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Crispy halal birria tacos filled with shredded braised beef and melted cheese served with red consommé for dipping
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Halal Birria Tacos

These rich, crispy quesabirria-style tacos start with halal beef chuck slowly braised in a deeply seasoned chile broth, then shredded and tucked into corn tortillas with melted cheese. The tortillas are crisped in flavorful beef fat and served with the savory consommé for dipping.
Course Main Course
Cuisine Mexican
Keyword Beef birria, Birria tacos, Halal birria tacos, Quesabirria
Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours
Servings 4 people
Calories 590kcal

Equipment

  • 1 Large Dutch oven or heavy-bottomed oven-safe pot
  • 1 Large skillet or cast-iron skillet
  • 1 Blender
  • 1 Fine-mesh sieve, optional
  • 1 Large mixing bowl
  • 1 Tongs
  • Two forks, for shredding the beef
  • 1 Measuring spoons and measuring cups
  • 1 Ladle
  • 1 - Paper towels
  • 1 Cutting board
  • 1 Chef’s knife
  • 1 Small bowls, for serving consommé and toppings

Ingredients

For the Beef

  • 3-4 lb halal beef chuck roast cut into large chunks
  • 1-2 lb beef short ribs optional
  • 2 tsp kosher salt plus more to taste
  • 1 tsp freshly ground black pepper
  • 2 tbsp neutral oil

For the Chile Sauce

  • 5-6 dried guajillo chiles stems and seeds removed
  • 2-3 dried ancho chiles stems and seeds removed
  • 2-4 dried árbol chiles optional
  • 5-6 garlic cloves
  • 1 medium white or yellow onion roughly chopped
  • 2 ripe tomatoes quartered
  • 4 cups halal beef broth divided
  • 2 tbsp apple cider vinegar
  • 2 tsp Mexican oregano
  • 1 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 2-3 whole cloves
  • 2 bay leaves

For the Tacos

  • 12-16 small corn tortillas
  • 2 cups shredded Oaxaca cheese or Monterey Jack
  • 1/2 white onion finely diced
  • 1/2 cup fresh cilantro chopped
  • Lime wedges
  • Reserved beef fat from the braise

Instructions

  • Brown the beef: Pat the beef dry and season with kosher salt and black pepper. Heat the oil in a large Dutch oven over medium-high heat. Working in batches, sear the beef on all sides until deeply browned. Transfer to a plate. Don't overcrowd the pot.
  • Toast the chiles: Heat a dry skillet over medium heat. Toast the guajillo, ancho, and árbol chiles for about 15–30 seconds per side, turning frequently. They should smell fragrant but should not blacken. Transfer to a bowl and cover with hot water. Soak for about 15 minutes.
  • Blend the chile sauce: Drain the softened chiles and add them to a blender with the garlic, onion, tomatoes, apple cider vinegar, Mexican oregano, cumin, cinnamon, cloves, and 1 cup of the beef broth. Blend until smooth. Strain through a fine-mesh sieve if you want an especially smooth consommé.
  • Braise the beef: Return the browned beef to the Dutch oven. Pour the chile mixture around the meat and add the remaining 3 cups of beef broth. Add the bay leaves. The liquid should come roughly halfway up the beef. Bring to a gentle simmer.
  • Slow-cook: Cover the Dutch oven and transfer to a 325°F oven. Cook for 3–4 hours, checking toward the end, until the beef is extremely tender and pulls apart easily with a fork. The exact time will depend on the size of the beef pieces and your particular cut.
  • Shred and prepare the consommé: Remove the beef and shred it with two forks. Discard large pieces of connective tissue or excess fat. Strain the braising liquid if desired. Skim the flavorful beef fat from the surface and reserve it for frying the tortillas. Keep the beef and consommé hot.
  • Crisp the tacos: Heat a large skillet over medium-high heat. Lightly dip one side of a corn tortilla into the reserved beef fat and place it fat-side down in the skillet. Add shredded cheese to one half, followed by shredded birria beef. Fold the tortilla over and cook until deeply golden and crisp. Flip once and cook the other side until crisp and the cheese is melted. Repeat with the remaining tacos.
  • Serve: Pour hot consommé into small bowls. Top with diced white onion, cilantro, and a squeeze of lime. Serve the crispy tacos immediately alongside the consommé for dipping.

Notes

Recipe Card Notes:
For milder tacos, leave out the árbol chiles.
Don't soak the tortillas in consommé before frying; too much liquid will make them soggy.
Oaxaca cheese gives the most classic stretchy texture, while Monterey Jack is an easy supermarket substitute.
The beef and consommé can be prepared ahead and refrigerated separately. Crisp the tortillas just before serving.