This mouthwatering Quick and Easy Birria Tacos recipe comes together in about 30 minutes and lets your stovetop do the heavy lifting for a quick and easy weeknight dinner that your family will love! Trust me, you’ll want to keep this tasty dish in your back pocket. Got some leftover beef? Switch up the filling ingredients to suit your taste or use it as a ‘clean out the fridge’ meal to get rid of those odds and ends! Who doesn’t love a versatile and delicious dinner, am I right?
Ingredient Breakdown
Here’s what you’ll need for these delightful tacos. Remember, cooking should be fun and flexible, so feel free to swap ingredients as needed!
Beef Chuck or Brisket – 2 lbs
Beef chuck or brisket is my go-to for this recipe because it gets incredibly tender and flavorful when simmered. You could also use a leaner cut like round steak or even chicken for a lighter option. But if you want the classic taste, stick with chuck!
Beef Broth – 4 cups
Using beef broth adds depth to your birria, making it rich and hearty. Home-made is fantastic if you have the time, but store-bought will work perfectly. Want to keep it vegetarian? Vegetable broth is a great alternative!
Dried Guajillo Peppers – 3
These beauties give the sauce a lovely color and an earthy flavor! If you can’t find guajillo peppers, look for dried New Mexico or pasilla peppers as suitable substitutes. Just remember to adjust your seasoning to taste.
Dried Ancho Peppers – 2
Ancho peppers add a touch of sweetness and smokiness, enhancing the overall flavor of the dish. If you’re in a pinch, you could whiz together some chili powder instead, just keep an eye on heat levels!
Onion – 1, Chopped
I love using onion for its natural sweetness in the sauce. When sautéed, it adds tons of flavor. If red onion is what you have lying around, don’t hesitate to use that instead!
Garlic – 4 cloves, Minced
Garlic is like the universal flavor enhancer, isn’t it? You can never go wrong by including more! If you’re feeling adventurous, add roasted garlic for an even richer flavor.
Cumin – 1 tsp
Ahhh, cumin. Its warm, earthy notes play perfectly with the beef and peppers. Don’t have cumin? You could use coriander as a substitute, as it has a similar flavor profile, just milder.
Oregano – 1 tsp
Mexican oregano gives this dish an extra zing. If you can’t find Mexican oregano, regular dried oregano will do just fine, but be ready for a slightly different taste.
Bay Leaf – 1
This simple leaf packs a punch! It’s super aromatic and helps to deepen flavors while the pot simmers. Don’t forget to fish it out before serving, though nobody wants a leaf in their tacos!
Salt – To taste
A couple pinches of salt and pepper will really bring all the flavors together, enhancing the dish beautifully. Always taste your sauce before you finish; adjusting flavors is the key to deliciousness.
Corn Tortillas – 8
Corn tortillas are traditional and delicious but feel free to swap them for flour tortillas if that’s what you prefer! When these crisp up in the skillet, they’re just perfection.
Oaxacan Cheese – 8 oz, Shredded
Oaxacan cheese melts beautifully, making it perfect for these tacos. If you can’t find it, go for mozzarella or Monterey Jack, both will work well in this recipe.
Cilantro – Chopped (for garnish)
Cilantro provides a fresh, bright kick to balance all those rich flavors. If you’re not a fan, though, skip it or replace it with green onions!
Lime Wedges – For serving
A squeeze of fresh lime will elevate your taco experience with its acidic brightness! It’s a must in my opinion!
Let’s Get Cooking!
Now that you have all your ingredients ready, let’s dive into the cooking process. Everything from the aroma filling your kitchen to those mouthwatering tacos waiting for you, it’s going to be an adventure!
Soak Peppers (15 minutes)
Start by soaking those guajillo and ancho peppers in a bowl of hot water until they’re soft, about 15 minutes should do the trick. Your kitchen will smell amazing!Blend the Sauce (5 minutes)
Once softened, drain the peppers and toss them into a blender with the beef broth, chopped onion, minced garlic, cumin, oregano, bay leaf, and a couple pinches of salt. Blend until smooth and well-combined, and take a moment to appreciate the gorgeous, vibrant color!Simmer the Beef (2-3 hours)
In a heavy pot, place your beef and pour the blended sauce over it. Bring it to a simmer, then reduce the heat to low. Cover and let it simmer away for 2-3 hours until the meat is tender and shreds easily with a fork. You might want to check it occasionally, stirring oh-so-gently and scraping the yummy bits off the bottom for a bit of extra flavor.Shred the Beef (10 minutes)
Once your beef is fall-apart tender, remove it from the pot and shred it with two forks. It’s so satisfying, like therapy!Assemble your Tacos (10 minutes)
Heat a skillet over medium-high heat. Add some oil if needed. Take a corn tortilla, fill it generously with shredded beef and a sprinkle of Oaxacan cheese, and fold it in half. Fry it until golden and crispy, about 2 minutes or so on each side. Perfection!Serve
Serve your tacos piping hot, garnished with fresh cilantro and lime wedges on the side. Oh, and don’t forget a bowl of the birria consomé for dipping, because the best part is dunking your tacos for that extra sauce goodness!
Why I Love This Recipe
This is my go-to recipe when I’m feeling the need for comfort food or when I want something that feels like a special treat without spending all day in the kitchen. Seriously, I’m a real sucker for anything that combines cheese, beef, and tacos, it’s like my trifecta of happiness! Plus, you can use whatever you’ve got on hand and mix things up. That’s what makes it family-friendly and adaptable to whatever flavors our taste buds are craving. The best part is, you might even win over those picky eaters at the table!
If you loved this birria taco recipe, be sure to check out my Teriyaki Air Fryer Chicken Thighs, or my Crispy Air Fryer Chicken Sandwich, or my Air Fryer Stuffed Peppers! Each one is packed with flavor, just like this one!
Why This Recipe Works
Quick & Easy
This quick and easy Birria taco recipe comes together in no time, with the beef simmering low and slow, you get amazing flavor without spending hours in the kitchen. It’s perfect for those busy weeknights or when friends pop over unexpectedly!
One Pot Cooking
Everything cooks in one pot, which means minimal cleanup. And we all know how precious time is, especially on weeknights! Less scrubbing means more time with your family, nice!
Comfort Food
These tacos are a feast for the senses, loaded with tender beef, melty cheese, and that wonderful consomé for dipping. Perfect for those chilly nights or any time you’re craving a little something cozy!
Customizable
You can tweak the ingredients based on what you have or love. This is where you can truly get creative! Feel like using leftover chicken instead of beef? No problem. Want to toss in some veggies? Go ahead and make it your own!
Crowd-Pleaser
Birria tacos are a surefire way to impress family and friends alike! Everyone will love the layers of flavor and the opportunity to dunk their tacos into that delicious consomé. Seriously, it’s like a party in your mouth!
Serving and Storage Tips
Serving Suggestions
Serve these tacos alongside some chips and salsa, a simple salad, or maybe some Mexican street corn to round out your meal. If you’re feeling festive, add some margaritas, yum!
Storage
These tacos can be kept in the refrigerator for up to 3 days if stored properly in an airtight container. Just be sure to separate the beef from the tortillas for the best results!
Reheating Instructions
Reheat in a skillet over low heat, or microwave in short bursts, stirring often to avoid uneven heating. If reheating the beef, add a splash of broth or water to keep it moist.
Freezer Friendly
Yes! You can freeze the shredded beef for up to 3 months. Just cool it completely, then transfer it to a freezer-safe container. To reheat, thaw overnight in the fridge and heat on the stove or in the microwave, adding a touch of broth if it seems too dry.
I can’t wait for you to try out these Quick and Easy Birria Tacos! They’re sure to bring smiles (and maybe seconds!) to the dinner table. Remember, cooking should be fun, so make it yours, and enjoy the journey! Happy cooking!
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Birria Tacos
Ingredients
Method
- Soak the guajillo and ancho peppers in a bowl of hot water for about 15 minutes until softened.
- Drain the peppers and blend with beef broth, onion, garlic, cumin, oregano, bay leaf, and salt until smooth.
- In a heavy pot, place the beef and pour the blended sauce over it. Simmer on low heat for 2-3 hours until the meat is tender.
- Shred the beef with two forks once it is fall-apart tender, about 10 minutes.
- Heat a skillet over medium-high heat and add oil if needed. Fill corn tortillas with shredded beef and cheese, fold, and fry until golden and crispy, about 2 minutes on each side.
- Serve your tacos hot, garnished with cilantro and lime wedges, alongside a bowl of birria consomé for dipping.