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Beef birria tacos with salsa roja

Beef birria tacos with salsa roja

These rich, cheesy Beef Birria Tacos with Salsa Roja bring a little fiesta to your kitchen. Slow-cooked beef melts into tender shreds, folded with smoky adobo spice and golden crisped tortillas. Dunk each taco into the hot consommé and taste that luscious mix of spice, savoury beef, and melted cheese in every bite.

Prep: 45 mins
Cook: 3½ hours
Serves: Serves 4
Dietary: Egg-free, Gluten-free, Nut-free
By Leyli Homayoonfar
From Saturday Kitchen Recipes
Original recipe from BBC Saturday Kitchen Live.

Nutri-Score C ratingThese Beef Birria Tacos get a Nutri-Score of C. While it’s rich in protein and fibre, the saturated fats from the beef and cheese balance out the score. Each portion offers approximately 882 kcal, 36g protein, 40.5g fat, and 88g carbohydrates, with a hearty 11g of fibre.

Equipment

 

Ingredients

For the adobo (marinade)

  • 2 cloves – Cloves
  • 1 tsp – Cumin seeds
  • 1 tsp – Coriander seeds
  • ½ stick – Cinnamon
  • 2 tsp – Smoked paprika
  • ½ tsp – Mexican oregano
  • 2 tbsp – Neutral oil
  • ½ – Onion, chopped
  • 4–5 cloves – Garlic, chopped
  • 2 – Bay leaves
  • 2 – Árbol chillies
  • 2 – Pasilla chillies
  • 2 – Guajillo chillies
  • 40g – Tinned chipotle chillies
  • 200g – Plum tomatoes
  • 1 tsp – Caster sugar
  • 50ml – Apple cider vinegar

For the beef

  • 250g – Ox cheek, chopped
  • 250g – Beef chuck, chopped
  • 1 tbsp – Neutral oil
  • ½ – Banana leaf (optional)
  • Pinch – Sea salt and black pepper

For the salsa roja

  • 2 – Plum tomatoes, halved
  • ½ – White onion
  • 1 – Garlic clove
  • 1 – Guajillo chilli, soaked
  • 1 tsp – Chipotle in adobo
  • 1 tsp – Smoked paprika
  • ½ tsp – Ground cumin
  • ½ tsp – Ground coriander
  • ½ tsp – Brown sugar
  • 1 tbsp – Apple cider vinegar
  • 1 tsp – Neutral oil
  • Squeeze – Lime juice (optional)
  • ½ tsp – Fine sea salt

To serve

  • 300g – Grated mozzarella
  • 8 – Corn tortillas
  • ½ – White onion, chopped
  • Handful – Fresh coriander, chopped
  • — Lime wedges
  • — Pickled red onions

Customise

  • Swap ox cheek for all beef chuck for easier slicing.
  • Use jackfruit for a tasty vegetarian alternative.
  • Replace mozzarella with Oaxaca cheese for authentic Mexican flavour.

Method

Make the adobo

  1. Toast the cloves, cumin seeds, coriander seeds, and cinnamon stick in a dry frying pan for 2–3 minutes until they smell fragrant and lovely. Once they’re ready, grind them up nice and fine in a spice grinder or with a pestle and mortar. Stir in the smoked paprika and oregano — set that aside for now.
  2. Next, heat your oil in a large, heavy-based pan. Toss in the onion and garlic, and keep stirring until they’re softened and a touch golden. Add in your ground spice mix, bay leaves, and dried chillies. Give it all a stir and cook for 1–2 minutes. Now bring in the chipotle, plum tomatoes, sugar, and vinegar. Let it bubble gently for five minutes. Finally, pour it all into a blender and blitz until smooth — you’ve got your adobo paste!

Cook the beef

  1. Fire up the oven to 220°C/200°C Fan/Gas 7. Coat the ox cheek and beef chuck in the oil and season well with salt and pepper. Spread the chunks out on a roasting tray. Roast them uncovered for 15–20 minutes, flipping halfway, so they caramelise and get some colour.
  2. Drop the oven temperature to 180°C/160°C Fan/Gas 4. Smother those browned beef pieces in the adobo paste. Pour in about 400ml/14fl oz water, just enough to come halfway up the meat. Cover the tray tightly with foil. Let it bake for 3–3½ hours. Keep an eye out and add a splash of water if it looks dry. When it’s fork-tender and falling apart, it’s done.
  3. Take off the foil. Carefully pour off the braising liquor — this is your consommé! Skim away the fat and keep both the liquid and fat separate. Shred the beef with two forks, mixing both cuts together.

Make the salsa roja

  1. On a high heat, put the tomatoes (cut side down), onion, and garlic into a dry frying pan. Wait for a good 3–4 minutes, turning until you get some blackened spots. Tip everything into your blender along with the soaked guajillo chilli, chipotle, smoked paprika, cumin, coriander, brown sugar, vinegar, oil, salt, and 15ml/¾fl oz water. Blend until smooth. A little squeeze of lime juice at the end is brilliant if you’ve got it.

To assemble

  1. Heat up a large non-stick frying pan to medium-high. Scatter a compact handful of grated mozzarella on the pan — about the size of a tortilla. Dip each tortilla lightly in some of that reserved beef fat on one side. Put the tortilla fat-side up, right over the melting cheese. Let it crisp up, flip it over, and let the tortilla fry for another minute.
  2. Add a generous spoonful of shredded birria beef to one half of the tortilla. Spoon on some salsa roja, sprinkle with onion and chopped coriander. Fold the tortilla over the filling and gently press down with your spatula. Flip once more to crisp up both sides — the edges should be golden and slightly sticky from the cheese and fat.
  3. Repeat for the rest, then serve hot and proud with bowls of consommé for dipping. Throw on extra coriander, lime wedges, and pickled red onions for a proper feast.

Suggested Wine Pairing

  • Campo Viejo Rioja Tempranillo – Its smoky red fruit handles the chilli heat and beef richness.
  • Dark Horse Malbec – Bold enough for the adobo spice with smooth tannins to complement the cheese.
  • Cono Sur Bicicleta Pinot Noir – Its bright acidity cuts through the fat beautifully for balance.

What can you serve with this

  1. Mexican rice – Adds colour and soak for the extra sauce.
  2. Charred corn salad – Sweet crunch against the richness of the beef.
  3. Refried beans – Creamy comfort that belongs next to tacos.
  4. Guacamole – Cools the spice and adds a buttery contrast.
  5. Margaritas – Because it’s taco night, after all.

FAQs for Beef Birria Tacos with Salsa Roja

  • What cut of beef is best for birria? Beef chuck or ox cheek works beautifully because they stay juicy and shred easily after slow cooking.
  • Can I make it ahead? Yes, birria tastes even better the next day. Reheat gently with a splash of broth.
  • What cheese is best for birria tacos? Mozzarella or Oaxaca cheese melt smoothly and give that lovely stretchy bite.
  • How can I make it less spicy? Use fewer dried chillies, or skip the árbol variety which brings more heat.
  • Can I freeze birria? Absolutely. Store in portions with some consommé to keep it moist.
  • Can I use a slow cooker? Yes, set on low for 6–8 hours and it’ll be just as tender.
  • How do I stop tortillas from tearing? Dip gently in fat, not broth, and fry immediately so they crisp and seal.

Nutri-score Health Check

This Birria Tacos recipe scores a Nutri-Score C, calculated from the key ingredient balance using the latest EU method. It’s a balanced treat — high in protein and fibre but moderate in saturated fats and sodium.

Positive Factors

High protein from beef, good fibre from chillies and tortillas, and some vitamin C from tomatoes and lime.

Negative Factors

Moderate levels of fat from cheese and beef, plus some sodium in cheese and consommé. Enjoyed in moderation, it’s a balanced, hearty meal.

The Nutri-Score has been automatically calculated from the recipe’s ingredients and is only a guide.

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