Birria Tacos

Why You’ll Love This Recipe

Birria Tacos are known for their incredible depth of flavor. The beef is slow-cooked with a blend of dried chiles, spices, and aromatics that create a rich and savory broth that infuses every bite with bold taste.

Another reason to love this recipe is the combination of textures. The tortillas are dipped in the flavorful broth and pan-fried until crispy, while the inside remains filled with juicy, tender shredded beef.

These tacos are also perfect for gatherings. The meat can be prepared ahead of time, and the tacos can be assembled quickly when you’re ready to serve.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

beef chuck or beef short ribs
olive oil
dried guajillo chiles
dried ancho chiles
onion, chopped
garlic, cloves
tomatoes
beef broth
apple cider vinegar
cumin
dried oregano
smoked paprika
ground cloves
bay leaves
salt
black pepper
corn tortillas
shredded mozzarella or Oaxaca cheese
fresh cilantro, chopped
onion, finely diced
lime wedges

Directions

1. Remove the stems and seeds from the dried guajillo and ancho chiles.
2. Soak the chiles in hot water for about 10–15 minutes until softened.
3. In a blender, combine the softened chiles, tomatoes, garlic, onion, cumin, oregano, paprika, cloves, vinegar, and a little soaking liquid. Blend until smooth.
4. Heat olive oil in a large pot or Dutch oven over medium-high heat.
5. Add the beef and brown it on all sides.
6. Pour the blended chili sauce over the beef and stir to coat.
7. Add beef broth and bay leaves, then bring the mixture to a simmer.
8. Cover and cook on low heat for about 2½ to 3 hours until the beef becomes very tender.
9. Remove the beef from the pot and shred it using two forks.
10. Strain the broth if desired to create a smooth consommé for dipping.
11. Dip corn tortillas lightly into the broth, then place them in a hot skillet.
12. Add shredded beef and cheese to the tortilla and fold it in half.
13. Cook until the tortilla becomes crispy and the cheese melts.
14. Serve the tacos hot with chopped cilantro, diced onion, lime wedges, and a side of the consommé for dipping.

Servings and timing

Servings: 6 servings (about 12 tacos)

Preparation time: 25 minutes
Cooking time: 3 hours
Total time: 3 hours 25 minutes

Variations

There are several ways to adapt birria tacos depending on your preferences.

Traditional birria often uses goat or lamb instead of beef. These meats provide a slightly richer and more authentic flavor.

You can also make a chicken version using the same chili sauce and cooking method but with a shorter cooking time.

For extra heat, add dried árbol chiles to the sauce. Some versions also include cinnamon or allspice for a deeper spice profile.

Storage/Reheating

Store leftover shredded birria meat and broth separately in airtight containers in the refrigerator for up to 4 days.

For longer storage, the meat and broth can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.

To reheat, warm the meat and broth together on the stovetop over medium-low heat until heated through. Assemble and fry the tacos fresh when ready to serve.

The tacos themselves can also be reheated in a skillet or oven to restore their crisp texture.

FAQs

What is birria traditionally made with?

Traditional birria is often made with goat or lamb, but beef has become a very popular alternative.

What makes birria tacos special?

The tacos are dipped in the flavorful broth before frying, giving them a rich color and deep flavor.

What is consommé in birria tacos?

Consommé is the savory broth created during the cooking process and served as a dipping sauce for the tacos.

Can I make birria tacos in a slow cooker?

Yes. After blending the sauce and browning the meat, cook everything in a slow cooker on low for 6–8 hours.

What tortillas are best for birria tacos?

Corn tortillas are traditional because they crisp up nicely when fried.

Can I freeze birria meat?

Yes. The shredded meat and broth freeze well for up to three months.

What cheese works best for birria tacos?

Oaxaca cheese is traditional, but mozzarella works well as a substitute.

How do I make the tacos extra crispy?

Dip the tortillas lightly in the broth and cook them in a hot skillet with a small amount of oil.

Are birria tacos very spicy?

They are flavorful but usually moderately spicy. The heat level can be adjusted by changing the type or amount of chiles used.

What toppings go well with birria tacos?

Chopped onions, fresh cilantro, lime juice, and salsa are common toppings.

Conclusion

Birria Tacos are a rich and flavorful dish that combines tender slow-cooked beef, bold chili spices, and crispy tortillas. Served with a savory dipping broth, they deliver an incredible balance of texture and flavor in every bite. Whether enjoyed at home or shared with friends and family, this dish is a memorable and satisfying addition to any meal.

Birria Tacos

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Birria Tacos are a popular Mexican dish made with tender, slow-cooked beef simmered in a rich chili-based broth. The shredded meat is stuffed into tortillas that are dipped in the flavorful broth and pan-fried until crispy. Served with a savory consommé for dipping, these tacos deliver bold spices, juicy beef, and irresistible texture in every bite.

• Author: Laura
• Prep Time: 25 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 25 minutes
• Yield: 6 servings (about 12 tacos)
• Category: Dinner
• Method: Braising and Pan-Frying
• Cuisine: Mexican

Ingredients

• 2 lbs beef chuck or beef short ribs
• 2 tablespoons olive oil
• 4 dried guajillo chiles, stems and seeds removed
• 2 dried ancho chiles, stems and seeds removed
• 1 medium onion, chopped
• 4 garlic cloves
• 2 tomatoes
• 3 cups beef broth
• 1 tablespoon apple cider vinegar
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 1/4 teaspoon ground cloves
• 2 bay leaves
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 12 corn tortillas
• 1 cup shredded Oaxaca cheese or mozzarella
• 1/4 cup fresh cilantro, chopped
• 1/2 cup onion, finely diced
• Lime wedges for serving

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Instructions

1. Remove stems and seeds from guajillo and ancho chiles and soak them in hot water for 10–15 minutes until softened.
2. In a blender, combine softened chiles, tomatoes, garlic, onion, cumin, oregano, paprika, cloves, vinegar, and a small amount of the soaking liquid. Blend until smooth.
3. Heat olive oil in a large pot or Dutch oven over medium-high heat.
4. Add the beef and brown on all sides.
5. Pour the blended chili sauce over the beef and stir to coat.
6. Add beef broth and bay leaves, then bring to a gentle simmer.
7. Cover and cook on low heat for about 2½–3 hours until the beef becomes very tender.
8. Remove the beef and shred it with two forks.
9. Strain the broth if desired to create a smooth consommé.
10. Dip corn tortillas lightly into the broth.
11. Place the tortillas in a hot skillet and add shredded beef and cheese.
12. Fold the tortillas and cook until crispy and the cheese melts.
13. Serve with chopped cilantro, diced onion, lime wedges, and a side of consommé for dipping.

Notes

• For extra heat, add dried árbol chiles to the sauce.
• Goat or lamb can be used instead of beef for a more traditional version.
• The meat and broth can be prepared a day ahead to deepen the flavor.

Nutrition

• Serving Size: 2 tacos
• Calories: 480
• Sugar: 4g
• Sodium: 760mg
• Fat: 26g
• Saturated Fat: 10g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 4g
• Protein: 36g
• Cholesterol: 95mg