If you’re ready to wow your tastebuds and bring a true fiesta to your table, you must try Birria Tostada Stacks! This vibrant dish takes all the luscious, spice-packed goodness of slow-braised birria beef and layers it high with crisp tortillas, creamy cheese, fresh toppings, and irresistible textures in every bite. Perfect for feeding a crowd or treating yourself, Birria Tostada Stacks are exactly the kind of meal that gets people talking, reaching for seconds, and coming back for more.
Ingredients You’ll Need
Making Birria Tostada Stacks is easier than you’d think, thanks to a list of trusty, flavorful ingredients. Each item brings something special, from deep smoky notes in the sauce to the crisp crunch of perfectly fried tortillas. Here’s everything you need to make sure your stacks are absolutely unforgettable.
- Guajillo Chiles (3, dried, stemmed and seeded): These bring a gentle heat and fruity flavor to your birria’s base; soak them in hot water to soften and unlock their magic.
- Hot Water (2 cups): Essential for rehydrating the chiles and blending them into a rich sauce.
- Beef Chuck Roast (3 lbs, cut into chunks): This cut delivers succulent, tender meat that shreds like a dream after braising.
- Vegetable Oil (1 tablespoon + extra for frying): Searing beef boosts flavor, and you’ll also use oil to fry the corn tortillas.
- Fire-Roasted Tomatoes (1 can, 14 oz): Smoky, tangy tomatoes deepen the sauce with complexity.
- Chipotle Chiles in Adobo (2): For a kick of spicy smokiness that plays off the other chile flavors beautifully.
- Bay Leaves (2) and Cinnamon Stick (1): These aromatics infuse the broth with warmth and subtle sweet spice.
- Mexican Oregano (2 teaspoons): A must for authentic Mexican depth and herbal brightness.
- Ground Cumin (1 teaspoon): Adds earthiness and that essential Tex-Mex vibe that makes birria so addictive.
- Chili Powder (1 teaspoon): Enhances both flavor and vibrant color in the sauce.
- Ground Cloves (1/4 teaspoon): Just a hint adds a mysterious depth you’ll crave in every bite.
- Apple Cider Vinegar (2 tablespoons): Offers the perfect tangy snap to balance richness.
- Beef Bouillon (2 teaspoons): Intensifies savory, beefy undertones in the birria.
- Beef Broth (4 cups): The lush liquid for simmering everything into juicy perfection.
- Salt and Black Pepper (to taste): Season all along to coax out the best in every ingredient.
- Corn Tortillas (12): The foundation of your stacks, destined for frying or baking until shatteringly crisp.
- Shredded Cheddar or Oaxaca Cheese (1 cup): Melts decadent and gooey between layers.
- Avocado (1, sliced): Adds creamy coolness to balance the spice.
- Pico de Gallo (1 cup): Brings a kick of freshness and acidity to every stack.
- Sour Cream (1/2 cup): Offers a tangy, rich drizzle for the finishing touch.
- Jalapeño (1, sliced): For those who want an extra pop of heat and color.
- Diced Onion (1/4 cup): Sharpens flavors with just the right crunch.
- Fresh Cilantro (1/4 cup, chopped): The classic, aromatic garnish that unites it all beautifully.
How to Make Birria Tostada Stacks
Step 1: Soften and Blend Your Chiles
Start your Birria Tostada Stacks adventure by soaking the dried guajillo chiles in hot water for about 15 minutes, until they’ve puffed up and softened. Toss the softened chiles and a cup of their soaking liquid into a blender, puréeing until you have a smooth, fiery red sauce. This chile base will be the heart and soul of your birria, so go ahead and taste a spoonful—you’ll know you’re on the right track!
Step 2: Sear the Beef
Sprinkle the beef chuck roast generously with salt and pepper. Heat a tablespoon of vegetable oil in a large pot over medium-high and get ready for those sizzle and aroma fireworks. Brown the beef on all sides until you have a delicious crust. This step promises your Birria Tostada Stacks will be deeply savory and impossible to resist.
Step 3: Build and Simmer Your Birria
Into that same pot, pour in the guajillo chile sauce, followed by the fire-roasted tomatoes, chipotle chiles, bay leaves, cinnamon stick, oregano, cumin, chili powder, cloves, apple cider vinegar, beef bouillon, and beef broth. Give everything a gentle stir, bring it to a bubbling boil, then reduce to a steady simmer. Cover and cook for about 3 hours, letting the beef become supremely tender and the flavors meld into a mouthwatering sauce.
Step 4: Shred the Beef
Once the beef is falling apart at the touch of a fork, fish out the bay leaves and cinnamon stick. Use two forks to shred the beef directly in its juices, then keep it warm with a ladle or two of that glorious birria broth. The aroma alone will have anyone in the kitchen sneaking tastes.
Step 5: Crisp the Tortillas
You can either fry your corn tortillas in hot oil until they’re golden and crunchy, or pop them in a 400°F oven for a lighter option. The key is getting them firm enough to hold up against all those juices and toppings—Birria Tostada Stacks should crunch with every bite!
Step 6: Assemble the Birria Tostada Stacks
Here’s where the magic happens! On a plate, set a crispy tostada shell and load it with shredded birria, a sprinkle of cheese, and slices of avocado. Spoon over pico de gallo, then top with a second tostada shell and repeat those luscious layers. Finish with swirls of sour cream, sliced jalapeño, diced onion, and a generous shower of cilantro. Serve right away for full stack effect!
How to Serve Birria Tostada Stacks
Garnishes
When it comes to garnishing your Birria Tostada Stacks, think vibrant and generous! Avocado slices, pico de gallo, and sour cream add creamy freshness and tang, while jalapeño slices and diced onion offer crunch and a bit of spice. Don’t forget a sprinkle of chopped cilantro to infuse every bite with brightness. These final touches are more than decoration—they make each stack a festival of flavor and color.
Side Dishes
Birria Tostada Stacks are showstoppers on their own, but they truly shine when paired with classic sides. Serve alongside a bowl of Mexican rice or refried beans, or toss together a zesty cabbage slaw for crunch and contrast. If you’re feeling extra festive, a pitcher of agua fresca or margaritas makes the meal even more memorable!
Creative Ways to Present
Serving these stacks at a get-together? Try letting guests customize their Birria Tostada Stacks with a build-your-own bar—just set out bowls of toppings and let everyone stack their favorites. For a dramatic centerpiece, tower several tostadas high and slice into them like a savory cake, or arrange individual stacks on a platter topped with colorful edible flowers for serious wow-factor.
Make Ahead and Storage
Storing Leftovers
If you happen to have extras of your Birria Tostada Stacks, store the birria beef separately from the tortillas to keep everything tasting fresh. Place the shredded beef (with some cooking sauce) in a tightly sealed container and refrigerate for up to four days. Store your crispy tostadas in an airtight bag or container at room temperature so they stay crunchy.
Freezing
The birria beef freezes beautifully! Cool completely before transferring to a freezer-safe container or bag, making sure to add enough of the cooking liquid to keep it juicy. You can freeze just the beef and broth (not the assembled stacks) for up to three months. When you’re ready for another round, just thaw in the fridge overnight.
Reheating
To reheat birria beef for fresh Birria Tostada Stacks, simply warm it gently on the stove or in the microwave with some of its braising liquid. Give it a taste—sometimes an extra pinch of salt or squeeze of lime brightens the flavor after chilling. Warm any leftover tostadas briefly in the oven to revive their crunch, then reassemble and enjoy!
FAQs
Can I use a different cut of beef for Birria Tostada Stacks?
Absolutely! While chuck roast is the favorite for its rich marbling, brisket or short ribs would work well, too. Just look for a cut that breaks down and shreds easily—the long braise makes it tender either way.
Are Birria Tostada Stacks spicy?
They do have a moderate heat from the chiles and adobo, but you can adjust by reducing the chipotle or leaving out jalapeños on top. The creamy cheese and sour cream help mellow the spice, so everyone can enjoy a stack!
Can these be made gluten-free?
Yes, if you use certified gluten-free corn tortillas and double-check your bouillon and spice labels, Birria Tostada Stacks are naturally gluten-free and perfect for gluten-sensitive guests.
What cheese melts best for this recipe?
Oaxaca cheese is delightfully melty and traditional, but a good sharp cheddar works perfectly if that’s what you have on hand. For an ultra-cheesy variation, try melting the cheese directly onto the hot tostadas before stacking.
Can I prep any parts ahead of time?
Definitely! The birria beef can be braised a day or two in advance and even freezes well. Fry your tostada shells just before serving so they stay crisp, but laying out toppings ahead is a perfect way to save time and enjoy gathering with friends or family.
Final Thoughts
You truly don’t have to wait for a celebration to enjoy the bold, festive flavors of Birria Tostada Stacks. Whether it’s a cozy family dinner or a lively gathering, this dish brings people together. Give it a try—you’ll soon have a new favorite to show off and share!
Print
Birria Tostada Stacks Recipe
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Braising and Frying/Baking
- Cuisine: Mexican
- Diet: Non-Vegetarian
Description
Create these delicious Birria Tostada Stacks at home with tender, flavorful beef cooked in a rich sauce, layered with crispy tortillas, cheese, and fresh toppings. Perfect for a festive meal or a casual gathering with friends and family.
Ingredients
For the Birria:
- 3 dried guajillo chiles, stemmed and seeded
- 2 cups hot water
- 3 lbs beef chuck roast, cut into large chunks
- 1 tablespoon vegetable oil
- 1 can (14 oz) fire-roasted tomatoes
- 2 chipotle chiles in adobo
- 2 bay leaves
- 1 cinnamon stick
- 2 teaspoons Mexican oregano
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/4 teaspoon ground cloves
- 2 tablespoons apple cider vinegar
- 2 teaspoons beef bouillon
- 4 cups beef broth
- Salt and black pepper, to taste
For Assembly:
- 12 corn tortillas
- Vegetable oil, for frying
- 1 cup shredded cheddar or Oaxaca cheese
- 1 avocado, sliced
- 1 cup pico de gallo
- 1/2 cup sour cream
- 1 jalapeño, sliced
- 1/4 cup diced onion
- 1/4 cup chopped fresh cilantro
Instructions
- Prepare the Birria: Soften guajillo chiles in hot water, then blend until smooth. Season and sear beef, then add chile sauce, tomatoes, chipotle chiles, spices, vinegar, bouillon, and broth. Simmer until beef is tender.
- Make the Tostadas: Fry or bake tortillas until crisp. Layer shredded birria, cheese, avocado, and pico de gallo between tortillas.
- Assemble: Stack tostadas with toppings. Finish with sour cream, jalapeño, onion, and cilantro. Serve hot.
Notes
- For a cheesier variation, melt cheese directly onto the tostadas before stacking.
- Leftover birria is versatile and can be used for tacos, quesadillas, or nachos.
Nutrition
- Serving Size: 2 tostadas
- Calories: 600
- Sugar: 2 g
- Sodium: 900 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 85 mg
