Birria Tacos are a bold, savory, and crave-worthy dish that takes tender, slow-cooked beef and tucks it inside crispy, cheesy tortillas, then serves it with a rich, flavorful consommé for dipping. Originating from Jalisco, Mexico, birria has taken the food world by storm—and for good reason. These tacos are juicy, crispy, and exploding with deep, smoky, spicy flavors.
What Makes This Dish Special?
Birria Tacos are not your average taco. The beef is slowly braised in a deeply spiced broth until it’s fall-apart tender, then stuffed into tortillas with melty cheese and fried to a golden, crispy perfection. Each bite is juicy and loaded with flavor, especially when dunked into the spicy, aromatic consommé. It’s an experience, not just a meal.
Cooking Time
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 30 minutes
- Servings: 12 tacos
Ingredients
For the Birria Beef:
- 3 lbs beef chuck roast, cut into large chunks
- 1 dried ancho chile
- 2 dried guajillo chiles
- 2 dried pasilla chiles
- 1 white onion, quartered
- 4 cloves garlic
- 1 (14 oz) can diced tomatoes
- 2 tbsp apple cider vinegar
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp smoked paprika
- ½ tsp ground cinnamon
- 2 bay leaves
- 4 cups beef broth
- Salt and pepper, to taste
- 2 tbsp oil for searing
For the Tacos:
- Corn tortillas
- Shredded mozzarella or Oaxaca cheese
- Chopped cilantro and diced onions for garnish
- Lime wedges for serving
Instructions
1. Prepare the Chiles
Remove stems and seeds from the dried chiles. In a saucepan, simmer the chiles in water for about 5 minutes until softened. Drain.
2. Make the Sauce
In a blender, combine the softened chiles, onion, garlic, diced tomatoes, apple cider vinegar, cumin, oregano, paprika, cinnamon, and a bit of beef broth. Blend until smooth.
3. Sear the Beef
Heat oil in a large Dutch oven or pot. Season beef chunks with salt and pepper. Sear the beef on all sides until browned. Remove and set aside.
4. Cook the Birria
Return beef to the pot. Pour the blended sauce over the beef. Add bay leaves and the remaining beef broth. Bring to a simmer, cover, and cook on low heat for about 2.5 to 3 hours until the beef is tender and shreds easily.
5. Shred the Beef
Remove the beef and shred it using two forks. Skim any excess fat off the top of the broth (save some for cooking the tortillas).
6. Assemble the Tacos
Heat a skillet over medium heat. Lightly dip each tortilla into the top layer of the broth to coat. Place the tortilla on the skillet, sprinkle with cheese, and add a scoop of shredded beef. Fold and cook until crispy, about 2-3 minutes per side.
7. Serve
Serve the tacos hot, garnished with cilantro and onion, alongside a cup of the warm consommé for dipping.
Variations
- Lamb Birria: Traditional birria is often made with lamb instead of beef.
- Spicy Version: Add chipotle peppers or extra dried chiles to the sauce for more heat.
- Quesabirria: Add extra cheese for an ultra-gooey, cheesy taco version.
- Birria Ramen: Toss some of the shredded birria into a bowl of ramen for a creative twist.
Equipment You’ll Need
- Large Dutch oven or heavy pot
- Blender
- Tongs
- Skillet or griddle
- Ladle for consommé
Nutritional Information (Approx. Per Taco)
- Calories: 300
- Protein: 18g
- Carbohydrates: 16g
- Fat: 18g
- Fiber: 2g
- Sugar: 2g
Storage Tips
- Refrigerator: Store the birria meat and broth separately in airtight containers for up to 4 days.
- Reheat: Warm the meat and consommé separately before assembling fresh tacos.
- Freezing: Freeze the shredded meat and broth for up to 3 months.
My Cooking Experience
Making Birria Tacos at home felt like bringing a little bit of Mexico’s street food magic into my kitchen. The slow cooking fills the house with the most amazing smells, and the crispy-cheesy-fresh bite into the taco, followed by a dunk in the rich consommé, is pure heaven. It’s a bit of a project, but totally worth it every single time.
Conclusion
Birria Tacos are a flavor-packed, indulgent, and unforgettable dish that’s guaranteed to impress. Whether you’re making them for a special weekend meal or a lively gathering with friends, these tacos will steal the show. Once you taste them, they might just become a new favorite tradition.
birria tacos
Ingredients
Method
- Remove stems and seeds from the dried chiles. In a saucepan, simmer the chiles in water for about 5 minutes until softened. Drain.
- In a blender, combine the softened chiles, onion, garlic, diced tomatoes, apple cider vinegar, cumin, oregano, paprika, cinnamon, and a bit of beef broth. Blend until smooth.
- Heat oil in a large Dutch oven or pot. Season beef chunks with salt and pepper. Sear the beef on all sides until browned. Remove and set aside.
- Return beef to the pot. Pour the blended sauce over the beef. Add bay leaves and the remaining beef broth. Bring to a simmer, cover, and cook on low heat for about 2.5 to 3 hours until the beef is tender and shreds easily.
- Remove the beef and shred it using two forks. Skim any excess fat off the top of the broth (save some for cooking the tortillas).
- Heat a skillet over medium heat. Lightly dip each tortilla into the top layer of the broth to coat. Place the tortilla on the skillet, sprinkle with cheese, and add a scoop of shredded beef. Fold and cook until crispy, about 2-3 minutes per side.
- Serve the tacos hot, garnished with cilantro and onion, alongside a cup of the warm consommé for dipping.
Notes
- Refrigerator: Store the birria meat and broth separately in airtight containers for up to 4 days.
- Reheat: Warm the meat and consommé separately before assembling fresh tacos.
- Freezing: Freeze the shredded meat and broth for up to 3 months.
