Birria Tacos

I still remember the first time I made Birria Tacos. It was a chilly Sunday afternoon, the kind where the sky is a soft gray and all you want is something warm and comforting. My three kids were chasing each other around the living room, and the delicious chaos of our home felt like it needed an equally epic meal.

I’d seen these gorgeous, red-stained tacos all over the internet, with people joyfully dipping them into a steaming cup of broth. They looked incredible, but honestly, a little intimidating.

I decided to dive in anyway. As the chiles and spices simmered on the stove, our entire house filled with the most incredible, complex aromasmoky, savory, and deeply inviting. Hours later, when we finally sat down at the table, the kitchen a happy mess, something magical happened.

We dipped those crispy, cheesy, beef-filled tortillas into the rich consommé, and a collective, happy silence fell over the table. Even my pickiest eater was completely captivated. In that moment, I knew this wasn’t just another dinner; it was a core memory in the making.

This recipe is my streamlined, family-friendly version of that experience. I’ve broken it down so you can easily bring the joy of authentic Birria Tacos to your own kitchen. It’s more than a meal; it’s a slow-cooked expression of love.

Why You’ll Love These Authentic Birria Tacos

This recipe isn’t just about making tacos; it’s about creating an unforgettable meal experience. If you’re looking for a dish that will truly wow your family and friends, this is the one. Here’s why this beef birria recipe will become a fast favorite in your home:

• Incredibly Deep Flavor: We build layers of flavor by toasting dried chiles, searing the beef, and slow-simmering everything with aromatic spices. The result is a broth, or consommé, that is out-of-this-world delicious.
• Fall-Apart Tender Meat: Slow cooking the chuck roast makes the beef so tender it practically melts in your mouth. Shredding it is effortless and so satisfying.
• The Perfect Combination of Textures: You get the crispy, pan-fried tortilla, the gooey melted cheese, the succulent shredded beef, and the rich, savory broth for dipping. Every single bite is an adventure.
• Restaurant-Quality at Home: You can create a dish that tastes like it came from the best taco truck right in your own kitchen. It’s a fun weekend project that pays off in a big way.
• Versatile and Fun: The process is part of the fun! And the leftovers are just as amazing. Everyone loves assembling their own tacos and, of course, the dipping!

Ingredients You’ll Need

This recipe uses simple, accessible ingredients to create its signature rich flavor. The dried chiles are the star, so try to find them if you can! You can usually find them in the international aisle of your grocery store or at a local Latin market.

Ingredient	Amount	Notes
Boneless Beef Chuck Roast	3 lbs	Cut into 3-4 inch chunks. Good marbling is key for flavor.
Avocado or Vegetable Oil	2 tbsp	For searing the beef.
Salt and Black Pepper	To taste	Be generous when seasoning the beef.
Guajillo Chiles	5-6	Stems and seeds removed. They provide a mild, smoky flavor.
Ancho Chiles	3-4	Stems and seeds removed. They add a sweet, raisin-like depth.
White Onion	1 large	Roughly chopped.
Garlic Cloves	6-8	Peeled and whole.
Roma Tomatoes	2	Quartered.
Apple Cider Vinegar	1/4 cup	Helps to tenderize the meat and adds a slight tang.
Beef Broth	4 cups	Use low-sodium to better control the saltiness.
Cumin	1 tbsp	Provides earthy warmth.
Dried Oregano	1 tbsp	Preferably Mexican oregano if you can find it.
Cinnamon Stick	1 small	Adds a subtle warmth that is essential to the flavor profile.
Bay Leaves	2	For aromatic depth.

For Assembling the Tacos:

• Corn Tortillas: You’ll need about 24-30.
• Oaxaca Cheese: About 2 cups, shredded. This is the best melting cheese!
• Toppings: Finely diced white onion and chopped fresh cilantro.
• Lime Wedges: For serving.

Substitutions & Variations

One of the best things about home cooking is making a recipe your own. Here are a few simple swaps and additions you can try:

• Meat: While chuck roast is my favorite for its balance of meat and fat, you can also use beef shank (for more collagen and a richer broth), short ribs, or even a combination.
• Chiles: If you can’t find both guajillo and ancho chiles, you can use one or the other. For a kick of heat, add 1-2 dried chiles de árbol to the mix. In a pinch, you could use 1/4 cup of a good quality chili powder, but the flavor won’t be as deep.
• Make it in the Slow Cooker: After searing the meat and blending the sauce, simply add the meat and sauce to a slow cooker. Cook on low for 6-8 hours or on high for 4-5 hours until the meat is tender.
• Make it in the Instant Pot: Use the sauté function to sear the meat. Add the blended sauce and cook on high pressure for 45-50 minutes. Allow a natural pressure release for at least 15 minutes.
• Cheese: If you can’t find Oaxaca cheese, a low-moisture mozzarella or Monterey Jack will also work beautifully.

Step-by-Step Instructions

Follow these steps carefully, and you’ll be rewarded with the most amazing tacos. Take your time and enjoy the process!

1. Prepare the Chiles: First, warm a dry skillet over medium heat. Toast the dried chiles for about 30-60 seconds per side until they become fragrant. Be careful not to burn them, or they will turn bitter. Next, place the toasted chiles in a bowl and cover them with hot water. Let them soak for 20-30 minutes until they are soft and pliable.
2. Sear the Beef: While the chiles soak, generously season your beef chunks with salt and pepper. Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Carefully place the beef in the pot, working in batches if necessary to avoid overcrowding. Sear the beef on all sides until a deep brown crust forms. Then, remove the beef and set it aside.
3. Sauté the Aromatics: In the same pot, add the chopped onion, whole garlic cloves, and quartered tomatoes. Sauté for 5-7 minutes, scraping up any browned bits from the bottom of the pot, until the vegetables soften.
4. Blend the Sauce: Transfer the softened vegetables to a blender. Drain the rehydrated chiles and add them to the blender along with the apple cider vinegar, cumin, oregano, and about one cup of the beef broth. Blend everything until you have a completely smooth, deep red sauce.
5. Braise the Beef: Return the seared beef to the pot. Pour the blended chile sauce over the meat through a fine-mesh sieve to catch any tough bits, pressing on the solids to extract all the liquid. Add the remaining beef broth, the cinnamon stick, and the bay leaves to the pot. Stir everything together and bring the mixture to a simmer.
6. Cook Low and Slow: Once it’s simmering, reduce the heat to low, cover the pot, and let it cook for 3 to 4 hours. You’ll know it’s ready when the beef is fall-apart tender.
7. Prepare the Consommé & Meat: Carefully remove the tender beef from the pot and place it on a cutting board. Use two forks to shred it. Next, skim the fat from the top of the remaining liquid in the pot; this seasoned fat is liquid gold for frying your tacos! Discard the cinnamon stick and bay leaves. Taste the broth (the consommé) and season with additional salt if needed.
8. Assemble and Fry the Tacos: Heat a large skillet over medium heat. Dip a corn tortilla into the skimmed fat on top of the consommé, ensuring it’s lightly coated. Place the tortilla on the hot skillet. Sprinkle a bit of Oaxaca cheese on one half, top with a generous portion of shredded beef, and then fold the tortilla over. Cook for 2-3 minutes per side, until the tortilla is crispy and golden brown and the cheese is perfectly melted. Repeat with the remaining tortillas and filling.
9. Serve and Enjoy: Serve the hot quesabirria tacos immediately. Top them with fresh cilantro and diced onion. Ladle the warm consommé into small bowls for dipping, and serve with lime wedges on the side.

Pro Tips for Success

A few little tricks can take your birria tacos from great to absolutely spectacular. Here are my tried-and-true tips:

• Don’t Skip Searing: Searing the beef before braising is crucial. This step creates a deep, caramelized flavor base that you can’t achieve otherwise. Don’t rush it!
• Toast, Don’t Burn: Keep a close eye on your chiles when toasting them. They only need a minute to become fragrant. Burnt chiles will introduce a bitter flavor to your final dish.
• Strain the Sauce: Pushing the blended sauce through a fine-mesh sieve is an extra step, but it guarantees a silky-smooth consommé. It’s totally worth the effort for that luxurious texture.
• Patience is Key: The magic of birria is in the long, slow cooking time. This is what breaks down the tough connective tissues in the chuck roast, making it incredibly tender. Plan for this to be a weekend or lazy day project.
• Use the Fat: That red-tinged fat on top of the consommé is pure flavor. Skimming it and using it to fry the tortillas is the secret to getting that iconic color and an extra layer of deliciousness.

Storage & Reheating Tips

Birria is a fantastic dish to make ahead. The flavors actually get even better the next day!

• Storage: Store the shredded beef and the consommé separately in airtight containers in the refrigerator for up to 4 days. Store any toppings separately as well.
• Freezing: The cooked beef and consommé freeze wonderfully. Let them cool completely, then store them in freezer-safe containers or bags for up to 3 months. Thaw overnight in the refrigerator before using.
• Reheating: To reheat, warm the consommé in a saucepan over medium heat. You can warm the beef in the consommé or separately in a skillet with a splash of broth. To revive the tacos, it’s best to assemble and fry them fresh. If you have leftover assembled tacos, reheat them in a dry skillet or an air fryer for a few minutes to crisp them up again.

What to Serve With This Recipe

While these birria tacos are a complete meal on their own, a few simple sides can round out the feast. We like to keep it fresh and simple to balance the richness of the beef.

• Pickled Red Onions: Their bright, tangy flavor cuts through the richness of the beef perfectly.
• Cilantro Lime Rice: A simple and fresh side that complements the flavors of the birria.
• Simple Cabbage Slaw: A light, crunchy slaw dressed with lime juice adds a wonderful texture contrast.
• Guacamole and Chips: Always a crowd-pleaser and a great starter while the tacos are frying.

Frequently Asked Questions About Birria Tacos

What is the best cut of meat for birria?

I find that beef chuck roast is the best and most accessible cut. It has an excellent ratio of meat to fat, which results in tender, flavorful meat and a rich consommé. Other great options include beef shank, which adds a lot of gelatin to the broth for a wonderful mouthfeel, or bone-in short ribs.

Are birria tacos spicy?

This recipe is more flavorful than spicy. Guajillo and ancho chiles are known for their smoky, slightly sweet flavor profile, not their heat. The spice level is very mild and kid-friendly. If you want to add significant heat, you can add 1-3 chiles de árbol to the chile blend.

What is consommé and why is it for dipping?

The consommé is the beautiful, savory broth that the beef is cooked in. After cooking, we skim the fat and serve the broth alongside the tacos. Dipping the crispy taco back into the broth rehydrates it slightly and adds an incredible explosion of flavor. It’s the signature step that makes birria so unique and delicious!

Do I really have to use dried chiles?

For the most authentic and deeply flavored birria, yes, I highly recommend using dried chiles. They are the heart and soul of the dish. Powdered spices just can’t replicate the complex, smoky, and earthy notes that come from toasting and rehydrating whole chiles. They are worth seeking out!

Can I prepare the birria stew ahead of time?

Absolutely! In fact, I often make the stew a day in advance. This not only saves time but also allows the flavors to meld and deepen overnight. When you’re ready to serve, just reheat the stew, shred the meat, and you’re ready to fry up your tacos.

Making Birria Tacos is a journey of aromas and flavors that brings everyone to the table. It’s a recipe that feels special, a true labor of love that you can taste in every single bite. I hope this recipe empowers you to create your own delicious memories with your loved ones. Enjoy every messy, wonderful moment!

Print