Beef Birria Tacos Adobo (Printable)
Slow-cooked beef in spicy adobo, shredded and folded into crisp, cheesy tacos, served with savory consommé.
# What You'll Need:
→ For the Birria Beef
01 - 3.3 pounds beef chuck roast, cut into large chunks
02 - 2.2 pounds beef short ribs, bone-in (optional for flavor)
03 - 1 tablespoon kosher salt
04 - 2 tablespoons vegetable oil
→ For the Adobo Sauce
05 - 5 dried guajillo chiles, stemmed and seeded
06 - 3 dried ancho chiles, stemmed and seeded
07 - 2 dried pasilla chiles, stemmed and seeded
08 - 1 medium white onion, quartered
09 - 6 cloves garlic, peeled
10 - 2 medium tomatoes, quartered
11 - 2 tablespoons apple cider vinegar
12 - 1 tablespoon dried oregano
13 - 2 teaspoons ground cumin
14 - 1 teaspoon ground cinnamon
15 - 1 teaspoon ground black pepper
16 - 4 whole cloves
17 - 2 bay leaves
18 - 1 teaspoon sugar
19 - 3 cups beef broth, plus extra as needed
→ For the Tacos
20 - 18 small corn tortillas
21 - 2 cups shredded Oaxaca cheese or mozzarella, optional
22 - 1 small white onion, finely diced
23 - 0.5 cup fresh cilantro, chopped
24 - Lime wedges, for serving
# Directions:
01 - Toast dried guajillo, ancho, and pasilla chiles in a dry skillet over medium heat for 1–2 minutes until fragrant. Transfer to a bowl and cover with hot water. Allow chiles to soak for 15 minutes, then drain well.
02 - Combine soaked chiles, quartered onion, peeled garlic, quartered tomatoes, apple cider vinegar, oregano, cumin, cinnamon, black pepper, cloves, bay leaves, sugar, and 1 cup beef broth in a blender. Blend until completely smooth, forming a rich adobo base.
03 - Pat beef chuck and short ribs dry; season all sides with kosher salt. In a large Dutch oven, heat vegetable oil over medium-high. Sear beef in batches until deeply browned on all sides.
04 - Return all seared beef to pot. Pour in adobo sauce and the remaining 2 cups beef broth, adding extra if needed to cover the beef. Combine thoroughly. Bring mixture to a simmer, then cover and cook on low heat for 3 hours, or until beef is easily shredded with a fork.
05 - Remove braised beef from sauce and shred with two forks. Skim excess fat from surface of sauce, reserving some for frying. Strain sauce into a smooth consommé for dipping.
06 - Heat a skillet over medium. Briefly dip each corn tortilla in the reserved consommé fat, then place on skillet. Top with shredded beef and cheese if desired, fold in half, and fry until both sides are crisp and golden.
07 - Serve tacos immediately, topped with diced onion and chopped cilantro. Accompany with lime wedges and a bowl of warm consommé for dipping.
# Cooking Tips:
01 -
- Uses common pantry ingredients for the adobo so you may already have most items on hand
- Great for feeding a crowd or freezing leftovers for a fast meal
- Memorable: the savory-sweet consommé is perfect for dipping and impossible to forget
- Customizable for anyone in your family with or without cheese
02 -
- High in protein for a satisfying main dish
- Ideal for meal prep since the birria and consommé reheat beautifully
- Gluten free if you use certified gluten free tortillas
- Consommé is flavorful enough for soup—make a double batch and enjoy leftovers
03 -
- Always toast your chiles. This ten-second step makes all the difference in the final sauce depth.
- Skim the consommé fat but save a little for dipping tortillas—this is the secret to crispy edges.
- Shredding beef while warm is key to tender pieces that grab just the right amount of sauce.
- Do not rush searing. Browning equals flavor and even the smell will draw your family into the kitchen.