Air Fryer Birria Tacos
These crispy, cheesy birria tacos come together perfectly in the air fryer. Serve them with warm broth for dipping and enjoy every bite.
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Servings: 12 tacos
Equipment
- air fryer
- blender
Ingredients
- 1.5 lb Beef Chuck Roast (cut into 2-inch pieces)
- 3 Dried Guajillo Chiles (stemmed and seeded)
- 2 Dried Ancho Chiles (stemmed and seeded)
- 1 can (14.5 oz) Fire Roasted Diced Tomatoes
- 3 cloves Garlic
- 1/2 Medium Onion (roughly chopped)
- 1 tsp Ground Cumin
- 1 tsp Dried Oregano
- 1/2 tsp Ground Cloves
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 2 cups Beef Broth
- 12 Small Corn Tortillas
- 2 cups Shredded Oaxaca or Mozzarella Cheese
- 1/4 cup Fresh Cilantro (chopped)
- 1 Lime (cut into wedges)
Instructions
- Toast the guajillo and ancho chiles in a dry skillet over medium heat for about 1 minute per side. Transfer them to a bowl, cover with boiling water, and soak for 15 minutes until softened.
- Drain the chiles and add them to a blender along with the fire roasted tomatoes, garlic, onion, cumin, oregano, cloves, salt, and pepper. Blend until very smooth.
- Place the beef chuck pieces in a pot, pour the chile sauce and beef broth over them. Bring to a boil, then reduce to a low simmer, cover, and cook for 2 to 2.5 hours until the meat shreds easily with a fork. Shred the beef and return it to the broth.
- Dip each corn tortilla into the birria broth so it soaks up flavor and color. Place on a plate and fill one half with shredded beef and a generous pinch of cheese, then fold over.
- Preheat the air fryer to 380F. Lightly spray the basket and arrange the filled tacos in a single layer. Air fry for 5-6 minutes, flipping once halfway, until the tortillas are deeply crispy and the cheese is melted.
- Serve the tacos with a small bowl of the warm birria broth for dipping, topped with cilantro and a squeeze of lime.
Nutrition
Serving: 1serving | Calories: 269kcal | Carbohydrates: 18g | Protein: 20g | Fat: 13g
Cost: $22