Ingredients
3 lbs beef chuck roast provides rich, tender meat essential for authentic flavor
4 dried guajillo chiles adds smoky heat and depth to the broth
2 dried ancho chiles contributes a mild, sweet spice
1 large onion, chopped enhances savory taste and aroma
4 cloves garlic adds pungent flavor
2 cups beef broth forms the base for the braising liquid
2 tsp cumin spices the meat with earthy warmth
2 tsp dried oregano adds herbal notes
3 cups shredded beef birria the main filling for a juicy, flavorful center
24 ounces shredded Oaxaca cheese melts to create the signature gooey texture
24 corn tortillas the base that gets dipped in broth for crispiness
2 cups hot birria broth or beef consomé used for dipping the tortillas
1 tablespoon oil for brushing the skillet to achieve golden crispiness
½ minced onion for the fresh onion topping
1 minced jalapeno (seeds removed) adds a spicy kick to the garnish
4 tablespoons chopped cilantro brings fresh, herbaceous notes to the topping
1 teaspoon salt seasons the onion topping perfectly
2 tablespoons chipotle chili paste in adobo sauce key for the chipotle crema
¼ cup crema creates a creamy base for the sauce
Juice of 1 lime adds zesty brightness to the chipotle crema
Lime wedges for additional garnish to enhance flavors
12 flour or corn tortillas an alternative base option as mentioned
2 cups shredded Oaxaca or mozzarella cheese for flexibility in melting
Instructions
1-First, gather and prepare all ingredients, chopping onions and garlic, and soaking dried chiles in hot water for 15 minutes to rehydrate.
2-Then, blend the soaked chiles with garlic, onion, cumin, oregano, and beef broth until smooth to create the marinade.
3-Next, coat the 3 lbs beef chuck roast thoroughly with the chile marinade and let it marinate for at least one hour, or overnight for the best flavor infusion.
4-Preheat your oven to 325°F (160°C), place the marinated beef in a covered baking dish or Dutch oven, pour the remaining marinade over the meat, and braise for 3-4 hours until it’s tender and easy to shred.
5-Once the beef is tender, shred it with forks to get about 3 cups of shredded beef birria and strain the cooking liquid to create the consommé.
6-Preparation continues with making the chipotle crema by whisking 2 tablespoons of chipotle chili paste in adobo sauce, ¼ cup crema, and the juice of 1 lime until smooth.
7-At the same time, prepare the onion topping by mixing ½ minced onion, 1 minced jalapeno (seeds removed), 4 tablespoons of chopped cilantro, and 1 teaspoon of salt.
8-To assemble, reheat the beef and broth, then heat a skillet over medium heat, brush it with 1 tablespoon of oil, dip each of the 24 corn tortillas briefly in 2 cups of hot birria broth, add a layer of shredded beef and Oaxaca cheese, fold the tortilla, and cook on both sides until golden and the cheese melts for that perfect crispy finish.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🔥 For extra crispy tacos, make sure your skillet is hot before adding the tortillas and don’t overcrowd the pan
🧀 If you can’t find Oaxaca cheese, Monterey Jack or mozzarella work well as substitutes for that perfect melt
🥘 Prepare the onion topping and chipotle crema ahead of time to make assembly faster when you’re ready to cook
- Prep Time: 30 minutes
- Resting time: 5 minutes
- Cook Time: 0 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 3 tacos
- Calories: 737
- Sugar: 2g
- Sodium: 2203mg
- Fat: 44g
- Saturated Fat: 25g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 6g
- Protein: 46g
- Cholesterol: 112mg