Name: Birria Tacos Recipe
Prep time: 20 min
Cook time: PT-488928H54M11S
Total time: PT-12H59M11S
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·Print Recipe

There’s just something wildly satisfying about tearing into a cheesy, juice-dipped taco that oozes with flavor, and that’s exactly what you’ll get from this Birria Tacos Recipe. Originating from the heart of Mexican cuisine, these slow-cooked, beefy bundles are packed with spices and aromas that will fill your kitchen with irresistible warmth. The savory consommé on the side is perfect for dunking each taco, unlocking a world of rich, complex tastes with every bite. If you’ve been waiting for the perfect recipe to try your hand at authentic birria tacos, get ready for a show-stopping meal you’ll want to make again and again.

Ingredients You’ll Need

The beauty of this Birria Tacos Recipe is how a handful of carefully chosen ingredients merge to create comforting depth and remarkable flavor. Each component brings something essential to the table—aroma, texture, or that just-right punch of spice.

Dried guajillo chiles: Adds a mild, fruity flavor and gorgeous red color to the sauce.
Dried ancho chiles: Lends subtle smokiness and gentle heat to round out the chili base.
Dried pasilla chiles (optional): For extra depth and earthy notes—try it if you have it!
Garlic (minced): Gives aromatic richness to the birria sauce.
Medium onion (roughly chopped): Softens and sweetens the sauce as it simmers.
Tomatoes (quartered): Provide juiciness and help balance out the spice.
Ground cumin: Adds lovely warmth and a savory backbone to the dish.
Ground oregano: Brings herby brightness and depth to the sauce.
Ground cinnamon: Offers a subtle, comforting spice that works wonders with beef.
Ground cloves (optional): Reinforces the sauce’s complexity with a sweet, aromatic hit.
Beef broth (or water): Forms the savory foundation for the consommé.
Apple cider vinegar: Brightens and sharpens flavor, cutting through the richness.
Beef chuck roast (or short ribs): Delivers tender, juicy meat after long, slow cooking.
Salt and pepper: Season everything just right, from meat to sauce.
Olive oil: Helps brown the beef for extra flavor before stewing.
Bay leaves: Adds a gentle herbal note during braising.
Corn tortillas: The essential, slightly chewy base for your tacos.
Oaxaca cheese (or mozzarella): Melts beautifully for that signature cheesy bite.
Finely chopped onions: Brings freshness and slight crunch to the finished tacos.
Chopped cilantro: Adds a pop of green and herbaceous flavor as garnish.
Lime wedges: Squeeze over your tacos for bright, zesty balance.
Consommé (from birria broth): For dunking tacos and boosting flavor in every bite.

How to Make Birria Tacos Recipe

Step 1: Prepare the Birria Sauce

Start by dry toasting your guajillo, ancho, and (if using) pasilla chiles in a hot skillet until they just begin to puff and smell fragrant—about 30 seconds per side. This step intensifies their flavors. Once toasted, soak the chiles in hot water for about 20 minutes to soften them up. Next, blend the softened chiles with garlic, onion, tomatoes, cumin, oregano, cinnamon, and cloves, pouring in just enough soaking water or broth to help everything blend into a velvety sauce. This is where all the magic begins.

Step 2: Brown the Beef

Season your beef generously with salt and pepper. Heat olive oil in a large, heavy pot over medium-high heat, and brown the beef on all sides for deep flavor and beautiful color. Don’t rush—this caramelization is key for building a tasty base that will infuse the entire Birria Tacos Recipe with an irresistible meaty richness.

Step 3: Braise the Beef

Pour the freshly blended birria sauce over the browned beef. Add in the bay leaves, apple cider vinegar, and beef broth (or water), making sure the meat is completely covered. Bring the pot to a simmer, then cover and let it cook on low heat for 3 to 4 hours. By the end, the beef will be meltingly tender and easy to shred.

Step 4: Shred the Beef

Once the beef is fork-tender, remove it from the pot and use two forks to shred it into hearty, juicy pieces. Skim off some fat from the surface of the broth if desired—this intensely flavored liquid doubles as your consommé for dipping later and takes this Birria Tacos Recipe over the top.

Step 5: Assemble and Fry the Tacos

Warm your corn tortillas lightly in a skillet or on a griddle to make them pliable. Dip each tortilla into the surface of the consommé for gorgeous color and extra flavor, then fill with a scoop of shredded birria beef and a scattering of cheese. Fold each taco closed and fry in a little oil on both sides until crisp and the cheese is perfectly melted. The result: golden, savory tacos with sticky, cheesy edges that are just begging to be dipped.

Step 6: Garnish and Serve

Pile the crispy birria tacos onto a platter. Sprinkle liberally with finely chopped onions and cilantro, then serve with lime wedges and a small bowl of the hot consommé for dipping. Your Birria Tacos Recipe is ready to be devoured—enjoy immediately for peak deliciousness.

How to Serve Birria Tacos Recipe

Garnishes

To make each taco pop, always finish with a shower of chopped onions and cilantro right before serving. A quick squeeze of lime juice right over the top really brightens up the meat’s richness and makes every bite sing. If you like a little kick, offer some sliced jalapeños or a side of your favorite salsa for extra zest.

Side Dishes

Pairing your Birria Tacos Recipe with some simple yet satisfying sides really completes the experience. Think classic Mexican rice, creamy refried beans, or a refreshing corn and avocado salad. For parties, a bowl of tortilla chips with guacamole keeps things festive and lets everyone get in on the flavor.

Creative Ways to Present

Turn your Birria Tacos Recipe into a spread by setting up a taco bar: pile shredded birria, cheese, tortillas, and toppings in separate dishes so guests can assemble their own tacos. For a fun twist, try making mini birria quesadillas, or use the birria filling for enchiladas and bake with extra cheese—there’s no wrong way to share this dish!

Make Ahead and Storage

Storing Leftovers

The beauty of this Birria Tacos Recipe is that the flavors deepen with time. Store any leftover meat and consommé in airtight containers in the fridge for up to four days. Tortillas and toppings should be kept separate for easiest reheating and assembly.

Freezing

Birria freezes beautifully, making it perfect for meal prep. Allow the shredded birria and consommé to cool, then place them in freezer-safe containers or bags. Freeze for up to three months. When ready to eat, thaw in the fridge overnight for best results.

Reheating

To revive your Birria Tacos Recipe, reheat the shredded meat and consommé gently on the stovetop until hot. Warm tortillas separately, then assemble the tacos and give them a quick fry for that signature crispiness. The consommé can be reheated in the microwave or on the stove and served piping hot for dipping.

FAQs

Can I use a different type of meat?

Absolutely! While beef chuck is traditional and reliably tender, goat or lamb are authentic options for birria as well. For a lighter version, try using chicken thighs or experiment with a vegetarian twist by substituting mushrooms or jackfruit in your Birria Tacos Recipe.

Is Oaxaca cheese essential for this recipe?

Not at all—you can use mozzarella, Monterey Jack, or any good melting cheese you enjoy. Oaxaca cheese melts beautifully and has a stringy texture ideal for tacos, but using what you have on hand works perfectly in the Birria Tacos Recipe.

How spicy is this Birria Tacos Recipe?

This recipe has a gentle warmth, not overwhelming heat. You can adjust the spice level by adding more or fewer chiles, or even tossing in a dried arbol chile for real heat-seekers. Removing the seeds also helps tame the spice if you prefer.

Can I make this recipe ahead of time?

Yes! Birria actually benefits from sitting a day in the fridge to let the flavors meld. Prepare the meat and consommé ahead, then simply reheat, assemble, and fry the tacos when ready to serve your Birria Tacos Recipe.

What’s the best way to serve the consommé?

Serve the consommé in small bowls alongside the tacos, piping hot and ready for dunking. For a richer dip, swirl in a little melted cheese, or top with a sprinkle of cilantro and a squeeze of lime to amplify the broth’s flavors.

Final Thoughts

If you’re craving big, bold Mexican flavors that hit all the right notes of comfort food, you have to try this Birria Tacos Recipe. Each bite is juicy, cheesy, and a little bit smoky—the ultimate homemade taco night, ready to wow your friends and family. Go ahead and give it a whirl; the kitchen will smell amazing, and your taste buds will thank you!