Birria tacos are a mouthwatering blend of bold flavors, tender slow-cooked beef, and crisped tortillas dipped in rich consommé. Originating from Mexican cuisine, these tacos have become a viral favorite thanks to their irresistible texture and savory depth. The beef is braised for hours in a chili-laced broth until fall-apart tender, then stuffed into cheese-filled tortillas and fried until golden. Served with a side of warm consommé for dipping, they deliver a taco experience like no other.
Why You’ll Love This Recipe
- Rich, flavorful beef slow-cooked to perfection
- Deeply seasoned, smoky consommé doubles as a savory dipping sauce
- Crispy, cheesy tacos with a melt-in-your-mouth center
- Makes a great meal for gatherings, taco nights, or special occasions
- Authentic street-style taste made right at home
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the beef and consommé:
- Beef chuck roast or short ribs
- Dried guajillo chiles
- Dried ancho chiles
- Dried chiles de arbol (optional, for heat)
- Onion
- Garlic cloves
- Cinnamon stick
- Bay leaves
- Cumin
- Dried oregano
- Ground cloves
- Apple cider vinegar
- Salt and pepper
- Beef broth or water
For the tacos:
- Corn tortillas
- Shredded Oaxaca, mozzarella, or Monterey Jack cheese
- Chopped white onion
- Fresh cilantro
- Lime wedges
Directions
- Toast the dried chiles in a dry pan over medium heat for 1–2 minutes until fragrant. Then simmer them in hot water for 10 minutes to soften.
- Blend the softened chiles with onion, garlic, apple cider vinegar, and 1 cup of beef broth until smooth.
- In a large Dutch oven or slow cooker, add the beef, bay leaves, cinnamon stick, cumin, oregano, cloves, salt, and pepper. Pour the blended chili sauce over the meat, then add the remaining beef broth.
- Cook on low for 6–8 hours in a slow cooker or bake at 325°F (163°C) for 3–4 hours in a Dutch oven until the meat is fork-tender.
- Remove the beef, shred it with two forks, and return it to the pot. Reserve some of the consommé for serving.
- Heat a skillet over medium heat. Dip each tortilla briefly in the consommé, then place it in the hot skillet. Sprinkle with cheese, top with shredded beef, fold, and fry on both sides until crispy and golden.
- Serve the tacos with chopped onion, cilantro, lime wedges, and a side of warm consommé for dipping.
Servings and timing
Servings: 6
Prep Time: 30 minutes
Cook Time: 3–8 hours (depending on cooking method)
Total Time: Varies by method
Calories per Serving: Approximately 490 kcal
Variations
- Spicy Version: Use extra chiles de arbol for added heat
- Cheese-Free Option: Omit cheese for a more traditional birria taco
- Lamb or Goat: Use traditional birria meats like lamb or goat for authenticity
- Taco Bowls: Serve the meat over rice with consommé drizzled on top
- Birria Quesadillas: Use flour tortillas and extra cheese for a quesadilla-style twist
Storage/Reheating
Storage:
- Store shredded beef and consommé separately in airtight containers for up to 4 days in the refrigerator.
- Corn tortillas and garnishes should be stored and reheated separately for best results.
Reheating:
- Beef: Reheat in a skillet with a splash of consommé or microwave gently until warmed through.
- Tacos: For already assembled tacos, reheat in a skillet over medium heat to restore crispiness.
- Consommé: Reheat in a small saucepan until hot.
FAQs
What are birria tacos?
Birria tacos are a Mexican street food made from slow-cooked beef in a spicy chili broth, served in cheese-filled tortillas that are pan-fried and dipped in consommé.
Can I use a different type of meat?
Yes, while beef is popular, you can use lamb, goat, or even chicken depending on your preference.
Is birria supposed to be spicy?
It has a warm, rich spice but isn’t overwhelmingly hot. You can adjust the heat by increasing or decreasing the amount of chiles de arbol.
What kind of cheese is best for birria tacos?
Oaxaca cheese is traditional, but mozzarella or Monterey Jack are excellent melting alternatives.
Can I make this recipe in an Instant Pot?
Yes. Pressure cook the beef for about 60 minutes with a natural release for quicker results.
Do I need to dip the tortillas in consommé?
Dipping adds flavor and helps crisp the tortillas, but it’s optional if you prefer a lighter preparation.
How long does the consommé last?
Stored properly, the consommé will keep in the fridge for 4 days or can be frozen for up to 2 months.
Can I make this recipe ahead of time?
Yes, you can cook and shred the beef in advance, then reheat and assemble the tacos when ready to serve.
Do I need to strain the blended chili sauce?
If you prefer a smoother sauce, straining is a good option but not required.
What should I serve with birria tacos?
They pair well with rice, beans, Mexican street corn, or a fresh cucumber salad.
Conclusion
Birria tacos offer an unforgettable blend of slow-cooked beef, crispy cheese-filled tortillas, and richly spiced consommé that make every bite a celebration of flavor. Whether you’re new to birria or a long-time fan, this recipe brings the iconic street food straight to your kitchen with delicious, authentic results. Prepare to fall in love with your new favorite taco night tradition.
Print
Birria Tacos
- Total Time: Varies
- Yield: 6 servings
Description
These Birria Tacos bring authentic street-style flavor to your kitchen with slow-cooked, chili-infused shredded beef, crispy cheese-filled tortillas, and a rich consommé for dipping. Perfect for Taco Tuesday or when you’re craving bold, comforting, and satisfying Mexican cuisine with a kick of heat and deep flavor.
Ingredients
For the Beef and Consommé:
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3 lbs beef chuck roast or short ribs
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5 dried guajillo chiles, stemmed and seeded
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3 dried ancho chiles, stemmed and seeded
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2 dried chiles de arbol (optional, for heat)
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1 onion, quartered
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6 garlic cloves
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1 cinnamon stick
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2 bay leaves
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1 tablespoon cumin
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1 tablespoon dried oregano
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1 teaspoon ground cloves
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1 tablespoon apple cider vinegar
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Salt and pepper to taste
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6 cups beef broth or water
For the Tacos:
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Corn tortillas
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2 cups shredded Oaxaca, mozzarella, or Monterey Jack cheese
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Chopped white onion and cilantro, for garnish
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Lime wedges, for serving
Instructions
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Toast dried chiles in a pot for 1–2 minutes until fragrant. Simmer in hot water for 10 minutes to soften.
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Blend softened chiles with onion, garlic, vinegar, and 1 cup of broth until smooth.
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In a Dutch oven or slow cooker, add beef, bay leaves, cinnamon stick, cumin, oregano, cloves, salt, and pepper. Pour in the blended chile sauce and remaining broth.
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Cook on low for 6–8 hours (or in the oven at 325°F for 3–4 hours), until the beef is tender and shreddable.
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Remove beef, shred, and return it to the pot. Reserve some consommé for dipping.
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Heat a skillet over medium. Dip tortillas in consommé, then place on the skillet. Add cheese and shredded beef, fold, and crisp both sides.
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Serve hot with chopped onions, cilantro, lime wedges, and a cup of consommé for dipping.
Notes
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Add more chiles de arbol if you love extra heat.
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Birria can also be made with goat or lamb for a traditional touch.
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The consommé freezes well—save some for future taco nights!
- Prep Time: 30 minutes
- Cook Time: 3–8 hours (depending on method)
- Category: Main Course
- Method: Slow Cooking, Stovetop, Oven
- Cuisine: Mexican
