A Must-Try Classic
These juicy, crispy, flavor-packed Birria Tacos are the ultimate crowd-pleaser—bold, spicy (if you want!), cheesy if you like it, and dunked in a rich, savory consommé. Whether you’re hosting taco night or cooking for pure comfort, this birria hits every time. 🥵💯
🧄 Ingredients
For the Birria & Broth
10 dried Guajillo chiles
5 dried Ancho chiles
(Optional for heat) 6 Chile de Árbol
1 lb beef roast (chuck roast or short ribs work best)
3 garlic cloves
1 onion, cut in half
1 onion, diced (for topping)
1 tsp ground ginger
2 tbsp white vinegar
1 tbsp peppercorns
1 tsp cumin
3 bay leaves
1 cup beef broth (plus more as needed)
1 can (12 oz) Mexican beer (Modelo, Pacifico, etc.)
1 small can tomato sauce
Salt to taste
For Assembly
Corn tortillas
Chopped onion and cilantro
Limes, cut into wedges
Shredded cheese (optional but 🔥)
A bit of cooking oil
🍲 Instructions
Step 1: Prep the Chiles
Boil Guajillo, Ancho, and Chile de Árbol (if using) in water until soft—about 5–10 minutes. Drain and remove stems and seeds.
In a blender, combine the rehydrated chiles with garlic, ginger, cumin, vinegar, peppercorns, and a splash of beef broth. Blend until smooth to create your birria marinade (aka magic sauce 💥).
Step 2: Cook the Beef
Place the beef roast in a slow cooker (or pressure cooker / stovetop pot). Add:
The chile purée
One halved onion
Bay leaves
Mexican beer
Beef broth as needed (just enough to cover the beef)
Cook:
Slow cooker: 4–6 hours on high, or until beef falls apart.
Stovetop: Simmer gently for 2.5–3 hours.
Instant Pot: Manual pressure cook ~45–60 minutes.
Remove the meat and shred. Set aside for tacos. Discard bay leaves and onion.
Step 3: Make the Dipping Consommé
To the leftover cooking liquid, stir in one small can of tomato sauce. Simmer uncovered for 15–20 minutes to deepen flavor. This is your birria dipping sauce (consommé)!
Optional: Skim off excess fat if you want a leaner broth—or leave it for that rich red taco look. 😎
Step 4: Assemble the Tacos
