Cheesy Birria Tacos

$- 2 lbs beef chuck roast - 3 dried guajillo chilies, seeded - 2 dried ancho chilies, seeded - 1 ½ cups shredded Oaxaca cheese - Fresh cilantro for garnish - Lime wedges for serving - 1 teaspoon cumin - 1 teaspoon oregano - 4 cloves garlic - 1 onion, quartered - 4 cups beef broth - 2 bay leaves - Salt and pepper to taste The main star of Cheesy Birria Tacos is the beef chuck roast. It’s juicy and full of flavor. The dried guajillo and ancho chilies add a rich taste and a touch of heat. I love using Oaxaca cheese for its meltiness. It makes the tacos extra gooey and delicious. You can also add fresh cilantro on top. It brightens each bite. Lime wedges add a zesty kick when you squeeze them over the tacos. For seasoning, I use cumin and oregano. They add depth to the broth. Garlic and onion give a savory base that makes the meat taste amazing. I always use fresh ingredients for the best flavor. When you gather these ingredients, you set the stage for a meal that will impress everyone. {{ingredient_image_1}} To start, I toast the guajillo and ancho chilies. I heat a dry skillet over medium heat. Once hot, I add the chilies and toast them for about 2-3 minutes. You want them fragrant but not burned. After toasting, I move them to a bowl. Then, I cover them with hot water. I let them soak for about 20 minutes until they soften. Next, I make the sauce. I drain the softened chilies and place them in a blender. I add cumin, oregano, garlic, and the roasted onion. To help blend, I pour in some beef broth. I blend until it becomes a thick paste. This paste is the heart of my dish. Now, I focus on cooking the beef. In a large pot, I combine the beef chunks, spice paste, remaining beef broth, bay leaves, salt, and pepper. I bring everything to a boil. After that, I reduce the heat to a simmer and cover the pot. I let it cook for about 2-3 hours. The meat should be tender and shred easily. Once the meat is tender, I remove it from the pot. I use two forks to shred the beef into bite-sized pieces. This step is important for the tacos. I remember to strain the broth and keep it. This will be perfect for dipping later. With the beef ready, I start assembling the tacos. I heat a skillet on medium-high heat. I take a corn tortilla and dip it briefly in the reserved broth to soften it. Then, I place the tortilla on the skillet. I add a good amount of shredded beef and a handful of Oaxaca cheese on top. I fold the tortilla in half and cook it until the cheese melts and the tortilla becomes crispy. This takes about 2-3 minutes on each side. Finally, I remove the tacos from the skillet. I sprinkle fresh cilantro on top for flavor. I serve them hot with lime wedges on the side. I also include a bowl of reserved consommé for dipping. Each bite bursts with flavor, making the dish truly special. Choosing the right cut of beef For birria, I love using beef chuck roast. It has the right fat and flavor. This cut makes the meat tender when cooked. Look for pieces with good marbling. Adjusting spice levels Not everyone likes the same spice. Start with one dried guajillo chili and one ancho chili. You can always add more later. Taste as you go to find your perfect level. Using homemade broth vs. store-bought Homemade broth gives the best taste. It adds depth and richness to your tacos. If you're short on time, store-bought broth works too. Just pick a low-sodium option for better control over flavor. Marinating beef beforehand Marinating is a great way to boost flavor. You can mix the spice paste and let the beef sit for a few hours. This step makes each bite even tastier. Slow cooking vs. pressure cooking Slow cooking is my favorite method for birria. It lets the flavors mix and the meat get super tender. But if you're in a hurry, pressure cooking works too. Just adjust the cooking time to about 45 minutes for tender meat. Pro Tips Quality Meat Matters: Choose a well-marbled beef chuck roast for the best flavor and tenderness when cooked. Chili Toasting Technique: Toasting the dried chilies enhances their flavor; just be careful not to overdo it to avoid bitterness. Consommé Perfection: Strain the broth well after cooking to ensure a clear and flavorful dipping sauce for your tacos. Tortilla Tips: Dipping the tortillas in the reserved broth not only softens them but also adds extra flavor to each taco. {{image_2}} You can switch out beef for other meats. Pork works well and adds a nice flavor. Chicken is another great choice. It cooks faster and still tastes amazing. Just be sure to adjust the cooking time. Both options will give you tasty birria tacos. Want to skip meat? Jackfruit is a fantastic substitute. It has a texture that mimics pulled meat. You can also use mushrooms for a rich, earthy flavor. Simply cook them the same way as the beef. This way, you will enjoy a delicious vegan birria taco. While Oaxaca cheese is my favorite, you can try others. Mozzarella melts well and is easy to find. For a fun twist, consider using pepper jack. It adds a spicy kick. Experiment with different cheeses to find your perfect melt. Each choice gives a unique taste to your tacos. To keep your cheesy birria tacos fresh, store them correctly. Place any leftovers in an airtight container. Refrigerate them right away. This keeps them tasty for the next meal. You can enjoy them for up to three days in the fridge. If you want to keep them longer, consider freezing them. To freeze, wrap each taco in plastic wrap. Then, place them in a freezer bag. This helps prevent freezer burn. When stored this way, they can last for about three months. Just remember to label the bag with the date! When it’s time to enjoy your leftovers, reheating them properly matters. The best method is to use a skillet. Heat the skillet over medium heat. Place the tacos on the skillet for a few minutes. This way, they get crispy again, and the cheese melts perfectly. You can also use an oven. Preheat it to 350°F. Place the tacos on a baking sheet and cover them with foil. Heat for about 10-15 minutes, until warm. This keeps them from getting too dry. How long will your cheesy birria tacos last? In the fridge, they stay good for about three days. If you freeze them, they can last for up to three months. Just remember to check for any signs of spoilage before eating. Always trust your senses! If they smell off or look strange, it’s best to toss them. Cheesy birria tacos are soft tacos filled with juicy, tender beef and melted cheese. The beef is cooked in a rich, spiced broth, giving it deep flavor. You dip the tacos in the broth, called consommé, for extra taste. This dish is a fun mix of textures, with crispy tortillas and gooey cheese. Yes, you can prepare birria tacos ahead of time. Cook the beef and make the sauce a day before. Store the meat in the fridge. When you're ready to eat, simply reheat it and assemble the tacos. This saves time and makes meal prep easy. Serve birria tacos hot with fresh cilantro on top. Add lime wedges for a zesty kick. Pair them with a bowl of consommé for dipping. You can also serve some sliced radishes or pickled onions on the side for extra crunch. To add heat to your birria tacos, use more dried chilies in the sauce. Guajillo and ancho chilies give flavor, but you can try adding a few dried chipotle chilies for smokiness. If you like it really spicy, add some chopped fresh jalapeños or a dash of hot sauce when serving. You now have everything to make delicious birria tacos. Start with beef chuck roast and flavorful chilies. Use the steps to create a rich sauce and tender meat. Remember, you can adjust spices to match your taste. Whether you're going traditional or trying new proteins, there’s a version for everyone. Store leftovers wisely for next time. With these tips, your birria tacos can impress friends and family. Enjoy the cooking process and share your tasty creations!$

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

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Prep Time 30

Cook Time 3

Total Time 3 30

Course Main Course

Cuisine Mexican

Servings 6

Calories 400 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 cumin
1 teaspoon oregano
4 cloves garlic
1 onion quartered
2 bay leaves
to taste salt and pepper
12 corn tortillas
1.5 cups shredded Oaxaca cheese (or mozzarella)
for garnish fresh cilantro, chopped
1 lime cut into wedges (for serving)

Instructions

Prepare the Chilis: In a dry skillet over medium heat, toast the guajillo and ancho chilies until fragrant, about 2-3 minutes. Be careful not to burn them. Once toasted, transfer to a bowl and cover with hot water for about 20 minutes until softened.
Make the Sauce: Drain the chilies and place them in a blender along with cumin, oregano, garlic, and roasted onion. Add some of the beef broth to help blend everything smoothly, then blend until a thick paste forms.
Cook the Meat: In a large pot, combine the beef chunks, spice paste, remaining beef broth, bay leaves, salt, and pepper. Bring to a boil, then reduce to a simmer and cover. Cook for 2-3 hours, or until the meat is tender and easily shreds.
Shred the Beef: Once the meat is tender, remove it from the pot and shred it using two forks. Set aside. Strain the broth and reserve it for dipping (consommé).
Assemble the Tacos: Heat a skillet over medium-high heat. Take a corn tortilla, dip it briefly in the reserved broth to soften, then place it on the skillet. Add a generous amount of shredded beef and top it with a handful of Oaxaca cheese. Fold the tortilla in half and cook until the cheese melts and the tortilla is crispy, about 2-3 minutes on each side.
Serve: Remove from the skillet and sprinkle with fresh cilantro. Serve hot with lime wedges and a bowl of the reserved consommé for dipping.

Notes

For best results, use fresh tortillas and high-quality cheese.

Keyword beef, birria, cheesy, tacos