for chopping the onion, garlic, and tomatoes
6. Chef’s knife for slicing and dicing
7. Two forks for shredding the meat
8. Tongs or spatula for flipping the tortillas in the skillet

Ingredients

2 lbs beef chuck roast (or short ribs if you prefer)
Salt and pepper to taste
2 tbsp olive oil
1 large white onion, quartered
6 garlic cloves, peeled
2 large Roma tomatoes, halved
4 dried guajillo chiles, seeds and stems removed
2 dried ancho chiles, seeds and stems removed
2 bay leaves
1 tsp ground cumin
1 tsp dried oregano
4 cups beef broth (or water if you want it lighter)
12 corn tortillas
8 oz Oaxacan cheese, shredded (use dairy-free cheese if you need the dairy-free option)
Fresh cilantro, chopped (optional, but it adds a nice kick)
Lime wedges for serving
For a vegan twist: substitute the beef with jackfruit or chopped portobello mushrooms and use a plant-based cheese

Directions

Season your 2 lbs beef chuck roast with salt and pepper, then heat 2 tbsp olive oil in a large pot over medium-high heat and sear the meat until it gets a nice brown crust. If you're going vegan, start with jackfruit or chopped portobello mushrooms instead and skip to step
Add the quartered white onion, 6 garlic cloves, and 2 halved Roma tomatoes to the pot, letting them get slightly charred; this deepens the flavor of your braise.
Meanwhile, prepare your dried chiles by removing the seeds and stems from 4 guajillo and 2 ancho chiles, then toast them lightly in a dry pan for a minute or two to wake up their flavors.
In a blender, combine the toasted chiles, the charred veggies, 1 tsp ground cumin, 1 tsp dried oregano, and 2 bay leaves. Pour in 4 cups beef broth (or water if you prefer a lighter taste) and blend until smooth. For the vegan version, you can still use the broth or water as your base.
Pour the blended sauce over the beef in the pot (or over the jackfruit/mushrooms), making sure everything is mostly covered. Give it a stir.
Cover the pot and let the mixture braise on low heat for 3 to 4 hours until the beef is tender and shreds easily, or until your vegan protein is infused with all the flavors.
Once the meat is tender, remove it from the pot and shred it with two forks. Then, return the shredded meat to the consomé so it can soak up more flavor.
Heat a skillet over medium heat and dip each of your 12 corn tortillas quickly in the consomé on both sides; this trick gives them extra flavor and makes them crispy.
Place a layer of shredded beef (or your vegan filling) on each tortilla, sprinkle 8 oz shredded Oaxacan cheese (or your chosen dairy-free plant-based cheese) evenly over the top, and then fry them in the skillet until the cheese starts to melt and the edges of the tortillas get crispy.
Garnish your tacos with freshly chopped cilantro if you like and serve with lime wedges on the side along with a bowl of hot consomé for dipping, and enjoy your birria taco feast!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.