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In a large pot, bring 8 cups of water to a boil over high heat.

Once the water is boiling, add the cubed beef, 6 garlic cloves, 1/2 white onion, 4 bay leaves, and 2 tablespoons of salt to the pot. Cover and boil for 1 hour.

While the beef is boiling, prepare the chili sauce. In a separate pan, heat 1 tablespoon of vegetable oil over medium heat. Lightly fry the guajillo and ancho chiles for 2-3 minutes until softened. Do not burn them.

Transfer the softened chiles to a blender. Once the beef has boiled for 1 hour, carefully remove the 1/2 white onion and 6 garlic cloves from the beef pot and add them to the blender with the chiles. Add 2 cups of water to the blender. Blend until a smooth sauce is formed.

After the beef has boiled for 1 hour, strain the blended chili sauce directly into the pot with the beef and its broth using a fine-mesh metal strainer. Press the sauce through the strainer to ensure a smooth consistency.

Add the beef bouillon, chicken bouillon, garlic powder, oregano, and cumin to the pot. Stir to combine. Cover the pot and let it simmer for an additional 2 hours, or until the beef is very tender.

Once the beef is tender, carefully remove it from the pot and shred it using two forks or a hand mixer. Set aside.

To assemble the tacos, heat a griddle or large pan over medium-high heat. Dip a corn tortilla into the birria liquid (consommé) from the pot, ensuring both sides are coated.

Place the dipped tortilla on the hot griddle. Once it starts to bubble, add a generous amount of FUD Queso Oaxaca strips or shredded cheese to one half of the tortilla.

Top the cheese with a generous portion of the shredded birria beef. Sprinkle with finely diced white onion and chopped cilantro.

Fold the tortilla in half to form a taco. Cook for approximately 3 minutes per side, or until the tortilla is crispy and the cheese is melted and slightly browned.

Repeat steps 8-11 for the remaining tortillas and filling. Serve the birria tacos hot with a side bowl of the consommé for dipping.


In a large pot, bring 8 cups of water to a boil over high heat.

Once the water is boiling, add the cubed beef, 6 garlic cloves, 1/2 white onion, 4 bay leaves, and 2 tablespoons of salt to the pot. Cover and boil for 1 hour.

While the beef is boiling, prepare the chili sauce. In a separate pan, heat 1 tablespoon of vegetable oil over medium heat. Lightly fry the guajillo and ancho chiles for 2-3 minutes until softened. Do not burn them.

Transfer the softened chiles to a blender. Once the beef has boiled for 1 hour, carefully remove the 1/2 white onion and 6 garlic cloves from the beef pot and add them to the blender with the chiles. Add 2 cups of water to the blender. Blend until a smooth sauce is formed.

After the beef has boiled for 1 hour, strain the blended chili sauce directly into the pot with the beef and its broth using a fine-mesh metal strainer. Press the sauce through the strainer to ensure a smooth consistency.

Add the beef bouillon, chicken bouillon, garlic powder, oregano, and cumin to the pot. Stir to combine. Cover the pot and let it simmer for an additional 2 hours, or until the beef is very tender.

Once the beef is tender, carefully remove it from the pot and shred it using two forks or a hand mixer. Set aside.

To assemble the tacos, heat a griddle or large pan over medium-high heat. Dip a corn tortilla into the birria liquid (consommé) from the pot, ensuring both sides are coated.

Place the dipped tortilla on the hot griddle. Once it starts to bubble, add a generous amount of FUD Queso Oaxaca strips or shredded cheese to one half of the tortilla.

Top the cheese with a generous portion of the shredded birria beef. Sprinkle with finely diced white onion and chopped cilantro.

Fold the tortilla in half to form a taco. Cook for approximately 3 minutes per side, or until the tortilla is crispy and the cheese is melted and slightly browned.

Repeat steps 8-11 for the remaining tortillas and filling. Serve the birria tacos hot with a side bowl of the consommé for dipping.
