Introduction

Experience the deep, smoky flavors of Mexico with these Birria Tacos. Slow-cooked beef in a rich chili broth, folded into crispy tortillas with melted cheese, and served with warm consomé for dipping—these tacos are comfort food at its finest. Perfect for family meals, special occasions, or taco nights.

Ingredients

For the Birria (Meat):

2–3 lbs (900g–1.3kg) beef chuck roast or bone-in short ribs, cut into large chunks

1 large onion, quartered

6–8 cloves garlic, smashed

1 tbsp dried oregano

1 tsp cumin powder

Salt and black pepper, to taste

6 cups beef broth or water

For the Chili Puree:

6–8 dried guajillo chilies, stemmed and deseeded

2–3 dried ancho chilies, stemmed and deseeded

2–3 dried arbol chilies (optional, for heat)

1 cup hot water

For the Tacos:

Corn tortillas

Oaxaca cheese or mozzarella, shredded

Diced white onion and chopped cilantro (for garnish)

Lime wedges (for serving)

Vegetable oil (for frying)

How to Make