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Flavorful Birria Tacos Recipe Perfect for Backyard Movie Night

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This birria tacos recipe offers tender, slow-cooked beef with crispy tortillas dipped in savory consommé, perfect for casual backyard movie nights and gatherings.

Ingredients

Scale
  • 3 lbs beef chuck roast, cut into large chunks
  • 3 dried guajillo chiles, stemmed and seeded
  • 2 dried ancho chiles, stemmed and seeded
  • 1 chipotle pepper in adobo sauce (optional)
  • 4 garlic cloves, peeled
  • 1 medium white onion, quartered
  • 2 cups beef broth (preferably low sodium)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • Corn tortillas
  • 1 cup shredded Oaxaca or mozzarella cheese
  • Fresh cilantro, chopped
  • Diced white onion
  • Lime wedges
  • Reserved cooking liquid from the beef (consommé)
  • Salt and pepper to taste (for consommé)

Instructions

  1. Soak the dried guajillo and ancho chiles in hot water for 20 minutes until softened. Drain and transfer to a blender.
  2. Add the chipotle pepper, garlic cloves, quartered onion, cumin, oregano, smoked paprika, apple cider vinegar, and 1 cup of beef broth to the blender. Blend until smooth. Add more broth if needed to thin the sauce.
  3. Pat the beef chunks dry with paper towels. Season generously with salt and pepper.
  4. Heat a tablespoon of oil in a Dutch oven over medium-high heat. Brown the beef chunks in batches, about 3 minutes per side, until deeply caramelized. Remove and set aside.
  5. Pour the chili sauce into the Dutch oven and simmer for 5 minutes to develop flavors. Return the beef to the pot and add the remaining 1 cup beef broth. Bring to a low simmer, cover, and cook for 2 to 2.5 hours until the beef is fork-tender.
  6. Remove the beef and shred with two forks. Set aside the cooking liquid (consommé), strain it to remove solids, and season with salt and pepper to taste.
  7. Heat a cast iron skillet over medium heat. Dip a corn tortilla into the consommé, then place it in the skillet. Add shredded beef and a sprinkle of cheese on half of the tortilla. Fold the tortilla over and cook until crispy and cheese is melted, about 2 minutes per side.
  8. Serve tacos hot with chopped onion, cilantro, and lime wedges. Ladle warm consommé on the side for dipping.

Notes

Do not soak tortillas too long in consommé to avoid tearing. If consommé is too thin, simmer uncovered to concentrate flavor. For a milder version, omit chipotle pepper. Leftovers keep well refrigerated for up to 3 days; reheat consommé and refry tacos dipped in consommé to restore crispiness.

Nutrition

Keywords: birria tacos, backyard movie night, beef tacos, consommé, Mexican recipe, slow-cooked beef, crispy tortillas, easy birria

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