About the Recipe
These Dutch Oven Birria Tacos are everything you want in a cozy meal — tender, flavorful beef slow-braised in a rich chile broth, tucked into crispy tortillas with melty Oaxaca cheese, and dipped into that savory birria consomé. It’s comfort food perfection made simple.
Ingredients
For the Birria:
2 lbs chuck roast
1 tbsp butter or oil (for browning)
1 onion, diced
3 cloves garlic, minced
3 dried guajillo chiles, stemmed and seeded
3 dried ancho chiles, stemmed and seeded
1 (4 oz) can diced green chiles
2 tbsp ground cumin
1½ tsp salt
½ tsp black pepper
1 tbsp dried thyme
2 cups beef broth
3 tbsp apple cider vinegar
¼ cup tomato paste
For the Tacos:
Corn tortillas
Shredded Oaxaca cheese
Chopped cilantro (optional)
Diced red onion (optional)
Preheat the oven: to 300°F (150°C).
Brown the roast: Heat butter or oil in a Dutch oven over medium-high heat. Sear the chuck roast on all sides until deeply browned. Remove and set aside.
Sauté aromatics: In the same pot, add the diced onion and cook until soft and golden. Stir in the garlic and cook for another 30 seconds.
Add remaining ingredients: Return the roast to the pot. Add guajillo chiles, ancho chiles, green chiles, cumin, salt, pepper, thyme, beef broth, apple cider vinegar, and tomato paste. Stir to combine and make sure the chiles are submerged in liquid.
Slow-braise: Cover with the lid and transfer to the preheated oven. Cook for 3½ hours, or until the meat is tender and easily shreds with a fork.
Prepare the filling: Remove the beef and shred it into bite-sized pieces. Skim any excess fat from the top of the braising liquid if desired.
Assemble the tacos: Heat a skillet or sauté pan over medium heat. Dip a corn tortilla into the birria liquid to coat, then place it in the hot pan. Add shredded birria beef and Oaxaca cheese to one side of the tortilla, then fold it over. Cook until golden and crispy on both sides and the cheese is melted.
Serve: Top with chopped cilantro and red onion if desired. Serve with a small bowl of the reserved birria broth for dipping.
Tips
Substitute mozzarella or Monterey Jack for Oaxaca cheese if needed.
Leftovers keep well — reheat on a skillet for best texture.
Storage & Reheating
To Store: Keep leftover birria meat and broth in an airtight container in the fridge for up to 4 days. Store tortillas and cheese separately for best results.
To Reheat: Warm the birria meat and broth together on the stove until hot. Re-crisp tacos in a skillet or air fryer for 3–4 minutes per side.
To Freeze: You can freeze the birria beef and broth for up to 3 months. Thaw overnight in the fridge before reheating and assembling tacos fresh.