I finally nailed the Best Birria Tacos using an easy crockpot birria method and a consommé for dipping, and there’s a surprising twist I’m sharing here.

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The Tastiest Beef Birria Tacos! I can never resist these quesabirria, the crispy tortilla with melty cheese and that rich consommé just pulls you in.

I started making them after I found a simple Birra Tacos Crockpot trick and now they are my go to for impressing friends. I use beef chuck roast and dried guajillo chiles for that deep, smoky flavor, but what really gets me is dunking each taco into the consommé.

Call it a Dipping Tacos Recipe if you want, but trust me this is the Best Birria Tacos you’ll keep dreaming about. Try it, you wont regret it.

Ingredients

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Beef chuck roast: Rich in protein and iron, adds deep savory beefy richness and tender texture.
Guajillo chiles: Smoky mild heat, brings fruity red pepper flavor and some vitamin A.
Ancho chiles: Sweet raisin like notes with mild heat, adds color and depth.
Garlic: Sharp aromatic punch, small amount gives savory umami and heart healthy compounds.
Beef broth: Adds meaty body and moisture, provides sodium collagen and extra savory flavor.
Corn tortillas: Corn tortillas give carbs and fiber, earthy flavor, soak up the rich birria juices.
Cheese: Melty cheese adds creamy fat and protein, balances spice with gooey richness.
Lime: Bright acidic tang, cuts through richness, adds vitamin C and fresh lift.

Ingredient Quantities

3 to 4 lbs beef chuck roast, cut into big chunks

6 dried guajillo chiles, stems and seeds removed

2 dried ancho chiles, stems and seeds removed

1 medium tomato or 1 (14 oz) can diced tomatoes, roughly chopped

1 large white onion, quartered

6 to 8 garlic cloves

3 cups beef broth

2 tablespoons apple cider vinegar

2 bay leaves

1 small cinnamon stick

4 whole cloves or 1/4 teaspoon ground cloves

1 teaspoon dried Mexican oregano

1 teaspoon ground cumin

2 teaspoons kosher salt, plus more to taste

1 teaspoon freshly ground black pepper

2 tablespoons vegetable oil (for toasting chiles and searing meat)

12 to 16 small corn tortillas

2 to 3 cups shredded Oaxaca or melty mozzarella cheese

1 small onion, finely chopped for serving

1 bunch cilantro, chopped for serving

2 to 3 limes, cut into wedges for serving

How to Make this

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1. Prep the chiles and aromatics: remove stems and seeds from the 6 guajillo and 2 ancho chiles, then heat about 1 tablespoon of the vegetable oil in a dry skillet and lightly toast the chiles 10 to 20 seconds per side until fragrant but not blackened, set aside; roughly chop the tomato (or open the 14 oz can), quarter the large white onion and peel the garlic.

2. Rehydrate and blend the sauce: bring 3 cups beef broth to a simmer, pour over the toasted chiles in a bowl so they’re submerged and let soak 15 to 20 minutes until soft; transfer chiles plus soaking liquid to a blender with the tomato, quartered onion, 6 to 8 garlic cloves, 2 tablespoons apple cider vinegar, 1 small cinnamon stick, 4 whole cloves (or 1/4 tsp ground), 1 tsp dried Mexican oregano, 1 tsp ground cumin, 2 tsp kosher salt and 1 tsp black pepper, blend until very smooth.

3. Strain for a clean consommé: pour the blended mixture through a fine mesh sieve into a bowl or measuring cup, pressing on the solids to extract as much liquid as possible, discard solids; this strained liquid is your consommé, taste and adjust salt if needed.

4. Sear the beef: heat the remaining 1 tablespoon of vegetable oil in a heavy skillet over medium high, season the 3 to 4 lbs beef chuck chunks with a little extra salt and pepper, brown on all sides (you’re not cooking through, just building flavor), then transfer meat to the crockpot and add 2 bay leaves.

5. Cook low and slow: pour the strained chile consommé over the seared beef in the crockpot, add any remaining beef broth so you still have plenty of liquid, cover and cook on low 8 to 10 hours or on high 5 to 6 hours until the beef shreds easily. (If using an Instant Pot set to high pressure for 60 minutes and do a natural release.)

6. Shred and reduce: remove the beef, shred with two forks, skim excess fat off the top of the cooking liquid, then strain the liquid again into a saucepan and simmer it 10 to 20 minutes to concentrate flavors into a rich dipping consommé; taste and finish with a splash more vinegar or salt if it needs brightness.

7. Prep tortillas and cheese: warm a large skillet or griddle over medium heat and have 12 to 16 small corn tortillas ready, shred 2 to 3 cups Oaxaca or melty mozzarella cheese, finely chop the small onion and cilantro and cut 2 to 3 limes into wedges for serving.

8. Build and crisp the tacos: spoon warm consommé into a shallow bowl, dip each tortilla briefly into the consommé to coat both sides, place in the hot skillet with a touch of oil, sprinkle cheese on one half, add a good pinch of shredded beef, fold the tortilla over and press with a spatula, cook until cheese is melted and tortilla is crispy and browned on both sides, repeat (you can add a little more consommé to the pan for extra crispness and flavor).

9. Serve hot: plate the quesabirria with bowls of the consommé for dipping, offer chopped onion, cilantro and lime wedges at the table, and enjoy — don’t be afraid to dunk, the soup is the best part.

Equipment Needed

1. Heavy skillet or cast-iron pan for toasting chiles and searing beef
2. Blender or food processor (a high speed blender works best)
3. Fine-mesh sieve for straining the sauce into a clean consommé
4. Slow cooker / crockpot (or Instant Pot if you prefer pressure cooking)
5. Medium saucepan to reduce the strained broth
6. Chef’s knife and cutting board for chopping tomatoes, onion, garlic and cilantro
7. Two forks for shredding the beef (plus tongs to move the meat)
8. Sturdy spatula for pressing and flipping the quesabirria in the pan
9. Small bowls and measuring cups/spoons for soaking chiles and measuring spices

FAQ

Q: How long do I cook the beef and what methods work best?
A: Oven braise at 325F about 3 to 4 hours until fork tender. Slow cooker: low 8 hours or high 4 to 5. Instant Pot: pressure cook 60 minutes then natural release 15 minutes. Times vary with meat size so check for tenderness.

Q: Can I use a different cut of meat instead of chuck roast?
A: Yes. Brisket, short ribs or even lamb work great. Brisket is fattier so itll be richer, short ribs need similar cook times. Just make sure the meat is well marbled for shredding.

Q: The sauce is too spicy how do I tone it down?
A: Use fewer or milder chiles, or remove more seeds. You can also add extra tomato or beef broth to stretch and mellow the sauce, or stir in a little sugar or extra apple cider vinegar to balance heat.

Q: How do I get those crispy, melty cheese edges on the tacos?
A: Dip each tortilla briefly in the warm consommé, heat a skillet with a little oil, add tortilla, sprinkle cheese, fold and cook till cheese melts and edges get crisp. Use Oaxaca or mozzarella for best melt.

Q: What should I do with the leftover consommé?
A: Dont waste it. Use it for dipping the tacos, sip it like a broth, or freeze in portions for soups and rice later. It adds tons of flavor.

Q: Can I make the birria ahead or freeze it?
A: Absolutely. Refrigerate cooked meat and consommé up to 3 days. For longer keep, freeze separately up to 3 months. Reheat gently, shred the meat in the sauce so it soaks up the flavor.

The Tastiest Beef Birria Tacos! Recipe Substitutions and Variations

Beef chuck roast: swap with beef short ribs, brisket, or lamb shoulder — they all have enough fat and connective tissue so the meat shreds nicely after long braising.
Guajillo chiles: use pasilla or New Mexico chiles, or 2 to 3 canned chipotles in adobo for a smokier, spicier flavor — if you use chipotle, cut the amount cause it’s hotter.
Shredded Oaxaca or mozzarella cheese: try Chihuahua, Monterey Jack, or a mild cheddar blend for similar melt and stretch.
Small corn tortillas: use small flour tortillas, blue corn tortillas, or double up thin corn tortillas so they don’t fall apart when dipped in the consommé.

Pro Tips

– Toast the chiles only until fragrant, not blackened, then soak in hot broth so they rehydrate fully. If your blender struggles with hot liquid, let it cool a few minutes and blend in small batches, and always vent the lid so it doesn’t pop off.

– When you strain the sauce, press the solids hard with the back of a spoon to get every bit of flavor. If you want a thicker filling, reserve a couple tablespoons of the pressed solids and stir them into the shredded beef for texture and extra chile punch.

– Don’t crowd the pan when browning the chuck, do it in batches. Overcrowding makes meat steam not brown, and those browned bits are gold for flavor so deglaze the pan with a splash of broth and scrape them into the pot.

– Reduce and finish the consommé on the stovetop until it tastes bold, then skim the fat and always taste for brightness at the end. A small splash more vinegar or a pinch more salt just before serving will wake it up, and the consommé freezes great for later.

The Tastiest Beef Birria Tacos! Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I finally nailed the Best Birria Tacos using an easy crockpot birria method and a consommé for dipping, and there's a surprising twist I’m sharing here.

Servings

servings

Calories

770

kcal

Equipment: 1. Heavy skillet or cast-iron pan for toasting chiles and searing beef
2. Blender or food processor (a high speed blender works best)
3. Fine-mesh sieve for straining the sauce into a clean consommé
4. Slow cooker / crockpot (or Instant Pot if you prefer pressure cooking)
5. Medium saucepan to reduce the strained broth
6. Chef’s knife and cutting board for chopping tomatoes, onion, garlic and cilantro
7. Two forks for shredding the beef (plus tongs to move the meat)
8. Sturdy spatula for pressing and flipping the quesabirria in the pan
9. Small bowls and measuring cups/spoons for soaking chiles and measuring spices

Ingredients

3 to 4 lbs beef chuck roast, cut into big chunks
6 dried guajillo chiles, stems and seeds removed
2 dried ancho chiles, stems and seeds removed
1 medium tomato or 1 (14 oz) can diced tomatoes, roughly chopped
1 large white onion, quartered
6 to 8 garlic cloves
3 cups beef broth
2 tablespoons apple cider vinegar
2 bay leaves
1 small cinnamon stick
4 whole cloves or 1/4 teaspoon ground cloves
1 teaspoon dried Mexican oregano
1 teaspoon ground cumin
2 teaspoons kosher salt, plus more to taste
1 teaspoon freshly ground black pepper
2 tablespoons vegetable oil (for toasting chiles and searing meat)
12 to 16 small corn tortillas
2 to 3 cups shredded Oaxaca or melty mozzarella cheese
1 small onion, finely chopped for serving
1 bunch cilantro, chopped for serving
2 to 3 limes, cut into wedges for serving

Directions

Prep the chiles and aromatics: remove stems and seeds from the 6 guajillo and 2 ancho chiles, then heat about 1 tablespoon of the vegetable oil in a dry skillet and lightly toast the chiles 10 to 20 seconds per side until fragrant but not blackened, set aside; roughly chop the tomato (or open the 14 oz can), quarter the large white onion and peel the garlic.
Rehydrate and blend the sauce: bring 3 cups beef broth to a simmer, pour over the toasted chiles in a bowl so they’re submerged and let soak 15 to 20 minutes until soft; transfer chiles plus soaking liquid to a blender with the tomato, quartered onion, 6 to 8 garlic cloves, 2 tablespoons apple cider vinegar, 1 small cinnamon stick, 4 whole cloves (or 1/4 tsp ground), 1 tsp dried Mexican oregano, 1 tsp ground cumin, 2 tsp kosher salt and 1 tsp black pepper, blend until very smooth.
Strain for a clean consommé: pour the blended mixture through a fine mesh sieve into a bowl or measuring cup, pressing on the solids to extract as much liquid as possible, discard solids; this strained liquid is your consommé, taste and adjust salt if needed.
Sear the beef: heat the remaining 1 tablespoon of vegetable oil in a heavy skillet over medium high, season the 3 to 4 lbs beef chuck chunks with a little extra salt and pepper, brown on all sides (you’re not cooking through, just building flavor), then transfer meat to the crockpot and add 2 bay leaves.
Cook low and slow: pour the strained chile consommé over the seared beef in the crockpot, add any remaining beef broth so you still have plenty of liquid, cover and cook on low 8 to 10 hours or on high 5 to 6 hours until the beef shreds easily. (If using an Instant Pot set to high pressure for 60 minutes and do a natural release.)
Shred and reduce: remove the beef, shred with two forks, skim excess fat off the top of the cooking liquid, then strain the liquid again into a saucepan and simmer it 10 to 20 minutes to concentrate flavors into a rich dipping consommé; taste and finish with a splash more vinegar or salt if it needs brightness.
Prep tortillas and cheese: warm a large skillet or griddle over medium heat and have 12 to 16 small corn tortillas ready, shred 2 to 3 cups Oaxaca or melty mozzarella cheese, finely chop the small onion and cilantro and cut 2 to 3 limes into wedges for serving.
Build and crisp the tacos: spoon warm consommé into a shallow bowl, dip each tortilla briefly into the consommé to coat both sides, place in the hot skillet with a touch of oil, sprinkle cheese on one half, add a good pinch of shredded beef, fold the tortilla over and press with a spatula, cook until cheese is melted and tortilla is crispy and browned on both sides, repeat (you can add a little more consommé to the pan for extra crispness and flavor).
Serve hot: plate the quesabirria with bowls of the consommé for dipping, offer chopped onion, cilantro and lime wedges at the table, and enjoy — don’t be afraid to dunk, the soup is the best part.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.