Crispy Skillet Birria Tacos

• Totally Addictive Flavor – The combination of tender, slow-cooked beef and crispy, cheesy tortillas is out of this world.
• Consommé Dipping Magic – That rich, flavorful broth? It takes these tacos to a whole new level of deliciousness.
• Crowd-Pleasing Guaranteed – Seriously, everyone loves these. Even your pickiest eaters will be begging for more.
• Make-Ahead Friendly – You can make the birria stew in advance, so taco night is a breeze.
• Date Night Approved – Want to spice things up? This unique and tasty meal is great to share.

Ingredients

• 3 lbs chuck roast, cut into 3-inch chunks
• 5 dried guajillo chiles, stemmed and seeded
• 2 dried ancho chiles, stemmed and seeded
• 1 medium onion, roughly chopped
• 4 garlic cloves, peeled
• 2 bay leaves
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tbsp apple cider vinegar
• 2 cups beef broth
• 1 cup crushed tomatoes
• Salt and pepper to taste
• 12–15 corn tortillas
• 2 cups grated cheese (Oaxaca or mozzarella works best)
• 1/2 cup chopped onion
• 1/4 cup chopped cilantro
• Lime wedges, for serving
• Optional: Guacamole, cilantro lime rice, salsa

How to Make

1. Prepare the Chile Paste: Toast the stemmed and seeded guajillo and ancho chiles in a dry skillet over medium heat for about 1 minute per side until fragrant. Be careful not to burn them – burnt chiles will make the paste bitter!
2. Soak the toasted chiles in hot water for 15 minutes to soften.
3. In a blender, combine the softened chiles with the diced onion, garlic cloves, oregano, cumin, coriander, apple cider vinegar, and ½ cup of beef broth. Blend until completely smooth. This is your flavor bomb!Note: If your blender is struggling, add a little more beef broth to help it along.
4. Cook the Birria Stew: In a large pot or Dutch oven, heat 2 tablespoons of oil over medium-high heat. Season the chuck roast chunks with salt and pepper. Brown the beef on all sides for about 3-4 minutes per side. This step is crucial for developing deep flavor.Warning: Don’t overcrowd the pot – brown the beef in batches if necessary.
5. Pour the chile paste over the browned beef. Add the remaining beef broth, crushed tomatoes, and bay leaves. Bring to a simmer, then reduce the heat to low, cover, and simmer for 3-4 hours, or until the beef is incredibly tender and easily shreds with a fork.Slow Cooker Option: You can also make this in a slow cooker! Just brown the beef as directed, then transfer everything to the slow cooker and cook on low for 6-8 hours.
6. Shred the Beef: Once the beef is cooked, remove it from the pot and shred it using two forks. Discard the bay leaves.
7. Skim off any excess fat from the surface of the broth using a ladle or spoon. This makes for a cleaner, more flavorful consommé.
8. For a smoother consommé, strain the broth through a fine-mesh sieve, pressing on the solids to extract all the delicious juices. Season the consommé with salt and pepper to taste.
9. Set aside some of the shredded beef for the tacos. Mix the remaining shredded beef back into the consommé to create an even richer, more flavorful dipping sauce.
10. Assemble and Fry the Tacos: Heat a skillet or griddle over medium heat. Add a thin layer of the reserved beef fat (the skimmed fat from the broth) or a neutral oil like vegetable oil.
11. Dip a corn tortilla into the consommé, coating both sides lightly. This is what gives the tacos that signature red color and extra flavor.
12. Place the dipped tortilla in the hot skillet. Fill one side with shredded birria beef and grated cheese.
13. Fold the tortilla in half, pressing down gently to seal. Fry for 2-3 minutes per side, or until the tortilla is golden brown and crispy, and the cheese is melted and gooey.Tip: Keep the cooked tacos warm in a low oven (around 200°F) while you finish frying the rest.
14. Serve: Serve the birria tacos hot with a side of warm consommé for dipping. Garnish with chopped onion, cilantro, and a generous squeeze of lime juice. Get ready for some serious flavor explosions!

Tips & Tricks

Want to take your birria tacos to the next level? Here are a few secrets:

• Spice it Up: Add a pinch of cayenne pepper or a chopped chipotle pepper in adobo sauce to the chile paste for extra heat.
• Flavor Boost: A splash of Worcestershire sauce or soy sauce to the broth adds depth and umami.
• Cheese Dreams: Queso Oaxaca is the ultimate melting cheese for these tacos, but Monterey Jack or even a Mexican cheese blend will work in a pinch.
• Tortilla Talk: Fresh, high-quality corn tortillas make all the difference. If possible, use tortillas from a local Mexican market.
• Consommé Magic: Don’t skip the consommé! It’s the perfect complement to the rich, savory tacos.
• Leftover Love: Store leftover birria beef and consommé separately in the refrigerator for up to 3 days. Reheat in a skillet over medium heat, adding a splash of broth to keep the beef moist.

Dietary Variations

Need to adapt this recipe? Here are a few ideas:

• Gluten-Free: This recipe is naturally gluten-free as long as you use corn tortillas.
• Dairy-Free: You can absolutely make this recipe dairy-free by omitting the cheese. The birria and consommé are delicious on their own!
• Vegetarian: Substitute the beef for jackfruit. Be sure to sauté until tender. Follow recipe with remaining ingredients.

Frequently Asked Questions

Can I make the birria stew ahead of time?

Absolutely! In fact, I highly recommend it. The flavors deepen and meld together beautifully overnight. Just store the stew in an airtight container in the refrigerator for up to 3 days. It also freezes well for up to 3 months. Just be sure to store the beef and consommé separately!