# Birria Tacos

A delicious recipe for birria tacos made with tender chuck roast, a rich chili sauce, and melted Oaxaca cheese, served in crispy corn tortillas.

- Total time: 136 min
- Cuisine: Mexican
- Category: Soup
- Language: en

## Ingredients

- 6 New Mexico chilies deseeded
- 2 pasilla chilies
- 4 chile de arbol
- 1 tomato halved
- 0.25 piece onion
- 1 cup water
- 4 garlic cloves
- 4 whole cloves
- black pepper
- ground cumin
- oregano
- salt
- 2.5 lbs chuck roast cut into chunks
- 2 tbsp oil
- 4 cups water
- 0.5 onion
- 6 garlic cloves
- 1 cinnamon stick
- 3 bay leaves
- corn tortilla
- Oaxaca cheese
- chopped cilantro
- chopped onion

## Instructions

1. Add six deseeded New Mexico chilies, two pasilla chilies, four chile de arbol, one halved tomato, and a quarter piece of onion to a saucepan.
2. Cover the ingredients with water and boil for 8 minutes or until they soften.
3. Once softened, transfer the ingredients to a blender.
4. Add 1 cup of the chili water, four garlic cloves, and four whole cloves to the blender.
5. Season with black pepper, ground cumin, oregano, and salt, then blend until smooth.
6. Set the blended sauce aside.
7. Pat dry 2 1/2 lbs of chuck roast cut into chunks.
8. Season all sides of the chuck roast with black pepper and salt.
9. Heat 2 tablespoons of oil in a Dutch oven or pot.
10. Add the chuck roast to the heated oil and sear for 2 to 3 minutes on each side.
11. After searing, strain the prepared sauce into the pot.
12. Fill the blender with about 4 cups of water or enough to cover the meat, and strain that into the pot as well.
13. Add half of an onion, six garlic cloves, one cinnamon stick, and three bay leaves to the pot.
14. Ensure everything is covered in the sauce.
15. Increase the heat to bring the pot to a boil.
16. Once boiling, cover the pot with a lid, lower the heat to medium-low, and simmer for 2 hours or until the beef is tender.
17. Once the meat is tender, remove it from the pot, shred it, and add it back in.
18. Drizzle a light layer of oil on a griddle or large pan over medium-high heat and allow it to heat up.
19. Dip a corn tortilla into the broth and lay it down on the griddle.
20. Top the tortilla with Oaxaca cheese, some of the shredded meat, chopped cilantro, and onion.
21. Fold the tacos over and cook for 2 to 3 minutes on each side or until crispy.

## Equipment

- saucepan
- blender
- Dutch oven
- pot
- griddle
- large pan

## Source

- Original video: https://www.tiktok.com/t/ZTkNNw36x/
- Recipe page: https://www.cliprecipe.com/recipe/e6b7173a-2fb2-402c-95a5-f7df91ac57a3
- Extracted: 2026-03-27

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt