Name: My Fave Birria Tacos
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Cuisine: Mexican
Ingredients: 3 lbs chuck roast, cut into large chunks; 1 lb beef short ribs; 8 dried guajillo chiles, stems and seeds removed; 4 dried ancho chiles, stems and seeds removed; 1 dried pasilla chile, stem and seeds removed; 1/2 white onion, quartered; 4 cloves garlic, peeled; 1 tbsp cumin seeds; 1 tsp dried oregano; 1 tsp black peppercorns; 1/2 tsp cloves; 1/4 tsp cinnamon stick; 1/4 cup apple cider vinegar; 1 tbsp salt; 1 tbsp vegetable oil; 12 corn tortillas; 1 cup shredded Monterey Jack cheese; 1 cup shredded Oaxaca cheese; Chopped white onion, for serving; Chopped cilantro, for serving; Lime wedges, for serving

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Okay, so you wanna talk about birria tacos? Get ready, because these My Fave Birria Tacos are seriously next level! Forget those dry, sad tacos you might have tried elsewhere. This recipe… oh man. It’s the real deal. We’re talking tender, melt-in-your-mouth beef that’s been slow-cooked in this incredibly rich, spiced broth. I remember the first time I tried birria, and I was instantly hooked. Making it at home felt like a mission, but trust me, the flavor you get from these simmered-down chiles and spices? Totally worth every second. It’s the kind of dish that makes your whole kitchen smell amazing and your loved ones gather around.

Why You’ll Love My Fave Birria Tacos

Honestly, if you’re looking for a taco that’s going to blow your mind, you’ve found it. Here’s why these My Fave Birria Tacos are going to become your new go-to:

Unbelievable Flavor: The slow simmer with all those dried chiles and spices creates this deep, complex flavor that’s just out of this world.
Melt-in-Your-Mouth Beef: Seriously, the chuck roast and short ribs get so incredibly tender, they practically fall apart.
That Amazing Consommé: Don’t even get me started on the dipping broth! It’s liquid gold, perfect for dunking those cheesy tacos.
So Versatile: While tacos are amazing, you can totally use the shredded birria meat for tortas, quesadillas, or even just eat it with rice.

Gather Your Ingredients for My Fave Birria Tacos

Alright, let’s get cooking! To make these incredible My Fave Birria Tacos extra special, you’ll want to gather these goodies. Don’t worry, they’re all totally worth it for that authentic flavor!

First up, for the star of the show, we need good quality beef. Grab about 3 pounds of chuck roast, cut into big chunks, and then add about a pound of beef short ribs too – those add amazing richness. For that signature birria flavor, you’ll need some dried chiles: 8 guajillo chiles, 4 ancho chiles, and 1 pasilla chile. Just make sure you snip off the stems and shake out the seeds!

Then, for the aromatics and spices, we’ve got half a white onion (just quartered), about 4 cloves of garlic (peeled, no need to chop them fancy), 1 tablespoon of cumin seeds, 1 teaspoon of dried oregano, 1 teaspoon of black peppercorns, a pinch of cloves, and a little piece of cinnamon stick. Oh, and a splash of apple cider vinegar and a tablespoon of salt to get things going.

For assembling the tacos themselves, you’ll need about 12 corn tortillas, some shredded Monterey Jack cheese, and some Oaxaca cheese for that perfect melty stretch. And of course, you’ll want some chopped white onion, fresh cilantro, and lime wedges for serving!

How to Prepare My Fave Birria Tacos: Step-by-Step

Alright, ready to dive in and make some magic happen in your kitchen? This is where the real flavor party starts! It might seem like a few steps, but trust me, each one just builds on the last to get you those incredible My Fave Birria Tacos.

Preparing the Birria Meat and Consommé

First things first, let’s get those dried chiles ready. You wanna toast ’em in a dry skillet over medium heat. Just like, a minute or two per side until they smell all fragrant and toasty. Be careful not to burn them! Then, pop those toasted chiles into a bowl and cover them with really hot water. Let them soak for about 30 minutes until they’re nice and soft. While those are soaking, grab your biggest pot or a Dutch oven. Toss in your chuck roast chunks, those short ribs, the soaked chiles (don’t forget to save that soaking liquid – it’s gold!), the onion, garlic, cumin seeds, oregano, peppercorns, cloves, cinnamon stick, apple cider vinegar, and salt. Pour in enough water to pretty much cover everything. Bring it all to a boil, then turn the heat down low, pop a lid on, and let it simmer away for like 3 to 4 hours. You want that meat to be so tender it practically melts when you touch it. After it’s super tender, carefully take the meat and ribs out of the pot. Shred all that lovely meat and just toss the bones from the ribs. Now, strain all that cooking liquid through a fine-mesh sieve into a clean pot, pressing down on the solids to squeeze out every last bit of flavor. This glorious liquid is your consommé! Skim off any extra fat that floats to the top. This is the liquid your tacos will dip into later, maybe after enjoying some delicious chicken noodle soup from the slow cooker! This consommé is the soul of your birria.

Assembling and Cooking the Quesabirria Tacos

Okay, the meat is shredded, the consommé is ready – time to build these beauties! Get a large skillet hot with a tiny bit of vegetable oil. Now, grab one of those corn tortillas. Dip it right into that flavorful consommé so it gets all coated and soft. Think of it like giving that tortilla a little birria bath! Then, lay that soaked tortilla flat in the hot skillet. Spoon a generous amount of that shredded birria meat onto one half, and then pile on some of that Monterey Jack and Oaxaca cheese – get it nice and cheesy! Fold the tortilla in half to make a taco. Let it cook there for about 2 to 3 minutes per side, until it gets all golden brown and crispy, and that cheese is perfectly melted and gooey. It smells heavenly at this point, I swear! If you’re looking for more slow cooker ideas, you might also want to check out these slow cooker birria tacos recipes

Tips for the Best My Fave Birria Tacos

Alright, listen up, ’cause I’m gonna let you in on a few secrets to making your My Fave Birria Tacos truly spectacular. You want that restaurant-quality flavor at home? It’s all in the details!

First off, don’t skimp on the dried chiles! Toasting them really brings out their deepest flavors. And when you’re soaking them, make sure they’re fully submerged. For the meat, chuck roast is fantastic because it has enough fat to get super tender and flavorful, but adding those short ribs? Game changer. It adds this extra richness to the consommé that’s just unreal. If you’re feeling adventurous, a tiny bit of a dried arbol chile added to the soaking chiles will give it a nice little kick of heat! I’ve learned so much about coaxing flavor out of simple ingredients, kind of like when I learned how to make my own beef jerky.

Making My Fave Birria Tacos Ahead and Storing

Life gets busy, right? The great news is you can totally get a head start on these My Fave Birria Tacos! The birria meat and consommé are actually even better when they’ve had a little time for the flavors to meld. Just make the meat and the broth according to the recipe, let it cool completely, and pop it into airtight containers in the fridge. It’ll stay good for up to 3 days. When you’re ready to whip up tacos, just gently reheat the meat and consommé on the stovetop or even in your slow cooker!

Thinking about other make-ahead meals? You might want to peek at some of these beef crockpot recipes for inspiration on busy weeknights.

Frequently Asked Questions About My Fave Birria Tacos

Got questions about making these amazing My Fave Birria Tacos? I totally get it! It’s always good to have a little extra info and know all about that tasty birria tacos consommé. Here are some common ones I get:

What kind of beef is best for birria tacos?

For the best flavor and texture, chuck roast is hands down my favorite. It has enough marbling to get super tender and rich when simmered low and slow. Adding short ribs is also a fantastic way to boost that delicious beefy flavor in the consommé!

Can I make birria tacos vegetarian?

While traditional birria is all about that rich beef flavor, you *could* try a vegetarian version using hearty mushrooms or jackfruit simmered in a really flavorful vegetable broth with similar spices. It won’t be the same, but it could be a tasty alternative!

How spicy are these birria tacos?

These My Fave Birria Tacos have a nice, warm spice from the chiles, but they aren’t usually super hot. If you like things spicier, I definitely recommend tossing in a dried arbol chile or two when you soak the guajillos and anchos. You can always add a dash of your favorite hot sauce when you serve up, too!

Nutritional Information for My Fave Birria Tacos

Just a heads-up, these numbers are estimates, okay? Because let’s be real, cooking is an art, not an exact science! But for about 2 tacos, you’re looking at roughly 550 calories. You’ll get around 35g of fat (with about 15g being saturated), a solid 35g of protein, and about 25g of carbs, plus 4g of fiber. Remember, this can totally change depending on how much cheese you go wild with or what you dip into that glorious consommé!

Share Your My Fave Birria Tacos Creations!

Okay, so have you made these My Fave Birria Tacos yet? I absolutely LOVE seeing your creations and hearing all about how they turned out! Drop a comment below and tell me what you thought, or if you tried any fun twists. And if you snapped some pics, tag me on social media – I live for seeing that cheesy, saucy goodness! Seriously, sharing your culinary adventures makes my day and helps other home cooks get inspired. Don’t forget to check out even more fantastic dinner recipes while you’re here!