Description
Birria Tacos with Cheese are a delicious and flavorful Mexican dish made with tender beef, spices, and melted cheese, served in warm corn tortillas.
Ingredients
Scale
- 3 lbs beef chuck roast (cut into large chunks)
- 2 dried guajillo chiles (stemmed, seeded)
- 2 dried ancho chiles (stemmed, seeded)
- 2 dried pasilla chiles (optional, for more depth)
- 1 medium onion (quartered)
- 5 garlic cloves
- 2 medium tomatoes (roasted or boiled)
- 2 bay leaves
- 1 tsp cumin
- 1 tsp dried oregano
- 1 tsp smoked paprika
- ½ tsp cinnamon
- 3 whole cloves (optional)
- 4 cups beef broth
- 2 tbsp apple cider vinegar
- Salt & black pepper, to taste
- Corn tortillas (street-size, 12–16)
- 2 cups Oaxaca cheese (or mozzarella, shredded)
- Chopped white onion
- Fresh cilantro (chopped)
- Lime wedges (for serving)
Instructions
- Prepare the Birria: Toast dried chiles lightly in a skillet (do not burn). Soak in hot water for 10 minutes until softened.
- In a blender, combine softened chiles, onion, garlic, tomatoes, vinegar, cumin, oregano, paprika, cinnamon, and cloves. Blend into a smooth paste, adding a little beef broth if needed.
- Season beef chunks with salt and pepper.
- In a large pot or Dutch oven, sear beef on all sides until browned.
- Pour chile paste over beef. Add bay leaves and beef broth.
- Cover and simmer on low heat for 3–4 hours (or until beef is fall-apart tender). Shred beef and return to the broth.
- Prepare the Tacos: Heat a skillet or griddle on medium. Dip tortillas in the top layer of the birria broth (the red oily part) and place on skillet.
- Sprinkle cheese on half of the tortilla. Add shredded birria beef.
- Fold tortilla over and press gently. Cook until crispy and cheese melts. Repeat with remaining tortillas.
- Assemble & Serve: Serve tacos hot, topped with chopped onion and cilantro.
- Use leftover birria broth as a consommé dip on the side.
- Garnish with lime wedges.
Notes
- For a spicier version, add more chiles or use hotter varieties.
- Leftover birria can be stored in the refrigerator for up to 3 days.
- Birria broth can be used as a flavorful soup base.
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg