Name: Birria Tacos (Tacos de Birria)
Prep time: 25 min
Cook time: 3 h 30 min
Total time: 4 h
Cuisine: Mexican
Ingredients: 2–3 lbs beef chuck roast or short ribs (or mix with lamb or goat); 4 dried guajillo chiles, stemmed and seeded; 2 dried ancho chiles, stemmed and seeded; 2–3 dried chiles de árbol (optional); 1 small white onion, quartered; 5 garlic cloves; 1 tsp cumin seeds; 1 tsp dried oregano; 1/2 tsp ground cinnamon; 1/2 tsp black pepper; 3 whole cloves (or a pinch ground cloves); 1 bay leaf; 2 tbsp white vinegar; 4 cups beef broth or water; Salt to taste; Corn tortillas; Shredded Oaxaca, mozzarella, or Monterey Jack cheese; Chopped white onion (for garnish); Chopped fresh cilantro (for garnish); Lime wedges (for serving); Cooking oil

I love making Birria Tacos when I want something deeply flavorful, comforting, and just a little indulgent. These crispy, cheesy tacos dipped in rich, spiced consommé are everything I crave in a homemade Mexican-inspired meal. The meat becomes incredibly tender after slowly simmering in a chile-infused broth, and when I fry the tortillas in that flavorful consommé, the result is simply irresistible.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Meat & Consommé:

2–3 lbs beef chuck roast or short ribs (or a mix with lamb or goat)

4 dried guajillo chiles, stemmed and seeded

2 dried ancho chiles, stemmed and seeded

2–3 dried chiles de árbol (optional)

1 small white onion, quartered

5 garlic cloves

1 tsp cumin seeds

1 tsp dried oregano

1/2 tsp ground cinnamon

1/2 tsp black pepper

3 whole cloves (or a pinch ground)

1 bay leaf

2 tbsp white vinegar

4 cups beef broth or water

Salt to taste

For the Tacos:

Corn tortillas

Shredded Oaxaca, mozzarella, or Monterey Jack cheese

Chopped white onion and cilantro

Lime wedges

Cooking oil

Directions

I start by preparing the birria and its rich broth. First, I toast the dried chiles in a dry skillet for about 30 seconds until fragrant. Then I soak them in hot water for 10–15 minutes until softened.

I blend the softened chiles with garlic, onion, vinegar, cumin, oregano, cinnamon, pepper, cloves, and 1 cup of broth until completely smooth.

In a large pot or Dutch oven, I sear the meat on all sides until nicely browned, then remove any excess fat. I pour in the chile sauce along with the remaining broth and add the bay leaf. I let everything simmer covered on low heat for 3–4 hours until the meat is fork-tender. If I am short on time, I use a pressure cooker for 45–60 minutes, or a slow cooker on low for about 8 hours.

Once the meat is tender, I remove it, shred it with forks, and return it to the pot to stay warm in the consommé.

To assemble the tacos, I heat a little oil in a skillet. I dip each corn tortilla into the top layer of the consommé, then place it directly into the hot skillet. I add shredded cheese and birria meat, let it melt slightly, then fold the tortilla in half. I cook each side for about 2–3 minutes until crispy and golden.

Before serving, I garnish the tacos with chopped onions, cilantro, and a squeeze of fresh lime. I always serve them with a small bowl of warm consommé on the side for dipping.

Servings and Timing

This recipe makes about 12–15 tacos, serving approximately 4–6 people depending on portion size.

Prep time: 25 minutes

Cook time (stovetop): 3–4 hours

Total time: about 4 hours

If I use a pressure cooker, the total time reduces to about 1½ hours. In a slow cooker, I plan for around 8 hours of cooking time.

Variations

I sometimes mix beef with lamb or goat for a more traditional flavor. When I want extra heat, I add more chiles de árbol to the sauce. For an even cheesier taco, I sprinkle extra cheese directly onto the skillet before placing the dipped tortilla on top, creating a crispy cheese crust.

If I want a lighter option, I skip frying and simply serve the shredded birria in warm tortillas like soft tacos.

Storage/Reheating

I store leftover birria meat in its consommé in an airtight container in the refrigerator for up to 4 days. I find that the flavor actually improves overnight.

For longer storage, I freeze the meat and broth together for up to 3 months.

When reheating, I gently warm the meat and consommé on the stovetop over medium-low heat until hot. I prefer reheating tacos fresh in a skillet to keep them crispy rather than using the microwave.

FAQs

What cut of meat works best for birria?

I prefer beef chuck roast because it becomes tender and flavorful after slow cooking. Short ribs also add extra richness, and I sometimes combine the two.

Can I make birria ahead of time?

Yes, I often make it a day ahead. I find that resting overnight deepens the flavor, making the tacos even more delicious the next day.

Is birria very spicy?

The spice level depends on how many chiles de árbol I use. If I want it mild, I reduce or omit them. The guajillo and ancho chiles mainly provide flavor rather than intense heat.

Can I use flour tortillas instead of corn?

I prefer corn tortillas for their authentic flavor and texture, but I can use flour tortillas if that is what I have on hand.

What can I serve with birria tacos?

I like serving them with Mexican rice, refried beans, or a simple fresh salad. Extra lime wedges and salsa are always welcome on the side.

Conclusion

I truly enjoy making Birria Tacos because they bring bold, comforting flavors to the table. The tender shredded meat, crispy cheese-filled tortillas, and rich consommé create an unforgettable combination. Whether I make them for family dinner or a gathering with friends, they always disappear quickly and leave everyone asking for more.

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