Crispy Birria Tacos with Melted Cheese

These rich and flavorful tacos are filled with juicy shredded birria beef and gooey melted cheese, all tucked into golden, crispy tortillas fried in savory consommé—an irresistible Mexican street food favorite.

Why You’ll Love This Recipe

Crispy Birria Tacos with Melted Cheese offer a delightful combination of tender, slow-cooked beef infused with aromatic spices and chilies, paired with the creamy richness of melted cheese. The unique preparation method of dipping tortillas in the flavorful consommé before pan-frying results in a crispy exterior that encapsulates the savory filling. This dish not only delivers on taste but also provides a satisfying texture contrast, making it a standout choice for taco enthusiasts.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Birria Beef:

• 2.5 lbs beef chuck roast, cut into chunks

• 2 dried guajillo chiles, stemmed and seeded

• 2 dried ancho chiles, stemmed and seeded

• 1 chipotle pepper in adobo

• 1/2 onion

• 4 garlic cloves

• 1 teaspoon cumin

• 1/2 teaspoon oregano

• 1/2 teaspoon smoked paprika

• 1 cinnamon stick

• 1 bay leaf

• 2 cups beef broth

• Salt and pepper, to taste

For the Tacos:

• 12 corn tortillas

• 2 cups shredded mozzarella or Oaxaca cheese

• Reserved birria consommé

• Chopped cilantro and diced onion (optional for garnish)

Directions

1. In a saucepan, simmer the dried guajillo and ancho chiles in water for 10 minutes until softened.

2. In a blender, combine the softened chiles, chipotle pepper, onion, garlic, cumin, oregano, smoked paprika, and 1 cup of beef broth. Blend until smooth.

3. In a large pot or Dutch oven, sear the beef chunks until browned on all sides.

4. Pour the blended sauce over the beef, add the remaining beef broth, cinnamon stick, bay leaf, salt, and pepper. Stir to combine.

5. Cover and simmer on low heat for 3 hours, or until the meat is tender and easily shreddable.

6. Remove the beef from the pot, shred it using two forks, and set aside. Reserve the cooking liquid (consommé).

7. Heat a skillet over medium heat. Dip a corn tortilla into the reserved consommé, ensuring it’s well-coated, then place it on the skillet.

8. Sprinkle a layer of shredded cheese on one half of the tortilla, add a portion of the shredded birria beef, and fold the tortilla over to form a taco.

9. Cook until the tortilla is crispy and golden brown, flipping as needed to ensure even cooking.

10. Repeat the process with the remaining tortillas, cheese, and beef.

11. Serve the tacos hot, garnished with chopped cilantro and diced onion if desired, accompanied by a side of the warm consommé for dipping.

Servings and Timing

• Servings: 6

• Preparation Time: 30 minutes

• Cooking Time: 3 hours

• Total Time: 3 hours 30 minutes

Variations

• Protein Alternatives: Substitute beef with lamb or goat for a traditional twist.

• Cheese Options: Use Monterey Jack or a blend of Mexican cheeses for different flavor profiles.

• Spice Level: Adjust the number of chipotle peppers or add chile de árbol for increased heat.

• Tortilla Choices: Try using flour tortillas for a different texture.

Storage/Reheating

• Storage: Store leftover birria beef and consommé separately in airtight containers in the refrigerator for up to 3 days.

• Reheating: Reheat the beef and consommé on the stovetop over medium heat until warmed through. Assemble tacos fresh to maintain crispiness.

FAQs

What is birria?

Birria is a traditional Mexican stew originating from the state of Jalisco, typically made with goat meat but also commonly prepared with beef or lamb. It’s known for its rich, flavorful broth infused with dried chilies and spices.

Can I make birria in a slow cooker?

Yes, after searing the beef and preparing the sauce, combine all ingredients in a slow cooker and cook on low for 6-8 hours until the meat is tender.

Is it necessary to dip the tortillas in the consommé?

Dipping the tortillas in the consommé adds flavor and helps achieve the signature crispy texture. However, it’s optional based on personal preference.

Can I freeze leftover birria?

Absolutely. Store the shredded birria and consommé in separate freezer-safe containers for up to 3 months. Thaw in the refrigerator before reheating.

What sides pair well with birria tacos?

Common accompaniments include Mexican rice, refried beans, or a fresh green salad.

Can I use store-bought tortillas?

Yes, both store-bought and homemade tortillas work well. Ensure they are pliable to prevent tearing during assembly.

How do I prevent the tacos from becoming soggy?

Serve the tacos immediately after cooking to maintain their crispiness. Avoid overfilling and ensure the skillet is adequately heated before frying.

What type of cheese is best for birria tacos?

Oaxaca cheese is traditional due to its meltability and mild flavor. Mozzarella or Monterey Jack are suitable alternatives.

Is birria spicy?

Birria has a moderate spice level. Adjust the number and type of chilies used to suit your heat preference.

Can I make a vegetarian version?

While traditional birria is meat-based, you can create a vegetarian version using mushrooms or jackfruit as a meat substitute, following similar preparation steps.

Conclusion

Crispy Birria Tacos with Melted Cheese offer a delectable fusion of tender, spiced meat and gooey cheese encased in a crispy tortilla shell. This dish brings the authentic flavors of Mexican street food to your kitchen, providing a satisfying and memorable culinary experience. Whether for a special occasion or a flavorful weeknight dinner, these tacos are sure to impress.

Crispy Birria Tacos with Melted Cheese

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Emma Delaney
• Prep Time: 30 minutes
• Cook Time: 3 hours 30 minutes
• Total Time: 4 hours
• Yield: 12 tacos 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Mexican
• Diet: Halal

Print Recipe

Pin Recipe

---

Description

These rich and flavorful tacos are filled with juicy shredded birria beef and gooey melted cheese, all tucked into golden, crispy tortillas fried in savory consommé—an irresistible Mexican street food favorite.

---

Ingredients

Units USM Scale 1x2x3x

• 2.5 lbs beef chuck roast, cut into chunks
• 2 dried guajillo chiles, stemmed and seeded
• 2 dried ancho chiles, stemmed and seeded
• 1 chipotle pepper in adobo
• 1/2 onion
• 4 garlic cloves
• 1 teaspoon cumin
• 1/2 teaspoon oregano
• 1/2 teaspoon smoked paprika
• 1 cinnamon stick
• 1 bay leaf
• 2 cups beef broth
• Salt and pepper, to taste
• 12 corn tortillas
• 2 cups shredded mozzarella or Oaxaca cheese
• Reserved birria consommé
• Chopped cilantro and diced onion (optional for garnish)

Cook Mode Prevent your screen from going dark

---

Instructions

1. In a saucepan, simmer the dried guajillo and ancho chiles in water for 10 minutes until softened.
2. In a blender, blend the softened chiles with chipotle pepper, onion, garlic, cumin, oregano, smoked paprika, and 1 cup of beef broth until smooth.
3. In a large pot or Dutch oven, sear beef chunks until browned.
4. Pour in the blended chile sauce, the remaining 1 cup of beef broth, cinnamon stick, bay leaf, salt, and pepper.
5. Cover and simmer on low heat for 3 hours, or until beef is tender and easy to shred.
6. Remove the beef from the pot and shred with two forks. Reserve the cooking liquid (birria consommé) for dipping and frying.
7. Heat a skillet over medium heat. Dip each corn tortilla into the consommé, then place on the skillet.
8. Add a layer of shredded cheese and then the shredded birria beef. Fold the tortilla in half.
9. Cook the tacos until crispy and golden brown on both sides, flipping as needed.
10. Serve hot with extra consommé on the side for dipping. Garnish with chopped cilantro and diced onion if desired.

---

Notes

• For added depth, toast the dried chiles before simmering.
• Oaxaca cheese is traditional, but mozzarella works well too.
• You can make the birria beef in a slow cooker or Instant Pot for convenience.
• Let the beef rest slightly before shredding to retain juices.

---

Nutrition

• Serving Size: 1 taco
• Calories: 320
• Sugar: 2g
• Sodium: 490mg
• Fat: 20g
• Saturated Fat: 9g
• Unsaturated Fat: 10g
• Trans Fat: 1g
• Carbohydrates: 18g
• Fiber: 2g
• Protein: 18g
• Cholesterol: 55mg