Name: Birria Tacos Recipe
Prep time: 30 min
Cook time: 3 h
Total time: 3 h
Yield: 6 servings
Cuisine: Mexican cuisine
Ingredients: 3 pounds beef chuck roast, cut into large chunks; 1 pound beef short ribs (optional, for richer flavor); 4 dried guajillo chiles, seeds and stems removed; 2 dried ancho chiles, seeds and stems removed; 2 dried pasilla chiles, seeds and stems removed; 2 Roma tomatoes, quartered; 1 large white onion, peeled and quartered; 6 cloves garlic, peeled; 1 tablespoon Mexican oregano; 1 teaspoon dried thyme; 1 teaspoon cumin seeds; ½ teaspoon cloves; 2 bay leaves; 3 cups beef broth; 1 cinnamon stick (preferably Mexican canela); 2 tablespoons apple cider vinegar; Salt and pepper, to taste; ¼ cup vegetable oil; 18 corn tortillas; 2 cups shredded Oaxaca or mozzarella cheese; Chopped white onion and cilantro, for garnish; Lime wedges, for serving

When I say these are the best Birria Tacos I've ever made, I am not exaggerating! Picture impossibly juicy, slow-braised beef, dunked in rich, punchy consomé, all hugged in a crispy, golden tortilla oozing with melty cheese.

What makes this Birria Tacos Recipe a true showstopper? The intoxicating blend of smoky chiles, aromatic spices, and tender beef, perfect for dipping and devouring. It's the ultimate taco for impressing friends, comfort food for cozy weekends, or spicing up your next taco night!

Inspired by the legendary quesabirria tacos from my favorite local taqueria, this recipe is surprisingly doable at home-and so rewarding. You'll taste the love in every bite.

Juicy, crispy Birria Tacos dipped in consomé, loaded with melty cheese

Why You'll Love This Recipe

Unbelievable Flavor: Layers of deep, smoky, spiced broth and fall-apart tender beef.
Cheesy & Crispy: Each taco is packed with cheese then griddled to irresistible crispiness.
Party-Perfect: Makes a generous batch-ideal for entertaining or meal prepping.
Fun to Dip: The rich birria broth (consomé) makes every bite extra satisfying.

Key Ingredients for Birria Tacos Recipe

See recipe card below for full list of measurements, ingredients, and instructions.

Chuck Roast

This is the star protein-it slow-cooks into melt-in-your-mouth shreds, soaking up all those booming birria flavors. Look for well-marbled chuck for ultimate juiciness. You can substitute with beef short ribs, brisket, or a combo for even richer flavor.

Dried Mexican Chiles (Guajillo, Ancho, and/or Pasilla)

These provide the signature color, smokiness, and mild heat to the birria broth. Toast the chiles briefly before soaking for maximum depth. If you can't find all three, use what you have, or try New Mexico chiles as a substitute (just know, the flavor will shift slightly).

Mexican Oregano

This aromatic herb adds earthy, citrusy notes unique to Mexican cuisine. Mediterranean oregano works in a pinch, but the flavor will be less bold and a bit sweeter.

Oaxaca or Mozzarella Cheese

Gooey, stretchy cheese turns these into ultimate quesabirria tacos. Oaxaca melts beautifully, but mozzarella or Monterey Jack are great substitutes.

Corn Tortillas

Classic for authentic street-style birria tacos. Look for freshly-made if possible, and don't skip warming them-they'll get golden and crisp when cooked in the birria fat. Flour tortillas work, but the flavor and bite will differ.

Instructions for Birria Tacos Recipe

See recipe card below for full list of measurements, ingredients, and instructions.

Toast and Prep the Dried Chiles

Set a dry skillet over medium heat. Toast the dried guajillo, ancho, and pasilla chiles for 1-2 minutes, flipping until fragrant and puffed (be careful not to burn them). Place toasted chiles in a bowl and cover with hot water to soak for 15 minutes until softened.

Make the Birria Sauce

In a blender, add the soaked, drained chiles, tomatoes, quartered onion, garlic, oregano, thyme, cumin seeds, cloves, and 1 cup beef broth. Blend on high until very smooth.

Sear the Beef

Season the beef chuck and short ribs generously with salt and pepper. In a large Dutch oven or heavy pot, heat the vegetable oil over medium-high. Sear the beef in batches until browned on all sides, about 2-3 minutes per side. Return all beef to the pot.

Simmer the Birria

Pour the birria sauce over the seared beef. Add the remaining beef broth, bay leaves, cinnamon stick, and apple cider vinegar. Stir to combine. Bring to a simmer, cover, and cook over low heat for 2.5 to 3 hours (or in a 325°F oven), until beef shreds easily.

Shred the Beef

Remove the beef from the pot and shred with two forks. Discard bones. Skim excess fat from the broth into a bowl-this is key for griddling the tacos! Taste the consomé and adjust salt as needed.

Build and Brown the Tacos

Dip each corn tortilla in the reserved fat, then fill with shredded beef, a generous sprinkle of cheese, chopped onion, and cilantro. Fold in half. Cook in a hot skillet or griddle over medium until crispy and golden, about 2 minutes per side, and cheese is melty.

Serve with Consomé

Serve the birria tacos hot with small bowls of the warm consomé for dipping. Finish with plenty of lime wedges for squeezing.

Recipe Variations

Chicken Birria Tacos

Want a lighter take? Swap out the beef for boneless, skinless chicken thighs. The cooking time will decrease to about 1.5 hours, and you'll have equally flavorful, juicy results perfect for poultry fans.

Spicy Birria

Crave more heat? Toss in a dried árbol chile or two with the other chiles, or add a dash of your favorite hot sauce to the consomé for a fiery kick.

Dairy-Free Option

Simply omit the cheese for classic birria tacos or use your favorite dairy-free melty cheese substitute. They'll still be deliciously juicy and flavorful.

Gluten-Free

Most corn tortillas are already gluten-free-just double-check your brand for cross-contamination if you're sensitive!

Vegetarian Birria Tacos

Use mushrooms (like oyster or portobello) or jackfruit in place of the beef, and veggie broth instead of beef broth. The chiles and spices will bring all the familiar birria depth, minus the meat.

Serving Suggestions

Birria tacos are a meal on their own, especially when dipped in consomé! For a festive spread, serve with Mexican rice, cilantro lime slaw, or charro beans. Fresh radishes, extra chopped onion, cilantro, and lime wedges make perfect garnishes. Don't forget chilled Mexican beers or agua frescas to wash it all down!

Storage and Reheating

Store leftover shredded birria and consomé in separate airtight containers in the fridge for up to 4 days. Leftover tacos can be crisped in a skillet over medium heat until warmed through, or reheated in the oven at 350°F for about 10 minutes. For longer storage, freeze the beef and broth for up to 2 months-thaw overnight before reheating. Assemble tacos fresh for best texture.

Frequently Asked Questions About Birria Tacos Recipe (FAQ)

Q: Can I make birria tacos in a slow cooker or Instant Pot?

A: Absolutely! Brown the meat and blend the sauce as directed, then cook everything in your slow cooker on low for 8 hours or in the Instant Pot for 50 minutes on high pressure, followed by natural release.

Q: Do I have to use all three types of dried chiles?

A: The flavor is most complex with the trifecta, but you can use whatever you can find. Guajillo and ancho are the most important, but feel free to improvise!

Q: What is consomé and how do I serve it?

A: Consomé is the rich, spiced broth created while cooking the birria. Serve it in small bowls alongside the tacos for dipping-it's what makes these tacos truly special.

If you're craving next-level tacos, you must try this Birria Tacos Recipe! With crisped cheese, juicy beef, and that addictive dipping consomé, it'll quickly become a favorite in your kitchen. Try it out, and be sure to leave a comment or rating to let me know how your tacos turned out!