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–+ servings
Ella Cooks

Cheesy Birria Tacos (Simplified Version for Serious Cravings)

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Slow-simmered beef in a smoky chile consommé, shredded and stuffed into crispy, cheesy tacos — dipped and fried for that iconic juicy crunch. Yes, you’re going to want the napkins.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Fry Time 15 minutes
Servings: 12 tacos
Course: Main Course
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Ingredients
For the Birria Stew:
  • 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
For the Tacos:
  • 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

Equipment

  • Large Dutch oven or heavy pot (or Instant Pot/slow cooker — see notes below)
  • Blender
  • Skillet or griddle (for frying tacos)
  • Tongs
  • Strainer (fine mesh or colander)
  • Optional: ladle or small bowl for consommé dipping

Method
 

Instructions
    Prep the Meat
    1. Cut beef into 3–4 large chunks. Season well with salt and pepper.
    2. In a Dutch oven or heavy pot, heat 1 tbsp oil. Sear beef on all sides until browned (about 2–3 min per side). Set aside.
    Toast the Chiles
    1. In the same pot, toast guajillo and ancho chiles for about 30 seconds until fragrant (don’t burn!). Remove and soak in hot water for 5–10 minutes to soften.
    Blend the Sauce
    1. Drain the soaked chiles. In a blender, combine:
    2. Soaked chiles
    3. Chipotle in adobo
    4. Onion
    5. Garlic
    6. Oregano, cumin, cinnamon
    7. Vinegar
    8. Tomato or tomato paste (if using)
    9. 1 cup broth
    10. Blend until smooth.
    11. Optional tip: Strain the blended sauce for extra-smooth consommé.
    Simmer the Birria
    1. Return beef to the pot. Pour the blended sauce over the meat. Add bay leaves and remaining broth (enough to just cover the meat).
    2. Bring to a simmer. Cover and cook gently over low heat for 2–2½ hours, or until the beef is fall-apart tender.
    3. Pressure cooker shortcut: 45 minutes on high pressure + natural release
    4. Slow cooker: 6–8 hours on low
    Shred & Reserve Consommé
    1. Remove beef and shred it with two forks. Return it to the pot to soak in the flavorful broth.
    2. Set aside a bowl of consommé for dipping!
    Assemble & Fry the Tacos
    1. Heat a skillet or griddle over medium. Lightly oil it.
    2. Working one at a time:
    3. Dip both sides of a tortilla into the top of the consommé (where the chili oil floats).
    4. Place on the skillet, sprinkle with cheese, and add shredded beef.
    5. Fold in half and cook until crispy and browned on both sides, flipping once (about 2–3 min per side).
    6. Want that signature sizzle and color? Don’t skip the consommé dip — it gives that orange-red glossy crisp.
    Serve Hot
    1. Top with chopped onion and cilantro. Serve with lime wedges and a small bowl of warm consommé for dipping.

    Nutrition

    Calories: 320kcalCarbohydrates: 22gProtein: 20gFat: 18gSodium: 500mgFiber: 3g

    Notes

    Pro Tips for the Perfect Consommé Dip:
    • Let it sit a minute before ladling: The orange-red oil rises to the top — that’s what gives the tacos and the dip their signature color and richness.
    • Skim the top layer of that oil to dip your tortillas before frying — this adds the crispy red crust to your tacos.
    • Serve consommé warm: Reheat it separately if needed before serving in small bowls.
    • Garnish it with a little fresh cilantro and onion if you like — it makes the dipping feel like a soup course.

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