Description
This Birria and Birria Tacos recipe features tender, slow-braised chuck roast infused with a rich, homemade chili sauce made from toasted spices, dried chilies, and tomatoes. Served as flavorful tacos with melted Oaxacan or mozzarella cheese and fresh cilantro-onion salsa, accompanied by a savory consomé for dipping. Perfect for a comforting meal that combines traditional Mexican flavors with a modern twist.
Ingredients
Scale
Meat
- 3 pounds boneless chuck roast
- 2 teaspoons kosher salt
- ½ teaspoon pepper
- vegetable oil for searing (about 3 tablespoons)
Whole Spices for Consomé
- 1 tablespoon black peppercorns
- 1 tablespoon cumin seeds (may substitute 1 teaspoon ground cumin)
- 1 tablespoon coriander seeds (may substitute 1 teaspoon ground coriander)
- 6 whole cloves (may substitute ¼ teaspoon ground cloves)
- 4 bay leaves
- ½ cinnamon stick, broken up
Consomé/Sauce
- 1 yellow onion, chopped
- 8 cloves garlic, minced
- 6 dried guajillo chiles, stems and seeds removed
- 4 dried ancho chiles, stems and seeds removed
- 1 chili de arbol, stem and seeds removed
- 4 vine-ripe tomatoes, roughly chopped
- 1 tablespoon apple cider vinegar
- 1 tablespoon granulated beef bouillon or Better Than Bouillon
- 1 tablespoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 6 cups reduced sodium beef broth, divided
Tacos
- 12–16 corn tortillas (recommended La Tortilla Factory)
- 12 ounces Oaxacan cheese or Mozzarella, separated into strings
- ½ white onion, chopped
- ¼ cup cilantro, minced
- 1–2 tablespoons lime juice
- Pinch of salt
Instructions
- Sear the Beef: Preheat the oven to 300 degrees F. Chop the beef into 4-inch pieces and pat dry. Season all sides with kosher salt and pepper. Heat vegetable oil in a large Dutch oven over medium-high heat. Add half the beef in an even layer and sear on all sides until deeply browned. Remove with a slotted spoon to a plate. Repeat with remaining beef and set aside.
- Make the Sauce: Dry toast the whole spices in a large skillet over medium heat until fragrant, about 2-3 minutes, shaking occasionally. Transfer to a bowl to cool. In the Dutch oven with beef drippings, add 1 tablespoon oil and heat over medium-high. Sauté chopped onion until softened, about 5 minutes. Add minced garlic and cook for 1 minute more. Add toasted spices, deseeded chilies, tomatoes, vinegar, bouillon, oregano, smoked paprika, thyme, and 3 cups of beef broth. Simmer gently for 10-15 minutes until peppers are very soft, stirring occasionally. Discard bay leaves. Transfer mixture in batches to a high-powered blender, blend until smooth, leaving a vent for steam. If no blender available, strain through cheesecloth, reserving solids wrapped in cheesecloth for later use in broth.
- Braise the Beef: Return seared beef to Dutch oven and pour in blended chili sauce and remaining 3 cups beef broth. Cover and bring to a simmer over stove, then transfer to preheated oven. Cook for about 3 hours until beef is fall-apart tender.
- Assemble the Tacos: In a medium bowl, combine chopped onion, cilantro, lime juice, and pinch of salt; set aside. Transfer cooked beef to bowl and shred with two forks. Season shredded beef with about ½ teaspoon salt to taste. Heat 1 tablespoon vegetable oil in a cast iron skillet over medium heat (or skip oil if using nonstick). Working one tortilla at a time, dip tortilla into top layer of sauce (mostly fat) and place in skillet. Press down with spatula to prevent shrinking and bubbling. Cook 1-2 minutes until bottom is golden. Flip the tortilla, immediately cover surface with cheese strings. Cover skillet and cook until cheese mostly melts. Uncover, top half the cheese with shredded beef, cook until bottom is lightly charred, then fold tortilla to form taco. Transfer to plate and serve with cilantro-onion salsa and remaining consomé broth for dipping.
Notes
- See the original recipe post for step-by-step photos, tips, tricks, variations, and ideas for leftover usage.
- Crockpot Method: After making sauce, combine beef, chili sauce, and 1½ cups broth in a greased 6-quart slow cooker. Cook on LOW for 8-10 hours until very tender, then proceed with tacos assembly.
- Stovetop Method: After making sauce, add beef, chili sauce, and broth, cover, and simmer gently for 4-6 hours until fall-apart tender. Add broth as needed to prevent drying. Proceed with taco assembly.
- Instant Pot Method: Toast spices, stew chilies and tomatoes, sear beef in Instant Pot on sauté. Add beef, chili sauce, and 1 cup broth. Seal lid and pressure cook on manual for 50 minutes, then quick release. Proceed with tacos.
- Prep Ahead: Components like sauce, seared beef, and toppings can be prepped and stored (sauce up to 3 days refrigerated or 3 months frozen, seared beef up to 2 days, chopped toppings up to 2 days). Assemble and marinate in Dutch oven covered up to 24 hours before cooking.
- Storage & Reheating: Store Birria in sauce airtight up to 5 days refrigerated or freeze. Reheat gently in microwave or stove. Tacos best fresh, but can be reheated crispy in air fryer at 400°F for 6-8 minutes flipping halfway, or oven at 400°F for 10-12 minutes. Avoid microwave for crispy texture.
Nutrition
- Serving Size: 1 taco (approximate)
- Calories: 420
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg
