Tender, flavorful beef birria cooked low and slow in a rich chile sauce, then tucked into cheesy, crispy tacos served with consommé for dipping. This Mexican classic is hearty, comforting, and always a crowd-pleaser.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 lbs beef chuck roast, cut into large chunks
1 tbsp vegetable oil
5 dried guajillo chiles, stems and seeds removed
3 dried ancho chiles, stems and seeds removed
2 dried chiles de árbol (optional for heat)
1 white onion, halved
1 cinnamon stick
6 garlic cloves
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp ground cumin
1/4 tsp ground cloves
1 bay leaf
1 tbsp apple cider vinegar
Salt and pepper, to taste
4 cups beef broth
12 corn tortillas
1 cup shredded Oaxaca or mozzarella cheese
Fresh cilantro, chopped (for garnish)
Diced white onion (for garnish)
Lime wedges (for serving)
Directions
I start by toasting the dried chiles in a hot dry skillet for 1–2 minutes until fragrant, being careful not to burn them.
I then boil the chiles in water for 10 minutes to soften before draining.
In a blender, I combine the softened chiles, half the onion, garlic, cinnamon stick, oregano, thyme, cumin, cloves, vinegar, and 1 cup beef broth. I blend until smooth.
I season the beef chunks generously with salt and pepper.
In a Dutch oven, I heat the oil and brown the beef on all sides.
I pour the chile sauce over the beef, add the bay leaf and remaining broth, then cover and simmer on low heat for 3–4 hours until the beef is fall-apart tender. (For quicker methods, I use an Instant Pot for 45 minutes or a slow cooker for 8 hours.)
Once the beef is tender, I shred it with forks and return it to the pot.
To make the tacos, I dip a tortilla into the top layer of the consommé and place it on a hot skillet.
I add shredded birria and cheese to one side, fold it over, and cook until crisp on both sides.
I serve the tacos hot with a bowl of consommé for dipping, along with onion, cilantro, and lime on the side.
Servings and timing
This recipe makes about 6 servings.
Prep Time: 30 minutes
Cooking Time: 3.5 hours
Total Time: 4 hours
Calories: Around 430 kcal per serving
Variations
I sometimes use short ribs or lamb instead of beef for a different flavor.
For a spicier kick, I add more chiles de árbol or a dash of chipotle in adobo to the sauce.
If I don’t have Oaxaca cheese, I substitute mozzarella, Monterey Jack, or even cheddar.
I like to turn leftovers into a birria ramen by adding noodles to the consommé.
For a lighter option, I use less cheese and serve the shredded beef in lettuce wraps instead of tortillas.
Storage/Reheating
I store leftover birria and consommé separately in airtight containers in the refrigerator for up to 4 days. For longer storage, I freeze both for up to 3 months. To reheat, I gently warm the consommé on the stove and heat the shredded beef in a skillet until hot. When reheating tacos, I dip fresh tortillas in the consommé and crisp them again in a skillet to bring them back to life.
FAQs
Can I make birria tacos ahead of time?
Yes, I often prepare the birria a day in advance and store it in the refrigerator. The flavors deepen overnight, making the tacos even tastier.
Do I have to use beef chuck roast?
No, I can also make this recipe with beef short ribs, brisket, or even lamb or goat for a more traditional version.
What tortillas work best?
I prefer corn tortillas because they hold up well after dipping in consommé and crisp beautifully in the skillet.
How spicy are these tacos?
The spice level depends on how many chiles de árbol I add. With none, the tacos are mild. With a few, they gain a pleasant heat.
Can I make birria tacos without cheese?
Yes, I sometimes skip the cheese for a lighter version. The tacos are still rich and flavorful when dipped in the consommé.
Conclusion
Birria tacos are one of my favorite dishes to cook because they combine deep, slow-cooked flavors with crispy, cheesy textures. I love serving them at gatherings since everyone enjoys dipping them into the consommé and savoring each bite. Whether I make them on the stovetop, in a slow cooker, or with my Instant Pot, they always turn out irresistible.
Recipe:
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Birria Tacos
- Total Time: 4 hours
- Yield: 6 servings
- Diet: Halal
Description
Tender and flavorful beef birria is slow-cooked in a rich, spiced chile sauce, then stuffed into cheesy corn tortillas and crisped on a skillet. Served with savory consommé for dipping, these birria tacos are a comforting and satisfying Mexican dish.
Ingredients
3 lbs beef chuck roast, cut into large chunks
1 tbsp vegetable oil
5 dried guajillo chiles, stems and seeds removed
3 dried ancho chiles, stems and seeds removed
2 dried chiles de árbol (optional for heat)
1 white onion, halved
6 garlic cloves
1 cinnamon stick
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp ground cumin
1/4 tsp ground cloves
1 bay leaf
1 tbsp apple cider vinegar
Salt and pepper, to taste
4 cups beef broth
12 corn tortillas
1 cup shredded Oaxaca or mozzarella cheese
Fresh cilantro, chopped (for garnish)
Diced white onion (for garnish)
Lime wedges (for serving)
Instructions
- Toast the dried chiles in a dry skillet over medium heat for 1–2 minutes until fragrant. Do not burn.
- Boil the toasted chiles in water for 10 minutes until softened, then drain.
- In a blender, combine softened chiles, half the onion, garlic, cinnamon stick, oregano, thyme, cumin, cloves, vinegar, and 1 cup beef broth. Blend until smooth.
- Season the beef chunks generously with salt and pepper.
- In a Dutch oven, heat oil over medium-high heat and brown the beef on all sides.
- Pour the chile sauce over the beef, add the bay leaf and remaining 3 cups of beef broth. Cover and simmer on low heat for 3–4 hours until the beef is tender. (Alternatively, cook in an Instant Pot for 45 minutes or in a slow cooker for 8 hours.)
- Once tender, shred the beef using two forks and return it to the pot with the consommé.
- To make the tacos, dip a tortilla into the top layer of the consommé and place it on a hot skillet.
- Add shredded birria and cheese to one side of the tortilla, fold it over, and cook until crispy on both sides.
- Serve tacos hot with a bowl of consommé for dipping, garnished with diced onion, cilantro, and lime wedges.
Notes
Use short ribs or lamb instead of beef for a flavor variation.
Adjust spice level by increasing or decreasing chiles de árbol.
Substitute Oaxaca cheese with mozzarella, Monterey Jack, or cheddar.
Turn leftovers into birria ramen by adding noodles to the consommé.
For a lighter option, reduce cheese and use lettuce wraps instead of tortillas.
- Prep Time: 30 minutes
- Cook Time: 3.5 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 430
- Sugar: 2g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg
