My best birria tacos recipe features hearty beef chuck roast simmered with dried ancho and guajillo chiles, garlic, and onion in a blend of beef broth and apple cider vinegar. Cumin, oregano, and cinnamon add a subtle spice. Finished with melty cheese and crispy corn tortillas, the flavors are unforgettable.

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I’ve always been a fan of a good challenge in the kitchen and these beef birria tacos are one of my favorites to whip up. I first experimented with beef chuck roast, garlic, and dried ancho chiles and quickly realized these tacos are next-level.

I like to season the meat with salt and pepper and then add dried guajillo chiles, a few garlic cloves, and quartered onions to really build a bold flavor foundation. A splash of apple cider vinegar and a cup of beef broth work wonders when simmered low and slow in a crockpot.

Once it’s ready, I shred the tender beef and dip crispy corn tortillas in the rich consommé before filling them up with melty cheese and a sprinkle of chopped cilantro. If you’ve ever wondered about making the Best Birria Tacos, this recipe is an accessible doorway to authentic flavor without fuss.

Enjoy making your own epic dipping taco adventure!

Why I Like this Recipe

I love this recipe for a bunch of reasons. First, the beef just gets so damn tender after simmering all day in that spice-loaded broth. I always feel so satisfied knowing my meat is soft enough to shred with just my fork. Second, the blend of dried chiles, garlic, and spices creates this rich and smoky flavor that really makes every bite pop. I know it might sound crazy but the combination always reminds me of home cooking. Lastly, I really dig the crispy tortillas dipped in the consumee and then layered with melty cheese – its kinda messy but oh so rewarding when you take that first crunchy bite.

Ingredients

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Beef chuck roast provides hearty protein and a bold, rich flavor that defines the dish.
Dried ancho chiles offer a mild heat with smoky notes and a boost of antioxidants.
Dried guajillo chiles are bright and tangy, offering a subtle spice that deepens flavor.
Apple cider vinegar adds a tangy acidity that tenderizes meat and balances savory richness.
Onions bring natural sweetness and complexity as they cook down into the broth.
Garlic boosts flavor with its punchy aroma while adding a healthful touch.
Cheese adds a melty, creamy richness and extra protein to the tacos.

Ingredient Quantities

3 lbs beef chuck roast, cut into chunks

Salt and pepper to taste

2 dried ancho chiles, stems and seeds removed

2 dried guajillo chiles, seeds removed

1 dried pasilla chile, seeds removed (optional)

4 garlic cloves, peeled

1 large onion, quartered

1 cup beef broth

1/4 cup apple cider vinegar

1 teaspoon dried oregano

1 teaspoon ground cumin

1/2 teaspoon ground cinnamon

1 bay leaf

12 corn tortillas

2 cups shredded Oaxaca or Monterey Jack cheese

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

How to Make this

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1. Season the beef chuck roast chunks with salt and pepper. Then, put em aside while you prep the chile sauce.

2. Toast the dried ancho, guajillo, and if using, pasilla chiles in a dry pan for a couple of minutes until they smell fragrant.

3. Soak the toasted chiles in hot water for about 15 minutes to soften.

4. In a blender, combine the soaked chiles (with a little soaking water), garlic, onion, beef broth, apple cider vinegar, oregano, cumin, cinnamon, and the bay leaf. Blend until you get a smooth sauce; if its too thick, add a bit more water.

5. Put the beef in a crockpot and pour the blended sauce right over it, making sure the meat is mostly covered.

6. Cook the beef on low heat for 6 to 8 hours until its super tender and shreddable.

7. Once the beef is done, remove it from the crockpot and shred it using two forks. Strain the remaining sauce in the crockpot and keep it as your consommé dipping sauce.

8. Melt some of the shredded Oaxaca or Monterey Jack cheese over the shredded beef in the crockpot if you like it extra cheesy.

9. Dip each corn tortilla in the consommé briefly, then lay it in a hot skillet. Sprinkle a little cheese on half the tortilla, add a generous amount of shredded beef, and let it cook until the tortilla gets crispy and the cheese melts, then fold it over.

10. Serve the tacos hot with a side of the consommé for dipping, and garnish with chopped fresh cilantro and lime wedges. Enjoy!

Equipment Needed

1. Crockpot for slow cooking the beef and sauce
2. Dry pan for toasting the dried chiles
3. Blender to mix and smooth the chile sauce
4. Bowl for soaking the toasted chiles in hot water
5. Fine mesh strainer to strain the sauce after cooking
6. Two forks for shredding the beef after it’s cooked
7. Hot skillet to quickly crisp the dipped corn tortillas
8. Measuring cups and spoons to accurately measure all the ingredients

FAQ

Can i use other types of chiles if i can't find the ones listed?

Yes, you can experiment with other dried chiles like chipotles or even a mild red chile powder, but the flavor might change a bit.

Do i have to marinate the beef before cooking?

Not really, you can just season the beef and blend it with the sauce as you go. Letting it sit for a few hours helps, but it's not mandatory.

Is it okay to make the sauce ahead of time?

Yup, you can make the sauce ahead and even freeze it. Just thaw and reheat before you use it in the recipe.

What type of tortillas is best for these tacos?

Fresh corn tortillas work best cause they hold up really well to the sauce and beef. If you use store bought, warm them up properly first.

How do i reheat my tacos without them getting too soggy?

Try reheating them in a skillet over medium heat for a couple of minutes on each side, that usually helps to crisp them up a bit.

The Tastiest Beef Birria Tacos! Recipe Substitutions and Variations

Beef chuck roast – If you cant find it, beef stew meat or a brisket cut works pretty well too
Dried ancho chiles – You can substitute with dried pasilla chiles or even a mild dried chili like poblano (taste might be a bit different)
Dried guajillo chiles – If you cant get these, try dried New Mexico chiles as a decent alternative
Apple cider vinegar – White wine vinegar or red wine vinegar can be used in a pinch, they give a similar tang
Dried oregano – Fresh oregano works fine too, just use a bit more since its not as concentrated

Pro Tips

1. Try marinating your beef chunks in some extra salt, pepper, and even a bit more of that chile sauce a couple hours ahead if you can spare the time; it really lets the flavors sink in deeper.
2. When toasting the dried chiles, keep an eye on them so they dont get burnt, a little toast gives a boost of flavor but burnt ones can ruin it.
3. For a smoother sauce, strain it really good after blending; this helps remove any leftover bits that could make the end taste gritty.
4. While dipping the tortillas in the consommé, do it quickly so they dont soak up too much liquid and get soggy; a quick dip and then straight to the skillet works best.

The Tastiest Beef Birria Tacos! Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

350

kcal

Equipment: 1. Crockpot for slow cooking the beef and sauce
2. Dry pan for toasting the dried chiles
3. Blender to mix and smooth the chile sauce
4. Bowl for soaking the toasted chiles in hot water
5. Fine mesh strainer to strain the sauce after cooking
6. Two forks for shredding the beef after it’s cooked
7. Hot skillet to quickly crisp the dipped corn tortillas
8. Measuring cups and spoons to accurately measure all the ingredients

Ingredients

3 lbs beef chuck roast, cut into chunks
Salt and pepper to taste
2 dried ancho chiles, stems and seeds removed
2 dried guajillo chiles, seeds removed
1 dried pasilla chile, seeds removed (optional)
4 garlic cloves, peeled
1 large onion, quartered
1 cup beef broth
1/4 cup apple cider vinegar
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1 bay leaf
12 corn tortillas
2 cups shredded Oaxaca or Monterey Jack cheese
Fresh cilantro, chopped (for garnish)
Lime wedges (for serving)

Directions

Season the beef chuck roast chunks with salt and pepper. Then, put em aside while you prep the chile sauce.
Toast the dried ancho, guajillo, and if using, pasilla chiles in a dry pan for a couple of minutes until they smell fragrant.
Soak the toasted chiles in hot water for about 15 minutes to soften.
In a blender, combine the soaked chiles (with a little soaking water), garlic, onion, beef broth, apple cider vinegar, oregano, cumin, cinnamon, and the bay leaf. Blend until you get a smooth sauce; if its too thick, add a bit more water.
Put the beef in a crockpot and pour the blended sauce right over it, making sure the meat is mostly covered.
Cook the beef on low heat for 6 to 8 hours until its super tender and shreddable.
Once the beef is done, remove it from the crockpot and shred it using two forks. Strain the remaining sauce in the crockpot and keep it as your consommé dipping sauce.
Melt some of the shredded Oaxaca or Monterey Jack cheese over the shredded beef in the crockpot if you like it extra cheesy.
Dip each corn tortilla in the consommé briefly, then lay it in a hot skillet. Sprinkle a little cheese on half the tortilla, add a generous amount of shredded beef, and let it cook until the tortilla gets crispy and the cheese melts, then fold it over.
Serve the tacos hot with a side of the consommé for dipping, and garnish with chopped fresh cilantro and lime wedges. Enjoy!

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.