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Crispy Birria Tacos Recipe Easy Homemade with Melty Oaxacan Cheese and Consommé

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A delicious recipe for crispy birria tacos filled with melty Oaxacan cheese and served with rich, spiced consommé. Perfect for taco nights, this recipe combines slow-cooked tender beef with a crunchy, cheesy tortilla and flavorful dipping broth.

Ingredients

Scale
  • 3 lbs beef chuck roast, cut into large chunks
  • 4 dried guajillo chiles, stems and seeds removed
  • 2 dried ancho chiles, stems and seeds removed
  • 1 chipotle chile in adobo (optional)
  • 4 garlic cloves, peeled
  • 1 medium white onion, quartered
  • 2 tsp ground cumin
  • 2 tsp dried oregano
  • 1 tsp ground cinnamon
  • 2 bay leaves
  • 1 tbsp apple cider vinegar
  • 4 cups beef broth, low sodium recommended
  • Salt and pepper, to taste
  • 12 corn tortillas
  • 2 cups Oaxacan cheese, shredded (substitute mozzarella if unavailable)
  • Vegetable oil or rendered fat for frying
  • Chopped white onion (for serving)
  • Fresh cilantro leaves (for serving)
  • Lime wedges (for serving)
  • Optional: sliced radishes or avocado (for serving)

Instructions

  1. Remove stems and seeds from guajillo and ancho chiles. Toast lightly in a dry skillet over medium heat for 1-2 minutes until fragrant. Soak in hot water for 15 minutes until softened.
  2. In a blender, combine soaked chiles, chipotle (if using), garlic, onion, cumin, oregano, cinnamon, apple cider vinegar, and 1 cup beef broth. Blend until smooth, adding more broth if needed to create a pourable sauce.
  3. Place beef chunks in a large bowl or slow cooker insert. Pour marinade over the meat, coating well. Cover and refrigerate for at least 2 hours, preferably overnight.
  4. If using a slow cooker, add remaining 3 cups beef broth and bay leaves, cook on low for 6-8 hours or high for 4 hours until meat is fork-tender. For stovetop, transfer to Dutch oven, bring to simmer, cover, and cook on low for 3-4 hours, turning occasionally.
  5. Remove meat from pot and shred with two forks. Discard bay leaves and reserve consommé for dipping.
  6. Heat skillet over medium heat and add a little oil. Dip a corn tortilla briefly into consommé to coat, place in skillet. Sprinkle shredded Oaxacan cheese on one half, add shredded meat, then sprinkle more cheese.
  7. Fold tortilla over filling and press gently with spatula. Cook 2-3 minutes on each side until tortilla is crispy and cheese is melted. Repeat with remaining tortillas.
  8. Serve tacos with chopped onion, cilantro, and lime wedges. Pour consommé into small bowls for dipping.

Notes

Keep heat medium when frying tacos to avoid burning tortillas before cheese melts. Skim fat from consommé if too oily. For tender meat, do not rush slow cooking. Toast dried chiles just until fragrant to avoid bitterness. Store meat and consommé separately in fridge up to 3 days. Re-crisp leftover tacos by dipping tortillas in warmed consommé and pan-frying.

Nutrition

Keywords: birria tacos, crispy tacos, Oaxacan cheese, consommé, slow cooked beef, Mexican street food, homemade birria, taco recipe

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