- For the Birria
- 3 lbs beef chuck roast or short ribs
- 5 dried guajillo chilies stems and seeds removed
- 3 dried ancho chilies stems and seeds removed
- 1 large onion quartered
- 5 cloves garlic
- 1 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp ground cinnamon
- ¼ tsp ground cloves
- 2 bay leaves
- 4 cups beef broth
- 2 tbsp apple cider vinegar
- 1 tbsp salt
- 1 tsp black pepper
- For the Tacos
- Corn tortillas
- 2 cups shredded Oaxaca or mozzarella cheese
- Chopped onion and cilantro optional
- Lime wedges
- Prepare the Chilies
- Toast dried chilies in a dry skillet for 1–2 minutes. Soak in hot water for 15 minutes until softened.
- Make the Sauce
- Blend softened chilies with onion garlic, cumin, oregano, cinnamon, cloves, vinegar, and some soaking liquid until smooth.
- Cook the Meat
- Place beef in a large pot or slow cooker. Pour the chili sauce and beef broth over the meat. Add bay leaves.
- Slow Cook
- Cover and cook on LOW for 3 hours on the stovetop or 6–8 hours in a slow cooker until the beef is fork-tender.
- Shred the Beef
- Remove the beef shred with forks, and return to the broth.
- Assemble the Tacos
- Dip tortillas into the consommé fill with shredded beef and cheese, fold, and place in a hot skillet.
- Crisp the Tacos
- Cook tacos for 2–3 minutes per side until golden and crispy.
- Serve
- Serve hot with consommé for dipping and garnish with onion cilantro, and lime.
Chuck roast is ideal for tender, juicy birria tacos.
The consommé gets better as it rests—perfect for make-ahead meals.
Leftover birria can be used for quesadillas, burritos, or Mexican casseroles.
Adjust chili quantity for milder or spicier flavor.
Store leftovers in the refrigerator for up to 4 days or freeze for later use.
