Description

Birria tacos are rich, juicy, cheesy tacos made with slow-braised beef simmered in a deeply flavorful chili broth. The meat is tender enough to fall apart, the tortillas get pan-fried in the savory consommé, and each bite is bold, comforting, and irresistible.

“My mom made this recipe all the time when I was growing up and I have always loved it! She made it with a few top secret changes though, which is how I prepare it as well. This is my go-to recipe when I bring someone a meal, and people always say they love it.”

This version is traditional yet flexible, so you can adapt it to your preferred level of heat and richness.

Servings

12–14 tacos (Serves 4–6)

Ingredients

For the Birria Beef

3 lbs beef chuck roast (or mix of chuck + short ribs)
1 large onion, quartered
6 garlic cloves
3 bay leaves
1 cinnamon stick (optional but traditional)
1 tbsp salt (to taste)
1 tsp black pepper
1 tbsp Mexican oregano
1 tsp cumin
1 tbsp apple cider vinegar or white vinegar
2–3 cups beef broth

Dried chilis for the sauce

4 guajillo peppers, stems & seeds removed
2 ancho peppers, stems & seeds removed
2 chile de árbol (optional for heat)

For the Tacos

Corn tortillas
Shredded Oaxaca, Monterey Jack, or mozzarella cheese
Chopped cilantro & onion
Lime wedges

Instructions

1. Prep the Chili Sauce

Remove stems and seeds from dried chilis.
Bring a pot of water to a boil and simmer chilis for 10 minutes until soft.
Blend softened chilis with:
- 1 cup of chili-soaking water,
- onion,
- garlic,
- vinegar,
- oregano, cumin, salt, pepper.
Blend until smooth; strain for an extra silky sauce (optional).

2. Cook the Birria

Slow Cooker Method (easiest)

Add beef, bay leaves, cinnamon stick, broth, and chili sauce.
Cook on LOW 8–9 hours or HIGH 4–5 hours, until beef is fall-apart tender.
Remove beef, shred, and return to consommé.

Pressure Cooker & Stove methods also work:

Instant Pot: 45–55 minutes high pressure + natural release
Stovetop: 3–3.5 hours, covered, simmering gently

3. Assemble & Fry the Tacos

Heat a skillet over medium.
Dip a corn tortilla into the top fat layer of the consommé.
Lay tortilla in skillet, sprinkle cheese, add shredded birria, and fold.
Pan-fry until crispy and cheese is melted.
Serve with consommé for dipping, cilantro, onions, and lime.

Notes & Tips

Use marbled beef: Chuck roast gives the best shreddy texture.
Don’t skip straining the sauce if you want restaurant-smooth consommé.
Make it ahead: The birria tastes even better the next day.
Skim fat, don’t discard: The red fat makes the tortillas fry beautifully.
Low heat to crisp tacos: Prevents burning and allows cheese to melt fully.
Cheese options: Oaxaca is traditional because it melts beautifully.

Benefits of This Dish

High-protein, slow-braised beef
Rich in iron and B vitamins
Can be made gluten-free with corn tortillas
Freezer-friendly (both the meat and consommé freeze well)
Perfect for gatherings—feeds a crowd and reheats perfectly

Approximate Nutritional Info (per taco)

Values vary depending on cheese/tortilla size.

Calories: ~270
Protein: 18g
Fat: 14g
Carbs: 18g
Fiber: 2g
Sodium: 350–450 mg

Frequently Asked Questions

1. Can I use chicken instead of beef?

Yes! Chicken thighs work wonderfully. Reduce cooking time by half.

2. Are the chilis spicy?

Guajillo and ancho are mild. Chile de árbol is the spicy one—use fewer for mild heat.

3. Can I make this dairy-free?

Absolutely. Simply omit the cheese or use a meltable dairy-free cheese.

4. What if I can’t find dried chilis?

Use a mix of:

2 tbsp chili powder
1 tbsp paprika
1 tsp chipotle in adobo (optional)

5. Can I bake the tacos instead of pan-frying?

Yes. Brush tortillas with consommé and bake at 425°F (220°C) for 10–12 minutes until crispy.

6. How do I store leftovers?

Birria meat/consommé: up to 4 days refrigerated or 3 months frozen
Tacos: best eaten fresh, but reheat well in an air fryer or skillet

Birria Tacos (Mexican Beef Birria Tacos)