Birria Tacos

Birria tacos are a rich, juicy, and flavor-packed Mexican street food that I absolutely love making at home. These tacos feature tender, slow-cooked beef stuffed into crispy, pan-fried tortillas dipped in savory consommé. With every bite, I get a satisfying mix of spice, meatiness, and cheese—perfect for dipping and devouring.

Why You’ll Love This Recipe

I love birria tacos for how comforting and bold they are. The slow-simmered beef is incredibly tender, soaking up every bit of flavor from the chili-based broth. The crispy, cheesy tacos get dunked into that same delicious consommé for extra depth. It’s messy, fun, and totally satisfying. Whether I’m feeding a crowd or treating myself to a weekend feast, this dish always hits the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Birria Meat & Consommé
3 lbs beef chuck roast (or short ribs or oxtail)
1 tbsp oil
1 large onion, chopped
4 garlic cloves, peeled
3 dried guajillo chiles, stemmed and seeded
2 dried ancho chiles, stemmed and seeded
1–2 dried chiles de árbol (optional for heat)
1 cinnamon stick
1 tsp dried oregano
1 tsp ground cumin
1 tsp smoked paprika
1 bay leaf
Salt and pepper to taste
4 cups beef broth
2 cups water
2 tbsp white vinegar

For the Tacos
Corn tortillas
Shredded birria beef
Shredded mozzarella or Oaxaca cheese
Chopped onion and cilantro (for topping)
Lime wedges (for serving)
Reserved consommé (for dipping)

Directions

1. I start by searing the beef in a large pot with a bit of oil until browned on all sides. I remove the meat and set it aside.

2. In the same pot, I sauté the onions and garlic until softened. Meanwhile, I toast the dried chiles in a dry skillet until fragrant, then soak them in hot water for 10 minutes to soften.

3. I blend the soaked chiles with the sautéed onion, garlic, spices, vinegar, and a bit of broth until smooth.

4. I return the beef to the pot and pour in the chile mixture, broth, water, cinnamon stick, and bay leaf. I bring it to a boil, then reduce the heat, cover, and let it simmer gently for 2.5 to 3 hours, or until the meat is fall-apart tender.

5. I remove the beef, shred it with forks, and skim some fat off the top of the consommé to reserve for frying.

6. To make the tacos, I heat a skillet and dip each tortilla into the top layer of fat from the consommé, then lay it in the pan.

7. I sprinkle cheese on one side, add the shredded beef, and fold the tortilla over. I fry each taco until crispy on both sides and the cheese is melted.

8. I serve them hot with chopped onion, cilantro, lime wedges, and small bowls of warm consommé for dipping.

Servings and timing

This recipe makes about 12–15 tacos.
Prep time: 30 minutes
Cook time: 3 hours
Total time: About 3 hours 30 minutes

Variations

• I sometimes use a mix of beef and lamb for a more complex flavor.

• For spicier tacos, I add more chiles de árbol or a spoonful of chipotle in adobo.

• If I’m in a rush, I make the birria in a pressure cooker (about 1 hour on high).

• I’ve also stuffed the birria into quesadillas or used it over nachos.

storage/reheating

I store leftover birria meat and consommé separately in airtight containers in the fridge for up to 4 days.
To reheat, I warm the meat and broth on the stove. The tacos re-crisp well in a hot skillet or air fryer.
Birria also freezes well—just let it cool completely and freeze for up to 2 months.

FAQs

Can I make this in a slow cooker?

Yes, after searing the meat and blending the sauce, I transfer everything to a slow cooker and cook on low for 8 hours or until tender.

What’s the best cheese for birria tacos?

I like using mozzarella for the melt, but Oaxaca or Monterey Jack also work great.

Can I use flour tortillas?

I prefer corn for authenticity and crispiness, but flour tortillas work if that’s what I have.

Is birria spicy?

It can be. I control the heat by adjusting or omitting the chiles de árbol.

Can I prepare the meat ahead of time?

Absolutely. I often make the birria a day in advance—it tastes even better after resting overnight.

Conclusion

Birria tacos are everything I crave in a taco—juicy, cheesy, crispy, and full of bold flavor. Making them from scratch takes some time, but the payoff is so worth it. Once I dip that first taco into the rich, spiced consommé, there’s no turning back. Whether for a weekend dinner or a special occasion, these tacos are always a hit.

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