why make this recipe
Cheesy Birria Tacos are the perfect comfort food for serious cravings. Packed with rich flavors and melted cheese, these tacos offer a delightful mix of texture and taste. They are not only satisfying but also make any meal feel special. Plus, the process is simplified to ensure you can enjoy this delicious dish without too much fuss. Whether for a family dinner or a casual get-together, these tacos will impress everyone at the table.
how to make Cheesy Birria Tacos
Ingredients
- 2½ lbs beef chuck roast or short ribs (trimmed & cut into chunks)
- Salt & pepper
- 1 tbsp neutral oil (vegetable or avocado)
- 3 dried guajillo chiles (stemmed and seeded)
- 2 dried ancho chiles (stemmed and seeded)
- 1 chipotle pepper in adobo (from a can)
- 1 large onion (chopped)
- 4 cloves garlic (peeled)
- 2 tsp dried oregano (preferably Mexican)
- 1 tsp ground cumin
- ½ tsp cinnamon
- 2 bay leaves
- 1 tbsp white vinegar
- 4 cups beef broth or water
- Optional: 1 Roma tomato or 1 tbsp tomato paste (for extra body)
- 12 corn tortillas
- 2 cups shredded Oaxaca (mozzarella, or Monterey Jack cheese)
- Neutral oil (for frying)
- Chopped cilantro & white onion (for topping)
- Lime wedges (for serving)
Directions
Prep the Meat: Season the beef chunks with salt and pepper. Heat the neutral oil in a large pot over medium-high heat. Add the beef and sear until browned on all sides. Remove from the pot and set aside.
Toast the Chiles: In the same pot, add guajillo and ancho chiles. Toast for 1-2 minutes until fragrant. Be careful not to burn them.
Blend the Sauce: Add the toasted chiles, chipotle pepper, onion, garlic, oregano, cumin, cinnamon, bay leaves, vinegar, and beef broth (or water) to a blender. Blend until smooth.
Simmer the Birria: Pour the blended sauce over the beef in the pot. Bring to a boil, then reduce the heat to low and cover. Let it simmer for about 2-3 hours, until the meat is tender.
Shred & Reserve Consommé: Once cooked, remove beef from the pot and shred it with two forks. Strain the sauce, reserving the liquid (consommé) for dipping.
Assemble & Fry the Tacos: Heat a bit of oil in a skillet. Dip a corn tortilla into the reserved consommé, then fill it with shredded beef and cheese. Fold the tortilla and fry until crispy and golden.
Serve Hot: Serve your cheesy birria tacos with chopped cilantro, onion, and lime wedges.
how to serve Cheesy Birria Tacos
Serve Cheesy Birria Tacos hot from the skillet. Pile them on a plate and accompany them with small bowls of the reserved consommé for dipping. You can add chopped cilantro and onions on top to enhance the flavors. Lime wedges are a perfect addition for a zesty touch.
how to store Cheesy Birria Tacos
To store leftover Cheesy Birria Tacos, place them in an airtight container in the refrigerator. They can last for about 3-4 days. You can also store the shredded beef and consommé separately. For longer storage, consider freezing the beef and sauce together; they can be frozen for up to 2-3 months.
tips to make Cheesy Birria Tacos
- Make sure to toast the chiles to highlight their flavors, but watch them closely.
- Let the beef simmer long enough to become tender; it will be easier to shred.
- Feel free to experiment with different types of cheese for more flavor.
- Always fry the tacos right before serving to keep them crispy.
variation
You can customize cheesy birria tacos by adding different toppings like jalapeños, avocado, or queso fresco. To make them even healthier, try using whole wheat tortillas or corn tortillas made with fewer ingredients.
FAQs
Q: Can I use chicken instead of beef?
A: Yes, you can use chicken. Just adjust the cooking time since chicken will cook faster than beef.
Q: Is it necessary to use dried chiles?
A: While dried chiles give the best flavor, you can use chili powder as a substitute if needed.
Q: Can I make this recipe ahead of time?
A: Absolutely! The beef can be cooked and stored in the fridge or freezer, then assembled into tacos when ready to serve.
Cheesy Birria Tacos
Ingredients
Meat Preparation
- 2.5 lbs beef chuck roast or short ribs (trimmed & cut into chunks)
- Salt & pepper to taste
- 1 tbsp neutral oil (vegetable or avocado)
Sauce Ingredients
- 3 dried guajillo chiles (stemmed and seeded)
- 2 dried ancho chiles (stemmed and seeded)
- 1 chipotle pepper in adobo (from a can)
- 1 large onion (chopped)
- 4 cloves garlic (peeled)
- 2 tsp dried oregano (preferably Mexican)
- 1 tsp ground cumin
- 0.5 tsp cinnamon
- 1 tbsp white vinegar
- 4 cups beef broth or water
- 1 Roma tomato (optional) or 1 tbsp tomato paste (for extra body)
Taco Assembly
- 2 cups shredded Oaxaca (or mozzarella, or Monterey Jack cheese)
- Neutral oil (for frying)
- Chopped cilantro & white onion (for topping)
- Lime wedges (for serving)
Instructions
Preparation
- Season the beef chunks with salt and pepper. Heat the neutral oil in a large pot over medium-high heat. Add the beef and sear until browned on all sides. Remove from the pot and set aside.
Sauce Preparation
- In the same pot, add guajillo and ancho chiles. Toast for 1-2 minutes until fragrant. Be careful not to burn them.
- Add the toasted chiles, chipotle pepper, onion, garlic, oregano, cumin, cinnamon, bay leaves, vinegar, and beef broth (or water) to a blender. Blend until smooth.
Cooking the Birria
- Pour the blended sauce over the beef in the pot. Bring to a boil, then reduce the heat to low and cover. Let it simmer for about 2-3 hours, until the meat is tender.
- Once cooked, remove the beef from the pot and shred it with two forks. Strain the sauce, reserving the liquid (consommé) for dipping.
Taco Assembly and Cooking
- Heat a bit of oil in a skillet. Dip a corn tortilla into the reserved consommé, then fill it with shredded beef and cheese. Fold the tortilla and fry until crispy and golden.
Serving
- Serve your cheesy birria tacos with chopped cilantro, onion, and lime wedges.