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Irresistible Birria Tacos: Easy Recipe for Flavorful Joy

Savor the authentic flavors of Birria Tacos, easy to prepare and perfect for gatherings.
Print Recipe
Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings: 8 tacos
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Birria
  • 3 pounds Beef Chuck Roast or goat meat for a traditional twist
  • 3 pieces Dried Guajillo Chiles
  • 2 pieces Dried Ancho Chiles or more guajillo if not available
  • 2 pieces Dried Pasilla Chiles
  • 1 large White Onion chopped
  • 4 cloves Garlic minced
  • 2 tablespoons Tomato Paste or fresh tomatoes
  • ¼ cup Apple Cider Vinegar
  • 1 tablespoon Dried Oregano
  • 2 teaspoons Ground Cumin
  • 1 teaspoon Ground Cinnamon
  • ¼ teaspoon Ground Cloves
  • 1 leaf Bay Leaf discard after cooking
  • 4 cups Beef Broth homemade or quality store-bought
  • to taste Kosher Salt
  • to taste Black Pepper
  • 2 tablespoons Olive Oil optional for searing
For the Tacos
  • 12 pieces Corn Tortillas fresh or well-stored
  • 2 cups Oaxaca Cheese or Monterey Jack
  • 1 cup Chopped Cilantro
  • 1 cup Diced White Onion
  • 4 pieces Lime Wedges
  • 4 cups Birria Consommé for dipping

Equipment

  • Crock Pot
  • skillet
  • Blender

Method
 

Step-by-Step Instructions for Crock Pot Birria Tacos
  1. Soak the dried guajillo, ancho, and pasilla chiles in boiling water for 20-30 minutes until softened. Blend the chiles with chopped onion, garlic, tomato paste, apple cider vinegar, oregano, cumin, cinnamon, cloves, salt, and pepper until smooth.
  2. If desired, sear the beef in olive oil over medium-high heat for 4-5 minutes on each side. Place in a crock pot, coat with chile paste, add beef broth, and bay leaf. Cook on low for 8-10 hours or high for 4-6 hours.
  3. Once cooked, remove the beef, shred it, and mix it back into the crock pot with the broth.
  4. Dip each corn tortilla in the hot consommé for a few seconds. Heat a griddle, place the dipped tortilla on it, add cheese and beef, fold, and cook until crispy and golden brown, about 2-3 minutes on each side.
  5. Remove from the griddle, garnish with cilantro and onion, and serve with lime wedges and a bowl of consommé for dipping.

Nutrition

Serving: 1tacoCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 800mgPotassium: 350mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 200mgIron: 3mg

Notes

For best texture and flavor, store leftovers properly and reheat in a skillet. Enjoy these tacos warm.

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