Enjoy Delicious Birria Tacos: A Must-Try Recipe

The first time I heard that sizzleslow, rich, almost like a whisperwas outside a food truck on a cool October afternoon. That’s the magic moment when crispy tortillas hit the pan, soaking up the bold, brothy goodness of birria tacos. Deeply savory, a little spicy, and completely addictive. They’ve taken over for a reason: melty, meaty, dunkable comfort that tastes like nowhere else.

This version starts with tender shredded beef simmered in a fragrant chili-spiced broth. Corn tortillas go crisp in the skillet, then get stuffed with meat and cheesekind of like quesabirria tacos, but simplified so you’re not stuck prepping all day. No dried peppers to toast or strain, just a cozy, weeknight-friendly recipe full of depth. And yes, it uses grocery store shortcuts, but you’d never guess.

I first tried making these in early 2021, just as things were opening up again and takeout lost its charm. My brother took one bite, dipped it in the consommé, and said, “Wait. You made this?” The trick I discovered? Let the meat sit in the broth after shreddingsoaks up every drop of flavor. After over a decade in the kitchen (and behind the camera), I can say: this one earns repeat status fast.

Thomas Baker

Birria Tacos – Irresistible Ways to Make Them Easy

Prepare to tantalize your taste buds with this all-time favorite birria tacos recipe! Featuring tender, shredded beef and melty cheese, these quesabirria tacos are fried to perfection for a crispy, gooey delight. Perfect for anyone craving authentic birria tacos with a homemade consomé, this recipe also offers make-ahead convenience and options for gluten-free, dairy-free, and vegan diets.

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Prep Time 20 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 2 hours hrs 50 minutes mins

Servings: 12 tacos

Calories: 38

Ingredients Method Notes

Ingredients

  

• 4 dried guajillo peppers
• 4 dried ancho chiles
• 4 chipotle peppers in adobo
• 1 onion, chopped
• 4 garlic cloves
• ½ cup crushed tomatoes
• ½ cup organic beef stock (You can sub with water)
• 1 tablespoon apple cider vinegar
• 2 bay leaves
• 2 Tbsps Mexican oregano
• 1 teaspoon dried thyme
• ½ teaspoon cumin
• ½ teaspoon ground cinnamon
• ½ teaspoon smoked paprika
• ½ teaspoon ground allspice
• 3 lbs. organic chuck roast beef, chopped into medium-large chunks (You can also use shank cut of beef or lamb or chicken; anything that can be shredded)
• 1 tablespoon Extra virgin olive oil
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• ½ onion, diced
• 4 cups organic beef stock
• 2 cups water
• 12 organic corn tortillas
• shredded Oaxaca cheese
• 1 cup chopped fresh cilantro
• Pico de Gallo (You can make my Fresh Homemade Pico de Gallo recipe)

Method

 

1. Remove stems and seeds from dried ancho and guajillo chiles.
2. Add beef stock to a medium pot and bring to a boil.
3. Add chiles, turn off heat, cover and let sit for 15-20 minutes.
4. Blend softened peppers with remaining ingredients until smooth and thick; add more stock or water if needed.
5. Preheat oven to 350°F.
6. Heat olive oil in a dutch oven over medium-high heat.
7. Season beef chunks with salt, black pepper, and garlic powder.
8. Sear beef on all sides until golden, 3-4 minutes per side.
9. Remove beef and set aside on paper towel-lined plate.
10. Sauté onions in the same pot until translucent, 1-2 minutes.
11. Add chili paste and simmer 1-2 minutes.
12. Add beef stock and water, stir to combine.
13. Return seared beef to pot, stir, reduce heat to low and simmer 1 minute.
14. Transfer pot to oven and braise for 2½ hours until beef is tender and shred easily.
15. Remove from oven and shred beef thoroughly.
16. Remove 1 cup of broth from pot; add chopped cilantro and set aside as consomé dipping sauce.
17. Heat a non-stick skillet over medium heat and lightly oil with a paper towel.
18. Dip a tortilla into the consomé broth and place in skillet.
19. Add shredded beef, diced onions, chopped parsley, and shredded cheese on tortilla.
20. Fold tortilla in half and cook until cheese melts and outer side develops a slight char.
21. Flip and cook until both sides are golden and crispy.
22. Remove from heat and repeat with remaining tortillas and ingredients.
23. Serve tacos with consomé dipping sauce and Pico de Gallo.

Notes

• Store leftover ingredients separately in airtight containers in the fridge for up to 3-4 days.
• Reheat assembled tacos in a 350°F oven until warmed through.
• You can reduce or adjust spices for milder or bolder flavors.
• Make-ahead friendly: prepare all components except tortillas in advance and assemble when ready to serve.

Why You’ll Love These Birria Tacos

• Rich, bold flavors: The slow-braised beef and authentic chili paste create a deeply savory, smoky, and spicy bite that’s classic birria.
• Perfectly crispy tortillas: A quick, flavorful dip in consomé before frying transforms your tacos into irresistible crispy, golden-brown perfection.
• Make-ahead friendly: You can prepare the tender braised beef and rich consomé in advance, making assembly a breeze when you’re ready to serve.
• Interactive fun: The tradition of dunking these cheesy, meaty tacos in the savory consomé is guaranteed to make dinnertime a memorable and delicious experience for your family or guests.

If you’ve never tried your hand at birria tacos before, this recipe is wonderfully approachable while still delivering those crave-worthy layers of authentic Mexican flavor you’d expect from a favorite taqueria.

Key Ingredients for Birria Tacos

• The chiles: Dried guajillo and ancho chiles bring a crucial smoky sweetness and a vibrant red hue, while chipotle peppers add a welcome layer of heat and earthy depth. These are absolutely essential for creating the bold, authentic chili paste.
• The beef: Chuck roast is the star herechosen for its rich marbling and ability to become incredibly tender and easily shredded after slow cooking. If you prefer, you can swap in lamb or a mix of beef shank for even more gelatinous richness, or even chicken for a lighter take.
• The tortillas: Sturdy corn tortillas are a must to hold all the rich, cheese-filled goodness without falling apart. Their distinct flavor also complements the birria beautifully.
• Oaxacan cheese: This authentic Mexican melting cheese complements the savory beef perfectly. Its stringy texture and mild, milky flavor make it ideal for quesabirria. Shred it for easy melting in the tacos.

Pro Tip: Don’t skip the Mexican oregano and a pinch of allspice in the chili pastethey add a subtle, authentic earthiness and warmth that rounds out the flavors beautifully!

How to Make Birria Tacos: Step by Step

This process is simpler than you’d thinkjust take it step by step, and soon your kitchen will be filled with the intoxicating aroma of authentic birria!

1. Make the chili paste: Begin by carefully seeding and stemming your dried guajillo and ancho chiles. Place them in a heatproof bowl and cover with hot organic beef stock (or water) for about 15-20 minutes, until softened and pliable. While they rehydrate, roughly chop 1 large ripe tomato (or use 1/2 cup canned fire-roasted tomatoes), 1/2 onion, and 4-5 cloves of garlic. Once chiles are softened, blend them with the rehydrated stock, chopped tomatoes, garlic, onion, and a blend of warm spices like 1 teaspoon cumin, 1/2 teaspoon Mexican oregano, and a pinch of allspice (as mentioned in the Pro Tip!). Blend until you achieve a smooth, velvety paste. For an even smoother consistency, strain the paste through a fine-mesh sieve into a bowl, pressing to extract all the liquid.
2. Prepare the meat: Pat the chuck roast thoroughly dry with paper towels. Generously season all sides with salt and freshly ground black pepper. Heat 2-3 tablespoons of olive oil or avocado oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the seasoned chuck roast on all sides until deeply golden-brown. This crucial step develops a rich crust and locks in maximum flavor before braising. Remove the seared beef and set aside.
3. Braise to perfection: Return the seared beef to the Dutch oven. Pour the prepared chili paste over the beef, then add enough organic beef stock and water (a common ratio is about 2 cups stock to 1 cup water, or enough liquid to partially submerge the meat) to create a flavorful braising liquid. Bring the mixture to a gentle simmer, then reduce heat to low, cover tightly, and slow-cook for 2 ½ to 3 hours, or until the beef is absolutely fall-apart tender. Alternatively, you can braise in a preheated oven at 300°F (150°C) for the same duration. The goal is tender, easily shreddable meat that melts in your mouth.
4. Shred and soak: Once the beef is tender, carefully remove it from the pot and shred it using two forks. Return the shredded meat directly to the pot with the braising liquid so it stays incredibly juicy and absorbs even more flavor. The saucy shredded beef doubles as your rich taco filling and the flavor-packed base for that glorious consomé.
5. Fry and assemble: To prepare the consomé for dipping, skim any excess fat from the braising liquid. For an even smoother experience, ladle a portion of the liquid through a fine-mesh sieve into a separate small bowl. Heat a thin layer of vegetable oil or lard in a large skillet or on a griddle over medium heat. Lightly dip each corn tortilla into the strained consomé, coating both sides. Place the dipped tortilla in the hot skillet and immediately add a generous layer of shredded Oaxacan cheese (about 2-3 tablespoons per taco) to one half. Top with a spoonful of the shredded birria beef. Fold the tortilla over and fry until golden-brown and crispy on both sides, about 2-3 minutes per side. Remove and keep warm. Serve immediately, garnished with fresh cilantro and diced white onion, with a small bowl of hot consomé for dipping.

Pro Tip: Work in batches when frying your tortillas to ensure even cooking and keep your tacos perfectly crisp. Overcrowding the pan can lead to soggy results!

Troubleshooting and Tweaks

• Meat not shredding easily? It might need a bit more time braising. Cover it back up and give it another 15–20 minutes (or even 30-60 minutes for tougher cuts) to soften to perfection. Patience truly makes the best birria.
• Consomé too thin? After shredding the beef, remove the beef and allow the consomé to simmer uncovered for a few minutes to reduce and concentrate the flavors. You can also thicken it slightly with a cornstarch slurry if desired.
• Too spicy or too mild? Adjust the heat by adding more chipotle peppers (or a pinch of cayenne) for spice, or balancing with a little extra beef stock or a touch of honey/sugar for a milder flavor profile.

Don’t worry about making it absolutely perfect on your first trybirria tacos are meant to be a little messy and a lot delicious!

Storage and Reheating Tips

• Leftovers: Store shredded meat and consomé separately in airtight containers for up to 3–4 days in the refrigerator. This helps maintain texture and flavor.
• Reheating tacos: To bring assembled tacos back to life, reheat them in a 350°F (175°C) oven for 10-15 minutes until warmed through and crispy. You can also crisp them in an air fryer at 375°F (190°C) for 3-5 minutes.
• Freezing: The cooked shredded meat freezes beautifully for up to 3 months. Store in an airtight, freezer-safe container or bag. Thaw overnight in the fridge before reheating gently on the stovetop or in the microwave until warmed through, adding a splash of consomé to maintain moisture.

Expert Insight: Mastering Birria Tacos

Birria tacos are more than just a meal; they’re a testament to the transformative power of slow-cooking. The magic truly happens as humble chuck roast absorbs the intricate symphony of flavors from rehydrated dried chilies like guajillo and ancho, garlic, and aromatic spices over hours. Mastering birria isn’t just about following steps; it’s about understanding how those rich, complex flavors meld and deepen. A truly authentic birria experience balances the savory depth of the beef with the smoky warmth of the chiles, creating a deeply satisfying and comforting dish that transports you straight to the heart of Mexican cuisine. Don’t be afraid to taste and adjust the seasoning as it braises; that’s where true mastery lies!

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The Long Road to Flavorful Birria Tacos

These Birria Tacos took several weekends in the kitchen before I finally nailed the balance of rich, tender meat and spicy, savory broth. There were plenty of burnt edges and missed flavors along the way, but after lots of tasting and tweaking, this recipe is the one my whole family can’t get enough of.

FAQs ( Birria Tacos )

Conclusion

These birria tacos are truly a labor of love that pays off in spades. In about 3 hours with minimal hands-on effort, you’ll be rewarded with fork-tender, juicy beef nestled in crisp, cheesy tortillas, each bite a symphony of rich, smoky, and slightly spicy flavors. Don’t let the thought of braising or frying intimidate youthis recipe is designed to be approachable, making those craveable, authentic birria flavors achievable right in your own kitchen.

Try swapping chuck roast for chicken or adding a handful of chopped fresh cilantro and pickled onions for a bright twist. Leftovers keep beautifully for a few daysjust warm and crisp ‘em up again. A little kitchen secret: dipping tortillas lightly in consomé before frying locks in flavor and crunch every time, just like the pros do.

If you give these a spin, I’d love to see your photos or hear your favorite add-ins! Did birria tacos remind you of any family meals or special occasions? Be sure to share with loved onesyou’ll wanna make these again and again, trust me. Cozy, flavorful, and endlessly satisfying.