Birria Tacos (Hungry Hussey Style)

These Birria Tacos might just be the most flavorful tacos I’ve ever made at the Hussy House. We’re talking slow-cooked, tender beef shredded down and dipped into rich, savory birria consommé, then griddled until crispy with melty cheese and folded into tacos that absolutely slap. Crunchy on the outside, juicy on the inside, and dunked straight into that broth… yeah, these are dangerously good groceries. In this video, I walk you through how to make authentic-style birria tacos on the griddle, from seasoning and braising the beef to building those crispy, cheese-crusted tacos the right way. If you’ve ever wondered how restaurants get that deep red color, insane flavor, and perfect crisp, this one’s for you. No gatekeeping here—just simple steps, real tips, and food that makes people real quiet at the table.

Yield and Timing

Prep Time: 45 minutes

Cook Time: 3 hours (plus overnight rest)

Total Time: ~4 hours active + overnight

Serves: 6–8 people

Ingredients:

        - 3 lb chuck roast

        - 3–4 beef short ribs

        - 2 (28 oz) containers beef stock

        - 5 guajillo chiles

        - 5 Ancho chilies

        - 20 cloves garlic

        - 1 tbsp ginger paste (or thumb-sized fresh ginger)

        - 5 Roma tomatoes, quartered

        - 1 yellow onion, quartered

        - 1 cinnamon stick

        - ¼ cup Hussey Fiesta Dust

        - ½ tbsp Mexican oregano

        - ¼ cup apple cider vinegar

        - 1 tbsp tomato & chicken bouillon

        - 3–4 bay leaves

        - Salt, to taste

        - Oil (olive or avocado)

        - Corn tortillas

        - Oaxaca, Monterey Jack, or mozzarella cheese (shredded)

        - White onion, diced

        - Fresh cilantro, chopped

        - Limes, for serving

Hussey's Fiesta Dust

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Instructions

1.      Crush garlic with salt in a molcajete until paste forms. Mix in ginger.

2.      Toast guajillo chiles lightly in oil. Remove and set aside.

3.      Sauté onion with salt until lightly charred. Add tomatoes and cook down.

4.      Return chiles to pan. Add garlic/ginger paste, cinnamon stick, oregano, vinegar, bouillon, and water. Simmer 3–4 minutes.

5.      Blend mixture until smooth. Taste and adjust salt.

6.      Add meat to stock pot. Pour sauce over meat. Add beef stock and bay leaves.

7.      Simmer covered ~3 hours until fall-apart tender.

8.      Remove meat. Strain broth. Refrigerate both overnight.

9.      Skim solidified fat and reserve for frying.

10.  Shred meat. Warm meat with a little consommé.

11.  Dip corn tortillas in fat, fry, fill with meat and cheese, fold and crisp.

12.  Serve with onions, cilantro, lime, and warm consommé for dipping.