These Birria Tacos are a flavor-packed treat, featuring tender, slow-cooked beef immersed in a fragrant, spiced broth made with a variety of smoky chilies, tomatoes, and aromatic spices. The beef is shredded, wrapped in corn tortillas, and pan-fried to crispy perfection, then served with a delicious consommé (broth) for dipping. Perfect for sharing with friends or family, these tacos bring the vibrant flavors of Mexico straight to your kitchen.
Why You’ll Love This Recipe
Flavorful & Tender – The beef is slow-braised in a rich broth, absorbing all the flavors of the spices and chilies, making it incredibly juicy and tender.
Crispy & Cheesy – These tacos are filled with gooey, melted cheese and crispy edges that contrast perfectly with the tender beef.
Authentic & Easy – Inspired by Jalisco-style birria, this recipe brings the traditional flavor into your home kitchen with ease.
Perfect for Gatherings – Whether it’s a family dinner or a gathering with friends, these tacos are ideal for sharing.
Restaurant-Quality at Home – Enjoy tacos that taste like they’re from your favorite taqueria, but made from scratch in your own kitchen!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Birria Meat:
- Beef chuck roast (or short ribs or a mix of both)
- Dried guajillo chilies (stemmed & deseeded)
- Dried ancho chilies (optional, for added depth)
- Dried chipotle chilies (for smokiness)
- Roma tomatoes (either roasted or canned)
- Onion (quartered)
- Garlic cloves
- Beef broth
- Apple cider vinegar
- Bay leaves
- Cinnamon stick
- Ground cumin
- Dried oregano
- Smoked paprika
- Whole cloves (or ground clove)
- Salt & black pepper
For the Tacos:
- Corn tortillas
- Oaxaca cheese (or mozzarella or Monterey Jack)
- Fresh cilantro (chopped)
- White onion (diced)
- Lime wedges
- Oil (for frying)
Directions
Step 1: Prepare the Birria Marinade
Start by toasting the dried chilies in a dry skillet for about 30 seconds on each side, until they become fragrant. Once toasted, soak the chilies in hot water for about 10 minutes to soften them. After soaking, blend the chilies with roasted tomatoes, garlic, onion, vinegar, and beef broth to create a smooth, aromatic sauce.
Next, cut the beef into chunks and season generously with salt, pepper, cumin, oregano, smoked paprika, and cloves. This seasoning will help bring out the savory flavors in the meat and the broth.
Step 2: Slow Cook the Birria
Pour the chili sauce over the beef in a Dutch oven or slow cooker. Add the bay leaves and cinnamon stick, then stir everything together. Cover the pot and allow the beef to cook low and slow, absorbing all the rich flavors of the broth.
- Stovetop Method: Simmer for 3-4 hours until the meat becomes tender and easy to shred.
- Slow Cooker Method: Cook on low for 6-8 hours for the best tender results.
- Instant Pot Method: Pressure cook for 45 minutes, then allow the pressure to naturally release.
Step 3: Shred the Meat & Prepare the Consommé
Once the beef is tender and fall-apart juicy, remove it from the pot and shred it using two forks. Strain the consommé to remove any solids like bay leaves and cinnamon sticks, and skim off any excess fat from the surface. Taste the broth and adjust the seasoning if necessary, adding salt or a splash of vinegar to balance the flavors.
Step 4: Make the Birria Tacos
For extra flavor, dip the corn tortillas lightly into the birria consommé to coat them. Then, heat a skillet over medium heat and assemble the tacos by filling each tortilla with shredded beef and a generous portion of cheese. Once the tortillas are filled, fold them over and pan-fry them until they are golden brown and crispy on both sides.
Step 5: Serve & Enjoy
Serve the crispy tacos hot with fresh cilantro, diced onions, and a squeeze of lime. Don’t forget to serve them with extra consommé on the side for dipping, allowing everyone to enjoy the full flavor experience of this rich, comforting dish.
Servings and Timing
- Servings: 6-8 tacos
- Prep Time: 20 minutes
- Cook Time: 3-4 hours
- Total Time: 4 hours
Variations
- Spicy Version: For an added kick, incorporate extra chipotle chilies or red pepper flakes into the marinade.
- Cheesy Quesabirria: Add extra cheese for a melty, gooey taco experience.
- Shortcut Method: Use pre-made adobo sauce to save time in preparing the marinade.
Storage & Reheating
- Refrigeration: Store the meat and consommé separately in airtight containers for up to 4 days.
- Freezing: Freeze the shredded meat and broth for up to 3 months for a quick meal later.
- Reheating: Simmer the meat in the consommé or reheat it in a skillet to bring it back to life.
Birria Tacos
Ingredients
- 3 lbs beef chuck roast
- 2 cups beef broth
- 1 tablespoon apple cider vinegar
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 2 cups Oaxaca cheese or mozzarella or Monterey Jack, shredded
- ½ cup fresh cilantro chopped
Instructions
- Toast the dried chilies in a dry skillet for about 30 seconds on each side until fragrant. Soak them in hot water for 10 minutes, then blend with roasted tomatoes, garlic, onion, vinegar, and beef broth until smooth.
- Cut the beef into chunks, season with salt, pepper, cumin, oregano, smoked paprika, and cloves. Add the meat to a Dutch oven or slow cooker along with the chili sauce, bay leaves, and cinnamon stick. Cook on low heat for 3-4 hours (stovetop) or 6-8 hours (slow cooker).
- Once the beef is tender, shred it using forks. Strain the consommé, removing bay leaves and cinnamon stick, and skim off excess fat.
- Dip corn tortillas lightly into the consommé and fry them in a skillet with oil until crispy. Add shredded beef and cheese to each tortilla, then fold and fry until golden brown.
- Serve the tacos with cilantro, diced onions, lime wedges, and a side of consommé for dipping.
Nutrition
FAQs
What’s the best cut of beef for birria?
The best cuts are chuck roast, short ribs, or brisket. These cuts provide a rich, tender texture when slow-cooked.
Can I make birria in an Instant Pot?
Yes! Pressure cook the meat on high for 45 minutes, then allow for a natural release of pressure.
What’s the difference between birria and barbacoa?
Birria is cooked in a flavorful, aromatic broth, while barbacoa is typically slow-roasted, resulting in different textures and flavors.
Can I make this ahead of time?
Absolutely! The flavors of birria improve with time, so making it a day in advance can enhance the taste.
How do I keep tacos from getting soggy?
To avoid sogginess, don’t dip the tortillas too long in the consommé—just a quick dip is enough to flavor them without making them too soft.
What if I can’t find guajillo chilies?
If you can’t find guajillo chilies, substitute them with ancho chilies or mild dried chilies for a different, but still delicious, flavor.
Can I use flour tortillas?
While corn tortillas are traditional, you can use flour tortillas as a substitute, though it will slightly alter the final texture and flavor of the tacos.
What cheese works best?
Oaxaca, mozzarella, or Monterey Jack cheeses are ideal for this recipe, as they melt beautifully and create a gooey texture.
How do I make the consommé thicker?
To thicken the consommé, you can simmer it longer to reduce it, or blend some of the cooked vegetables in the broth to give it a thicker texture.
What drinks pair well with birria tacos?
A cold Mexican beer, horchata, or a margarita would be excellent drinks to enjoy with these tacos.
Conclusion
These Birria Tacos are an unbeatable combination of juicy, tender beef, crispy tortillas, and rich, flavorful broth. Whether you’re making them for a special occasion or just a weeknight meal, they’re sure to impress everyone who tries them. Perfect for dipping in the savory consommé, these tacos are the ultimate taco experience, full of bold, vibrant flavors. Try them today, and indulge in the ultimate comfort food!