Birria tacos are crispy, juicy, and packed with flavor, featuring tender, slow-cooked beef in a rich, smoky broth. These tacos are dipped in consommé (broth) and pan-fried until golden brown, creating the ultimate cheesy, beefy bite. Whether for a special occasion or a weekend feast, these tacos will quickly become your favorite!
Why You’ll Love This Recipe
- Tender, flavorful beef – Slow-cooked until juicy and fall-apart tender.
- Rich, smoky consommé – Perfect for dipping the tacos.
- Crispy & cheesy – The tortillas are pan-fried with melty cheese for an irresistible crunch.
- Authentic flavors – A blend of dried chilies, spices, and slow-braised meat.
- Great for meal prep – The beef can be made in advance and used for multiple meals.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Birria (Beef Stew):
- Beef chuck roast or short ribs (bone-in for extra flavor)
- Guajillo chilies (stemmed & seeded)
- Ancho chilies (adds depth)
- Chipotle peppers in adobo (adds smoky heat)
- Tomatoes (or canned fire-roasted tomatoes)
- Onion, chopped
- Garlic cloves
- Beef broth or water
- Apple cider vinegar (for acidity)
- Cumin, oregano, bay leaves, cloves
- Salt & black pepper
For the Tacos:
- Corn tortillas
- Oaxaca or mozzarella cheese (melts beautifully)
- Cilantro & chopped onion (for garnish)
- Lime wedges
Directions
Step 1: Prepare the Birria
- Toast the chilies in a dry pan over medium heat for 1-2 minutes until fragrant.
- Soak the chilies in hot water for 15 minutes, then blend with tomatoes, chipotle peppers, onion, garlic, vinegar, and spices until smooth.
- Sear the beef in a large pot or Dutch oven with a little oil until browned on all sides.
- Add the blended chili sauce and beef broth, then stir in bay leaves.
- Simmer covered on low heat for 3-4 hours (or use a slow cooker for 6-8 hours on low) until fork-tender.
Step 2: Shred the Beef
- Remove the beef from the pot and shred with forks.
- Strain the broth (consommé) and skim off excess fat (reserve for dipping).
Step 3: Make the Tacos
- Heat a skillet over medium heat.
- Dip tortillas into the consommé to coat them with flavor.
- Place on the skillet, sprinkle with cheese, and add shredded beef.
- Fold in half and pan-fry until crispy, about 2-3 minutes per side.
Step 4: Serve & Enjoy
- Serve with chopped onions, cilantro, and lime wedges.
- Dip the tacos in the warm consommé for the ultimate experience!
Servings and Timing
- Servings: 6-8 tacos
- Prep Time: 20 minutes
- Cook Time: 3-4 hours
- Total Time: 4 hours 20 minutes
Variations
- Spicy Version – Add extra chipotle peppers or cayenne.
- Lamb or Goat Birria – Traditional options for authentic birria tacos.
- Slow Cooker or Instant Pot – Cook on low for 6-8 hours or Instant Pot on high for 45 minutes.
- Cheesy Birria Quesadillas – Use flour tortillas and extra cheese for a quesadilla-style birria taco.
- Birria Ramen – Use the consommé as a rich broth for ramen noodles!
Storage/Reheating
- Storage: Keep leftover birria in an airtight container in the fridge for up to 4 days.
- Reheating: Warm in a pan over medium heat or microwave in 30-second intervals.
- Freezing: Freeze the shredded beef and consommé separately for up to 3 months.
FAQs
Can I make this recipe ahead of time?
Yes! The beef tastes even better the next day as the flavors meld.
What cheese is best for birria tacos?
Oaxaca cheese melts best, but mozzarella or Monterey Jack work well too.
Can I use store-bought taco seasoning?
For best flavor, use the homemade spice blend with dried chilies.
How do I get crispy tacos?
Pan-fry with some consommé fat and cook until golden brown on both sides.
Can I use flour tortillas?
Yes, but corn tortillas give the best authentic flavor and hold up better when dipped.
What’s the best meat for birria?
Beef chuck roast, short ribs, or brisket are best for their rich, tender texture.
Can I use chicken instead of beef?
Yes! Use boneless chicken thighs and reduce the cooking time to 1.5-2 hours.
How do I keep tortillas from breaking?
Warm them first to make them more pliable before dipping in the consommé.
Can I make this recipe gluten-free?
Yes! Use gluten-free corn tortillas and ensure the broth is free from additives.
What do I serve with birria tacos?
Pair with Mexican rice, refried beans, guacamole, or a fresh salad.
Conclusion
These birria tacos are crispy, cheesy, and bursting with rich, smoky flavors. Whether you’re making them for Taco Tuesday, a party, or just because, this easy and authentic recipe is a guaranteed favorite. Dip, bite, and enjoy the ultimate taco experience!
PrintMy Fave Birria Tacos
These Birria Tacos are juicy, cheesy, and packed with deep, rich flavors! Slow-cooked tender beef in a flavorful broth, then shredded and crisped in a tortilla with gooey melted cheese, served with a side of consomé (dipping broth)—these tacos are pure heaven!
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 12–14 tacos 1x
- Category: Main Course
- Method: Slow Cooking + Pan-Frying
- Cuisine: Mexican
Ingredients
For the Birria Beef:
- 3 lbs beef chuck roast or short ribs (cut into large chunks)
- 1 tbsp salt (adjust to taste)
- 1 tsp black pepper
- 2 tbsp oil (for searing)
For the Birria Sauce:
- 4 dried guajillo chilies (seeds removed)
- 2 dried ancho chilies (seeds removed, optional for deeper flavor)
- 2 dried chile de árbol (for heat, optional)
- 4 cups beef broth
- 4 cloves garlic
- 1 small onion (quartered)
- 1 large tomato (quartered)
- 1 tbsp apple cider vinegar
- 1 tsp dried oregano
- 1 tsp cumin
- ½ tsp smoked paprika (optional, for extra depth)
- 2 bay leaves
For the Tacos:
- 12–14 corn tortillas
- 2 cups shredded Oaxaca or mozzarella cheese
- ½ cup chopped fresh cilantro
- ½ cup diced white onion
- Lime wedges (for serving)
Instructions
Step 1: Prepare the Birria Sauce
- Toast dried chilies in a dry pan for 30 seconds per side until fragrant.
- Soak chilies in hot water for 10 minutes to soften.
- In a blender, blend soaked chilies, beef broth, garlic, onion, tomato, vinegar, oregano, cumin, and paprika until smooth.
Step 2: Cook the Birria Beef (Stovetop, Crock-Pot, or Instant Pot!)
- Stovetop: Heat oil in a large pot or Dutch oven over medium-high heat. Sear beef on all sides until browned (3-4 minutes per side).
- Pour in the blended birria sauce, add bay leaves, cover, and simmer on low heat for 3 hours, or until beef is fork-tender.
- Slow Cooker: Cook on LOW for 8 hours or HIGH for 4 hours.
- Instant Pot: Pressure cook for 45 minutes, then natural release for 15 minutes.
Step 3: Shred the Beef & Prep Consomé
- Remove beef from the pot and shred with two forks.
- Strain the birria broth into a bowl—this is your consomé (dipping sauce)!
- Return shredded beef to the pot with some consomé to keep it juicy.
Step 4: Assemble & Cook the Tacos
- Heat a skillet over medium heat.
- Dip a corn tortilla into the consomé to coat lightly, then place on the skillet.
- Add shredded beef, cheese, cilantro, and diced onions to one side of the tortilla.
- Fold the taco in half and cook 2-3 minutes per side, until crispy and golden brown.
Step 5: Serve & Enjoy!
- Serve tacos hot and crispy with a side of consomé for dipping.
- Garnish with extra cilantro, onions, and lime wedges.
- Dip, bite, and enjoy the juiciest, most flavorful tacos ever! 🌮🔥
Notes
- Spicier Version? Add more chile de árbol for extra heat!
- Cheesy Goodness: Use Oaxaca cheese for an authentic, melty texture.
- Make Ahead: Birria beef can be made 1-2 days in advance and reheated.