Name: Juicy Street-Style Birria Tacos
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: Mexican
Ingredients: 3 lbs beef chuck roast, cut into 2-inch pieces; 2 tbsp olive oil; 1 large onion, chopped; 4 cloves garlic, minced; 2 dried guajillo peppers, stemmed and seeded; 2 dried ancho peppers, stemmed and seeded; 1 (15 oz) can diced tomatoes; 1 tbsp apple cider vinegar; 1 tsp dried oregano; 1/2 tsp ground cumin; 1/4 tsp ground cloves; 4 cups beef broth; Salt and pepper to taste; 12 corn tortillas; 2 cups shredded Monterey Jack cheese; 1/2 cup chopped cilantro; 1/4 cup chopped onion; Lime wedges for serving

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Crispy, cheesy, and packed with deeply savory, melt-in-your-mouth beef, these street style birria tacos are an absolute flavor bomb. The secret? The beef is slow-cooked in a rich, aromatic broth until it’s fall-apart tender, and then that very same broth is used to dip the tortillas before they’re crisped to golden perfection on the griddle. This ensures every bite is infused with that incredible birria flavor.

This recipe works because of the combination of dried and fresh ingredients, creating a complex and layered flavor profile. The slow cooking process allows the beef to become incredibly tender, while the cheese adds a creamy, comforting element. These tacos are perfect for a weekend gathering, a fun weeknight dinner, or even a celebratory feast.

Why you’ll love this Juicy Street-Style Birria Tacos with Street Style Birria Tacos

These street style birria tacos deliver an authentic taste of Mexican street food right in your own kitchen.
The slow-cooked beef is unbelievably tender and juicy, practically melting in your mouth.
The consommé dipping step infuses the tortillas with flavor, creating a truly unforgettable experience.
It’s a relatively hands-off recipe; the slow cooker does most of the work!
This recipe is perfect for feeding a crowd and is guaranteed to be a hit at any gathering.
The leftovers are delicious and can be used in a variety of ways.

Ingredients & Substitutions

Ingredients for Juicy Street-Style Birria Tacos

3 lbs beef chuck roast, cut into 2-inch pieces
2 tbsp olive oil
1 large onion, chopped
4 cloves garlic, minced
2 dried guajillo peppers, stemmed and seeded
2 dried ancho peppers, stemmed and seeded
1 (15 oz) can diced tomatoes
1 tbsp apple cider vinegar
1 tsp dried oregano
1/2 tsp ground cumin
1/4 tsp ground cloves
4 cups beef broth
Salt and pepper to taste
12 corn tortillas
2 cups shredded Monterey Jack cheese
1/2 cup chopped cilantro
1/4 cup chopped onion
Lime wedges for serving

Street style birria tacos makes every moment feel uplifting. For a richer flavor, use bone-in beef chuck. If you don’t have Monterey Jack cheese, Oaxaca cheese is a great substitute. For a vegetarian alternative, try using hearty mushrooms or jackfruit.

How to make Juicy Street-Style Birria Tacos

Step 1: Sear the Beef

In a large pot or Dutch oven, heat olive oil over medium-high heat. Sear the beef chuck roast on all sides until browned. Remove the beef and set aside. This searing step adds depth of flavor to the birria.

Step 2: Sauté Aromatics

Add the chopped onion and garlic to the pot and cook until softened, about 5 minutes. Add the dried guajillo peppers, ancho peppers, diced tomatoes, apple cider vinegar, oregano, cumin, and cloves. Cook for 2-3 minutes, stirring constantly, until fragrant.

Step 3: Simmer the Birria

Return the beef to the pot. Pour in the beef broth, ensuring the beef is mostly submerged. Season with salt and pepper to taste. Bring to a boil, then reduce heat to low, cover, and simmer for 3 hours, or until the beef is very tender and easily shreds.

Chef’s Tip: The longer you simmer, the more tender the beef will become. Don’t rush this step!

Step 4: Shred the Beef and Strain the Broth

Remove the beef from the pot and shred it using two forks. Strain the broth through a fine-mesh sieve, reserving both the broth and the solids. Discard the solids.

Step 5: Dip and Fry the Tacos

Heat a large skillet or griddle over medium heat. Dip each corn tortilla into the reserved broth, ensuring it is coated on both sides. Place the dipped tortilla in the hot skillet.

Step 6: Assemble and Cook

Add a portion of the shredded beef and Monterey Jack cheese to one half of the tortilla. Fold the tortilla in half, pressing down gently with a spatula. Cook for 2-3 minutes per side, or until the tortilla is golden brown and crispy, and the cheese is melted and gooey.

Step 7: Serve

Repeat with the remaining tortillas, beef, and cheese. Serve the birria tacos immediately, garnished with chopped cilantro and onion, and with lime wedges for squeezing.

Tips for Success

Don’t skip the searing step; it’s essential for developing a rich, complex flavor in the beef.
Taste the broth and adjust the seasoning as needed. Salt is key to bringing out the flavors.
Use a good quality Monterey Jack cheese that melts well.
Keep the heat at medium to prevent the tortillas from burning before the cheese melts.

Serving Suggestions

Serve these juicy street-style birria tacos with a side of Mexican rice and refried beans for a complete and satisfying meal. The reserved broth (consommé) is perfect for dipping the tacos. A refreshing agua fresca or a crisp Mexican vegetable broth would be a great beverage pairing. Alternatively, for something a little different, try these tacos with some crispy parmesan cauliflower for a contrasting texture and flavor.

Storage & Reheating

Leftover birria can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave. The broth can be stored separately and used as a dipping sauce or in soups. To reheat the tacos, warm them in a dry skillet or in a preheated oven at 350°F (175°C) until heated through and crispy.

Frequently Asked Questions

Can I freeze the birria?

Yes, the cooked and shredded beef can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

Can I make this in a slow cooker?

Absolutely! Sear the beef as directed, then transfer all ingredients to a slow cooker. Cook on low for 6-8 hours, or until the beef is very tender.

Is this recipe spicy?

The dried peppers add a mild heat and flavor. For a spicier kick, add a pinch of cayenne pepper to the broth, or serve with your favorite hot sauce.

## Conclusion
These juicy street style birria tacos are an absolute culinary delight, offering a symphony of textures and flavors in every bite. From the tender, slow-cooked beef to the crispy, cheese-filled tortillas dipped in flavorful consommé, this recipe is sure to impress. Give it a try and experience the magic of authentic Mexican street food in your own kitchen. Don’t forget to leave a comment below and let me know how they turned out!

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