Juicy Birria Tacos

These Juicy Birria Tacos feature tender, slow-cooked chuck roast, stuffed in crispy tortillas with melty Oaxacan cheese, and served with a savory consomé for dipping—a truly irresistible Mexican delight.



  • 1 pound beef short ribs
  • 2 pounds beef chuck roast
  • 2 teaspoon oil (avocado or vegetable oil)
  • 6 ancho chiles (ends trimmed and de-seeded)
  • 6 Cascavel, Guajillo chiles (ends trimmed and de-seeded)
  • 3 chiles de arbol (ends trimmed and de-seeded)
  • 1 white onion (peeled chopped)
  • 3 garlic cloves (peeled)
  • 3 Roma tomatoes
  • 1 tablespoon black peppercorns
  • 1 teaspoon dried Mexican oregano
  • 1 teaspoon cumin
  • 1 teaspoon coriander 
  • 1/4 teaspoon ground cloves
  • 1/2 cinnamon stick 
  • 3 Bay leaves
  • 1/4 cup minced cilantro
  • 1/4 white onion (minced)
  • Juice from 1 lime
  • Kosher salt
  • Corn & Flour Mix tortillas
  • 3 ounces Oaxacax cheese
  • 4  cups beef Broth
  • 2 Beef bouillon cubes
  • 1 pack of Sazon


  1. Take the meat out the refrigerator and let it sit out on on the counter for 20- 30 minutes to bring to room temperature.
  2. Cut the beef roast in 1/2 (if necessary), be sure not to cut the meat in small pieces, keep it in big chunks. This helps the beef retain moisture.
  3. Set stovetop to medium-high, and place large Dutch oven over heat, add in 2 teaspoons of avocado oil or vegetable oil. When hot, add the meat and sear on all sides until browned. You will have to do this in batches. Transfer to a large bowl and set aside
  4. Meanwhile, in another medium pot, add the cinnamon stick (remember to take this out before placing in blender), chiles, white onion (halved), garlic cloves, tomatoes, spices, bay leaves ,2 cups of beef broth, and add a cup of water or more,until everything is covered.
  5. Place over medium heat and simmer gently for about 15-20 minutes. 
  6. Once done remove the Cinnamon stick and transfer everything else (whole spices as well) to a blender. Once blended add in the 1 package of GOYA Sazon to th mixture.
  7. Preheat the oven to 300F. Place the meat back to the pot and pour the sauce in the blender over the browned meat with 2 additional cups of beef broth. Then, add 2 beef bouillon cubes to the pot. Place over medium heat until it reaches a simmer and then  cover and transfer to the preheated oven. Cook for about 3 hours in oven or 6 hours in crockpot on low, the meat should be tender and falling apart.
  8. Mix together the cilantro, chopped white onion, lime and salt. Set aside.
  9. Remove the meat from the sauce and place in a bowl. Remove the Short rib bones and shred meat using two forks. 
  10. Scoop 1/4 cup of the sauce from the Dutch oven into a small serving bowl, and add 1/3 cup of beef stock. Then, add a handful of diced cilantro and minced onions on top. Do this for each person that is being served. They should have their own broth. set aside
  11. Add a non-stick skillet over medium heat with a tsp of oil. Dip the tortilla into the top of the sauce reserved in the crockpot or Dutch oven (this should be fat) and add it to the skillet. Pan fry on one side for about 30 seconds and then flip over. Add a some of the shredded meat and the shredded cheese. Fold over and cook until pan fried on both sides, about 1 minute. Transfer to a plate and serve alongside the broth.