If you’re on the hunt for the ultimate taco experience, look no further than My Fave Birria Tacos. These tacos are everything: fall-apart tender beef, crispy pan-fried tortillas, gooey Oaxacan cheese, and a bold, spicy consommé perfect for dipping. It’s no wonder this traditional Mexican dish has taken the taco world by storm—and with this step-by-step guide, you can recreate that authentic street-style flavor right in your own kitchen.
From slow-braising the beef to blending a richly spiced chili paste, this recipe is a labor of love—but the results are absolutely worth it. Whether you’re cooking for taco night, a casual get-together, or just satisfying a serious craving, this is the kind of comfort food that leaves a lasting impression.
Ingredients
Chili Paste:
- 4 dried guajillo peppers
- 4 dried ancho chiles
- 4 chipotle peppers in adobo
- 1 onion, chopped
- 4 garlic cloves
- ½ cup crushed tomatoes
- ½ cup organic beef stock (or water)
- 1 tablespoon apple cider vinegar
- 2 bay leaves
- 2 tablespoons Mexican oregano
- 1 teaspoon dried thyme
- ½ teaspoon cumin
- ½ teaspoon ground cinnamon
- ½ teaspoon smoked paprika
- ½ teaspoon ground allspice
Meat & Consommé:
- 3 lbs organic chuck roast, cut into medium-large chunks
- 1 tablespoon extra virgin olive oil
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- ½ onion, diced
- 4 cups organic beef stock
- 2 cups water
Tacos:
- 12 organic corn tortillas
- Shredded Oaxaca cheese
- 1 cup chopped fresh cilantro
- Optional: diced onion for topping
Instructions
Step 1: Prepare the Chili Paste
Start by removing the stems and seeds from the dried guajillo and ancho chiles. Bring ½ cup beef stock to a boil, then soak the chiles for 15–20 minutes, covered, until softened.
Transfer the soaked chiles to a blender. Add chipotle peppers, onion, garlic, crushed tomatoes, apple cider vinegar, and spices. Blend until smooth, adding more beef stock or water to reach a thick, pourable consistency.
Step 2: Sear the Beef
Preheat the oven to 350°F. Heat olive oil in a Dutch oven over medium-high heat. Season the beef with salt, pepper, and garlic powder, then sear in batches, about 3–4 minutes per side. Remove and set aside.
Step 3: Build the Consommé
In the same Dutch oven, sauté diced onion until translucent, then stir in the chili paste. Simmer for 1–2 minutes. Add the remaining beef stock and water. Return the seared beef to the pot, mix well, and bring to a light simmer.
Step 4: Braise the Meat
Transfer the Dutch oven to the preheated oven and braise for 2½ hours, or until the beef is fork-tender and shreds easily. Once done, shred the meat in the pot and stir to coat in the flavorful sauce.
Step 5: Make the Dipping Sauce (Consommé)
Ladle about 1 cup of the saucy broth into a small bowl and top with chopped cilantro—this will be your signature dipping sauce.
Step 6: Assemble & Cook the Tacos
Heat a non-stick skillet over medium heat. Dip a tortilla briefly into the consommé, then place it in the skillet. Add shredded beef, Oaxaca cheese, and cilantro (plus onion, if using). Fold and fry for 1–2 minutes per side until golden and crisp, and the cheese is melted.
Repeat with remaining tortillas and ingredients.
Tips for the Best Birria Tacos
- Use a Dutch oven for optimal braising results.
- Don’t skip searing the meat—it adds depth of flavor.
- Be generous with the cheese for that signature gooey bite.
- Let the tacos rest briefly before serving for the crispiest results.
Variations & Substitutes
- Dairy-Free: Skip the cheese or use dairy-free alternatives.
- Vegan Option: Use jackfruit or mushrooms in place of beef and vegetable broth.
- Taco Bowl: Serve over rice for a deconstructed taco bowl.
Serving Suggestions
Serve your My Fave Birria Tacos with:
- A bowl of consommé for dipping
- Lime wedges
- Pickled onions
- Jalapeño slices
- Fresh guacamole or salsa
Make-Ahead & Storage
- Make-ahead: The birria and consommé can be made 1–2 days ahead. Reheat before assembling tacos.
- Storage: Store beef and consommé separately in the fridge for up to 4 days.
- Freezer-friendly: Freeze the shredded meat and consommé for up to 3 months.
Final Thoughts
These My Fave Birria Tacos are a flavor bomb in every bite—crispy, juicy, cheesy, and dripping with bold, smoky spice. This dish brings restaurant-quality tacos to your home kitchen with a rewarding process that’s worth every step.
Once you make these, they’ll quickly become a taco night tradition!
My Fave Birria Tacos
Ingredients
Chili Paste:
- 4 dried guajillo peppers
- 4 dried ancho chiles
- 4 chipotle peppers in adobo
- 1 onion chopped
- 4 garlic cloves
- ½ cup crushed tomatoes
- ½ cup organic beef stock or water
- 1 tablespoon apple cider vinegar
- 2 bay leaves
- 2 tablespoons Mexican oregano
- 1 teaspoon dried thyme
- ½ teaspoon cumin
- ½ teaspoon ground cinnamon
- ½ teaspoon smoked paprika
- ½ teaspoon ground allspice
Meat & Consommé:
- 3 lbs organic chuck roast cut into medium-large chunks
- 1 tablespoon extra virgin olive oil
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- ½ onion diced
- 4 cups organic beef stock
- 2 cups water
Tacos:
- 12 organic corn tortillas
- Shredded Oaxaca cheese
- 1 cup chopped fresh cilantro
- Optional: diced onion for topping
Instructions
Step 1: Prepare the Chili Paste
- Start by removing the stems and seeds from the dried guajillo and ancho chiles. Bring ½ cup beef stock to a boil, then soak the chiles for 15–20 minutes, covered, until softened.
- Transfer the soaked chiles to a blender. Add chipotle peppers, onion, garlic, crushed tomatoes, apple cider vinegar, and spices. Blend until smooth, adding more beef stock or water to reach a thick, pourable consistency.
Step 2: Sear the Beef
- Preheat the oven to 350°F. Heat olive oil in a Dutch oven over medium-high heat. Season the beef with salt, pepper, and garlic powder, then sear in batches, about 3–4 minutes per side. Remove and set aside.
Step 3: Build the Consommé
- In the same Dutch oven, sauté diced onion until translucent, then stir in the chili paste. Simmer for 1–2 minutes. Add the remaining beef stock and water. Return the seared beef to the pot, mix well, and bring to a light simmer.
Step 4: Braise the Meat
- Transfer the Dutch oven to the preheated oven and braise for 2½ hours, or until the beef is fork-tender and shreds easily. Once done, shred the meat in the pot and stir to coat in the flavorful sauce.
Step 5: Make the Dipping Sauce (Consommé)
- Ladle about 1 cup of the saucy broth into a small bowl and top with chopped cilantro—this will be your signature dipping sauce.
Step 6: Assemble & Cook the Tacos
- Heat a non-stick skillet over medium heat. Dip a tortilla briefly into the consommé, then place it in the skillet. Add shredded beef, Oaxaca cheese, and cilantro (plus onion, if using). Fold and fry for 1–2 minutes per side until golden and crisp, and the cheese is melted.
- Repeat with remaining tortillas and ingredients.
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