Beef Birria Tacos with Oaxaca Cheese and Crispy Corn Tortillas
By Isabella Quinn
Prep
20 min
Cook
150 min
Total
170 min
Servings
12
Level
Medium
Choose a well-marbled chuck roast cut into medium-large chunks; it braises into beef that shreds easily and enriches the consomé. These birria tacos pair that tender beef with Oaxaca cheese in corn tortillas, fried crisp outside with a gooey center.
Guajillo, ancho, and chipotle peppers build the chili paste, while crushed tomatoes, beef stock, apple cider vinegar, bay leaves, oregano, thyme, cumin, cinnamon, smoked paprika, and allspice round out the sauce. The chuck roast is seasoned with salt, pepper, and garlic powder, then paired with onion, stock, and water for the consomé. Corn tortillas, Oaxaca cheese, cilantro, and pico de gallo finish the tacos.
The beef is ready when it pulls into a shredded texture with forks, rather than resisting in firm pieces. For crisp tacos, warm or lightly fry the tortillas first, dip them in consomé quickly, and cook them until golden. Soaking the tortillas too long is the main reason they turn soggy, especially with thin tortillas. Using two tortillas can create a sturdier shell when needed.
Serve the tacos promptly with consomé for dipping or drizzling, plus cilantro and pico de gallo. Store prepared components separately rather than assembling leftover tacos. The source recommends reheating tacos in a 350-degree oven until warmed through, then assembling them to serve.
Why you'll love this recipe
- Chuck roast provides the substantial, shreddable beef base, and its medium-large chunks become tender enough to pull apart after the long braise.
- Three chile varieties give the sauce layered character: guajillo and ancho bring depth, while chipotle in adobo contributes smoky heat.
- Oaxaca cheese is chosen for its melting quality, creating a gooey interior that contrasts clearly with the crisp fried corn tortilla.
- Corn tortillas keep the taco foundation gluten-free, and doubling thin tortillas helps them hold the juicy filling and consomé longer.
- Apple cider vinegar balances the rich beef-and-stock mixture with brightness, while crushed tomatoes contribute body to the chile-based sauce.
- Fresh cilantro and pico de gallo add a cooler, chopped finish, so the deeply spiced beef remains the central ingredient in each taco.
Ingredients
- •4 dried guajillo peppers
- •4 dried ancho chiles
- •4 chipotle peppers in adobo
- •1 onion (chopped)
- •4 cloves garlic
- •0.5 cup crushed tomatoes
- •0.5 cup organic beef stock (can substitute water)
- •1 tbsp apple cider vinegar
- •2 bay leaves
- •2 tbsp Mexican oregano
- •1 tsp dried thyme
- •0.5 tsp cumin
- •0.5 tsp ground cinnamon
- •0.5 tsp smoked paprika
- •0.5 tsp ground allspice
- •3 lb organic chuck roast beef (chopped into medium-large chunks)
- •1 tbsp extra virgin olive oil
- •1 tsp sea salt
- •1 tsp black pepper
- •1 tsp garlic powder
- •0.5 onion (diced)
- •4 cups organic beef stock
- •2 cups water
- •12 organic corn tortillas
- •Oaxaca cheese (shredded)
- •1 cup fresh cilantro (chopped)
- •pico de gallo
Instructions
- 1
Remove the stems and seeds from all of the dried ancho and guajillo chiles.
- 2
Add the beef stock to a medium-sized pot and bring it to a boil.
- 3
Add the chiles, turn off the heat, cover, and allow them to sit for 15-20 minutes.
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