Birria Tacos

Birria Queso Tacos are made with slow cooked tender beef seasoned with chilies and spices. Once the beef is shredded it’s then wrapped in a corn tortilla with cheese and cilantro. Grilled until the the tortilla is crispy and the cheese is melted. The best part is dipping the hot taco into the flavorful consume.

I could eat these taco every single day. They are just as easy and delicious to make as my Chicken Taquitos. Those taquitos are incredible on their own, but take it to another level with this Jalapeno Ranch Dip. If your family likes to grill I really think you’ll also love this Grilled Cilantro Lime Chicken marinade. You shouldn’t miss out on any opportunity to make some Easy Guacamole to round off any Mexican themed dinner.

Birria Queso Tacos

I can never resist a French Dip Sandwich. I order it whenever I see it on the menu and these Birria tacos are reminiscent of those for me.

Both are made with beef and have a consume you dip in to. These just have extra spices and chilies cooked along with it.

The chilies can either be found in the spices section of your grocery store or sometimes they are located in the produce section. They will be dried and shriveled, but they will plump up once you boil them.

Ingredients Needed For Beef Birria Tacos

• Beef Chuck Roast
• White Onions 
• Kosher Salt
• Freshly Cracked Pepper
• Whole Bay Leaves
• Dried Mexican Oregano
• Dried Guajillo Chilies
• Whole Dried Ancho Chilies
• Large Garlic Cloves
• Beef Broth
• Beef Boulion
• Citric Acid or Distilled White Vinegar
• Oaxaca Cheese 
• Fresh Cilantro 
• Your favorite Corn Tortillas

How To Make Birria Tacos

• Remove outer layer from one onion. (The second onion is for the tacos)
• Cut the root end off then cut it into fourths.
• In a medium pot combine quartered onion, salt, pepper, bay leaves, oregano, whole chillies, garlic cloves, beef broth and beef bouillon.
• Over medium high heat, bring to a boil.
• Reduce to low and simmer for 10-15 minutes. Stir occasionally.
• Let the mixture cool for 5 minutes.
• Carefully remove stems from the chilies.
• Using an emersion blender or food processor, blend ingredients together. Mixture will still be hot so use caution.
• Place roast in a large slow cooker.
• Pour mixture over the top and sprinkle over citric acid or vinegar and stir in.

• Place lid on top and cook on low for 8 hours. Or until meat is tender and falls apart.
• Once cooked, remove all fat from the roast and shred the beef using two forks.
• When ready to serve up, finely dice the second onion (remove the outer layer first), shred the cheese and finely chop the cilantro.
• Heat a skillet or pan over medium high heat.
• Dip one corn tortilla in the beef consume then place on a hot skillet.
• Top with a little shredded cheese, cilantro, onions and a shredded beef.
• Fold over and grill on both sides until lightly golden brown and toasted and the cheese is melted.
• Repeat with remaining ingredients.
• Pour 1/2 cup of consume into a small bowl and sprinkle cilantro and onions on top for every serving.
• Dip tacos into the consume.
• Serve hot.

You’ve got to try these other recipes!

• Chicken Tortilla Soup
• Chicken Apple Salad
• Steak Marinade
• Lemon Drop Cookies recipe from Your Homebased Mom

Birria Tacos Recipe

Birria Tacos

Amy Williams mynameissnickerdoodle.com

Tender and juicy beef slowly cooked with chilies and spices. Use shredded beef for tacos, quesadillas, salads or bowls.

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Course: Main Course

Cuisine: Mexican

Keyword: beef, cheese, chuck roast, cilantro, corn tortillas, crock pot, onions, peppers, pot roast, slow cooker

Prep Time: 20 minutes minutes

Cook Time: 8 hours hours

Total Time: 8 hours hours 20 minutes minutes

Servings: 10 servings

Ingredients

• ▢ 5-6 lb Beef Chuck Roast
• ▢ 2 Medium White Onions Divided
• ▢ 1 tsp Kosher Salt
• ▢ 1/2 tsp Freshly Cracked Pepper
• ▢ 2 Whole Bay Leaves
• ▢ 1 TBSP Dried Mexican Oregano
• ▢ 2 whole Dried Guajillo Chilies
• ▢ 2 Whole Dried Ancho Chilies
• ▢ 2-3 Large Garlic Cloves
• ▢ 3 Cups Beef Broth
• ▢ 1 TBSP Beef Boulion
• ▢ 1 tsp Citric Acid or 1 TBSP Distilled White Vinegar
• ▢ Oaxaca Cheese Shredded
• ▢ 1 Bunch Cilantro Finely Chopped
• ▢ 20 Corn Tortillas

Instructions

• Remove outer layer from one onion. (The second onion is for the tacos)
• Cut the root end off then cut it into fourths.
• In a medium pot combine quartered onion, salt, pepper, bay leaves, oregano, whole chillies, garlic cloves, beef broth and beef bouillon.
• Over medium high heat, bring to a boil.
• Reduce to low and simmer for 10-15 minutes. Stir occasionally.
• Let the mixture cool for 5 minutes.
• Carefully remove the bay leaves and stems from the chilies.
• Using an emersion blender or food processor, blend ingredients together. Mixture will still be hot so use caution.
• Place roast in a large slow cooker.
• Pour mixture over the top and sprinkle over citric acid or vinegar and stir in.
• Place lid on top and cook on low for 8 hours. Or until meat is tender and falls apart.
• Once cooked, remove all fat from the roast and shred the beef using two forks.
• When ready to serve up, finely dice the second onion (remove the outer layer first), shred the cheese and finely chop the cilantro.
• Heat a skillet or pan over medium high heat.
• Dip one corn tortilla in the beef consume then place on a hot skillet.
• Top with a little shredded cheese, cilantro, onions and a shredded beef.
• Fold over and grill on both sides until lightly golden brown and toasted and the cheese is melted.
• Repeat with remaining ingredients.
• Pour 1/2 cup of consume into a small bowl and sprinkle cilantro and onions on top for every serving.
• Dip tacos into the consume.
• Serve hot.

Tried this recipe?Mention and tag @mynameissnickerdoodle!