My favorite taco EVER | Easy, Tender, Juicy Birria Tacos

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After one bite of birria tacos in Arizona, I knew I had to make them at home. This is my first attempt at birria de res, and it instantly became my new favorite taco.

In this video, I’m I make birria tacos two ways:
My favorite: Flat, no-cheese tacos like the ones I had in Lake Havasu… simple, crispy, packed with bold flavor.
Whitney’s favorite: Cheesy quesabirria tacos with golden, pan-seared tortillas and melty cheese that pulls with every bite.

This is a from-scratch recipe with layered flavor built slow. I used toasted dried chiles, roasted garlic and tomato, tender beef simmered in a rich consommé, and finished it all off on a hot pan with crisped tortillas and fresh toppings. The consommé is good enough to sip on its own.

This is a taco recipe worth saving. It’s bold, deeply savory, and hits every time.

Let me know in the comments which version you’d go for first.


FULL RECIPE:

MEAT:
• 3.5 to 4 lbs beef chuck roast (or a mix of chuck + short ribs)
• Kosher salt and black pepper

CHILES:
• 3 dried guajillo chiles
• 2 dried ancho chiles
• 2 dried New Mexico or California red chiles
• 1 chipotle in adobo (optional for heat)

ROASTED VEGGIES:
• 4 Roma tomatoes, halved
• ½ white onion, quartered
• 6 garlic cloves, skin-on

SAUCE SEASONING:
• 2 tsp cumin
• 1½ tsp Mexican oregano
• ¼ tsp cinnamon
• ¼ tsp ground cloves
• ¼ cup apple cider vinegar
• 4 cups beef broth
• 1 small cinnamon stick
• 2 bay leaves
• Juice of 1 lime (after cooking)



STEP-BY-STEP:

1. Toast & Rehydrate Chiles
Lightly toast dried chiles in a dry skillet over medium heat (30–45 sec per side, until fragrant). Don’t burn. Remove stems/seeds, then soak in hot water for 10–15 minutes.

2. Roast the Vegetables
Char tomatoes, onion, and garlic in a skillet or on a griddle until blistered. Peel garlic once cooled.

3. Make the Sauce
Blend soaked chiles, roasted tomatoes, onion, garlic, chipotle (if using), vinegar, cumin, oregano, cinnamon, cloves, and 1 cup of broth until smooth. Strain for a silky texture.

4. Sear the Meat
Cut beef into large chunks. Season with salt and pepper. Sear in a Dutch oven or heavy pot with oil until browned on all sides.

5. Simmer the Birria
Pour blended sauce over the meat. Add remaining beef broth, bay leaves, and cinnamon stick. Cover and simmer low for 3.5 to 4 hours (or bake at 325°F) until meat is fall-apart tender.

6. Shred & Finish
Remove beef, shred, and return to the consommé. Stir in lime juice and adjust salt.

TO MAKE THE TACOS:

Classic Flat Birria Tacos (No Cheese):
1. Skim the red oil from the top of the consommé.
2. Dip one side of small corn tortillas in the oil, then place on a hot skillet.
3. Add a mound of shredded birria in the center.
4. Press flat and crisp both sides until golden.
5. Serve topped with chopped onion, cilantro, lime, and a side of consommé for dipping.

Cheesy Quesabirria:
1. Same process as above, but add shredded Oaxaca or mozzarella cheese before the birria. (I also took a recommendation from Instagram and fried the cheese direct on the skillet, then added the tortilla!

2. Fold in half and pan-sear until cheese is melted and tortilla is crispy.

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