I Thought Birria Tacos Were All Hype. Then I made These.

Ingredients

• 3 lb Beef Chuck Roast (well‑marbled, cut into 2‑inch planks then 2‑3‑inch cubes)
• 20 g Kosher Salt (for initial seasoning)
• 3 Tbsp Vegetable Oil (for coating beef before resting)
• 30 g Dried Guajillo Chilies (bright, fruity, mild heat)
• 30 g Dried Ancho Chilies (raisin‑like, moderate heat, earthy)
• 675 g Water (for rehydrating chilies)
• 175 g Onion (roughly chopped)
• 7 cloves Garlic Cloves (about 25 g, roughly chopped)
• 1 L Beef Stock (store‑bought) (used for sauce and later for consommé)
• 20 g Tomato Paste (adds depth)
• 1 large Chipotle Chili in Adobo (adds smoky heat)
• 35 g Achiote Paste (earthy, savory flavor)
• 2 g Ground Cumin
• 2 g Ground Coriander
• 2 g Ground Cinnamon
• 3 g Ground Black Pepper
• 1 g Ground Cloves (about ½ tsp)
• 1 g Dried Oregano
• 20 g Apple Cider Vinegar (about 1 tbsp)
• 10 g Salt (additional seasoning for sauce)
• 20 g Agave Syrup (about 1 tbsp, adds subtle sweetness)
• 4 g Better Than Bouillon Beef Base (for the final consommé)
• 12 pieces Corn Tortillas (6‑inch, preferably fresh)
• 200 g Mexican Melting Cheese (Wajaka or Chihuahua) (grated; Monterey Jack works in a pinch)
• 2 Tbsp Vegetable Oil for Frying (enough to coat pan)

Instructions

1. Trim and Cube the Beef

   Cut the 3 lb chuck roast into 2‑inch planks, then into 2‑3‑inch cubes. No need to trim the intramuscular fat; it will render into the sauce.

   Time: PT15M

2. Season and Rest the Beef

   Place the beef cubes in a large bowl, add 20 g kosher salt and 3 Tbsp vegetable oil, toss to coat, then let sit for 20 minutes.

   Time: PT20M

3. Prepare Dried Chilies

   Remove stems and seeds from 30 g guajillo and 30 g ancho chilies, tear skins into smaller pieces.

   Time: PT5M

4. Toast Chilies

   In a Dutch oven over medium‑low heat, toast the chilies for 2‑3 minutes, stirring constantly until fragrant but not burnt.

   Time: PT5M

   Temperature: medium‑low

5. Simmer Chili Base

   Add 675 g water, 175 g roughly chopped onion, and 25 g garlic (6‑7 cloves) to the pot. Bring to a low simmer, cover, and cook 10 minutes until onions soften.

   Time: PT10M

   Temperature: low simmer

6. Drain and Blend Sauce

   Drain the chili mixture through a fine mesh strainer. Transfer to a blender, add 675 g beef stock, 20 g tomato paste, 1 chipotle chili, 35 g achiote paste, 2 g each of cumin, coriander, cinnamon, 3 g black pepper, 1 g cloves, 1 g oregano, 20 g apple cider vinegar, 10 g salt, and 20 g agave syrup. Blend on high for 2 minutes until smooth.

   Time: PT7M

7. Broil the Beef

   Spread the seasoned beef cubes on a sheet tray, pat dry with paper towels, and place under a preheated high broiler for 15 minutes, turning once, until nicely browned.

   Time: PT15M

   Temperature: high broiler

8. Combine Beef with Sauce

   Pour 200 g of the browned beef drippings into the pot with the blended adobo, add the broiled beef cubes, and stir to coat.

   Time: PT5M

9. Braise the Beef

   Place the pot uncovered on the stove, bring to a boil, then cover and transfer to a 300°F oven. Braise for 2 hours.

   Time: PT2H

   Temperature: 300°F

10. Rest the Meat

    Remove the pot, keep the lid on, and let the beef rest for 30 minutes. This allows juices to redistribute.

    Time: PT30M

11. Shred the Beef

    Transfer the rested beef to a large bowl and pull apart by hand into bite‑size chunks. Avoid over‑shredding into mush.

    Time: PT5M

12. Prepare Consommé Dip

    In a saucepan, combine 200 g of the braising adobo, 300 g beef stock, and 4 g Better Than Bouillon beef base. Bring to a gentle simmer for 5 minutes, stirring until dissolved.

    Time: PT5M

    Temperature: low simmer

13. Brush Tortillas with Sauce

    Using a pastry brush, lightly coat both sides of each corn tortilla with the adobo sauce. Work quickly to avoid soggy tortillas.

    Time: PT5M

14. Fry Crispy Quesabirria

    Heat 2 Tbsp oil in a non‑stick skillet over medium‑low (about 4/10 heat). Add a tortilla, sprinkle a generous pinch of grated cheese, then add ~100 g shredded beef on one half. Press down, cook 5 minutes until the bottom is golden and cheese melts, then flip and cook another 4 minutes until both sides are crisp.

    Time: PT9M

    Temperature: medium‑low

15. Rest on Wire Rack

    Transfer the finished tacos to a wire rack for 2 minutes to let excess oil drip off and preserve crispness.

    Time: PT2M

16. Serve

    Plate the crispy tacos, drizzle with extra adobo if desired, and serve the hot consommé in a small bowl for dipping.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

18 g

Fiber

2 g

Ingredient Substitutions

• Instead of Beef Chuck Roast: Short ribs, Brisket point
• Instead of Kosher Salt: Sea salt
• Instead of Vegetable Oil: Canola oil, neutral oil
• Instead of Dried Guajillo Chilies: Pasilla chilies
• Instead of Dried Ancho Chilies: Pasilla chilies
• Instead of Beef Stock (store‑bought): Homemade beef stock
• Instead of Chipotle Chili in Adobo: Chipotle powder
• Instead of Achiote Paste: Annatto powder
• Instead of Apple Cider Vinegar: white wine vinegar
• Instead of Agave Syrup: honey
• Instead of Better Than Bouillon Beef Base: beef broth concentrate
• Instead of Corn Tortillas: flour tortillas (not gluten‑free)
• Instead of Mexican Melting Cheese (Wajaka or Chihuahua): Monterey Jack, Mozzarella
• Instead of Vegetable Oil for Frying: canola oil, peanut oil

Equipment Needed

• Chef's Knife
• Cutting Board
• Mixing Bowl
• Paper Towels
• Sheet Tray (Baking Sheet)
• Broiler (Oven)
• Dutch Oven or Heavy‑Bottom Pot
• Fine Mesh Strainer
• Blender (Stand or Immersion)
• Wooden Spoon
• Saucepan
• Non‑Stick Skillet
• Spatula
• Wire Rack
• Digital Kitchen Scale

Critical Steps — Do Not Skip

• Broiling the beef to develop fond
• Braising the meat for 2 hours at 300°F
• Brushing tortillas with sauce just before frying
• Frying the tacos on medium‑low heat for even crispness

Chef Tips from the Video

• Use a well‑marbled chuck roast; the intramuscular fat renders into a luscious sauce.
• The combination of guajillo and ancho chilies gives a balanced fruit‑spice profile without needing rare casabel chilies.
• When shredding, pull the meat apart by hand for chunkier texture that holds up in the taco.
• Press the taco gently with a spatula while it cooks to keep the cheese and beef from spilling out.

Troubleshooting

Storage

Refrigerator: Store shredded beef and sauce in airtight containers for up to 3 days.

Freezer: Freeze braised beef in portions for up to 2 months; thaw before reheating.

Room temperature: Tortillas are best used the same day; keep covered to prevent drying.

Make-Ahead Tips

• The adobo sauce can be made 2 days ahead and refrigerated.
• Braise the beef a day before; reheat gently in the sauce before assembling.
• Consommé can be prepared ahead and warmed before serving.

Frequently Asked Questions