If you've never had Birria Tacos before, get ready to fall absolutely in love! These tacos are outrageously flavorful, with tender shredded beef tucked inside crispy, cheesy tortillas and served with a side of savory consommé for dunking.
Every bite is spicy, juicy, smoky, and downright unforgettable. The long, slow braise fills your kitchen with irresistible aromas, but rest assured-most of the magic happens in the pot while you relax!
These Birria Tacos are the ultimate crowd-pleaser for game day, taco night, or any time you want to seriously impress your guests. Once you try them, you'll want to make them again and again!
I first discovered Birria at a bustling Mexican taqueria, and have spent years recreating those legendary bold flavors at home. Trust me-a platter of these will disappear faster than you can say "Más, por favor!"
Why You'll Love This Recipe
- Tender, juicy beef infused with deep, smoky chile flavor-it melts in your mouth!
- The taco shells get crispy and golden on the outside, cheesy and irresistible inside.
- You'll feel like a pro making restaurant-quality tacos at home with just a few simple steps.
- The rich consommé is perfect for dunking, making every bite extra delicious.
- Leftovers are even better the next day (if you're lucky enough to have any!).
Key Ingredients for Birria Tacos
See recipe card below for full list of measurements, ingredients, and instructions.Chuck Roast
Chuck roast is the star of classic Birria Tacos, bringing tender, succulent texture and hearty beef flavor. Look for well-marbled boneless chuck for the best results. If you'd like, you can use a mix of beef shank or short ribs for extra flavor and collagen, but chuck alone gets you perfectly shredded beef every time.
Dried Chile Peppers
Guajillo, ancho, and pasilla chiles form the backbone of the rich, smoky Birria broth. Always toast the dried chiles briefly to awaken their complex flavors. Can't find all three? You can use just guajillo or swap in New Mexico chiles-each brings subtle differences, but all add depth!
Mexican Spices
Classic Mexican spices like cumin, oregano, and cinnamon layer plenty of warmth and earthiness to the consommé. Use Mexican oregano if you can find it, but Mediterranean oregano works in a pinch. A whole cinnamon stick gives a gentle sweetness-you can use a small pinch of ground cinnamon instead.
Corn Tortillas
Corn tortillas get a quick dip in the oily broth for bold color and taste, then turn crisp and golden on a hot griddle. Look for fresh, sturdy corn tortillas that won't fall apart when dipping and frying. You can substitute flour tortillas if needed, but the flavor won't be quite as authentic.
Oaxaca Cheese
Oaxaca cheese melts beautifully into Birria Tacos, stretching with every bite. If you can't locate Oaxaca, mozzarella or Monterey Jack are tasty substitutes. Sprinkle a generous handful over each tortilla before adding the beef for that signature cheesy pull.
Instructions for Birria Tacos
See recipe card below for full list of measurements, ingredients, and instructions.Toast and Soak the Chiles
First, toast the guajillo, ancho, and pasilla chiles in a dry skillet over medium heat for about 1 to 2 minutes, turning often until fragrant but not burnt. Place the toasted chiles in a bowl and cover with hot water. Let them soak for 15 to 20 minutes until softened.
Blend the Sauce
Drain the soaked chiles and add them to a blender along with the quartered onion, garlic cloves, tomato, apple cider vinegar, oregano, cumin seeds, cinnamon, black peppercorns, and cloves. Add a splash of beef broth and blend until completely smooth.
Sear the Beef
Season the beef chuck roast (and short ribs, if using) liberally with salt. In a large Dutch oven or heavy pot, heat a drizzle of oil over medium-high heat. Sear the beef pieces on all sides until deeply browned, about 8 minutes total. Don't overcrowd the pot-work in batches if needed.
Simmer in the Birria Broth
Pour the blended chile sauce over the seared beef. Add bay leaves and remaining beef broth, scraping up any browned bits from the bottom. Bring to a simmer, cover, and cook on low heat for 2.5 to 3 hours, or until the beef is fall-apart tender. Skim off any excess fat from the top (save it for frying the tacos!).
Shred the Beef
Remove the beef pieces and shred them with two forks into juicy strands. Taste and season with more salt if needed. Strain the broth (consommé) into a clean bowl and skim off some of the fat for frying the tortillas.
Assemble and Fry the Tacos
Heat a large skillet or griddle over medium heat. Working one at a time, dip a corn tortilla into the reserved fat from the consommé, coating lightly. Lay the tortilla in the skillet and sprinkle with cheese, then add a generous spoonful of shredded beef. Fold in half and fry until crisp and golden on both sides, about 2 minutes per side.
Serve
Serve the tacos immediately, topped with chopped cilantro and diced onion, alongside bowls of warm consommé for dunking. Don't forget a squeeze of fresh lime before you take a big bite!
Recipe Variations
Make It Spicy
Craving extra heat? Toss a few dried arbol chiles into the broth for a fiery kick, or add some chipotle chiles in adobo for smokier, deeper flavor. Taste and adjust to your preferred spice level!
Goat or Lamb Birria
Authentic Birria in Jalisco is often made with goat or lamb instead of beef. If you can source these meats, substitute them for beef and cook as directed. The result is even richer and more traditional-give it a try for a special occasion!
Cheesy Birria Quesadillas
For cheese lovers, stuff the tacos with a double layer of Oaxaca or Monterey Jack, then griddle until ultra-melty and golden. Birria quesadillas make a fantastic twist you'll crave again and again.
Gluten-Free and Dairy-Free
This recipe is naturally gluten-free with corn tortillas, but swap regular cheese for a dairy-free cheese alternative to make it completely dairy-free. The tacos will still be full of bold, beefy flavor!
Slow Cooker or Instant Pot
Short on time? Use a slow cooker on low for 8 hours, or a pressure cooker/Instant Pot on high for about 1 hour to get tender Birria with less hands-on attention. Perfect for busy weeknights!
Serving Suggestions
Serve your Birria Tacos piping hot straight from the skillet, with bowls of consommé for dunking every bite. Garnish generously with chopped cilantro, diced white onion, and a squeeze of fresh lime. Pair them with Mexican rice, refried beans, or sweet and spicy elote (Mexican street corn) for a complete feast. Don't forget plenty of napkins-a little mess is half the fun!
Storage and Reheating
Store leftover shredded Birria meat and consommé separately in airtight containers in the refrigerator for up to 4 days. To reheat, warm the beef and broth together gently on the stovetop or in the microwave until steaming. Re-crisp tacos in a skillet with a bit of reserved fat, or assemble fresh for best texture. Cooked beef freezes well for up to 3 months-just thaw overnight in the fridge and heat as above before serving.
Frequently Asked Questions About Birria Tacos (FAQ)
Q: Can I make Birria Tacos ahead of time?A: Absolutely! The Birria meat can be prepared up to 3 days ahead and gets even better as flavors meld. Fry tacos fresh for the best crispiness.
Q: What’s the best cut of beef for Birria Tacos?A: Chuck roast is ideal for juicy, tender shreds, but you can combine with short ribs, beef shank, or even brisket for extra richness.
Q: Can I make Birria Tacos in the slow cooker?A: Yes! Follow all prep steps, then cook the beef and chile sauce together on low for 8 hours, shred, and assemble tacos as directed.
Ready to wow your friends and family? Birria Tacos bring huge flavor and crunch to any gathering-plus that sensational consommé for dunking just can't be beat! If you try this recipe, be sure to leave a comment and rating below. Happy taco night!
Ingredients
- 3 lb beef chuck roast, cut into large chunks
- 1 lb beef short ribs (optional, for extra flavor)
- 5 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 2 dried pasilla chiles, stemmed and seeded
- 1 medium white onion, quartered
- 6 cloves garlic, peeled
- 1 large tomato, quartered
- ¼ cup apple cider vinegar
- 2 bay leaves
- 2 teaspoon Mexican oregano
- 1 teaspoon cumin seeds
- ½ teaspoon ground cinnamon or 1 cinnamon stick
- 1 teaspoon black peppercorns
- 4 whole cloves
- 5 cups beef broth
- 2 teaspoon kosher salt, plus more to taste
- 24 corn tortillas
- 2 cups Oaxaca cheese, shredded
- Chopped cilantro, for garnish
- Diced white onion, for garnish
- Lime wedges, for serving
- Neutral oil (vegetable or canola), for frying
Instructions
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1Toast dried chiles in a dry skillet for 1-2 minutes, then soak in hot water for 15-20 minutes until softened.
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2Add soaked chiles, onion, garlic, tomato, vinegar, oregano, cumin, cinnamon, black peppercorns, and cloves to a blender. Blend with some beef broth until smooth.
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3Season the chuck roast (and short ribs, if using) generously with salt. Sear in a Dutch oven with oil until browned, about 8 minutes.
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4Pour chile sauce over beef, add bay leaves and remaining beef broth. Swirl to combine, cover, and simmer on low for 2.5 to 3 hours until meat is super tender.
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5Remove cooked beef and shred with two forks. Strain consommé, skimming off excess fat for frying tortillas.
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6Dip tortillas in reserved fat and cook on a skillet. Add cheese and shredded beef, fold in half, and grill 2 minutes per side until crispy and golden.
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7Serve tacos hot, garnished with cilantro and onion, with bowls of consommé and lime wedges for dipping.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
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