Birria Tacos

Why You’ll Love This Recipe

Birria Tacos are loaded with deep, complex flavors and have an irresistible crispy texture. The meat is fall-apart tender, the cheese melts beautifully, and the fried tortilla soaks up just the right amount of rich broth. They’re perfect for special occasions, weekend cooking, or anytime you want to impress family or guests with something unforgettable.

Ingredients

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

• Beef chuck roast or short ribs (or a mix)
• Dried guajillo chilies
• Dried ancho chilies
• Dried pasilla chilies (optional for more depth)
• Roma tomatoes
• Onion
• Garlic cloves
• Apple cider vinegar
• Beef broth
• Bay leaves
• Cinnamon stick (optional)
• Whole cloves or ground cloves (optional)
• Cumin
• Oregano
• Thyme or marjoram
• Salt and black pepper
• Corn tortillas
• Shredded mozzarella or Oaxaca cheese
• Fresh cilantro, chopped (for garnish)
• Diced onion (for garnish)
• Lime wedges (for serving)

Directions

1. Remove seeds and stems from the dried chilies. Toast them briefly in a dry skillet until fragrant, then soak in hot water for 15–20 minutes.
2. In a blender, combine the soaked chilies, tomatoes, onion, garlic, vinegar, and all spices. Blend until smooth, adding a little soaking water if needed.
3. Cut the beef into large chunks and season with salt and pepper.
4. In a large pot or Dutch oven, sear the beef on all sides in a bit of oil until browned.
5. Pour the chili sauce over the meat. Add bay leaves, cinnamon stick, and beef broth until the meat is just covered.
6. Cover and simmer on low for 3–4 hours, or until the beef is fork-tender. Alternatively, cook in a slow cooker on low for 8 hours.
7. Remove the meat, shred it, and return it to the pot with the broth.
8. Heat a skillet or griddle over medium. Dip corn tortillas in the top layer of the broth (oil + sauce), then place in the hot skillet.
9. Sprinkle with cheese and add shredded meat. Fold the tortilla and fry until crispy on both sides and the cheese is melted.
10. Serve tacos hot with a side of the consommé for dipping. Garnish with diced onion, cilantro, and a squeeze of lime.

Servings and timing

This recipe makes about 12 tacos (4–6 servings).
Prep time: 30 minutes
Cook time: 3–4 hours (or 8 hours on low in a slow cooker)
Total time: 4 hours 30 minutes (including prep and frying)

Variations

• Lamb or goat: Use traditional meats like lamb or goat for authentic Jalisco-style birria.
• Cheesy birria: Add more cheese for a gooier, quesabirria-style taco.
• Spicy version: Add arbol chilies or hot sauce to the chili blend.
• Instant Pot: Pressure cook the birria on high for about 45–50 minutes to save time.
• Birria ramen: Use the leftover meat and consommé to make birria ramen—an internet-famous twist.

Storage/Reheating

Store leftover meat and consommé in airtight containers in the refrigerator for up to 4 days.
To reheat, warm the meat and broth in a saucepan until hot.
Tacos can be assembled and fried fresh when ready to eat.
The birria mixture also freezes well for up to 2 months. Thaw overnight and reheat gently before using.

FAQs

What is birria?

Birria is a traditional Mexican stew made with meat (typically goat or beef) slow-cooked in a flavorful chili-based sauce, often served as a taco filling or with consommé.

Can I use store-bought chili powder instead of dried chilies?

For best flavor, whole dried chilies are recommended, but you can use chili powder in a pinch. Use about 2–3 tablespoons total and adjust to taste.

What cheese is best for birria tacos?

Mozzarella melts well and is commonly used. Oaxaca cheese is more traditional and offers a great stretchy texture.

Do I need to fry the tacos?

Frying in the chili-infused oil adds crispness and flavor, but you can skip this step for a softer taco version.

Can I make birria tacos in advance?

Yes. Cook the meat ahead of time and store it with the consommé. Assemble and fry tacos fresh for best texture.

Is birria spicy?

It has a mild to moderate heat level depending on the chilies used. You can add spicier peppers or hot sauce to increase the heat.

What type of beef should I use?

Beef chuck roast, short ribs, or a mix with some bone-in cuts for richer flavor work best.

What is consommé?

Consommé is the flavorful broth left from cooking the birria. It’s served on the side for dipping the tacos.

Can I cook birria in a slow cooker?

Yes. Sear the meat first, then cook on low for 8 hours or until tender.

What sides go with birria tacos?

Mexican rice, refried beans, street corn, or a simple cucumber-lime salad are great options.

Conclusion

Birria Tacos are an explosion of flavor and texture—crispy, cheesy, juicy, and dipped in rich, spiced broth. This dish takes a bit of time, but the payoff is absolutely worth it. Whether you’re making them for a special occasion or a cozy weekend feast, these tacos are sure to wow your taste buds and become a new favorite in your kitchen.

Birria Tacos

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Birria Tacos are crispy Mexican street-style tacos made with tender, slow-braised beef cooked in a rich chili-spiced consommé. Stuffed with cheese and pan-fried in the flavorful broth, they’re served with extra consommé for dipping and garnished with onion, cilantro, and lime.

• Author: Laura
• Prep Time: 30 minutes
• Cook Time: 3–4 hours (or 8 hours in slow cooker)
• Total Time: 4 hours 30 minutes
• Yield: 12 tacos (4–6 servings)
• Category: Main Course
• Method: Braising & Pan-Frying
• Cuisine: Mexican
• Diet: Halal

Ingredients

• 3 lbs beef chuck roast or short ribs (or a mix)
• 4 dried guajillo chilies
• 3 dried ancho chilies
• 2 dried pasilla chilies (optional)
• 3 Roma tomatoes
• 1 onion, chopped
• 6 garlic cloves
• 2 tbsp apple cider vinegar
• 6 cups beef broth
• 2 bay leaves
• 1 cinnamon stick (optional)
• 2 whole cloves or 1/4 tsp ground cloves (optional)
• 2 tsp ground cumin
• 2 tsp oregano
• 1 tsp thyme or marjoram
• 2 tsp salt (plus more to taste)
• 1 tsp black pepper
• 12 corn tortillas
• 2 cups shredded mozzarella or Oaxaca cheese
• 1/2 cup fresh cilantro, chopped (for garnish)
• 1/2 cup diced onion (for garnish)
• Lime wedges (for serving)
• 2 tbsp vegetable oil (for searing and frying)

Cook Mode Prevent your screen from going dark

Instructions

1. Remove stems and seeds from dried chilies. Toast briefly in a dry skillet until fragrant, then soak in hot water 15–20 minutes.
2. Blend soaked chilies with tomatoes, onion, garlic, vinegar, cumin, oregano, thyme, cloves, and soaking liquid until smooth.
3. Cut beef into large chunks, season with salt and pepper. Sear in a large pot with oil until browned.
4. Pour chili sauce over meat. Add bay leaves, cinnamon stick, and beef broth until meat is covered.
5. Cover and simmer on low 3–4 hours, or until beef is fork-tender. (Slow cooker: 8 hours on low.)
6. Shred beef and return to broth. Adjust seasoning.
7. Heat a skillet over medium. Dip tortillas in top layer of broth, then place in skillet.
8. Sprinkle cheese, add shredded beef, and fold tortilla. Fry until crispy on both sides and cheese melts.
9. Serve hot with consommé for dipping. Garnish with onion, cilantro, and lime.

Notes

• Use beef chuck roast with some short ribs for best flavor.
• Oaxaca cheese gives an authentic stretchy texture, while mozzarella melts well.
• Add arbol chilies for spicier tacos.
• Consommé can be served as a soup alongside tacos.
• Leftover meat and broth freeze well for up to 2 months.

Nutrition

• Serving Size: 2 tacos (based on 6 servings)
• Calories: 620
• Sugar: 4g
• Sodium: 980mg
• Fat: 34g
• Saturated Fat: 14g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 6g
• Protein: 40g
• Cholesterol: 120mg