Birria tacos are deliciously savory, filled with flavorful shredded beef, melted cheese, and often served with a rich consommé for dipping. These tacos combine slow-cooked beef with authentic Mexican spices, resulting in a tender and tasty experience.
Traditionally made with goat, but most commonly now made with beef chuck roast, short ribs, or a mix for tenderness and flavor.
“Birria” refers to a savory, spicy stew that originated in Jalisco, Mexico. The name has come to define both the stew and the tacos made with it.
Typically includes dried chilies (guajillo, ancho), garlic, onion, vinegar, cumin, oregano, cloves, cinnamon, and other warming spices blended into a marinade.
Tortillas are dipped in the fat layer of the stew, filled with shredded meat, and fried on a skillet until crispy. The tacos are often cheesy, with Oaxaca or mozzarella cheese.
They’re savory with a warm spice, but you can adjust the heat by controlling how many chilies or types of chilies you use.
Serve with lime wedges, chopped onions, cilantro, radishes, and of course—a bowl of consommé for the full experience!
Ingredients
- 2 lbs beef chuck roast cut into chunks
- 3 cups beef broth
- 2 dried guajillo chiles stems and seeds removed
- 2 dried ancho chiles stems and seeds removed
- 4 cloves garlic minced
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp ground black pepper
- 2 tbsp apple cider vinegar
- 1 onion chopped, large
- 12 pcs corn tortillas
- 1 cup shredded cheese Mexican blend
Instructions
- In a large pot, add beef chuck roast, beef broth, guajillo chiles, ancho chiles, garlic, oregano, cumin, black pepper, apple cider vinegar, and chopped onion.
- Bring to a boil, then reduce heat and simmer for about 2.5 to 3 hours, or until the beef is tender and shreds easily.
- Remove the beef from the pot and shred it with two forks. Strain the cooking liquid to use as consommé.
- Heat the corn tortillas in a skillet over medium heat.
- Fill each tortilla with shredded beef and sprinkle with shredded cheese. Fold the tortillas in half.
- Cook the tacos in the skillet until the tortillas are crispy and the cheese is melted.
- Serve the tacos hot with the consommé on the side for dipping.
Notes
Beef chuck roast is a favorite for juicy, tender birria. Lamb or goat are also traditional options. 🌮 Toast Your Spices:
Lightly toast dried chiles before blending — it brings out deeper, smoky flavors in the consommé. 🌮 Low and Slow Cooking:
Simmer the meat slowly for several hours until it’s fall-apart tender and rich in flavor. 🌮 Dip and Fry the Tortillas:
Dip the tortillas in the birria broth (consommé) before frying them on the griddle — it gives them that signature crispy, flavorful exterior. 🌮 Double Up on Cheese:
A little melty cheese inside the tacos makes them extra indulgent and helps hold everything together. 🌮 Serve With Extra Consommé:
Don’t forget a side of consommé for dipping – it’s the ultimate birria taco experience!
Nutrition
Just made these for dinner! Yummy! Definitely a keeper. 🥳
Took forever to make. I thought tacos were supposed to be quick! Not sure I’ll do this again.
I thought tacos were quick too! This recipe looks complicated, but I guess it’s about having that good taste. I don’t have 3 hours to spare tho…😩
I understand your frustration! Birria tacos are definitely not the quick fix you expect from regular tacos. But the flavor can be worth the wait! Maybe try a simpler recipe next time.
Absolutely delicious! The beef was so tender and flavorful. Can’t wait to make it again!
These are just like my abuela used to make. Brings back memories! ⭐️⭐️⭐️⭐️⭐️
It looks good, but too much spice for me! I like my food mild. 🌶️
Cheesy and crispy! My kids wouldn’t stop eating them. Great recipe!
There are easier recipes out there. This one was a bit complicated for me.
Not impressed. I prefer my tacos with chicken. Beef is too heavy for me.
I get what you mean! Chicken tacos are lighter, but birria has its own charm! 😋
Hmm, I don’t know. My tacos fell apart and the flavor was too strong for my taste.
These tacos taste like heaven! I could eat them every day!
I totally agree! These tacos are life-changing! 😍
Isn’t this recipe flawed? Seems like too many chiles and not enough beef.
Best tacos I’ve ever made! The garlic and spices are perfect. My family loved them!
So easy! I added jalapeños for a kick. Taco night was a hit!
Never heard of guajillo chiles before. Where do I find those? 🤔
You can find guajillo chiles in the international aisle at most grocery stores! Or try a Mexican market! They’re really good in birria! 😊
Can’t believe how simple it was! Perfect for my busy weeknights.
I know right! I made these last night, and my kids devoured them in minutes!