Introduction
Craving a rich, flavorful Mexican dish that’s perfect for sharing? Birria de Res Tacos (Beef Birria Tacos) are the ultimate treat! These tacos feature tender, slow-cooked beef chuck roast braised in a vibrant, smoky chile sauce, served in crispy corn tortillas with melted queso asadero, onions, and cilantro, with a side of savory consomé for dipping. Ideal for Taco Tuesdays, gatherings, or a cozy family meal, these tacos are a labor of love that deliver bold, authentic flavors. Curious about how to create this mouthwatering dish? Let’s dive into this recipe that’s sure to become a favorite!
Overview: Why Beef Birria Tacos Are Special
Beef Birria Tacos are a celebration of Mexican cuisine, combining melt-in-your-mouth beef with a complex, chile-based sauce made from guajillo, ancho, and arbol peppers. The slow-braised beef is shredded and paired with crispy, cheese-filled tortillas, creating a perfect balance of tender, spicy, and crunchy textures. The consomé, a flavorful broth from the cooking process, elevates the experience as a dipping sauce. This recipe is moderately involved but rewarding, perfect for special occasions or when you want to impress with authentic flavors. It’s versatile, shareable, and absolutely delicious.
- Time Requirement:
- Prep: 30 minutes
- Cooking: 3 hours 45 minutes–4 hours 35 minutes
- Total: About 4 hours 15 minutes–5 hours 5 minutes
- Difficulty Level: Moderate. Involves chile preparation, searing, braising, and taco assembly, suitable for cooks with some experience.
- Why It’s Special: This recipe serves 18, offers bold Mexican flavors, and is perfect for dipping. It’s great for gatherings, rich in tradition, and ideal for taco enthusiasts.
Essential Ingredients
These birria tacos come together with ingredients that create a deeply flavorful dish. Here’s what you need and why each matters:
Sauce
- Dried Guajillo Chile Peppers (6, seeded): Provide mild, sweet heat and vibrant red color.
- Dried Chile de Arbol Peppers (4, stemmed and seeded): Add sharp, spicy heat.
- Dried Ancho Chiles (2, stemmed and seeded): Contribute earthy, slightly sweet depth.
- Olive Oil (1 tbsp, or as needed): Used for searing beef and grilling tomatoes.
- Roma Tomatoes (4 medium): Add fresh, juicy tomato flavor to the sauce.
- White Vinegar (2 tbsp): Brings tangy acidity to balance the chiles.
- Garlic (2 cloves): Infuses aromatic, savory notes.
- Ground Black Pepper (2 tsp): Adds a mild, spicy kick.
- Whole Cloves (4): Provide warm, aromatic spice.
- Ground Cinnamon (1 pinch): Adds subtle warmth and complexity.
- Ground Cumin (1 pinch): Contributes earthy, smoky flavor.
- Ground Thyme (1 pinch): Offers herbal depth.
- Dried Marjoram (1 pinch): Adds a mild, sweet herbaceous note.
- Dried Oregano (1 pinch): Brings classic Mexican flavor.
- Salt (1 pinch): Enhances all flavors.
Meat
- Beef Chuck Roast (4 lb): A flavorful, fatty cut that becomes tender when braised.
- Salt and Freshly Ground Black Pepper (to taste): Seasons the beef for searing.
Tacos
- Corn Tortillas (18): Serve as the traditional, pliable base for crispy tacos.
- White Onion (1 large, finely chopped): Adds fresh, sharp crunch.
- Fresh Cilantro (1 bunch, chopped): Provides bright, herbaceous flavor.
- Shredded Queso Asadero (1 cup, optional): Melts into creamy, mild cheese (can substitute with Oaxaca or mozzarella).
Substitutions and Variations
- Chiles: Adjust heat by reducing arbol chiles or swapping ancho for pasilla for a different flavor.
- Beef: Use beef short ribs, brisket, or a mix of beef and goat for a traditional twist.
- Tomatoes: Substitute with canned fire-roasted tomatoes (drained) for convenience.
- Queso Asadero: Swap for Oaxaca, mozzarella, or Monterey Jack; omit for dairy-free.
- Tortillas: Use flour tortillas for a softer texture, though corn is traditional.
- Gluten-Free: Naturally gluten-free with corn tortillas; ensure all ingredients are certified gluten-free.
- Add-Ins: Serve with lime wedges, sliced radishes, or pickled red onions for extra flair.
Step-by-Step Instructions
Follow these steps to create Beef Birria Tacos that are tender, spicy, and perfect for dipping:
- Prepare the Chiles for the Sauce:
- Bring a pot of water to a boil.
- Add 6 seeded guajillo chiles, 4 stemmed and seeded chile de arbol, and 2 stemmed and seeded ancho chiles.
- Boil for 5 minutes, then remove from heat and let soak until cool, about 10–15 minutes.
- Drain, reserving ¼ cup of the cooking water.
- Sear the Beef:
- Preheat the oven to 325°F (165°C).
- Rinse 4 lb beef chuck roast, pat dry with paper towels, and cut into large chunks (if desired).
- Season generously with salt and freshly ground black pepper.
- Heat 1 tbsp olive oil in a Dutch oven over medium-high heat.
- Add beef and sear until browned on all sides, about 10 minutes. Remove from heat and set aside.
- Grill the Tomatoes:
- While beef sears, line a heavy cast-iron grill pan or griddle with aluminum foil and place over high heat.
- Arrange 4 medium Roma tomatoes in a single layer and grill until skins are charred and peeling, about 3–5 minutes, turning as needed.
- Blend the Sauce:
- In a blender, combine the soaked chiles, charred tomatoes, reserved ¼ cup chile water, 2 tbsp white vinegar, 2 garlic cloves, 2 tsp ground black pepper, 4 whole cloves, 1 pinch ground cinnamon, 1 pinch ground cumin, 1 pinch ground thyme, 1 pinch dried marjoram, 1 pinch dried oregano, and 1 pinch salt.
- Blend until smooth, about 1 minute.
- Strain the sauce through a fine mesh strainer to remove any solids.
- Braise the Beef:
- Pour the strained chile sauce over the browned beef in the Dutch oven, turning the meat to coat completely.
- Cover with a lid and bake in the preheated oven for 3–4 hours, basting every 45 minutes with the sauce, until the beef is tender and begins to fall apart.
- Remove the lid and bake uncovered for an additional 20 minutes to crisp the top.
- Remove from the oven, cover with 2 layers of aluminum foil, and let rest in a warm area for 10 minutes.
- Shred the Beef:
- Transfer the beef to a cutting board and strain any fat from the sauce (reserve the sauce for dipping).
- Shred the beef with two forks and return it to the pot, stirring to combine with the sauce.
- Assemble and Cook the Tacos:
- Heat a griddle or skillet over medium heat.
- Dip each of the 18 corn tortillas lightly in the reserved sauce (or brush with sauce) and place on the griddle.
- Add a portion of shredded birria to one side, top with shredded queso asadero (if using), finely chopped white onion, and chopped cilantro.
- Fold the tortilla over or leave flat, cooking until crispy and the cheese is melted, about 2–3 minutes per side.
- Serve:
- Serve the tacos hot with extra reserved sauce (consomé) in small bowls for dipping.
- Garnish with additional onion and cilantro, if desired.
Cooking Tips
- Chile Prep: Remove all seeds and stems from chiles to control heat and ensure a smooth sauce.
- Searing Beef: Brown well to develop flavor; don’t overcrowd the pot to avoid steaming.
- Sauce Consistency: Strain thoroughly for a silky sauce; if too thick, add 1–2 tbsp water during blending.
- Tender Beef: Check tenderness at 3 hours; extend cooking time by 30 minutes if needed for fork-tender results.
- Crispy Tacos: Dip tortillas lightly in sauce to avoid sogginess; cook on a hot griddle for maximum crispiness.
Assembly: Building the Perfect Beef Birria Tacos
These tacos are all about rich, tender beef and crispy, cheesy tortillas with a flavorful dipping sauce. Here’s how to make them shine:
- Sauce and Beef Prep:
- Blend the sauce until completely smooth for a refined texture.
- Shred beef finely to ensure it fits well in tacos and soaks up the sauce.
- Taco Assembly:
- Dip tortillas lightly in sauce to add flavor without making them soggy.
- Layer fillings sparingly to allow the tortilla to crisp and the cheese to melt evenly.
- Cooking Tacos:
- Use a hot griddle to achieve crispy edges and melted cheese; flip carefully to keep fillings intact.
- Cook in batches to maintain heat and ensure even browning.
- Presentation Tips:
- Serve on a platter with small bowls of consomé for dipping to highlight the interactive experience.
- Garnish with extra cilantro, onion, or lime wedges for a vibrant, authentic look.
- Pair with Mexican rice, refried beans, or a cold cerveza for a complete meal.
Serving Suggestions
- Main Dish: Serve with consomé for dipping and a side of Mexican rice or elote (street corn).
- Appetizers: Make smaller tacos for party bites, served with extra consomé.
- Bowls: Use birria over rice with toppings for a taco bowl variation.
- Sides: Pair with pickled red onions, guacamole, or a simple cucumber salad.
- Drinks: Enjoy with a michelada, horchata, or tamarind agua fresca.
Storage and Make-Ahead Tips
Birria tacos are great for prep-ahead and store well:
- Refrigerator: Store shredded beef and sauce separately in airtight containers in the fridge for up to 4 days. Reheat beef and sauce in a saucepan over medium heat, adding a splash of water to loosen. Store toppings (onion, cilantro) separately for up to 2 days.
- Freezer: Freeze beef and sauce in an airtight container or freezer-safe bag for up to 3 months. Thaw in the fridge overnight before reheating. Tortillas and toppings are best fresh.
- Make-Ahead: Prepare the sauce and braise the beef up to 2 days in advance; refrigerate. Assemble and cook tacos just before serving for the best texture.
- Serving Tip: Serve hot with warm consomé to enjoy the crispy tacos and rich dipping experience.
Recipe Variations
- Spicy Birria Tacos: Add 2 more chile de arbol or ½ tsp chipotle powder to the sauce for extra heat.
- Lamb Birria Tacos: Swap beef for lamb shoulder for a traditional variation.
- Vegetarian Birria Tacos: Use jackfruit or mushrooms with the same sauce for a meatless version.
- Low-Sodium Version: Reduce salt to a pinch and use low-sodium broth if thinning the sauce.
- Gluten-Free Version: Naturally gluten-free with corn tortillas; ensure all ingredients are certified gluten-free.
Nutritional Information
- Per Serving (1 of 18 tacos, with cheese):
- Calories: 250 kcal
- Protein: 20 g
- Fat: 12 g
- Carbohydrates: 15 g
- Sugar: 2 g
- Sodium: 400 mg
- Note: Values are approximate and depend on specific brands and cheese amount.
Conclusion
Birria de Res Tacos (Beef Birria Tacos) are the ultimate flavorful, shareable meal, offering tender, spicy beef, crispy tortillas, and a rich consomé for dipping in every delicious bite. With their authentic Mexican flavors, impressive presentation, and crowd-pleasing appeal, they’re a must-try for Taco Tuesdays, gatherings, or special dinners. This recipe is so rewarding and versatile, you’ll want to make it a regular in your menu rotation. So preheat your oven, braise that beef, and get ready to enjoy a dish that’s pure taco bliss!
Print
Birria de Res Tacos (Beef Birria Tacos)
Description
Craving a rich, flavorful Mexican dish that’s perfect for sharing? Birria de Res Tacos (Beef Birria Tacos) are the ultimate treat! These tacos feature tender, slow-cooked beef chuck roast braised in a vibrant, smoky chile sauce, served in crispy corn tortillas with melted queso asadero, onions, and cilantro, with a side of savory consomé for dipping.
Ingredients
Sauce
-
Dried Guajillo Chile Peppers (6, seeded): Provide mild, sweet heat and vibrant red color.
-
Dried Chile de Arbol Peppers (4, stemmed and seeded): Add sharp, spicy heat.
-
Dried Ancho Chiles (2, stemmed and seeded): Contribute earthy, slightly sweet depth.
-
Olive Oil (1 tbsp, or as needed): Used for searing beef and grilling tomatoes.
-
Roma Tomatoes (4 medium): Add fresh, juicy tomato flavor to the sauce.
-
White Vinegar (2 tbsp): Brings tangy acidity to balance the chiles.
-
Garlic (2 cloves): Infuses aromatic, savory notes.
-
Ground Black Pepper (2 tsp): Adds a mild, spicy kick.
-
Whole Cloves (4): Provide warm, aromatic spice.
-
Ground Cinnamon (1 pinch): Adds subtle warmth and complexity.
-
Ground Cumin (1 pinch): Contributes earthy, smoky flavor.
-
Ground Thyme (1 pinch): Offers herbal depth.
-
Dried Marjoram (1 pinch): Adds a mild, sweet herbaceous note.
-
Dried Oregano (1 pinch): Brings classic Mexican flavor.
-
Salt (1 pinch): Enhances all flavors.
Meat
-
Beef Chuck Roast (4 lb): A flavorful, fatty cut that becomes tender when braised.
-
Salt and Freshly Ground Black Pepper (to taste): Seasons the beef for searing.
Tacos
-
Corn Tortillas (18): Serve as the traditional, pliable base for crispy tacos.
-
White Onion (1 large, finely chopped): Adds fresh, sharp crunch.
-
Fresh Cilantro (1 bunch, chopped): Provides bright, herbaceous flavor.
-
Shredded Queso Asadero (1 cup, optional): Melts into creamy, mild cheese (can substitute with Oaxaca or mozzarella).
Substitutions and Variations
-
Chiles: Adjust heat by reducing arbol chiles or swapping ancho for pasilla for a different flavor.
-
Beef: Use beef short ribs, brisket, or a mix of beef and goat for a traditional twist.
-
Tomatoes: Substitute with canned fire-roasted tomatoes (drained) for convenience.
-
Queso Asadero: Swap for Oaxaca, mozzarella, or Monterey Jack; omit for dairy-free.
-
Tortillas: Use flour tortillas for a softer texture, though corn is traditional.
-
Gluten-Free: Naturally gluten-free with corn tortillas; ensure all ingredients are certified gluten-free.
-
Add-Ins: Serve with lime wedges, sliced radishes, or pickled red onions for extra flair.
Instructions
-
Prepare the Chiles for the Sauce:
-
Bring a pot of water to a boil.
-
Add 6 seeded guajillo chiles, 4 stemmed and seeded chile de arbol, and 2 stemmed and seeded ancho chiles.
-
Boil for 5 minutes, then remove from heat and let soak until cool, about 10–15 minutes.
-
Drain, reserving ¼ cup of the cooking water.
-
-
Sear the Beef:
-
Preheat the oven to 325°F (165°C).
-
Rinse 4 lb beef chuck roast, pat dry with paper towels, and cut into large chunks (if desired).
-
Season generously with salt and freshly ground black pepper.
-
Heat 1 tbsp olive oil in a Dutch oven over medium-high heat.
-
Add beef and sear until browned on all sides, about 10 minutes. Remove from heat and set aside.
-
-
Grill the Tomatoes:
-
While beef sears, line a heavy cast-iron grill pan or griddle with aluminum foil and place over high heat.
-
Arrange 4 medium Roma tomatoes in a single layer and grill until skins are charred and peeling, about 3–5 minutes, turning as needed.
-
-
Blend the Sauce:
-
In a blender, combine the soaked chiles, charred tomatoes, reserved ¼ cup chile water, 2 tbsp white vinegar, 2 garlic cloves, 2 tsp ground black pepper, 4 whole cloves, 1 pinch ground cinnamon, 1 pinch ground cumin, 1 pinch ground thyme, 1 pinch dried marjoram, 1 pinch dried oregano, and 1 pinch salt.
-
Blend until smooth, about 1 minute.
-
Strain the sauce through a fine mesh strainer to remove any solids.
-
-
Braise the Beef:
-
Pour the strained chile sauce over the browned beef in the Dutch oven, turning the meat to coat completely.
-
Cover with a lid and bake in the preheated oven for 3–4 hours, basting every 45 minutes with the sauce, until the beef is tender and begins to fall apart.
-
Remove the lid and bake uncovered for an additional 20 minutes to crisp the top.
-
Remove from the oven, cover with 2 layers of aluminum foil, and let rest in a warm area for 10 minutes.
-
-
Shred the Beef:
-
Transfer the beef to a cutting board and strain any fat from the sauce (reserve the sauce for dipping).
-
Shred the beef with two forks and return it to the pot, stirring to combine with the sauce.
-
-
Assemble and Cook the Tacos:
-
Heat a griddle or skillet over medium heat.
-
Dip each of the 18 corn tortillas lightly in the reserved sauce (or brush with sauce) and place on the griddle.
-
Add a portion of shredded birria to one side, top with shredded queso asadero (if using), finely chopped white onion, and chopped cilantro.
-
Fold the tortilla over or leave flat, cooking until crispy and the cheese is melted, about 2–3 minutes per side.
-
-
Serve:
-
Serve the tacos hot with extra reserved sauce (consomé) in small bowls for dipping.
-
Garnish with additional onion and cilantro, if desired.
-
Cooking Tips
-
Chile Prep: Remove all seeds and stems from chiles to control heat and ensure a smooth sauce.
-
Searing Beef: Brown well to develop flavor; don’t overcrowd the pot to avoid steaming.
-
Sauce Consistency: Strain thoroughly for a silky sauce; if too thick, add 1–2 tbsp water during blending.
-
Tender Beef: Check tenderness at 3 hours; extend cooking time by 30 minutes if needed for fork-tender results.
-
Crispy Tacos: Dip tortillas lightly in sauce to avoid sogginess; cook on a hot griddle for maximum crispiness.
FAQs
Q: Can I make birria in a slow cooker?
A: Yes! Sear the beef, blend the sauce, and combine in a slow cooker. Cook on Low for 8–10 hours or High for 4–5 hours until tender, then shred and crisp tacos as directed.
Q: Are these tacos very spicy?
A: The tacos have moderate heat from arbol chiles. Reduce to 2 arbol chiles or omit for milder flavor, or add more for extra spice.
Q: Why is my beef not tender?
A: Toughness can result from undercooking or a lean cut. Ensure 3–4 hours of braising and use chuck roast for fat content; extend cooking time if needed.
Q: Can I skip the cheese?
A: Yes! Omit queso asadero for a lighter, dairy-free taco; the birria and consomé provide plenty of flavor.
Q: How do I store leftovers?
A: Store beef and sauce separately in the fridge for up to 4 days or freeze for up to 3 months. See storage tips above for details.
Q: Can I make this vegan?
A: Yes! Use jackfruit, mushrooms, or tofu, replace beef with plant-based protein, and ensure corn tortillas are vegan-friendly; omit cheese or use vegan cheese.