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Crispy Birria Tacos with Melted Cheese

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  • 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

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 Scale
  • 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)

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

Find it online: https://yumrecipesfood.com/crispy-birria-tacos-with-melted-cheese/