I love preparing my Best Homemade Tacos. Slow-cooked beef chuck roast mingles with guajillo and ancho chiles, garlic and diced tomatoes to create a rich, complex flavor. A touch of cumin and oregano brings subtle spice while crispy corn tortillas and melted Oaxacan cheese add an irresistible finish.

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I’ve been experimenting in the kitchen for years and nothing beats my Fave Birria Tacos recipe when it comes to bold flavors. I started with 3 lbs beef chuck roast, which I braised with dried guajillo and ancho chiles and even tossed in a dried pasilla chile for that extra kick.

A few garlic cloves, a large quartered onion, a can of diced tomatoes and some tomato paste throw in all the flavor, while a splash of apple cider vinegar, ground cumin and dried oregano tie everything together along with salt and pepper. Then theres the 4 cups of beef broth that melds it all into an irresistible consomé; it’s absolutely what makes these tacos the best homemade creation I know.

I fry up corn tortillas and load them with shredded Oaxacan cheese (or a dairy-free version if you like), and top with cilantro, diced onion and lime wedges. I promise youll love every bite of these authentic, stovetop cooked birria tacos.

Why I Like this Recipe

I really love how the beef gets so tender and just falls apart into that rich sauce—it makes every bite so satisfying. I like how the blend of dried chiles, garlic, and onions creates this deep, smoky flavor that totally gives the tacos their kick. I also dig the idea of having a dipping consomé; it might sound extra, but trust me, it’s one of the best parts. And honestly, the recipe’s versatility with also being gluten-free, dairy-free, and even vegan friendly makes it even more cool in my eyes.

Ingredients

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Beef chuck roast gives protein and rich flavor, making the dish hearty and yummy.
Guajillo chiles add mild spice and bold flavor, boosting the taste naturally.
Ancho chiles bring a smoky sweetness along with subtle heat, enriching the dish.
Diced tomatoes are fibrous and tangy, balancing the spice with natural sweetness.
Corn tortillas supply carbs for energy and have a soft, inviting texture.
Garlic adds a pungent zing and boosts the dish with a strong aromatic flavor.
Apple cider vinegar gives a tangy kick and helps balance the rich flavors.
Oaxacan cheese melts into a gooey finish, offering a creamy texture and savory taste.

Ingredient Quantities

3 lbs beef chuck roast (or beef shank), trimmed and cut into chunks

4 dried guajillo chiles, seeds removed

2 dried ancho chiles, seeds removed

1 dried pasilla chile (optional for extra flavor)

5 garlic cloves, roughly chopped

1 large onion, quartered

1 (14.5 oz) can of diced tomatoes

2 tbsp tomato paste

1/4 cup apple cider vinegar

1 tsp ground cumin

1 tsp dried oregano

Salt and pepper, to taste

4 cups beef broth (or water if u prefer)

12 corn tortillas

2 cups shredded Oaxacan cheese (use a dairy-free cheese if doing the vegan option)

Chopped cilantro, diced onion, and lime wedges for garnish

How to Make this

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1. Start by removing the seeds from the guajillo, ancho, and if you want, the pasilla chiles, then soak them in hot water for about 20 minutes till they get soft.

2. In a blender, toss the soaked chiles with the garlic, quartered onion, diced tomatoes, tomato paste, apple cider vinegar, cumin, oregano, and a pinch of salt and pepper. Blend until smooth.

3. Season your beef chunks lightly with salt and pepper, then add them to a large pot or slow cooker along with the beef broth.

4. Pour the blended chile sauce over the beef and give it a gentle stir so all the meat gets coated.

5. Bring the mix to a simmer over medium heat (or set your slow cooker on low) and let it cook for about
2.5 to 3 hours until the beef is super tender and shreds easily.

6. Once the beef is tender, take it out and shred it with two forks, then return it to the pot and mix well so it absorbs more of that yummy sauce.

7. Heat up a skillet and warm your corn tortillas one by one for about 30 seconds on each side until they are soft and pliable.

8. Place a good handful of shredded beef and a generous amount of Oaxacan cheese on each tortilla and fry them in a lightly oiled skillet until the cheese melts and the tortillas get a nice crispy edge.

9. Serve your tacos piping hot with a side of the rich consomé (that braising liquid) for dipping.

10. Top with chopped cilantro, diced onion, and a squeeze of lime juice before digging in. Enjoy your birria tacos!

Equipment Needed

1. A bowl for soaking the chiles
2. A sharp knife
3. A cutting board
4. A blender
5. A large pot or slow cooker
6. Two forks for shredding the beef
7. A skillet for warming tortillas and frying the tacos
8. Tongs or spatula for flipping tortillas
9. Serving plates for the final dish

FAQ

Q: Can I use another cut of meat for these tacos?

A: Yes, you can use beef shank or even a different braising cut if you cant find chuck roast, but chuck really gives you that melt-in-your-mouth texture.

Q: What should I do if I don't have all the dried chiles?

A: If you cant get all of them, adjust by using what you have and maybe add a little extra spice with chili powder, but it might change the flavor a bit.

Q: Can these tacos be made ahead of time?

A: Sure, you can cook the meat and make the sauce a day ahead and just warm them up when you're ready to serve.

Q: Is there a vegan option for this recipe?

A: Yup, just swap out the meat for a plant based protein and use dairy-free cheese, so you can enjoy a vegan version of these birria tacos.

My Fave Birria Tacos Recipe Substitutions and Variations

Beef chuck roast: If you cant find beef chuck, try using brisket or short ribs. They give a similar rich flavor but may need slightly different cooking times.
Guajillo chiles: When you dont have these, you can substitute with a bit of chipotle powder or even smoked paprika to deliver that smoky depth.
Ancho chiles: If ancho chiles are scarce, mix in a pinch of mild pasilla or even a mild chili powder to keep things balanced.
Apple cider vinegar: No apple cider vinegar? Use white wine vinegar or a squeeze of lime juice instead. They add that tangy kick you want.
Oaxacan cheese: If you cant get Oaxacan cheese, try Monterey Jack or even a soft mozzarella for that melty texture.

Pro Tips

1. Try browning the beef in a separate pan before adding it to the pot. It really boosts the flavor and makes the meat taste so much richer.
2. When you blend the chiles, add a little of the soaking water gradually if you find the sauce too thick. It helps get a smooth and balanced sauce, which is super important.
3. Warm your tortillas just right. Heat them for like 30 seconds on each side in a lightly oiled skillet so they get soft but still hold together when you add the filling.
4. Don’t throw away the braising liquid! Use it as a dip for the tacos. Just add a squeeze of lime and some extra cilantro into that consomé for a flavor kick.