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Cheesy Birria Taquitos

Cheesy Birria Taquitos are crispy, golden-fried rolls of tender shredded birria and melted cheese wrapped in corn tortillas and served with rich, flavorful consommé for dipping. Inspired by the bold, slow-cooked flavors of traditional birria, these taquitos are the ultimate comfort food—savory, crunchy, cheesy, and incredibly satisfying.
The beef is simmered in a blend of dried chiles, aromatic spices, and roasted vegetables until fork-tender, then rolled into taquitos with Oaxaca or mozzarella cheese and fried to perfection. Serve them with chopped onion, cilantro, lime wedges, and a bowl of warm consommé for dipping, and you've got a meal that hits every note.
Total Time4 hours
Course: Appetizer, Main Course
Cuisine: Mexican
Keyword: Birria Taquitos
Servings: 6 Servings

Equipment

Ingredients

  • 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 chile ancho deveined and deseeded
  • 2-4 dried chile de árbol optional
  • 4 cloves of 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 of fresh ginger
  • 2 bay leaves
  • About 20 corn tortillas
  • 2 cups shredded Oaxacan or mozzarella cheese
  • 6-8 cups frying oil

Serve with:

  • chopped onion
  • chopped cilantro
  • lime wedges
  • consommé for dipping

Instructions

  • Season the beef generously with salt and pepper on both sides, then in a large pot sear the beef in the oil and set aside.
  • Add the water, dried chiles, tomato, garlic, and onion to the pot and allow it to boil until everything is cooked through. Then transfer all the solid contents to a blender, along with about a cup of the cooking water.
  • Lightly toast the cumin seeds, peppercorns, cloves, cinnamon stick, sesame seeds, oregano, and ginger. Add them to the blender and blend until completely smooth. Set aside.
  • Add the seared beef back into the pot and cook for about 20 minutes, skimming off any scum that floats to the top.
  • Strain the sauce into the pot and allow everything to simmer until the beef is fork tender, about 3 hours.
  • Using a slotted spoon, transfer the birria to a cutting board and roughly chop it into small pieces.
  • Heat a few corn tortillas and assemble the taquitos with small portions of birria and shredded cheese. Roll them up and hold them in place by piercing a toothpick through the center.
  • Fry them in oil at 300°F until golden brown, about 3–4 minutes.
  • Serve with chopped onion, cilantro, lime wedges, and consommé for dipping.
  • Enjoy!

Notes

  • You can make the birria and consommé a day in advance to save time on frying day
  • Use a thermometer to keep your oil at a consistent 300°F for even frying and minimal splatter
  • Don't overfill the tortillas or they may unroll while frying
  • To make them easier to roll, steam the tortillas briefly or warm them on a hot griddle
  • Leftover birria can also be used for quesadillas, tacos, or even ramen