Why You’ll Love This Recipe
Birria tacos are one of those dishes that once you try them, you’ll never forget them. Originating from the Mexican state of Jalisco, these Birria Tacos combine tender, slow-cooked beef simmered in a rich, spiced broth, then stuffed into corn tortillas dipped in the flavorful consomé and fried until golden and crisp. Each bite bursts with smoky, spicy, and savory notes that make this dish truly unforgettable. I once tried using short ribs and chuck roast together, and it added even more depth and tenderness to the meat. Whether you’re making them for a family dinner, a weekend treat, or a crowd-pleasing party meal, birria tacos promise comfort, tradition, and a bit of culinary magic in every bite.
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Birria Tacos: The Ultimate Juicy, Crispy, Flavor-Packed Street Food
- Total Time: 3 hrs 30 mins
- Yield: 12 tacos
- Diet: Halal
Description
Birria Tacos are a Mexican specialty featuring tender, slow-cooked beef simmered in a rich, spiced chili broth, then tucked into crispy, cheese-filled corn tortillas and served with flavorful consommé for dipping. They’re juicy, spicy, and absolutely irresistible.
Ingredients
- 3 lbs beef chuck roast (cut into large chunks)
- 6 dried guajillo chiles, stemmed and seeded
- 3 dried ancho chiles, stemmed and seeded
- 2 dried pasilla chiles (optional, for extra depth)
- 1 large onion, quartered
- 5 cloves garlic
- 2 tomatoes, chopped
- 3 cups beef broth
- 2 tbsp apple cider vinegar
- 2 tsp cumin
- 1 tsp smoked paprika
- 1 tsp oregano
- 1/2 tsp ground cinnamon
- 2 bay leaves
- Salt and pepper to taste
- 2 tbsp vegetable oil
- 12 corn tortillas
- 1 cup shredded Oaxaca or mozzarella cheese
- Fresh cilantro, chopped (for garnish)
- Diced onions and lime wedges (for serving)
Instructions
- In a medium saucepan, bring 2 cups of water to a boil. Add dried chiles and simmer for 5 minutes until softened. Remove from heat and let cool.
- Blend the softened chiles with onion, garlic, tomatoes, vinegar, and all spices. Add a bit of broth if needed to make a smooth sauce.
- In a large pot or Dutch oven, heat the oil over medium-high heat. Brown the beef on all sides, then pour in the blended sauce and the remaining beef broth.
- Add bay leaves, cover, and simmer on low heat for 2.5 to 3 hours, or until the beef is tender and shreds easily (you can also cook in a slow cooker on low for 6–7 hours).
- Once cooked, remove the beef and shred it with two forks. Skim excess fat from the broth and reserve the liquid (this is the consommé for dipping).
- Heat a skillet or griddle over medium heat. Dip a corn tortilla into the top layer of fat from the consommé, then place it on the skillet.
- Sprinkle some cheese on one half of the tortilla, add shredded beef, and fold it over. Cook until crispy on both sides, about 2 minutes per side.
- Repeat with remaining tortillas, adding more cheese and beef as needed.
- Serve the tacos hot with a small bowl of warm consommé for dipping, and garnish with cilantro, diced onions, and lime wedges.
Notes
- For extra flavor, roast the tomatoes, garlic, and chiles before blending.
- Birria can also be made with goat or lamb for traditional versions.
- Adjust the spiciness by using fewer or more dried chiles.
- Leftover consommé can be frozen and reused as a soup base.
- Prep Time: 30 mins
- Cook Time: 3 hrs
- Category: Main Course
- Method: Simmered and Fried
- Cuisine: Mexican
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Beef chuck roast – The main protein, perfect for slow cooking until tender. You can also mix in short ribs or oxtail for added richness and flavor.
Dried guajillo chiles – These mild chiles give the sauce its vibrant red color and a subtle, fruity heat.
Dried ancho chiles – Provide a deeper, smoky sweetness that balances the spiciness of the guajillo.
Chipotle peppers in adobo – Add a smoky, tangy heat that gives birria its signature kick.
Tomatoes – Fresh or canned, they add acidity and balance the earthy flavors of the chiles.
Onion – Sautéed with the garlic and spices to build a strong flavor base.
Garlic cloves – Essential for depth and aroma in the sauce.
Cinnamon stick – Adds warmth and complexity to the consomé.
Cloves – Just a couple are enough to infuse a subtle, aromatic spice.
Bay leaves – Lend herbal depth to the broth during the long simmer.
Beef broth or water – Forms the base of the rich consomé that doubles as a dipping sauce.
Apple cider vinegar – Adds acidity to brighten the sauce and tenderize the meat.
Oregano and thyme – Classic Mexican herbs that round out the flavor profile.
Corn tortillas – The key to those crispy, golden tacos.
Cheese (optional) – Oaxaca, mozzarella, or Monterey Jack melt beautifully inside the tacos.
Salt and pepper – To taste, ensuring all the flavors come together harmoniously.
Directions
Start by removing the stems and seeds from the dried guajillo and ancho chiles. Place them in a bowl and cover with hot water. Let them soak for 15 minutes until softened.
In a large pot, heat a bit of oil and sauté chopped onions, garlic, and tomatoes until softened and aromatic. Transfer to a blender along with the soaked chiles, chipotle peppers, vinegar, oregano, thyme, cloves, cinnamon, and a cup of soaking liquid. Blend until smooth.
Return the sauce to the pot and add the beef chunks, bay leaves, and enough beef broth or water to cover the meat. Bring to a boil, then reduce the heat to low, cover, and simmer for 2.5 to 3 hours until the beef is tender and easily shreds with a fork. Remove the beef and shred it with two forks.
Strain the broth to remove any solids — this is your consomé, the flavorful dipping sauce. Reserve about a cup of it to dip your tortillas in before frying.
To assemble the tacos, heat a skillet over medium heat. Dip each tortilla into the reserved consomé, then place it on the skillet. Add a spoonful of shredded birria beef and a bit of cheese, if using. Fold the tortilla in half and cook until crispy and golden on both sides. Repeat with the remaining tortillas.
Serve the tacos hot with a small bowl of warm consomé for dipping, along with lime wedges, chopped onions, and fresh cilantro.
Equipment needed
Large pot or Dutch oven
Blender
Tongs
Skillet or griddle
Strainer
Sharp knife and cutting board
Servings and timing
This recipe serves 6–8 people.
Prep time: 20 minutes
Cook time: 3 hours
Total time: About 3 hours 20 minutes
Storage/reheating
Store leftover birria and consomé separately in airtight containers in the refrigerator for up to 4 days. Reheat the meat in a skillet with a splash of consomé to keep it juicy. The consomé can be reheated on the stovetop. You can also freeze both for up to 2 months. To reheat tacos, warm them in a skillet until crispy again.
Variations and Customizations
Birria Quesatacos
Add a generous layer of melted cheese inside the taco for a rich, gooey twist.
Lamb Birria
Use lamb shoulder instead of beef for a traditional variation with bold, gamey flavor.
Chicken Birria
A lighter version made with chicken thighs or drumsticks — faster and just as tasty.
Spicy Birria
Increase the number of chipotle peppers or add arbol chiles for extra heat.
Birria Tacos with Avocado Crema
Top with a cool, tangy avocado crema to balance the spice.
Crispy Oven-Baked Birria Tacos
Bake the dipped tortillas on a baking sheet at 425°F (220°C) until crisp for a lighter version.
Vegetarian Birria
Replace meat with shredded jackfruit or mushrooms, keeping the same flavorful sauce.
Birria Burritos
Wrap the shredded beef and cheese in flour tortillas and bake for a hearty variation.
Birria Nachos
Layer tortilla chips with shredded birria, cheese, and toppings for a crowd-pleasing snack.
Taco Sliders
Use mini tortillas to create bite-sized birria tacos — perfect for parties or gatherings.
FAQs
What type of meat is best for birria?
Beef chuck roast is the most common, but short ribs or oxtail add amazing flavor and texture.
Can I make birria in a slow cooker?
Yes, combine all ingredients and cook on low for 8 hours or until the meat is tender.
Can I make birria in an Instant Pot?
Absolutely. Cook on high pressure for 45 minutes, then let it naturally release.
Is birria spicy?
It’s mildly spicy, but you can adjust the heat by adding or reducing the number of chiles.
Can I use flour tortillas?
Corn tortillas are traditional, but flour tortillas will work if you prefer a softer texture.
What cheese is best for birria tacos?
Oaxaca, mozzarella, or Monterey Jack — all melt beautifully and complement the flavors.
Can I freeze birria meat?
Yes, freeze in airtight containers for up to 2 months. Thaw overnight in the refrigerator.
How do I keep the tacos crispy?
Cook them over medium heat and don’t overcrowd the skillet. Serve immediately for best results.
Can I reuse the consomé?
Yes, it can be refrigerated or frozen and reused as a flavorful soup base or dip.
What can I serve with birria tacos?
Mexican rice, lime wedges, pickled onions, and a side of consomé for dipping complete the meal.
Conclusion
Birria Tacos are a celebration of bold Mexican flavors — tender beef, aromatic spices, and crispy, golden tortillas dipped in rich, savory consomé. They’re indulgent yet deeply comforting, perfect for sharing with friends and family. Once you experience the magic of biting into a crunchy taco filled with juicy, spiced meat, you’ll understand why birria tacos have become a global sensation. Whether cooked slow on the stove or in your Instant Pot, this recipe brings authentic Mexican street food straight to your kitchen.
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