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The Best Beef Birria Tacos: A Flavorful and Crispy Delight

the best beef birria tacos
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Growing up, Sunday was for family, laughter, and the rich aroma of birria slow-cooking in Grandma’s pot. These juicy beef birria tacos bring back every warm hug and shared smile around our kitchen table. Now, it’s your turn to create that magic in your home. Share the love — one taco at a time.

Ingredients

Scale

  • 3 lbs beef chuck roast, cut into large chunks

  • 3 dried guajillo chiles

  • 3 dried ancho chiles

  • 2 dried pasilla chiles (optional)

  • 1 white onion, halved

  • 6 garlic cloves

  • 1 tbsp cumin

  • 1 tbsp dried oregano

  • ½ tsp ground cloves

  • 2 bay leaves

  • 1 cinnamon stick

  • 1 tbsp apple cider vinegar

  • 4 cups beef broth

  • Salt & pepper to taste

  • Corn tortillas

  • Shredded Oaxaca cheese (or mozzarella)

  • Fresh cilantro and diced onion for topping

Instructions

  1. Prep the Chiles: Remove stems and seeds from dried chiles. Toast them lightly in a dry pan until fragrant. Soak in warm water for 15 minutes.

  2. Make the Marinade: Blend soaked chiles with onion, garlic, cumin, oregano, cloves, cinnamon stick, vinegar, and 1 cup broth until smooth.

  3. Cook the Beef: In a large pot or slow cooker, add beef chunks, bay leaves, chile sauce, and remaining broth. Cook for 3–4 hours on stove (or 6–8 hours in a slow cooker) until beef is tender and shreds easily.

  4. Assemble Tacos: Dip tortillas into the birria broth. Fry on a hot skillet, add cheese and shredded beef. Fold and crisp both sides.

  5. Serve: Garnish with cilantro, onion, and a side of the birria broth for dipping. Heaven in every bite!

Notes

  • Toast the chiles: A quick toast in a dry pan deepens the flavor — don’t skip this step!

  • Strain the sauce: After blending, strain the chile marinade for a smoother, restaurant-style finish.

  • Use beef with some fat: Chuck roast is perfect because it gets juicy and tender — lean cuts can dry out.

  • Cheese matters: Oaxaca cheese melts beautifully, but mozzarella works great too for that gooey goodness.

  • Double the broth: Save some birria broth to freeze — it makes a great base for soups or enchiladas later!

  • Crisp it right: Dip tortillas in the fat that floats on top of the broth before frying — it gives that authentic golden crunch.

  • Make ahead: Birria tastes even better the next day. Store it in the fridge overnight for deeper flavor.

Nutrition

Find it online: http://recipes.swedishinarabic.net/the-best-beef-birria-tacos-a-flavorful-and-crispy-delight/