Birria Tostada Stacks Recipe
If you’re craving something bold, comforting, and beautifully layered, Birria Tostada Stacks are the answer! This dish takes the deeply savory, chile-laced beef birria you love and transforms it into a crunchy, cheesy, utterly irresistible tower of flavor. Every bite delivers tender shredded beef, gooey cheese, bright cilantro, and the satisfying crunch of tostadas. Whether you’re feeding a crowd or just want to treat yourself, Birria Tostada Stacks are a celebration of color, texture, and taste that’s impossible to resist.
Ingredients You’ll Need
The magic of Birria Tostada Stacks comes from a handful of carefully chosen ingredients, each contributing its own unique note to the final masterpiece. These elements work together to create layers of deep flavor, melt-in-your-mouth beef, and all the vibrant toppings that make every stack pop.
- Beef chuck roast: Well-marbled and perfect for shredding, this is the heart of our birria.
- Vegetable oil: Helps sear the beef for extra flavor before slow-cooking.
- Dried guajillo chiles: Bring a mild, earthy heat and gorgeous red color to the sauce.
- Dried ancho chiles: Add a subtle smokiness and a touch of sweetness.
- Beef broth: Lays the foundation for a rich, savory cooking liquid.
- Chipotle pepper in adobo sauce: Offers smoky heat and complex depth.
- Onion: Both in the sauce and as a topping, it adds sweetness and crunch.
- Garlic: Infuses the birria with that unmistakable aromatic punch.
- Dried oregano: Balances out the richness with a touch of herbal fragrance.
- Ground cumin: Brings a warm, earthy undertone that’s classic in Mexican cooking.
- Ground cinnamon: Just a hint gives the birria a subtle, unexpected warmth.
- Bay leaves: Add a background note that makes the sauce taste complete.
- Salt and pepper: Essential for seasoning every layer to perfection.
- Crispy tostada shells: The crunchy structure that holds up all those luscious toppings.
- Shredded Oaxaca or mozzarella cheese: Melts beautifully between layers for gooey goodness.
- Finely chopped white onion: Lends freshness and a little bite as a topping.
- Chopped fresh cilantro: Brightens every bite and adds vibrant color.
- Lime wedges: A squeeze at the end lifts all the flavors and makes them sing.
How to Make Birria Tostada Stacks
Step 1: Toast and Soak the Chiles
Start by warming up a dry skillet over medium heat, then toast the guajillo and ancho chiles for just a minute or two. You’ll notice their fragrance intensify—that’s how you know they’re ready! Once toasted, move them to a bowl and cover with hot water. Let them soak for about 10 minutes so they soften up and blend smoothly into the sauce.
Step 2: Sear the Beef
Heat the vegetable oil in your largest pot or Dutch oven. Season the beef chunks generously with salt and pepper, then sear them until they’re deeply browned on all sides. This step locks in flavor and creates a delicious base for the birria sauce.
Step 3: Blend the Sauce
Drain the soaked chiles, then add them to a blender with the chipotle pepper, quartered onion, garlic cloves, dried oregano, cumin, cinnamon, and half the beef broth. Blend everything until the mixture is completely smooth and silky—this is the flavor powerhouse for your Birria Tostada Stacks.
Step 4: Simmer the Birria
Pour the blended sauce over the seared beef, add bay leaves and the rest of the beef broth, then choose your cooking path: slow cooker or stovetop. For the slow cooker, cook on low for 8 hours (or high for 4–5 hours). On the stovetop, simmer gently with the lid on for about 3 hours. Either way, your kitchen will smell incredible and the beef will become fork-tender.
Step 5: Shred the Beef
When the beef is melt-in-your-mouth tender, transfer it to a cutting board and shred it using two forks. Skim off any excess fat from the broth, then return the shredded beef to the flavorful sauce, letting it soak up all those incredible juices.
Step 6: Build the Birria Tostada Stacks
Now for the fun part! Place a crispy tostada shell on a plate, then top with a generous spoonful of birria, a sprinkle of shredded cheese, chopped onion, and cilantro. Repeat to build stacks two or three tostadas high, making sure each layer is loaded with flavor. Serve with lime wedges and, if you like, a side of warm birria broth for dipping.
How to Serve Birria Tostada Stacks
Garnishes
The right garnishes make Birria Tostada Stacks truly unforgettable. A shower of fresh cilantro, a scattering of crisp white onion, and a finishing squeeze of lime all bring brightness to the rich, savory beef. If you want to go the extra mile, add a dollop of Mexican crema or a few pickled jalapeños for a tangy kick.
Side Dishes
Pair your Birria Tostada Stacks with classic Mexican sides like creamy refried beans, fluffy Mexican rice, or a zesty corn salad. These sides offer a balance of flavors and textures, making your meal feel like a festive feast. For a lighter touch, a simple green salad with radishes and avocado does the trick.
Creative Ways to Present
You can really have fun with how you serve Birria Tostada Stacks! For a party, set up a DIY tostada bar and let everyone build their own. Or, cut the stacks into wedges for bite-sized appetizers. If you’re feeling adventurous, try deconstructing the stacks and serving everything as loaded tostada plates—no rules, just deliciousness.
Make Ahead and Storage
Storing Leftovers
Any leftover birria can be cooled to room temperature, transferred to an airtight container, and stored in the refrigerator for up to 4 days. Keep the tostada shells and toppings separate to maintain their crunch and freshness.
Freezing
Birria freezes beautifully! Place the shredded beef and sauce in a freezer-safe container, leaving a little space at the top for expansion. It will keep well for up to three months. Thaw overnight in the fridge before reheating.
Reheating
To reheat birria, simply warm it gently on the stovetop over low heat, adding a splash of broth if needed to loosen the sauce. If you want those crispy edges, sauté the shredded beef in a skillet until sizzling before stacking. Assemble the tostadas just before serving for the best texture.
FAQs
Can I use a different cut of beef for Birria Tostada Stacks?
Absolutely! While beef chuck roast is traditional for its marbling and tenderness, you can also use brisket or short ribs. Just make sure the cut is suitable for slow cooking so it shreds easily.
Is there a way to make these stacks spicy?
Definitely—add an extra chipotle pepper or a fresh jalapeño to the sauce. You can also serve them with spicy salsas or hot sauce on the side to let everyone dial up the heat to their liking.
Can I make Birria Tostada Stacks ahead for a party?
Yes! Prepare the birria in advance and keep it warm in a slow cooker. Set out the tostada shells and toppings separately, and let guests assemble their own stacks. This way, everything stays fresh and crunchy.
What can I use instead of Oaxaca cheese?
If you can’t find Oaxaca cheese, mozzarella is a wonderful substitute because it melts beautifully. Monterey Jack or mild cheddar also work if you prefer a different flavor.
Is there a vegetarian version of Birria Tostada Stacks?
You can absolutely make a meatless version! Try using jackfruit or mushrooms, simmered in the same birria sauce. They soak up the flavors and provide a satisfying texture for vegetarian Birria Tostada Stacks.
Final Thoughts
Once you try Birria Tostada Stacks, you’ll want to make them part of every celebration—big or small. They’re a playful, crowd-pleasing twist on classic birria, with every layer offering something special. Gather your ingredients, invite some friends, and get ready to stack up some serious flavor. You’ll be amazed by how quickly these disappear!
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Birria Tostada Stacks Recipe
- Total Time: 4 hours 25 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Delicious and hearty Birria Tostada Stacks featuring tender slow-cooked beef chuck roast simmered with smoky dried chiles and warm spices, layered between crispy tostada shells with melted cheese, fresh onions, cilantro, and a squeeze of lime. Perfect for a flavorful and satisfying Mexican-inspired main course.
Ingredients
Beef and Sauce
- 2 pounds beef chuck roast, cut into large chunks
- 1 tablespoon vegetable oil
- 3 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 4 cups beef broth
- 1 chipotle pepper in adobo sauce
- 1 onion, quartered
- 4 cloves garlic
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- ½ teaspoon ground cinnamon
- 2 bay leaves
- Salt and pepper, to taste
Tostada Stacks
- 8–10 crispy tostada shells
- 1 ½ cups shredded Oaxaca or mozzarella cheese
- 1 cup finely chopped white onion
- ½ cup chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- Toast and soak chiles: In a dry skillet over medium heat, toast the dried guajillo and ancho chiles for 1–2 minutes until fragrant. Transfer to a bowl, cover with hot water, and soak for 10 minutes. Drain.
- Sear the beef: Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Season beef chunks with salt and pepper. Sear the beef until browned on all sides. Transfer beef to a slow cooker or keep in the pot if cooking on stovetop.
- Prepare the sauce: In a blender, combine soaked chiles, chipotle pepper, quartered onion, garlic cloves, oregano, cumin, cinnamon, and 2 cups of beef broth. Blend until smooth.
- Cook the beef: Pour the chile sauce over the beef, add bay leaves, and the remaining 2 cups of beef broth. For slow cooker: cover and cook on low for 8 hours or high for 4–5 hours. For stovetop: simmer covered on low for 3 hours or until meat is very tender.
- Shred the beef: Remove cooked beef and shred with two forks. Skim excess fat from broth, and then return shredded beef to the sauce.
- Assemble tostada stacks: On a plate, place a crispy tostada shell. Top with a spoonful of birria beef, shredded cheese, chopped white onion, and cilantro. Repeat layering to create stacks 2–3 tostadas high.
- Serve: Serve the tostada stacks with lime wedges and optionally a side of warm birria broth for dipping.
Notes
- For extra texture, crisp up the shredded birria in a hot skillet before assembling the stacks.
- These tostada stacks can also be served deconstructed as loaded tostada plates for easier eating.
- Prep Time: 25 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooker or Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stack (about 2 tostadas)
- Calories: 540
- Sugar: 3g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 105mg
