Crispy Cheesy Beef Birria Taquitos Recipe

The beef is simmered low and slow in a fragrant broth of dried chiles, roasted vegetables and warm spices until it falls apart. After shredding, the meat is placed into warmed corn tortillas with cheese, rolled tightly and fried until crisp. Serve with chopped onion, cilantro, lime wedges and a bowl of the seasoned consommé to dunk each taquito for maximum flavor.

• Salt and pepper, to taste
• 2 tbsp oil
• 4–5 lbs chuck roast
• 12 cups water
• 6–8 dried guajillo chilies, deveined and deseeded
• 1–2 dried ancho chilies, deveined and deseeded
• 2–4 dried chile de árbol (optional, for heat)
• 4 cloves garlic
• 1 medium onion, halved
• 2–3 tomatoes, halved
• 1/2 tsp cumin seeds
• 1 tsp whole peppercorns
• 2 whole cloves
• 1/2 of a large cinnamon stick
• 1 1/2 tsp sesame seeds
• 2 tsp dried oregano
• 1/2-inch knob fresh ginger
• 2 bay leaves
• About 20 corn tortillas
• 2 cups shredded Oaxacan or mozzarella cheese
• 6–8 cups frying oil (for deep frying)

Serve with:

• Chopped onion
• Chopped cilantro
• Lime wedges
• Warm consommé for dipping

1. Pat the chuck roast dry and season generously with salt and pepper on all sides. Heat 2 tablespoons of oil in a large pot or Dutch oven over medium-high heat. Sear the beef on all sides until browned, then remove and set aside.
2. Add the water to the pot along with the dried guajillo, ancho and árbol chilies, halved tomatoes, garlic and onion. Bring to a boil, then reduce heat and simmer until the vegetables and chilies are softened, about 10–15 minutes.
3. Transfer the softened solids to a blender along with about 1 cup of the cooking liquid. Lightly toast the cumin seeds, peppercorns, cloves, cinnamon, sesame seeds, oregano and ginger in a dry pan until fragrant, then add them to the blender. Purée until very smooth, adding a little cooking liquid as needed to achieve a silky sauce. Set aside.
4. Return the seared beef to the pot. Pour the blended sauce through a fine mesh strainer into the pot, discard solids, and bring everything to a gentle simmer. Skim any foam from the surface and cook uncovered or partially covered until the beef is fork tender, about 3 hours.
5. Use a slotted spoon to transfer the cooked beef to a cutting board or large bowl. Shred or roughly chop the birria into small pieces, seasoning with additional salt if needed. Reserve the seasoned cooking liquid as consommé for dipping.
6. Warm the corn tortillas briefly on a hot griddle or steam them so they are pliable. Place a small portion of shredded birria and a sprinkle of shredded cheese on each tortilla, then roll tightly. Secure with a toothpick if necessary.
7. Heat frying oil to 300°F (about 150°C) in a deep pan or fryer. Fry the taquitos in batches until evenly golden and crisp, about 3–4 minutes per batch. Drain on a wire rack or paper towels.
8. Serve the taquitos hot with bowls of warm consommé for dipping, and offer chopped onion, cilantro and lime wedges on the side. Remove toothpicks before eating.
9. Enjoy—these taquitos pair perfectly with a bright squeeze of lime and a quick dip into the savory consommé for each bite.

• You can prepare the birria and consommé a day ahead; flavors deepen overnight and it shortens the frying day.
• Use a thermometer to maintain oil around 300°F for consistent frying and less splatter.
• Don’t overfill tortillas—small portions roll more securely and crisp better.
• Warm or steam tortillas briefly before filling to prevent cracking and to make rolling easier.
• Leftover birria is versatile: use it in tacos, quesadillas, burritos or even to flavor soups and noodle dishes.
• Adjust chile varieties and quantities to control the heat level; remove seeds and veins for milder flavor.
• Straining the sauce yields a smooth consommé for dipping; reserve extra liquid to thin the filling if needed.