Spent Over an Hour Making Tacos – But It Was My Family’s Reaction That Really Got Me

Hey fam! You ever crave a meal so good it makes you wanna dance after the first bite? Well, Birria Tacos are just that. These tacos aren’t your quick 15-minute dinner fix — they’re a full-blown experience. But trust me, if you’re willing to put in the time, you’ll be serving up something that tastes straight outta a Mexican kitchen. Today, I’m showing y’all exactly how I make my Birria Tacos, step-by-step, with love and bold flavor in every bite.

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Ingredients You’ll Need:

For the meat and broth:

• Beef roast (any cut with good marbling)

• 6 Guajillo chilies (seeds removed to reduce bitterness)

• 1.5 tbsp chicken bouillon powder

• 5–6 bay leaves

• 6 garlic cloves

• 1 carrot (adds a subtle sweetness)

• 1 onion

• 1 tsp Mexican oregano

• Chiltepin chili (optional – if you like it extra spicy)

• 4 cups of water

For the chili oil:

• Toasted Guajillo chili paste

• More Mexican oregano

• Neutral cooking oil

• Chicken bouillon, black pepper, garlic, sugar

For the tacos:

• Corn tortillas

• Mozzarella cheese (yep, that stretch hits different)

• Shredded beef (from the broth)

• Chopped cilantro

• Diced onions

• Shredded cabbage (optional, for crunch)

🔥 Step-by-Step Guide:

Step 1: Cook the Beef to Tender Perfection

Start the night before for the best flavor. Sear the beef and season it well — this helps lock in those deep, savory notes.
Next, place the beef in a pressure cooker with 4 cups of water. Add the seeded Guajillo chilies, bouillon, bay leaves, garlic, onion, carrot, and a pinch of Mexican oregano.
Set it to cook for 60 minutes until the meat is falling apart tender.

Step 2: Build That Flavorful Chili Oil

Toast the Guajillo chilies until aromatic (don’t burn them!). Blend them into a thick, smooth paste.
Heat oil to about 290°F, then carefully stir in your chili paste, bouillon, black pepper, garlic, and sugar.
Let it cool and steep — this oil is gonna take your tacos to the next level.

Step 3: Assemble the Tacos Like a Pro

Shred the beef and keep the broth warm. Dip each corn tortilla into the beef broth so it soaks up all that flavor, then fry it in the chili oil until crispy on the edges.
Add mozzarella cheese, followed by a generous scoop of shredded beef.
Top with cilantro, onions, and cabbage if you like a little crunch.
Serve it hot with a bowl of the rich beef broth on the side – perfect for dipping or sipping!

💡 Tips From My Kitchen:

• This dish takes time – perfect for a cozy weekend cook-up.

• Taste as you go! Everyone’s flavor preference is different, so feel free to adjust the spice, salt, or sweetness.

• That beef broth? It's like healing in a bowl. If you're ever feeling under the weather, warm up a cup.

• Don’t stop at two tacos. These are meant to be shared with love, so make plenty!

I hope y’all give this one a try. It’s one of those meals that brings people together, fills your home with the best smells, and leaves everybody full and happy.