Birria Tostada Stacks Recipe
If you’re looking for a show-stopping twist on classic birria, look no further than these Birria Tostada Stacks. Each layer is a celebration of tender, saucy beef, creamy refried beans, melty cheese, and vibrant toppings, all balanced on crisp tostada shells. Perfect for casual get-togethers or nights when you want to treat yourself, Birria Tostada Stacks bring irresistible flavors and textures to your table, guaranteeing every bite is big on satisfaction.
Ingredients You’ll Need
The beauty of Birria Tostada Stacks is that you don’t need a mile-long ingredient list, just the right balance of essentials. Every item here works together to build layers of deep flavor, bold aroma, and unbeatable color, making each stack an absolute flavor bomb.
- Beef chuck roast (2 pounds, cut into large chunks): Marbled and affordable, it becomes meltingly tender, perfect for shredding.
- Dried guajillo chili (1, stemmed and seeded): Offers mild heat and beautiful reddish color to the consommé.
- Dried ancho chili (1, stemmed and seeded): Adds a smoky, lightly sweet base to the sauce.
- Chipotle pepper in adobo (1): Brings a hint of heat and irresistible smokiness.
- Beef broth (4 cups): Builds a rich, savory base for slow-cooked perfection.
- White onion (1 small, quartered and ½ cup chopped): Layers in flavor while cooking and brings crunch as a topping.
- Garlic cloves (4): Delivers pungent, aromatic depth to the sauce.
- Apple cider vinegar (1 tablespoon): Lifts and balances the richness with bright tang.
- Dried oregano (1 teaspoon): Infuses herbal, earthy notes throughout the sauce.
- Ground cumin (½ teaspoon): Gives unmistakable warmth and color.
- Ground cloves (¼ teaspoon): Just a pinch adds a faint but crucial spicy-sweet aroma.
- Salt and pepper (to taste): Essential for seasoning every layer just right.
- Tostada shells (8): The crunchy vehicle for it all; store-bought or homemade.
- Refried beans (1 cup, warmed): Creamy beans make the perfect “glue” between layers.
- Shredded Oaxaca or mozzarella cheese (1½ cups): Melts beautifully into every stack for ultimate gooeyness.
- Fresh cilantro (½ cup, chopped): Brightens and freshens every bite.
- Lime wedges (for serving): For that final zing—don’t skip it!
How to Make Birria Tostada Stacks
Step 1: Toast and Soak the Chiles
Start by waking up the flavors in your dried guajillo and ancho chiles. Toast them in a dry skillet over medium heat just until they’re fragrant—usually only a minute or two. Once your kitchen smells incredible, soak the chiles in hot water for 10 minutes so they’re soft enough to blend into a rich, velvety sauce.
Step 2: Blend the Sauce Base
Transfer the soaked chiles to a blender, and add your chipotle in adobo, quartered onion, garlic cloves, apple cider vinegar, oregano, cumin, ground cloves, and a cup of beef broth. Blend everything until it’s utterly smooth and beautifully red—the aroma alone will have you counting down the minutes to dinner!
Step 3: Sear the Beef
Generously season your beef chuck chunks with salt and pepper, then sear them in a large pot or Dutch oven over medium-high heat. Make sure all sides get a flavorful crust, which sets the foundation for the entire Birria Tostada Stacks experience. This step locks in juices while adding caramelized goodness.
Step 4: Simmer Until Tender
Pour the vibrant blended sauce over the seared beef, followed by the remaining beef broth. Bring to a gentle boil, then turn the heat to low, cover, and let your kitchen fill with anticipation for 2 and a half to 3 hours. By the end, the beef should be incredibly tender and ready to fall apart at the touch of a fork.
Step 5: Shred the Beef
Remove the beef chunks from the pot and shred them with two forks. Don’t worry about precision—chunky bits are wonderful here! Once shredded, return the meat to the pot to soak up all the flavors of that irresistible consommé.
Step 6: Assemble the Birria Tostada Stacks
Now the fun part—assembly! Spread a layer of warmed refried beans onto a crisp tostada shell, then top with a scoop of saucy shredded birria and a sprinkle of shredded cheese. Layer another tostada shell on top and repeat. Finish with a final shell, a hearty scoop of birria, chopped onions, fresh cilantro, and a drizzle of that soul-warming consommé from the pot.
How to Serve Birria Tostada Stacks
Garnishes
Finish your Birria Tostada Stacks with a generous shower of chopped white onion and bright, fresh cilantro for pop and crunch. A squeeze of lime right before serving wakes up every flavor, while an extra drizzle of consommé makes the stacks even more irresistible.
Side Dishes
These stacks are hearty on their own, but pairing them with a tangy cabbage slaw or a lightly dressed avocado salad keeps your meal feeling vibrant and fresh. Mexican rice, corn elote, or grilled veggies also make classic, crowd-pleasing accompaniments.
Creative Ways to Present
For parties or game day spreads, offer a build-your-own Birria Tostada Stacks bar with all the toppings set out family-style. Or, for a brunch twist, serve mini tostada stacks as festive appetizers. However you present them, these stacks always steal the spotlight.
Make Ahead and Storage
Storing Leftovers
Any extra birria meat and consommé should be stored separately from the tostada shells—this keeps your leftovers deliciously crisp, not soggy. Simply place the beef and consommé in airtight containers in the fridge, where they’ll keep beautifully for up to 4 days.
Freezing
Birria freezes like a dream! Cool it completely, then transfer the shredded beef and its sauce into freezer-safe bags or containers for up to 3 months. Whenever the craving hits, you’re just a quick thaw away from more Birria Tostada Stacks.
Reheating
To reheat, gently warm the birria in a pot with splash of broth or consommé to keep it juicy. If you’ve frozen your birria, let it thaw in the fridge overnight before reheating. Assemble your stacks fresh just before serving for that ideal tostada crunch.
FAQs
Can I make Birria Tostada Stacks in a slow cooker?
Absolutely! Sear the beef and make the sauce as directed, then transfer both to your slow cooker. Cook on low for 7 to 8 hours or until the beef is ultra-tender and shreds easily. This method is perfect for busy days when you want dinner to be ready and waiting.
What kind of cheese works best?
Oaxaca cheese melts beautifully and gives an authentic touch, but shredded mozzarella is a fantastic substitute if you can’t find Oaxaca. Both deliver that gooey, cheesy layer that makes Birria Tostada Stacks so irresistible.
Can I add other toppings?
Definitely! Sliced radishes, diced tomatoes, pickled red onions, crema, or even a few thin jalapeño slices work wonders. The beauty of Birria Tostada Stacks is how customizable they are—make each stack your own!
How do I keep tostadas from getting soggy?
The trick is to assemble the stacks just before serving and to keep your birria and consommé separate until right at the end. If you’re making them for a crowd, set everything out buffet-style so everyone can build their own.
What can I use if I don’t eat beef?
You can swap the beef for boneless chicken thighs or even jackfruit for a plant-based option. Just adjust the simmering time—chicken will cook faster—and you’ll still have rich, flavorful Birria Tostada Stacks to enjoy.
Final Thoughts
Whether you’re gathering friends or treating yourself to a night of amazing flavor, Birria Tostada Stacks promise layers of fun and deliciousness. Once you’ve tasted that combination of saucy beef, creamy beans, and fresh toppings, you may find yourself craving this meal on repeat! Invite some friends, put on your favorite playlist, and let’s get stacking.
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Birria Tostada Stacks Recipe
- Total Time: 3 hours 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Delicious Birria Tostada Stacks, a traditional Mexican dish featuring tender shredded beef layered between crispy tostadas, topped with cheese, onions, cilantro, and a flavorful consommé. These stacks are bursting with savory flavors and are perfect for a festive dinner.
Ingredients
For the Birria:
- 2 pounds beef chuck roast, cut into large chunks
- 1 dried guajillo chili, stemmed and seeded
- 1 dried ancho chili, stemmed and seeded
- 1 chipotle pepper in adobo
- 4 cups beef broth
- 1 small white onion, quartered
- 4 garlic cloves
- 1 tablespoon apple cider vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cloves
- Salt and pepper to taste
For Assembly:
- 8 tostada shells
- 1 cup refried beans, warmed
- 1 1/2 cups shredded Oaxaca or mozzarella cheese
- 1/2 cup finely chopped white onion
- 1/2 cup chopped fresh cilantro
- Lime wedges for serving
Instructions
- Prepare the Birria: Toast guajillo and ancho chiles in a dry skillet until fragrant. Soak in hot water for 10 minutes, then blend with chipotle pepper, onion, garlic, vinegar, oregano, cumin, cloves, and 1 cup of beef broth until smooth.
- Cook the Beef: Season beef with salt and pepper, sear in a pot until browned, then add the blended sauce and remaining broth. Simmer for 2.5 to 3 hours until tender and shreds easily.
- Assemble the Stacks: Spread refried beans on a tostada, top with shredded birria, cheese, and repeat layering. Finish with more birria, onions, cilantro, and consommé. Serve with lime wedges.
Notes
- You can use a slow cooker or pressure cooker for making the birria for added convenience.
- Store leftover meat and consommé separately to prevent the tostadas from becoming soggy.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 2 stacked tostadas
- Calories: 610
- Sugar: 3g
- Sodium: 720mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 42g
- Cholesterol: 110mg
