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Crispy Budget Birria Tacos Under 2 Dollars Easy Homemade Recipe

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A quick, affordable, and delicious recipe for crispy birria tacos made with budget-friendly beef chuck and homemade consommé, perfect for satisfying authentic Mexican flavors without breaking the bank.

Ingredients

Scale
  • 2 pounds beef chuck roast, cut into chunks
  • 4–5 dried guajillo chilies, stems and seeds removed
  • 2 dried ancho chilies, stems and seeds removed
  • 1 medium white onion, quartered
  • 4 garlic cloves, smashed
  • 2 bay leaves
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon apple cider vinegar
  • Salt and black pepper to taste
  • 4 cups beef broth or water
  • 12 small corn tortillas
  • 1 cup shredded Oaxaca or mozzarella cheese (optional)
  • Cooking oil (vegetable or canola) for frying
  • Chopped white onion (for serving)
  • Fresh cilantro, chopped (for serving)
  • Lime wedges (for serving)
  • Homemade birria consommé (reserved cooking liquid for dipping)

Instructions

  1. Place dried guajillo and ancho chilies in a bowl and cover with hot water. Let soak for 15 minutes until softened.
  2. Drain chilies and add to a blender with quartered onion, garlic cloves, oregano, cumin, cinnamon, apple cider vinegar, salt, and pepper. Blend until smooth, adding beef broth or water if needed.
  3. Heat 1 tablespoon oil in a large pot over medium-high heat. Brown beef chunks in batches for about 5 minutes per batch. Remove and set aside.
  4. Return beef to the pot, pour chili sauce over, add bay leaves and beef broth or water to cover. Bring to a boil, then reduce heat to low. Cover and simmer gently for 2 to 2.5 hours until beef is fork-tender, stirring occasionally and skimming excess fat.
  5. Remove beef and shred with two forks. Return shredded meat to the pot and stir to coat in sauce.
  6. Strain cooking liquid through a fine mesh sieve to make consommé. Keep warm for dipping.
  7. Heat a skillet over medium heat and add a little oil. Dip a tortilla briefly in consommé, place in skillet, add shredded beef and cheese on one half, fold tortilla, and cook 2-3 minutes per side until crispy and cheese melts.
  8. Remove tacos from skillet, garnish with chopped onion and cilantro, and serve with lime wedges and consommé on the side.

Notes

Soak dried chilies for at least 15 minutes to avoid gritty sauce. Do not overcrowd the pan when browning beef to ensure proper searing. Slow simmering is key for tender meat. Dip tortillas briefly in consommé before frying for moisture and flavor but avoid soaking too long to prevent tearing. Cheese is optional and can be substituted or omitted for dairy-free versions.

Nutrition

Keywords: birria tacos, budget recipe, crispy tacos, beef birria, homemade birria, Mexican tacos, affordable meals, slow-cooked beef

Find it online: https://lumalunch.com/crispy-budget-birria-tacos-under-2-dollars-easy-homemade-recipe/