Birria Tacos Chili Beef (Printer-Friendly)
Tender beef tacos with chili sauce, crisp tortillas and fresh toppings—perfect for bold, spicy flavors.
# What You’ll Need to Cook:
→ For the Birria
01 -
3 dried ancho peppers
02 -
3 dried guajillo peppers
03 -
2 dried chiles de arbol
04 -
2 tablespoons olive oil
05 -
1 medium onion, chopped
06 -
2 fresh tomatoes, chopped
07 -
1/2 cup fire-roasted tomatoes
08 -
4 garlic cloves, peeled
09 -
1 teaspoon Mexican oregano
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1/2 teaspoon ground cinnamon
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1 teaspoon ground cumin
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1/2 teaspoon ground ginger
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1 teaspoon sea salt
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1/2 teaspoon ground black pepper
15 -
2 tablespoons apple cider vinegar
16 -
4 cups beef stock, divided
17 -
3 pounds beef chuck roast, cut into chunks
→ For the Birria Tacos
18 -
12 corn tortillas
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2 tablespoons vegetable oil
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1/2 cup chopped red onion
21 -
1 sliced jalapeno or serrano pepper
22 -
1/4 cup chopped fresh cilantro
23 -
1/2 teaspoon chili flakes
24 -
2 tablespoons fresh lime juice
25 -
1 cup shredded Oaxaca cheese
# Steps to Prepare:
01 -
Heat a large pan over medium heat and dry toast the dried peppers for 1–2 minutes per side until slightly darkened.
02 -
Transfer toasted peppers to a bowl and cover with hot water. Let soak for 20 minutes until softened.
03 -
In the same pan, heat olive oil and sauté onion and fresh tomatoes for 5 minutes. Add garlic and cook 1 more minute.
04 -
Add sautéed vegetables and softened peppers to a food processor. Add oregano, cinnamon, cumin, ginger, salt, pepper, vinegar, and 1 cup beef stock. Blend until smooth.
05 -
Place beef chunks in a bowl. Pour the blended sauce over and rub in well. Cover and refrigerate for at least 2 hours or overnight.
06 -
Transfer marinated beef, roasted tomatoes, and remaining 3 cups beef stock into a Dutch oven. Cover and simmer over medium heat for 3 hours until fork tender.
07 -
Remove cooked beef and shred using two forks. Reserve the cooking liquid (consome) for dipping and coating tortillas.
08 -
Heat vegetable oil in a skillet over medium-high heat. Dip tortillas into the consome, then place into skillet.
09 -
Add shredded beef and cheese to one side of each tortilla. Fold and fry 2–3 minutes per side until crispy.
10 -
Garnish tacos with onion, sliced peppers, cilantro, chili flakes, and lime juice. Serve with warm consome for dipping.
# Extra Cooking Tips:
01 -
Lamb or goat meat can be substituted for a more traditional variation of birria.
02 -
Slow cooker method: Cook marinated meat and ingredients on high for 5–6 hours until fork tender.
03 -
Short ribs, brisket, or beef shank also make excellent meat choices.
04 -
Quesabirria variation includes extra melted cheese during the frying stage for extra richness.