Recipe Details
Servings: 4 (3 tacos per person)
Prep Time: 20 mins
Cook Time: 3 hours
Macros: 569 Cals, 60g Protein, 51g Carbs, 26g Fat
🔪 Helpful Kitchen Tools *These are the ones I use at home
Ingredients
6 dried guajilo chile
4 dried ancho chile
2 dried chile de arbòl
4 garlic cloves
6 plum tomatoes
2 yellow onions
1 tsp paprika
1 tsp cumin
1 tbsp oregano
1 cinnamon stick
17 oz beef bone broth
2 lbs beef chuck
1 bunch fresh cilantro
1 lime
12 carb-balance tortillas
4 oz Oaxaca cheese
Instructions
1) Consommé
Preheat the oven to 300F
Cut the top of the dried chiles and empty their seeds
Quarter the plum tomatoes, quarter 1 yellow onion, and crush the 4 cloves of garlic
In a large pot, add the dried chiles, plum tomatoes, yellow onion, crushed garlic, 1 tbsp dried oregano, 1 tsp paprika, 1 tsp cumin, 1 cinnamon stick, and 17 oz beef bone broth. Add water to cover the vegetables if necessary
Bring to a simmer on the stove top over medium heat. Let simmer for about 15 minutes
Once the consommé has simmered, transfer all of the contents (juice and vegetables) to a blender. Blend until smooth and then return the consommé to the pot. *Be very careful when blending hot liquid!
2) Beef
Generously season the beef chuck on all sides with salt and pepper
In a large fry pan over medium heat, sear the beef on both sides (TIP: Use a grill meat press for a more even sear)
Once seared, put the meat in the pot with the comsommé
Add water or beef broth to cover
Cover the pot with a lid and roast in the oven for about 3 hours, or until the meat shreds easily
3) Cilantro-Onion Garnish
Finely dice 1 yellow onion and finely chop ½ bunch of fresh cilantro
In a medium bowl, combine the diced onion, chopped cilantro, the juice of 1 lime, and a pinch of salt and pepper
4) Assemble
Once the meat is ready, transfer it to a baking dish with a few ladles of the comsommé
Shred the meat using forks or meat shredding claws
Keep the remainder of the consommé and transfer it to a bowl
Heat a large fry pan over medium heat
Dip each tortilla in the consommé and place them in the fry pan. Top with some shredded beef and Oaxaca cheese. Fold the tacos closed and let the tortillas crisp up
5) Garnish & Serve
Add the cilantro-onion garnish to the inside of each taco. Add a fresh squeeze of lime on top
Serve with a small bowl of the consommé to dip your tacos in and enjoy!
🪓 Cooking Hacks
No Oaxaca cheese? No sweat. Mozzarella will do the trick! Be sure to add it just before folding the tacos for that epic melty cheese pull.
Keep the meat chunky and rustic. Shred it coarsely rather than finely and this will help give your birria tacos a more satisfying, hearty texture and also help lock in the juices for a rich, meaty bite every time.
If you can, dry brine your beef chuck by salting it 1–4 hours before cooking and leaving it uncovered in the fridge, it’s a total game-changer. This simple step improves moisture retention, enhances browning, and seasons the meat deeper, giving you a better crust and juicier shred.
