Birria Inspired Braised Beef Tacos
If you want tacos that punch way above their weight, slow braised beef is one the best. This recipe takes a Mexican inspired braise and turns it into crispy, cheesy tacos with a rich dipping sauce. The vegetables are roasted hard under the broiler, blended into a smooth salsa style puree, and mixed back into the shredded beef. The result is deep flavor without any complicated steps.
These tacos are not traditional birria. They are birria inspired, using fresh chiles instead of dried ones, and built for people who want the same richness and depth but with ingredients you can find almost anywhere. The technique delivers the same tender beef, the same crispy tortilla finish, and a sauce that you will want to put on everything.
This is the kind of recipe that rewards patience. A few simple steps, a slow braise, and one final fry in the pan. That’s all it takes to make tacos that feel like something you would line up for.
Ingredients
Beef and Vegetables
• 0.75 kg fatty beef
• 2 Anaheim chilies
• 3 to 4 Serrano chilies
• 1 whole leek
• 1 bunch green onions
• 2 to 3 tomatoes
• 8 to 10 cloves garlic
• 1 large onion
• 500 to 600 ml chicken stock
Seasonings
• 1 tbsp cumin
• 1.5 tbsp oregano
• 1 tsp cinnamon
• 4 whole cloves
• 3 large bay leaves
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1 tsp coriander
• 1/3 cup brown sugar
Instructions
1. Roast the vegetables
Roughly chop the chilies, leek, green onions, tomatoes, garlic, and onion. Toss with oil, salt, and pepper. Spread on a sheet pan and place under the broiler. You want real colour here, so let the vegetables char in spots. This gives the braise a smoky depth that builds flavor without any extra effort.
2. Sear the beef
Pat the beef dry and season it heavily with salt and pepper. Sear in a hot pan until both sides are well browned. Good colour equals good flavour, so take your time. Remove the beef once it is seared. Deglaze the pan with a splash of chicken stock just to lift the fond. Pour that liquid into your roasting dish.
3. Build the braise
Add the charred vegetables to the roasting dish with the seared beef. Sprinkle in all seasonings and pour in the rest of the chicken stock. Cover tightly with foil.
4. Slow roast
Roast at 300°F for 3 to 4 hours. After about 2.5 hours, start checking the beef. It should pull apart very easily when it is ready.
5. Blend the sauce
Remove the beef and set it aside. Add some of the braising liquid and all the vegetables from the pan into a blender. Blend until completely smooth. Mix a portion of this puree into the shredded beef. Keep the rest as a sauce or dip.
6. Fry the tacos
Use the best corn tortillas you can find. Tortillas made in Mexico usually taste miles better than standard grocery store ones. Reheat the beef in a pan with a little oil and a spoon of the blended sauce. Once heated, remove the beef and begin frying tortillas in the same pan. Add beef and cheese to each tortilla. Press down and cook on both sides until the tortillas crisp up and the cheese melts.
Open the tacos, add your toppings, close them back up, and enjoy. The combination of charred vegetables, tender shredded beef, and the smooth blended sauce makes these tacos taste like they came off a food truck, even though the process is simple.
Serving Ideas
• Dip the tacos into the leftover sauce for a richer bite.
• Add pickled onions, cilantro, sliced jalapenos, or a squeeze of lime.
• Serve with Mexican rice or roasted potatoes.
Notes for Success
• Don’t skip the broil. The char is key.
• Use fatty beef. Lean cuts dry out with long braises.
• Taste the blended sauce before adding too much salt. It reduces in the oven, so it will be naturally seasoned.