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Birria de Res Tacos (Beef Birria Tacos)

Mexican birria tacos, Jalisco-style, made with braised beef that's slow-cooked in a fragrant 3-chile sauce with a delicious spice mix. Crispy tacos, and tender, mouth-watering beef team up with melted Mexican cheese in this impressive meal. This recipe takes a little time but it's so worth it!
Print Recipe
Prep Time 20 minutes
Cook Time 3 hours 45 minutes
Total Time 4 hours 15 minutes
Servings 18 people

Equipment

  • 1 Dutch Oven Heavy-bottomed, oven-safe for searing and braising
  • 1 Blender High-powered for smooth chile sauce
  • 1 Fine-Mesh Strainer Essential for refining the chile sauce
  • 1 Large Pot For boiling and rehydrating chiles
  • 1 Griddle or Cast-Iron Grill Pan For charring tomatoes and crisping tortillas

Ingredients
  

Main

  • 6 dried guajillo chile peppers seeded
  • 4 dried chile de arbol peppers stemmed and seeded
  • 2 dried ancho chiles stemmed and seeded
  • 1 tablespoon olive oil or as needed
  • 4 medium Roma tomatoes
  • 2 tablespoons white vinegar
  • 2 cloves garlic
  • 2 teaspoons ground black pepper
  • 4 whole cloves
  • 1 pinch ground cinnamon
  • 1 pinch ground cumin
  • 1 pinch ground thyme
  • 1 pinch dried marjoram
  • 1 pinch dried oregano
  • 1 pinch salt
  • 4 pounds beef chuck roast
  • salt and freshly ground black pepper to taste
  • 18 corn tortillas
  • 1 large white onion finely chopped
  • 1 bunch fresh cilantro chopped
  • 1 cup shredded queso asadero white Mexican cheese (Optional)

Instructions
 

  • Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Fill a pot with water and bring to a boil. AllRecipes / Ana Cadena
  • Start the sauce: Add guajillo, arbol, and ancho chile peppers to the boiling water; boil for 5 minutes. AllRecipes / Ana Cadena
  • Remove pot from the heat and allow peppers to soak until cool. Drain, reserving 1/4 cup of the cooking water. AllRecipes / Ana Cadena
  • Meanwhile, sear the meat: Rinse beef and pat dry with paper towels. Cut beef into chunks if desired, and season with salt and pepper. AllRecipes / Ana Cadena
  • Heat oil in a Dutch oven over medium-high heat. Add beef and cook until browned on all sides, about 10 minutes. Remove from the heat. AllRecipes / Ana Cadena
  • While the beef is searing, continue the sauce: Line a heavy cast-iron grill pan or griddle with aluminum foil and place over high heat. Arrange tomatoes in a single layer on top. Grill until tomato skin is burned on all sides and begins to peel, 3 to 5 minutes. AllRecipes / Ana Cadena
  • Place cooled chile peppers into a blender. Add grilled tomatoes, vinegar, garlic, 2 teaspoons black pepper, cloves, cinnamon, cumin, thyme, marjoram, oregano, and salt in a blender. Pour in the reserved 1/4 cup of chile water and blend until smooth. AllRecipes / Ana Cadena
  • Strain chile sauce through a mesh strainer and pour over browned meat in the Dutch oven, turning the roast so it is completely covered with sauce; cover with a lid. AllRecipes / Ana Cadena
  • Bake in the preheated oven, basting meat every 45 minutes with sauce, until birria begins to fall apart, 3 to 4 hours. Remove the lid and bake, uncovered, until birria is crispy on top, about 20 minutes. Remove from oven, cover with 2 layers of aluminum foil, and allow to rest in a warm area for 10 minutes. AllRecipes / Ana Cadena
  • Remove meat to a cutting board and strain off any fat from the sauce. Shred meat with two forks, then return meat to the pot and stir with the sauce to combine. AllRecipes / Ana Cadena
  • Assemble and heat tacos: Fill each tortilla with birria and top with Mexican cheese, chopped onion, and cilantro. Warm tortillas on a griddle, flipping until both sides are crispy and cheese is melted. AllRecipes / Ana Cadena
  • Serve with extra sauce on the side for dipping. Dotdash Meredith Food Studios

Notes

1. Quality of Chiles: Source fresh, pliable dried chiles. Proper rehydration and charring of tomatoes are crucial for the sauce's depth. Don't skip straining the sauce; it ensures a silky texture. 2. Searing the Beef: Achieve a deep, even sear on the chuck roast before braising. This caramelization builds foundational flavor (Maillard reaction) that transforms into a rich consommé. 3. Braising: The long, slow braise is key to fork-tender beef. Basting regularly helps to infuse the meat thoroughly with the sauce. Don't rush this step. 4. Consommé: The strained sauce after braising is the heart of birria. Adjust seasoning as needed. Dipping the tortillas in this consommé before griddling is essential for authentic flavor and color. 5. Tortillas: Don't overcrowd the griddle when crisping tacos. Ensure each side gets a golden, crispy finish, and the cheese is fully melted.