Loaded with juicy, chile-spiced and succulent beef birria, this easy beef birria taco recipe is a real keeper.
Put Your Homemade Beef Birria to Use and Make the Best Birria Tacos Ever!
Birria tacos are arguably the internet’s favorite taco right now, and while the internet can have questionable judgement sometimes, in the case of birria it is SPOT ON. This easy birria tacos recipe yields something so incredibly juicy, so beefy, so simple and so delicious that they’re impossible not to love. Once you’ve mastered the art of making beef birria at home—it’s pretty simple, it just takes a while!—birria tacos are within reach most any time you get the hankering.
Everything You’ll Need to Make Birria Tacos
It’s sort of amazing that something so tasty can be as simple to make as birra tacos are, but there are really only 5 main birria tacos ingredients! Here’s everything you’ll need to make these meaty, tender, filling tacos:
- Corn tortillas
- Oaxaca cheese
- Beef birria
How to Make Beef Birria Tacos
Chuck roast, cooked low and slow, has never tasted better than it does when transformed into birria beef. Braising it to the point of falling apart with chiles and spices and everything wonderful, it becomes absolute heaven on a plate (or, in this case, in a tortilla). With beef that good, you don’t need to do much to it—it stands (nearly) alone as a taco filling. A hint of cheese, and a little onion for sharpness and you’ll be happy as a clam. Here’s how to make our super easy version of beef birria tacos:
- Begin by making the beef birria!
- Lift the meat out of the Dutch oven you cooked it in and shred it. Save all of the delicious juices that are left in the pot to use as a dipping sauce for the birria tacos.
- Warm the corn tortillas. You can do this in a microwave or stovetop.
- Heat a large skillet over medium heat. Heat a little oil or spray the pan with cooking spray. Dip each tortilla in the consommé (sauce) on both sides, place it in the hot skillet, sprinkle it with 3 tablespoons shredded cheese allowing a little to spill over onto the pan (so that it gets crispy.) Place the shredded meat (about 1/4 cup) onto one side of the tortilla along with a bit of onion and cilantro.
- Fold the other side of the taco over. Cook the tacos on both sides until crispy and the cheese ifs fully melted, 2-3 minutes per side.
- Serve with a small bowl of the birria sauce to use as a dip.
Tools You’ll Need
- Tongs (useful but not an absolute must)
- Mixing bowls