Name: BIRRIA TACOS RECIPE
Prep time: 30 min
Cook time: PT-489050H29M42S
Total time: 10 h 34 min 42 s
Cuisine: Mexican
Ingredients: 3 dried guajillo chiles, stems and seeds removed; 2 dried ancho chiles, stems and seeds removed; 2 dried pasilla chiles (optional, for extra depth); 4 cloves garlic, minced; 1 medium onion, roughly chopped; 2 medium tomatoes, quartered; 1 tablespoon ground cumin; 1 tablespoon ground oregano; 1 teaspoon ground cinnamon; 1 teaspoon ground cloves (optional); 4 cups beef broth (or water); 2 tablespoons apple cider vinegar; 2 lbs beef chuck roast (or beef short ribs); Salt and pepper, to taste; 1 tablespoon olive oil (for browning the meat); 2 bay leaves; 12 small corn tortillas; 1 cup shredded Oaxaca cheese (or mozzarella); 1/2 cup finely chopped onions; 1/2 cup chopped cilantro; Lime wedges (for serving); 1 cup consommé (from the birria broth) for dipping

Jump to Recipe·5.3 from 6 reviews

If you’ve been dreaming about bold Mexican street food, this BIRRIA TACOS RECIPE is about to make your taste buds sing! We’re talking about juicy, slow-cooked beef shredded to perfection, dunked and folded into crispy tortillas layered with melted cheese and topped with fresh onions and cilantro. The pièce de résistance? A dipping bowl of rich, aromatic consommé that infuses every bite with spice and warmth. Whether you love experimenting in the kitchen or simply want to taste the hype for yourself, this is the kind of comfort food that makes any day feel special.

Ingredients You’ll Need

There’s something deeply satisfying in how a handful of humble ingredients can transform into a fiesta of flavor. Every element in this BIRRIA TACOS RECIPE plays a key role, from the dried chiles that star in the sauce to the glossy tortillas ready to soak up the consommé. If you’re going all out, you’ll want to keep these on hand:

Dried Guajillo Chiles: These impart a sweet smokiness and vivid red hue to the sauce; simply toast and soak before blending.
Dried Ancho Chiles: With their deep, slightly fruity flavor, they add essential complexity to the birria base.
Dried Pasilla Chiles (optional): For a richer, earthy profile—perfect if you want an extra dimension.
Garlic Cloves: Minced for big, savory undertones that envelop everything with warmth.
Medium Onion: Roughly chopped to add sweetness and body to your sauce.
Medium Tomatoes: Their acidity and freshness brighten up the depth of the chiles.
Ground Cumin: A classic Mexican spice that lends a gentle earthiness—don’t skip it!
Ground Oregano: Brings a subtle, peppery fragrance that ties the flavors together.
Ground Cinnamon: Just a teaspoon, but its warmth elevates the whole dish.
Ground Cloves (optional): For a whisper of sweetness and depth, optional but recommended for aroma.
Beef Broth (or Water): The backbone of your consommé, use broth for the most savory, meaty flavor.
Apple Cider Vinegar: Adds tang and helps cut through the richness of the beef.
Beef Chuck Roast (or Short Ribs): The star protein! Go for well-marbled cuts for tenderness and juicy flavor.
Salt and Pepper: To season the beef before browning—simple but vital.
Olive Oil: A splash in the pan for browning brings out even more flavor.
Bay Leaves: They infuse the simmering stew with a slightly herbal note.
Corn Tortillas: Small and sturdy, just right for dipping and folding.
Shredded Oaxaca Cheese (or Mozzarella): Melty, stringy goodness—either cheese works beautifully.
Finely Chopped Onions: Sprinkle fresh for crunch and zip.
Chopped Cilantro: A burst of fresh, bright flavor that finishes each taco.
Lime Wedges: Squeeze just before eating for an irresistible tang.
Birria Consommé (from the broth): This is your rich, spicy dipping sauce—the ultimate finishing touch!

How to Make BIRRIA TACOS RECIPE

Step 1: Toast and Soak Your Chiles

The robust flavor of this BIRRIA TACOS RECIPE starts with the dried chiles. Toast guajillo, ancho, and (if using) pasilla chiles in a dry skillet over medium heat just until fragrant—this wakes up their oils. Immediately submerge them in hot water and let them soak for about 15 minutes, until they’re wonderfully soft and ready to blend.

Step 2: Blend the Birria Sauce

Drain the soaked chiles and pop them into your blender along with garlic, onion, tomatoes, cumin, oregano, cinnamon, and the optional cloves. Pour in a cup or so of beef broth to get things moving, then blend until velvety smooth. The resulting paste should be a fragrant, rusty-red, deeply flavorful base for your stew.

Step 3: Brown the Beef

Pat the beef dry, season generously with salt and pepper, and heat olive oil in a heavy pot or Dutch oven over medium-high heat. Sear the beef on all sides for a few minutes until it forms a golden crust—this step builds incredible flavor for your BIRRIA TACOS RECIPE.

Step 4: Simmer Everything Together

Add the birria sauce to your pot, tossing the browned beef to coat. Add in the bay leaves, apple cider vinegar, and the rest of the beef broth. Bring it to a gentle simmer, cover, and cook low and slow for 3–4 hours. When the beef is meltingly tender and easily shreds with a fork, it’s ready!

Step 5: Shred the Beef and Strain the Consommé

Carefully lift out the beef from the pot. Shred it using two forks—don’t forget to fish out the bay leaves! Strain the cooking liquid to remove solids and reserve the rich, spicy consommé for dipping. This broth is truly the secret ingredient of this BIRRIA TACOS RECIPE.

Step 6: Crisp and Fill the Tacos

Heat a skillet or griddle over medium heat. Dip each tortilla briefly into the consommé then lay it on the hot surface. Sprinkle one side with cheese and a generous spoonful of shredded beef. Fold the tortillas and cook until the outsides are crisp and the cheese is gorgeously melted—it only takes a couple of minutes per side.

Step 7: Garnish and Serve

Top your tacos with chopped onions, fresh cilantro, and a squeeze of lime. Serve each taco with a cup of birria consommé on the side for dunking, and get ready for utter joy with each saucy, cheesy, beefy bite!

How to Serve BIRRIA TACOS RECIPE

Garnishes

The right toppings can take your BIRRIA TACOS RECIPE from excellent to unforgettable. Finely chopped onions add crunch, chopped cilantro brings lively freshness, and wedges of lime offer that do-not-skip citrusy brightness. For an extra treat, sprinkle crumbled queso fresco or drizzle a little Mexican crema over your tacos before serving.

Side Dishes

To round out your meal, consider classics like Mexican rice, refried beans, or a fresh cucumber and radish salad. For something cool to balance the heat, a creamy avocado salsa or guacamole pairs beautifully. And don’t forget the cold drinks—think sparkling agua fresca, horchata, or a tangy margarita for a true fiesta at home.

Creative Ways to Present

BIRRIA TACOS RECIPE isn’t just about tradition—it’s also about fun. Try serving tacos on a big platter with small bowls of consommé for everyone to dunk their own. Or set up a taco bar with a variety of toppings, cheeses, and salsas so guests can customize their plate. Birria nachos or birria quesadillas are delicious ways to use up any leftovers and surprise your family with something new!

Make Ahead and Storage

Storing Leftovers

Once you’ve enjoyed your feast, let the beef and consommé cool to room temperature. Store the shredded beef and broth in airtight containers in the fridge—they’ll keep well for up to four days, ready to become lunch tacos, quesadillas, or even birria sandwiches.

Freezing

This BIRRIA TACOS RECIPE is perfect for meal prep! Portion out the shredded beef and consommé into freezer-safe bags or containers, removing as much air as possible. Freeze for up to three months. Thaw overnight in the fridge before reheating for best texture and flavor.

Reheating

The best way to bring your birria back to life is to reheat the meat gently in a saucepan with a little consommé over medium heat, stirring occasionally. For tacos, refresh the tortillas and cheese in a hot skillet. Give the consommé a quick simmer or microwave until piping hot, and you’re set for a speedy second round of deliciousness!

FAQs

Can I make this BIRRIA TACOS RECIPE in a slow cooker?

Absolutely! After browning the beef and blending the sauce, simply transfer everything to your slow cooker and cook on low for 8 hours, or until the beef is fall-apart tender. It’s a wonderful hands-off method and delivers fantastic results.

What can I substitute if I can’t find all the dried chiles?

If you’re missing one or two varieties, don’t stress. Use what you have, and add a bit of chipotle powder or smoked paprika for extra depth and heat. The unique thing about this BIRRIA TACOS RECIPE is its flexibility with whatever chiles are available!

Is there a vegetarian option for birria tacos?

Yes! Mushrooms or jackfruit make excellent substitutes for beef. Just follow the same method: sauté, simmer in the birria sauce, and serve with all the same fixings for maximum flavor and satisfaction.

What’s the best cheese for birria tacos?

Oaxaca cheese is traditional for its creamy melt and stretch, but mozzarella is an easy-to-find and perfectly delicious alternative. In a pinch, Chihuahua cheese or even Monterey Jack will do the trick.

How spicy is this BIRRIA TACOS RECIPE and can I adjust the heat?

The spice level is moderate, thanks to the mild chiles and aromatic spices. For more heat, add an extra chile or a pinch of chili flakes; for milder tacos, use fewer chiles or remove all seeds before soaking.

Final Thoughts

Treat yourself to an epic kitchen adventure with this BIRRIA TACOS RECIPE. Every time you dip a crispy, cheesy taco into that savory consommé, you’re capturing a bit of Mexican magic at home. Don’t just take my word for it—gather your friends and family, and bring this beautiful recipe to life. You’re in for a truly mouthwatering meal!