Birria Tacos Recipe

Birria Tacos are rich, cheesy, and incredibly flavorful—perfect for when I want to indulge in something bold and satisfying. Made with tender, slow-cooked meat (usually beef or goat), nestled into crispy pan-fried tortillas with melted cheese and dipped into a deep, spicy consommé, these tacos deliver a serious punch of flavor in every bite.

Why You’ll Love This Recipe

I love Birria Tacos because they’re the ultimate comfort food with a gourmet feel. The meat is juicy and seasoned to perfection, and the way the tortillas soak up the consommé during frying gives them a crispy, crave-worthy finish. Plus, dipping the tacos in that rich, spicy broth just takes the whole experience to the next level.

Ingredients

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

• 3 lbs beef chuck roast or short ribs (or a mix of beef and goat)

• 3 dried guajillo chiles

• 2 dried ancho chiles

• 2 dried pasilla chiles

• 1 chipotle pepper in adobo sauce

• 1 medium white onion, chopped

• 5 garlic cloves

• 1 cinnamon stick

• 4 whole cloves

• 1 teaspoon cumin seeds

• 1 tablespoon dried oregano

• 1/2 teaspoon ground thyme

• 1/4 cup apple cider vinegar

• 2 bay leaves

• 6 cups beef broth

• Salt and pepper, to taste

• Corn tortillas

• Shredded Oaxaca or mozzarella cheese

• Chopped onion and cilantro (for garnish)

• Lime wedges (for serving)

Directions

Prepare the Chiles and Sauce:

1. I remove stems and seeds from the dried chiles and toast them in a dry skillet for a few seconds to release flavor.

2. I soak them in hot water for 15–20 minutes until softened.

3. Then I blend the softened chiles with onion, garlic, chipotle, spices, apple cider vinegar, and about a cup of beef broth to make a smooth sauce.

Cook the Meat:

4. In a large pot or Dutch oven, I sear the beef until browned on all sides.

5. I pour the chile sauce over the beef, add bay leaves, the rest of the beef broth, and bring it to a simmer.

6. I cover and cook it on low for 3–4 hours, or until the meat is tender and shreddable.

Shred the Meat:

7. I remove the meat, shred it with two forks, and return it to the pot to soak in the flavorful consommé.

Assemble and Fry the Tacos:

8. I heat a skillet over medium heat and dip a corn tortilla into the consommé.

9. I place it on the skillet, add cheese and a spoonful of meat, and fold it in half.

10. I fry until crispy on both sides, about 2–3 minutes per side.

Serve:

11. I serve the tacos hot with chopped onions, cilantro, lime wedges, and a bowl of consommé for dipping.

Servings and timing

• Servings: 6–8 tacos (depending on size)

• Prep Time: 30 minutes

• Cook Time: 3–4 hours

• Total Time: About 4 hours 30 minutes

• Calories: Around 400–450 kcal per taco

Variations

Sometimes I swap out beef for lamb or goat if I want a more traditional flavor. I’ve also tried making a spicy version by adding extra chipotle or cayenne pepper to the sauce. For a cheesy twist, I add more cheese and melt it until bubbly before folding. I’ve even made a quesabirria version where I serve it like a cheesy quesadilla rather than a taco.

Storage/Reheating

I store leftover meat and consommé in separate airtight containers in the fridge for up to 4 days. To reheat, I gently warm the meat in a pan with some consommé. If I have leftover assembled tacos, I reheat them in a skillet to crisp them back up—never the microwave, as that makes them soggy. The meat and broth also freeze well for up to 2 months.

FAQs

Can I use a slow cooker or Instant Pot?

Yes, I’ve used both. For the slow cooker, I cook on low for 8 hours. In the Instant Pot, I pressure cook on high for about 45–50 minutes, then natural release.

What kind of cheese works best?

I prefer Oaxaca cheese for its meltiness and mild flavor, but mozzarella or Monterey Jack also work great.

Is birria always made with goat?

Traditionally, yes—but I find beef much more accessible and just as delicious. The method and spices are what give it that iconic birria flavor.

What tortillas are best for birria tacos?

Corn tortillas hold up better when dipped and fried, so that’s what I go with. I always warm them first to avoid tearing.

Can I make it less spicy?

Absolutely. I reduce or skip the chipotle and remove all seeds from the dried chiles if I want a milder version.

Conclusion

Birria Tacos are a show-stopping dish that always impress. I love how every bite brings deep, bold flavors wrapped in a crispy, cheesy tortilla with that unbeatable consommé for dipping. Whether I’m cooking for friends or treating myself, this recipe never disappoints.