Best Birria Tacos Recipe

I perfected a Crockpot Birria Tacos Recipe that pairs tender, chipotle-braised shredded beef piled into cheesy corn tortillas with a side of rich braising liquid for dipping, finished with bright pico de gallo, cilantro and a squeeze of lime.

I never thought one dish would change my taco game but these Best Birria Tacos did. With big beef chuck roast and smoky chipotle peppers in adobo the flavors are deep, savory and somehow melty with cheese.

It tastes like the Street Tacos Birria you see blowing up online yet somehow louder, messy and totally addictive. The aroma makes people ask for seconds and the dipping sauce is the kind of thing you might want to drink with a straw.

I know it sounds dramatic but it really turns taco night into a big event. Try it once and youll get why everyones obsessed.

Ingredients

• Beef chuck roast: Rich in protein and iron, gives deep beefy flavor, and tender strands when slow cooked.
• Dried guajillo and ancho chiles: Add smoky fruity heat, low calories, some antioxidants, contributes subtle sweet and tangy notes.
• Chipotle in adobo: Smoky spicy and tangy, adobo adds umami a touch of sweetness and steady heat.
• Fire roasted tomatoes: Bring acidity and charred sweetness, make sauce richer and add bright tomato flavor.
• Corn tortillas: Soft slightly sweet corn, provide earthy flavor and carbs to hold all that juicy meat.
• Oaxaca or Monterey Jack cheese: Melts into gooey layers, adds creamy richness and mild saltiness to each taco.
• Cilantro and lime: Bright fresh cilantro and lime juice cut richness with citrusy acidity and herbal lift.

Ingredient Quantities

• 3 to 4 lb beef chuck roast
• 3 dried guajillo chiles
• 2 dried ancho chiles
• 2 chipotle peppers in adobo plus 2 tbsp adobo sauce
• 14 oz can fire-roasted tomatoes
• 1 medium onion
• 4 garlic cloves
• 3 cups beef broth
• 2 tbsp apple cider vinegar
• 3 tbsp vegetable oil
• 2 tbsp lard (optional)
• 1 tbsp ground cumin
• 1 tbsp dried Mexican oregano
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• 2 bay leaves
• 2 tsp kosher salt
• 1 tsp black pepper
• 12 to 16 small corn tortillas
• 2 cups shredded Oaxaca or Monterey Jack cheese
• 2 roma tomatoes (for pico)
• 1/2 cup chopped fresh cilantro
• 1/2 small red onion (for pico)
• 1 jalapeño (optional)
• 2 limes

How to Make this

1. Remove stems and seeds from 3 guajillo and 2 ancho chiles, toast briefly in a dry skillet until fragrant (20 to 30 seconds), then soak them in very hot water for 15 minutes to soften.

2. In a blender combine the soaked chiles (drained), 2 chipotle peppers in adobo plus 2 tablespoons adobo sauce, 14 oz fire roasted tomatoes, 1 medium onion (rough chopped), 4 garlic cloves, 2 tbsp apple cider vinegar, 3 cups beef broth, 1 tbsp ground cumin, 1 tbsp dried Mexican oregano, 1 tsp smoked paprika, 1/2 tsp ground cinnamon, 2 tsp kosher salt and 1 tsp black pepper; blend until very smooth. If you want a silkier consommé strain the sauce through a fine mesh sieve, if not its fine to use as is.

3. Pat a 3 to 4 lb beef chuck roast dry and season lightly. Heat 3 tbsp vegetable oil and optional 2 tbsp lard in a heavy skillet over medium high heat, sear roast on all sides until deep brown (this adds tons of flavor), then transfer the roast to the slow cooker.

4. Pour the blended chile-tomato sauce over the beef in the slow cooker, add 2 bay leaves, cover and cook on low for 8 hours or high for 4 to 5 hours, until the beef falls apart.

5. Remove the beef to a cutting board, shred with two forks. Skim or spoon off excess fat from the top of the braising liquid, then taste and adjust salt. If the braising liquid seems thin reduce it on the stove over medium heat until slightly concentrated for dipping.

6. Make pico de gallo: dice 2 roma tomatoes and 1/2 small red onion, finely chop 1 jalapeño (optional) and 1/2 cup fresh cilantro, squeeze in juice of 1 lime, add a pinch of salt and stir. Set aside.

7. Heat a large skillet or griddle over medium heat. Pour warm braising liquid into a shallow bowl for dipping. Using tongs dunk a corn tortilla briefly into the liquid so it soaks but does not fall apart, lay it in the hot skillet with a little oil or lard, sprinkle a thin layer of the 2 cups shredded Oaxaca or Monterey Jack cheese, add shredded beef, a touch more cheese and fold or top with a second dipped tortilla.

8. Cook each quesabirria until the cheese is melted and the tortilla is crisp and browned on the bottom, flip and crisp the other side, repeat with 12 to 16 tortillas. Keep finished tacos warm in a low oven if making a bunch.

9. Serve hot with bowls of the warm consommé for dipping, pico de gallo, extra cilantro and lime wedges. Tip: if you want extra smoky heat add more adobo or char the tomatoes a bit before blending; if tortillas tear dont worry just press them into the pan and theyll crisp up.

Equipment Needed

1. Blender (high speed), for pureeing the soaked chiles and tomatoes until smooth
2. Slow cooker or crockpot, to braise the chuck roast low and slow
3. Heavy skillet or cast iron pan, for searing the roast until deeply browned
4. Small dry skillet, for toasting the dried chiles briefly and charring tomatoes if you want extra smoke
5. Large skillet or griddle, for crisping the quesabirrias
6. Tongs, for dunking tortillas in the consommé and flipping in the pan
7. Cutting board and a sharp chef knife, for chopping onion, garlic, pico and slicing the beef
8. Two forks (or shredding claws), to pull the roast apart
9. Fine mesh sieve (optional) and a ladle or shallow bowl, to strain and serve the consommé for dipping
10. Measuring spoons/cups, can opener and a cheese grater, youll need these for the spices, tomatoes and cheese

FAQ

Best Birria Tacos Recipe Substitutions and Variations

• Beef chuck roast: swap with brisket (same weight) for richer, shred the same; or use bone-in short ribs for deeper beef flavor; or try lamb or goat shoulder for a more traditional birria vibe.
• 3 dried guajillo chiles: if you can’t find guajillos use 4 dried New Mexico chiles or 3-4 pasillas; or 3 tbsp guajillo chile powder rehydrated in hot water (taste and adjust).
• 2 chipotle peppers in adobo + 2 tbsp adobo sauce: use 2 tsp chipotle powder + 1 tbsp tomato paste + 1 tsp vinegar for smoky heat; or 1 tsp smoked paprika + a pinch cayenne for milder smoke; or just use fewer canned chipotles if you want less spice.
• 14 oz can fire-roasted tomatoes: swap with regular canned tomatoes plus 1 tsp smoked paprika to mimic char; or roast 2 roma tomatoes until blackened and blend; or use a 14 oz fire-roasted salsa for extra flavor.

Pro Tips

– Toast the dried chiles just until fragrant, dont let them go black or they turn bitter. Keep the soaking liquid and use a little of it to loosen the blender sauce if it gets too thick, or save it to tweak the consommé later.

– Get the roast really dry before you sear it and use a screaming hot pan, that brown crust is where most of the flavor comes from. If you used a lot of oil, blot the roast a bit before it goes into the cooker so the sauce wont be greasy.

– After cooking, let the meat rest briefly then refrigerate if you have time so the fat firms up on top and you can spoon it off cleanly. If your consommé tastes weak, reduce it on the stove to concentrate flavor and only then recheck salt.

– Dunk tortillas only for a beat so they soak up color not sog, then crisp them over moderate heat so the cheese melts without burning. Keep finished quesadillas in a low oven to stay warm and stay crispy while you finish the batch.