Cheesy Birria Tacos

$- 2 lbs beef chuck roast - 4 cups beef broth - 3 dried guajillo chilies, seeded - 2 dried ancho chilies, seeded - 1 teaspoon ground cumin - 1 teaspoon dried oregano - 4 cloves garlic, minced - 1 onion, quartered - 2 bay leaves - Salt and ground black pepper to taste The main ingredients bring rich flavors to your tacos. The beef chuck roast is flavorful and tender when cooked right. The beef broth adds depth to the dish. Guajillo and ancho chilies give a smoky, sweet taste. Cumin and oregano add warmth, while garlic and onion enhance the overall flavor. Use salt and pepper to taste. - 1 ½ cups shredded Oaxaca cheese (or mozzarella) - About 12 corn tortillas Oaxaca cheese is stringy and melts perfectly. If you can't find it, mozzarella works well. Corn tortillas are essential for this dish. They hold the filling and add a nice texture. - Fresh cilantro, chopped (for garnish) - 1 lime, cut into wedges (for serving) Fresh cilantro adds brightness and flavor. Lime wedges bring a zesty kick when squeezed over the tacos. These simple garnishes elevate your dish and make it more vibrant. {{ingredient_image_2}} Toasting the chilies First, grab your dried guajillo and ancho chilies. Put them in a dry skillet over medium heat. Toast them for about 2-3 minutes. Stir them often to avoid burning. You want them to smell fragrant, not charred. Soaking the chilies Once toasted, take the chilies off the heat. Place them in a bowl and cover them with hot water. Let them soak for about 20 minutes. This softens the chilies and makes them easier to blend. Blending the spice paste After the chilies are soft, drain them. Move them to a blender. Add in ground cumin, dried oregano, minced garlic, and quartered onion. Pour in a little beef broth to help it blend smoothly. Blend until you have a thick and smooth paste. Combining ingredients in the pot Now, it's time to cook the meat. In a large pot, add your beef chunks. Pour in the spice paste you just made, and add the rest of the beef broth. Toss in bay leaves and season with salt and pepper. Cooking time and technique Bring the pot to a boil over high heat. Once boiling, turn the heat down to a simmer. Cover the pot and let it cook for 2-3 hours. The beef should be fork-tender when done. Removing and shredding the meat When the meat is tender, take it out of the pot. Place it on a cutting board. Use two forks to shred the beef into small pieces. Straining the broth Next, strain the cooking broth through a fine mesh sieve. This will give you a clear consommé for dipping. Dipping tortillas in broth Heat a skillet over medium-high heat. Take a corn tortilla and dip it quickly in the reserved broth. This softens the tortilla and adds flavor. Filling and cooking the tacos Place the dipped tortilla on the skillet. Fill it with shredded beef and a generous amount of Oaxaca cheese. Fold the tortilla in half and cook for about 2-3 minutes per side. You want the cheese to melt and the tortilla to get crispy. Garnishing and serving suggestions Once cooked, remove the tacos from the skillet. Sprinkle chopped cilantro on top for freshness. Serve them hot with lime wedges and a bowl of the reserved consommé for dipping. Enjoy! - Ensuring tenderness in beef: Start with beef chuck roast. It has fat that keeps the meat juicy. Cook the beef slowly for 2-3 hours on low heat. This makes the beef fork-tender. Always check if it shreds easily. - Achieving crispy tortillas: Use corn tortillas for great flavor. Dip each tortilla briefly in the reserved broth. This softens them. Then, heat them in a skillet with some oil. Cook until they are golden and crispy on both sides. - Additional spices to consider: Besides cumin and oregano, add smoked paprika for depth. A pinch of cinnamon can bring warmth, too. Experiment with chili powder for extra heat. Adjust based on your taste! - Adding extras to the filling: For more flavor, mix in sautéed onions or peppers. Shredded carrots can add sweetness. You can even include black beans for texture and taste. - Best sides to accompany tacos: Serve with Mexican rice for a full meal. Fresh guacamole adds creaminess. Pickled onions give a tangy crunch. Don't forget a simple corn salad for freshness. - Alternatives to consommé for dipping: If you want a twist, try a salsa verde. A creamy avocado sauce can also be great. For a unique flavor, serve with a spicy ranch dip. Pro Tips Choose Quality Meat: Opt for a well-marbled beef chuck roast for the best flavor and tenderness. Chili Toasting: Toast the chilies until fragrant but not burnt to enhance their natural flavors. Consommé Uses: Don't discard the cooking broth; it's perfect for dipping your tacos and adds extra flavor. Perfectly Crispy Tacos: Make sure the skillet is hot enough before adding the tortillas for that perfect crispy texture. {{image_4}} You can easily switch up the meat in Cheesy Birria Tacos. Chicken and pork are great options. Chicken cooks faster and absorbs flavors well. Opt for thighs for more moisture. Pork brings a nice sweetness and tenderness. Use pork shoulder for the best results. If you want to go meatless, try mushrooms or jackfruit. These options soak up the tasty spices. You’ll still get a rich flavor. Just cook them until tender for the best texture. While Oaxaca cheese is popular, you can use others. Mozzarella melts beautifully and is creamy. Cheddar adds a sharp kick. For a more unique flavor, try pepper jack. It gives a nice spicy twist. The cheese you choose impacts the taco's taste. Creamy cheeses create a rich mouthfeel. Stronger cheeses add depth. Experiment with different types to find your favorite. Salsas can elevate your tacos. A fresh pico de gallo adds brightness. It contrasts well with the rich meat. For a smoky flavor, try a roasted salsa. This brings another layer of taste. Other toppings enhance the dish, too. Sliced radishes give crunch. Avocado or guacamole adds creaminess. Don’t forget fresh cilantro for a burst of flavor. Lime wedges are perfect for squeezing over the top. To keep your cheesy birria tacos fresh, store them in an airtight container. Place them in the fridge right after they cool. They can stay good for about 3 days. If you notice any signs of spoilage, it is best to throw them away. If you want to save your tacos for later, freezing is a great option. Wrap each taco in plastic wrap tightly. Then, place the wrapped tacos in a freezer bag. They can last up to 3 months in the freezer. When you're ready to eat, thaw them in the fridge overnight. To reheat, bake them in the oven at 350°F for about 15-20 minutes until hot. Don’t waste any leftover beef or broth! Use shredded beef in quesadillas or on nachos. You can also add it to soups for extra flavor. For leftover broth, consider making a savory stew or a flavorful rice dish. These ideas help reduce waste and keep your meals exciting. Cheesy Birria Tacos are a tasty Mexican dish. They originated in the state of Jalisco, Mexico. The dish features tender, slow-cooked beef and melted cheese. The beef is cooked in a rich broth made from chilies and spices. People often enjoy these tacos with a side of broth for dipping. Yes, you can prepare Cheesy Birria Tacos in advance. Cook the beef and make the sauce a day before. Store them in the fridge. When ready to serve, reheat the beef and sauce. Assemble the tacos just before serving for the best taste. For Cheesy Birria Tacos, Oaxaca cheese is best. It melts well and has a mild flavor. Mozzarella works too if you can't find Oaxaca cheese. Both cheeses create a creamy and delicious filling. Absolutely! You can use chicken or pork as alternatives. For chicken, cook it in the same way as beef but for a shorter time. Pork can add a nice flavor, too. Just ensure it becomes tender and easy to shred. To make Cheesy Birria Tacos gluten-free, use corn tortillas. They are perfect for this dish. Check your beef broth to ensure it has no gluten. Many brands offer gluten-free broth options. Cheesy birria tacos are a delicious dish that blends flavor and texture. We covered the key ingredients, tips for cooking, variations, and storage methods. You now have solid ways to make and enjoy this meal. Remember, you can adapt ingredients and try new flavors. Get creative with salsas and toppings. With these steps, you can impress family and friends. Enjoy your cooking journey and savor each bite of your tasty tacos!$

Delicious tacos filled with tender, shredded beef and melted cheese, served with a flavorful dipping broth.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 2 30

Total Time 3

Course Main Course

Cuisine Mexican

Servings 6

Calories 300 kcal

Ingredients

2 lbs beef chuck roast, cut into large chunks
4 cups beef broth
3 dried guajillo chilies, seeded
2 dried ancho chilies, seeded
1 teaspoon ground cumin
1 teaspoon dried oregano
4 cloves garlic, minced
1 whole onion, quartered
2 whole bay leaves
to taste salt and ground black pepper
12 corn tortillas
1.5 cups shredded Oaxaca cheese (or mozzarella)
for garnish fresh cilantro, chopped
for serving 1 lime, cut into wedges

Instructions

Prepare the Chilies: In a dry skillet over medium heat, toast the guajillo and ancho chilies for approximately 2-3 minutes, stirring occasionally until they become fragrant. Once toasted, place the chilies in a bowl and cover them with hot water. Allow them to soak for about 20 minutes until they soften.
Make the Sauce: After draining the softened chilies, transfer them to a blender. Add the ground cumin, dried oregano, minced garlic, and quartered onion. Pour in a small amount of the beef broth to facilitate blending. Blend the mixture until it achieves a thick and smooth paste.
Cook the Meat: In a large pot, combine the beef chunks, the prepared spice paste, the remaining beef broth, bay leaves, and season generously with salt and pepper. Bring the mixture to a boil over high heat, then reduce the heat to a simmer and cover. Allow it to cook for 2-3 hours, or until the beef is fork-tender and easily shreddable.
Shred the Beef: Once the meat is tender, remove it from the pot and place it on a cutting board. Shred the beef using two forks until it is finely shredded. Set the shredded beef aside. Strain the cooking broth through a fine mesh sieve, reserving it for dipping.
Assemble the Tacos: Heat a skillet on medium-high heat. Take one corn tortilla and briefly dip it in the reserved broth to soften it, then place it on the skillet. Generously fill the tortilla with shredded beef and top it with a handful of Oaxaca cheese. Fold the tortilla in half and cook until the cheese fully melts and the tortilla turns crispy, approximately 2-3 minutes per side.
Serve: Carefully remove the tacos from the skillet. Sprinkle them with freshly chopped cilantro for garnish. Serve hot with lime wedges on the side and a bowl of the reserved consommé for dipping.

Notes

For best results, use Oaxaca cheese or mozzarella for a great melt.

Keyword birria, cheesy, tacos