Crispy, chile-red tortillas filled with tender beef and melted cheese make birria tacos a satisfying meal. A bowl of warm consommé on the side adds a rich, savory dip to every bite.
Birria originated in Jalisco, Mexico, where it was traditionally made with goat and served as a stew for special occasions. This beef version is easier to make at home, with a slow braise that turns chuck roast tender and leaves you with flavorful broth for dipping.
What Are Birria Tacos?
Birria tacos are made with tortillas dipped in the seasoned fat from the braising liquid, then filled with shredded meat and cooked until crisp. Add cheese and they’re often called quesabirria tacos.
The consommé is the savory broth left in the pot after the beef cooks. Serve it alongside the tacos for dipping, or enjoy a small cup on its own.
Why This Recipe Works
- Dried chiles, spices, and aromatics build a rich, layered flavor.
- Slow braising makes the beef tender enough to shred easily.
- The leftover consommé is delicious for dipping, sipping, or adding to another meal.
Ingredients
This recipe makes about 16 tacos and serves 6 to 8 people.
For the Birria
- 3 pounds beef chuck roast, cut into large chunks
- 4 dried guajillo chiles, stems and seeds removed
- 3 dried ancho chiles, stems and seeds removed
- 2 dried chipotle chiles, or 1 canned chipotle in adobo
- 4 garlic cloves
- 1 medium white onion, roughly chopped
- 3 Roma tomatoes, halved
- 2 tablespoons apple cider vinegar
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 2 bay leaves
- 4 cups beef broth
- Salt and black pepper, to taste
For the Tacos
- At least 16 corn tortillas
- 1 cup shredded Oaxaca cheese or mozzarella
- 1 white onion, finely diced
- Chopped fresh cilantro
- Lime wedges, for serving
How to Make Birria Tacos
1. Toast and Soak the Chiles
Heat a dry skillet over medium heat. Toast the dried chiles for about 30 seconds per side, just until fragrant. Keep a close eye on them since burned chiles can taste bitter.
Transfer the chiles to a bowl, cover them with hot water, and soak for 20 minutes, until soft.
2. Blend the Marinade
Drain the chiles and add them to a blender with the garlic, onion, tomatoes, vinegar, cumin, oregano, paprika, salt, and pepper. Blend until smooth, adding a small splash of beef broth if needed to help the mixture blend.
3. Marinate the Beef
Place the beef in a large bowl or zip-top bag and pour the marinade over it. Turn the pieces so they’re coated on all sides, then cover and refrigerate for at least 4 hours. For a fuller flavor, let the beef marinate overnight.
4. Braise the Beef
Transfer the beef and marinade to a Dutch oven or large pot. Add the bay leaves and remaining beef broth, then bring the liquid to a gentle simmer.
Cover and cook over low heat for 2 1/2 to 3 hours, until the beef is fork-tender and easy to shred.
5. Shred the Beef and Prepare the Consommé
Lift the beef from the pot and shred it with two forks. Skim the fat from the surface of the braising liquid and set it aside for dipping the tortillas.
Strain the remaining liquid into a serving bowl to make the consommé. Taste and add salt as needed.
6. Fill and Cook the Tacos
- Heat a griddle or large skillet over medium heat.
- Dip a tortilla into the reserved fat, coating both sides.
- Place the tortilla in the hot pan and add shredded beef and cheese to one half.
- Fold the tortilla over and cook for 1 to 2 minutes per side, until crisp and golden.
- Repeat with the remaining tortillas, adding more reserved fat to the pan as needed.
7. Serve
Top the tacos with diced onion and chopped cilantro. Serve them hot with cups of warm consommé and lime wedges.
Tips for the Best Birria Tacos
- Use the reserved fat. Dipping the tortillas gives them their signature color and helps them turn crisp on the griddle.
- Choose fresh corn tortillas. They hold together well and taste especially good when griddled.
- Adjust the heat to your taste. Remove the chile seeds for a milder flavor, or add more chipotle for extra heat.
- Make the beef ahead. The meat and consommé can be prepared a day in advance, and their flavors have more time to develop.
- Freeze extra portions. Store the shredded beef and consommé separately in airtight containers for up to 3 months.
What to Serve With Birria Tacos
Birria tacos are filling on their own, but a few simple sides can round out the meal. Serve them with Mexican rice, refried beans, or a fresh jicama and citrus salad.
Horchata or a classic margarita makes a refreshing drink pairing.
Frequently Asked Questions
Can I use a different meat?
Yes. Lamb, goat, or chicken thighs can replace the beef. Cooking time will vary, and chicken thighs usually need about 45 minutes of braising.
Is birria consommé spicy?
The broth usually has a mild warmth, while guajillo and ancho chiles bring smoky, fruity flavors. Add more chipotle or a pinch of cayenne if you prefer more heat.
Can I make birria in a slow cooker or Instant Pot?
Yes. For a slow cooker, cook the beef on low for 6 to 8 hours. In an Instant Pot, pressure cook for 45 minutes, then allow the pressure to release naturally.
A Slow-Cooked Taco Night Favorite
The beef can braise while you prepare the toppings, and the same pot gives you both tender filling and a flavorful dipping broth. Make the consommé ahead, then crisp the tacos just before serving for an easy, satisfying meal.
Food writer and passionate home cook dedicated to creating easy, delicious recipes, quick weeknight meal ideas, and practical kitchen tips. Focused on helping everyday cooks recreate wholesome, flavorful dishes at home with simple ingredients and clear, step-by-step guides.