Beef Birria Tacos Recipe

I found this recipe on Facebook by : Tyler Cunningham

I made beef birria tacos with consomé for dipping today

Birria de res:


  • 3 lbs. chuck steak
  • 3 lbs. bone-in beef ribs
  • 2 medium sweet onions
  • 5 carrots peeled and cut into 2-inch pieces
  • 2 tomatoes
  • 1 small head of garlic
  • 6 guajillo peppers with seeds removed
  • 4 chile New Mexico peppers with seeds removed
  • 5 bay leaves
  • 2 inches of ginger
  • 12 black peppercorns
  • 4 cloves
  • 15 fresh Mexican oregano leaves chopped
  • 8 springs of fresh thyme (used instead of marjoram because my marjoram plants aren’t big enough yet)
  • water to cover
  • Knorr beef bouillon and salt to taste


Boil until beef is tender. Remove dried chiles, tomatoes and onions and blend with some of the liquid. Strain if you don’t have a good blender and return to pot. Remove and chop the beef, sprinkle liberally with kosher salt and mix in a little of the stock.

Chili oil:


  • 5 guajillos, 10 chile de arbol with seeds removed
  • 10 chiltepines
  • .5 tbsp each of dried Mexican oregano, beef bouillon, garlic powder, black pepper, annatto, sugar
  • 3 cloves
  • 3 bay leaves
  • 1 cup grapeseed oil


  • Grind all the spices in a spice grinder
  • Heat oil up until a wooden spoon bubbles and then pour over spices.


Put some of the chili oil in a heated pan or comal. Dip a tortilla in the fat floating on top of the consomé and put it on the pan. Add chopped beef, chopped cabbage, chopped onion and cilantro, and shredded panela or mozzarella cheese. Fold in half and fry unril crispy. Serve with a cup of consomé topped with chopped cabbage, onion, cilantro and lime juice.