Biria Taco Recipes Easy with Juicy Beef and Cheese
These juicy birria tacos are slow-simmered in rich spices and served crispy with melty cheese—your new favorite taco night upgrade.
Servings: 6 servings
Ingredients
- 2 tablespoons olive oil
- 2½ pounds beef chuck roast, cut into chunks
- 1 tablespoon sea salt
- 1 tablespoon black pepper
- 1 large white onion, chopped
- 6 cloves garlic, minced
- 3 tablespoons tomato paste
- 4 cups beef broth
- 2 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 2 teaspoons smoked paprika
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1 tablespoon apple cider vinegar
- 1 cinnamon stick
- 12 corn tortillas
- 2 cups shredded mozzarella cheese
- Fresh chopped cilantro and diced red onion for garnish
Instructions
- Heat olive oil in a large pot over medium-high heat. Season beef with salt and pepper and sear on all sides until browned. Remove and set aside.
- Add onions and garlic to the pot and sauté until soft, about 5 minutes. Stir in tomato paste and cook for another minute.
- Add beef broth, dried chiles, smoked paprika, oregano, cumin, vinegar, and the cinnamon stick. Bring to a boil, then lower heat.
- Return beef to the pot. Cover and simmer for 2½ to 3 hours, or until the beef is fork-tender.
- Remove cinnamon stick. Shred the beef and strain the broth into a separate bowl for dipping (consume).
- Heat a skillet over medium. Dip tortillas in the broth, then place in the skillet. Top one half with beef and cheese, then fold and cook until crispy.
- Serve with extra broth for dipping and garnish with fresh cilantro and red onion.