Birria tacos: just the name conjures up images of tender, flavorful meat, crispy tortillas, and a rich, savory consommé for dipping. Have you ever experienced that explosion of flavor with the first bite? It's no wonder these tacos have taken the culinary world by storm!

Originating from the state of Jalisco, Mexico, birria was initially made with goat meat, slow-cooked in a blend of chilies and spices until incredibly tender. Over time, variations using beef, lamb, or even chicken have emerged, each offering a unique twist on this classic dish. The beauty of birria lies in its versatility and the deep, complex flavors achieved through slow cooking and careful seasoning.

What makes birria tacos so irresistible? It's the perfect combination of textures and tastes. The slow-cooked meat is incredibly tender and juicy, infused with the smoky heat of chilies and the warmth of spices. The tortillas are often pan-fried in the rendered fat from the birria, creating a crispy, flavorful shell that perfectly complements the tender meat. And then there's the consommé – a rich, flavorful broth that's perfect for dipping, adding another layer of depth and complexity to each bite. Whether you're a seasoned foodie or simply looking for a delicious and satisfying meal, birria tacos are guaranteed to impress. Join me as we explore a fantastic recipe that you can easily make at home!

Ingredients:

For the Birria:

3-4 lbs Beef Chuck Roast, cut into 2-3 inch pieces
2 lbs Beef Short Ribs
4 Guajillo Peppers, stemmed and seeded
4 Ancho Peppers, stemmed and seeded
2 Pasilla Peppers, stemmed and seeded
1 large White Onion, quartered
6 cloves Garlic, unpeeled
2 Roma Tomatoes, quartered
1 inch piece of Ginger, peeled
1 Cinnamon Stick
1 tsp Dried Oregano
1/2 tsp Dried Thyme
1/4 tsp Ground Cumin
1/4 tsp Ground Cloves
2 Bay Leaves
4 cups Beef Broth
2 cups Water
2 tbsp Apple Cider Vinegar
Salt and Black Pepper to taste
2 tbsp Olive Oil

For the Tacos:

24 Corn Tortillas
2 cups Shredded Oaxaca Cheese (or Monterey Jack)
1/2 cup Chopped Cilantro
1/2 cup Chopped White Onion
Lime wedges, for serving
Birria Consommé (from the cooking liquid)

Preparing the Birria Meat:

Sear the Beef: Season the beef chuck roast and short ribs generously with salt and black pepper. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef in batches, ensuring not to overcrowd the pot. Sear on all sides until deeply browned, about 3-4 minutes per side. This step is crucial for developing rich flavor. Remove the seared beef from the pot and set aside.
Toast the Peppers: In the same pot, reduce the heat to medium. Add the stemmed and seeded guajillo, ancho, and pasilla peppers. Toast them for about 2-3 minutes, flipping occasionally, until fragrant and slightly softened. Be careful not to burn them, as this will make them bitter. Remove the peppers from the pot and set aside.
Sauté Aromatics: Add the quartered onion, unpeeled garlic cloves, and quartered Roma tomatoes to the pot. Sauté for about 5-7 minutes, until the onions are softened and slightly caramelized. Add the peeled ginger and cook for another minute until fragrant.
Rehydrate the Peppers: Place the toasted peppers in a bowl and cover them with about 4 cups of hot water. Let them soak for at least 20-30 minutes, or until they are softened and pliable. This step is essential for blending them smoothly.

Blending the Birria Sauce:

Blend the Pepper Mixture: Drain the soaked peppers, reserving about 1 cup of the soaking liquid. Transfer the peppers to a blender along with the sautéed onion, garlic, tomatoes, and ginger. Add the cinnamon stick, dried oregano, dried thyme, ground cumin, and ground cloves. Pour in the reserved pepper soaking liquid and blend until completely smooth. You may need to add more liquid to achieve a smooth consistency.
Strain the Sauce (Optional): For an even smoother sauce, strain the blended mixture through a fine-mesh sieve into a bowl. This will remove any remaining bits of pepper skin or seeds.

Cooking the Birria:

Combine Ingredients: Return the seared beef to the Dutch oven. Pour the blended pepper sauce over the beef, ensuring that all the meat is coated. Add the beef broth, water, and bay leaves. Stir in the apple cider vinegar.
Bring to a Simmer: Bring the mixture to a simmer over medium heat. Once simmering, reduce the heat to low, cover the pot tightly, and let it simmer for at least 3-4 hours, or until the beef is incredibly tender and easily shreds with a fork. The longer it simmers, the more flavorful it will become. I usually let mine go for 4 hours.
Shred the Beef: Once the beef is cooked, remove it from the pot and place it in a large bowl. Use two forks to shred the beef into small pieces. Discard the bay leaves and cinnamon stick from the cooking liquid.
Skim the Fat (Optional): If desired, skim off some of the excess fat from the surface of the cooking liquid (consommé). This is optional, but it can help to reduce the overall fat content of the dish. I usually skim off some, but leave a little for flavor.
Strain the Consommé: Strain the remaining cooking liquid (consommé) through a fine-mesh sieve into a separate bowl. This will remove any remaining solids and create a smooth, flavorful broth.

Assembling the Birria Tacos:

Heat the Tortillas: Heat a large skillet or griddle over medium heat. Dip each corn tortilla into the birria consommé, ensuring that both sides are well coated.
Cook the Tacos: Place the dipped tortilla on the hot skillet. Add a generous amount of shredded birria meat to one half of the tortilla. Top with shredded Oaxaca cheese (or Monterey Jack).
Fold and Crisp: Fold the tortilla in half to create a taco. Press down gently with a spatula to help the cheese melt and the tortilla crisp up. Cook for about 2-3 minutes per side, or until the tortilla is golden brown and crispy and the cheese is melted and gooey.
Repeat: Repeat the process with the remaining tortillas, birria meat, and cheese.

Serving the Birria Tacos:

Garnish: Transfer the cooked birria tacos to a serving plate. Garnish with chopped cilantro and chopped white onion.
Serve with Consommé: Serve the birria tacos immediately with a small bowl of the birria consommé for dipping. This is essential for the full birria taco experience!
Add Lime: Offer lime wedges on the side for squeezing over the tacos. The acidity of the lime complements the richness of the birria perfectly.
Enjoy! These tacos are best enjoyed hot and fresh. The crispy tortillas, tender birria meat, melted cheese, and flavorful consommé create an unforgettable culinary experience.

Tips and Variations:

Spice Level: Adjust the number of guajillo, ancho, and pasilla peppers to control the spice level of the birria. For a milder flavor, use fewer peppers or remove the seeds and veins more thoroughly. For a spicier birria, add a few dried chile de arbol peppers.
Meat Variations: While beef chuck roast and short ribs are the most common cuts of meat used for birria, you can also use other cuts of beef, such as beef shank or brisket. You can even add some goat meat for a more traditional flavor.
Slow Cooker or Instant Pot: This recipe can also be adapted for a slow cooker or Instant Pot. For a slow cooker, cook on low for 8-10 hours. For an Instant Pot, cook on high pressure for 45 minutes, followed by a natural pressure release for 15 minutes.
Cheese Options: While Oaxaca cheese is the traditional cheese used for birria tacos, you can also use other melting cheeses, such as Monterey Jack, mozzarella, or even a Mexican cheese blend.
Make Ahead: The birria can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat the birria before assembling the tacos. The flavor actually improves as it sits!
Freezing: The birria can also be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
Consommé Uses: Don't throw away the leftover consommé! It's delicious on its own as a soup, or you can use it as a base for other stews and sauces.
Tortilla Options: While corn tortillas are the traditional choice for birria tacos, you can also use flour tortillas if you prefer.
Toppings: Feel free to add other toppings to your birria tacos, such as pickled onions, salsa, or guacamole.

Troubleshooting:

Birria is too dry: If the birria is too dry after cooking, add more beef broth or water to the pot until it reaches your desired consistency.
Birria is too bland: If the birria is too bland, add more salt, pepper, or other spices to taste. You can also add a splash of apple cider vinegar or

Conclusion:
So, there you have it! This isn't just another taco recipe; it's an experience, a journey into the heart of authentic Mexican flavors. I truly believe that these Birria Tacos are a must-try for anyone who appreciates deeply savory, comforting, and utterly delicious food. The rich, slow-cooked birria, the crispy, cheese-laden tortillas dipped in consommé – it's a symphony of textures and tastes that will leave you craving more. But why is this recipe so special? It's the depth of flavor, achieved through a careful blend of spices and a patient cooking process. It's the versatility – you can adjust the spice level to your liking, and the leftover birria is fantastic in stews, burritos, or even served over rice. And, of course, it's the sheer joy of dipping those crispy tacos into the flavorful consommé. Trust me, once you try it, you'll understand the hype. Beyond the basic recipe, there are so many ways to make these tacos your own. Feel free to experiment with different cheeses – Oaxaca, Monterey Jack, or even a little bit of queso fresco would be fantastic. For a spicier kick, add a few more dried chiles or a dash of your favorite hot sauce to the birria. And if you're feeling adventurous, try making your own tortillas from scratch! Serving suggestions? Oh, the possibilities! A simple side of Mexican rice and refried beans is always a classic choice. Or, for a lighter meal, try serving the tacos with a fresh avocado salad. Don't forget the toppings! A sprinkle of chopped cilantro and onions is essential, and a squeeze of lime juice adds a bright, zesty finish. You could also offer a variety of salsas, from mild to fiery, to cater to different tastes. And speaking of variations, consider using different cuts of meat. While I've used beef chuck in this recipe, you could also use lamb, goat, or a combination of meats for a more complex flavor. Just be sure to adjust the cooking time accordingly. Another fun variation is to make quesabirria, which are essentially the same as birria tacos but with even more cheese! I know that making birria tacos can seem a bit daunting at first, but I promise you, it's worth the effort. The end result is a truly unforgettable meal that you'll be proud to share with your friends and family. And the best part? The aroma that fills your kitchen while the birria is simmering away is simply divine. So, what are you waiting for? Gather your ingredients, put on some music, and get ready to embark on a culinary adventure. I'm confident that you'll love these Birria Tacos as much as I do. And now, for the most important part: I want to hear about your experience! Did you try this recipe? What did you think? Did you make any modifications? Share your photos and stories in the comments below. I can't wait to see your creations and hear your feedback. Happy cooking! Let me know if you have any questions, I'm always happy to help. I hope you enjoy making and eating these amazing tacos!
Birria Tacos: The Ultimate Guide to Making Authentic Mexican Birria Tacos
Tender, flavorful beef birria simmered in a rich chili sauce, served in crispy, cheese-filled tacos with consommé for dipping. A truly unforgettable Mexican culinary experience!
Prep Time45 minutes
Cook Time240 minutes
Total Time285 minutes
Category: Dinner
Yield: 24 tacos
Save This Recipe
Ingredients
- 3-4 lbs Beef Chuck Roast, cut into 2-3 inch pieces
- 2 lbs Beef Short Ribs
- 4 Guajillo Peppers, stemmed and seeded
- 4 Ancho Peppers, stemmed and seeded
- 2 Pasilla Peppers, stemmed and seeded
- 1 large White Onion, quartered
- 6 cloves Garlic, unpeeled
- 2 Roma Tomatoes, quartered
- 1 inch piece of Ginger, peeled
- 1 Cinnamon Stick
- 1 tsp Dried Oregano
- 1/2 tsp Dried Thyme
- 1/4 tsp Ground Cumin
- 1/4 tsp Ground Cloves
- 2 Bay Leaves
- 4 cups Beef Broth
- 2 cups Water
- 2 tbsp Apple Cider Vinegar
- Salt and Black Pepper to taste
- 2 tbsp Olive Oil
- 24 Corn Tortillas
- 2 cups Shredded Oaxaca Cheese (or Monterey Jack)
- 1/2 cup Chopped Cilantro
- 1/2 cup Chopped White Onion
- Lime wedges, for serving
- Birria Consommé (from the cooking liquid)
Instructions
1. Season the beef chuck roast and short ribs generously with salt and black pepper. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef in batches, ensuring not to overcrowd the pot. Sear on all sides until deeply browned, about 3-4 minutes per side. Remove the seared beef from the pot and set aside.
2. In the same pot, reduce the heat to medium. Add the stemmed and seeded guajillo, ancho, and pasilla peppers. Toast them for about 2-3 minutes, flipping occasionally, until fragrant and slightly softened. Be careful not to burn them. Remove the peppers from the pot and set aside.
3. Add the quartered onion, unpeeled garlic cloves, and quartered Roma tomatoes to the pot. Sauté for about 5-7 minutes, until the onions are softened and slightly caramelized. Add the peeled ginger and cook for another minute until fragrant.
4. Place the toasted peppers in a bowl and cover them with about 4 cups of hot water. Let them soak for at least 20-30 minutes, or until they are softened and pliable.
5. Drain the soaked peppers, reserving about 1 cup of the soaking liquid. Transfer the peppers to a blender along with the sautéed onion, garlic, tomatoes, and ginger. Add the cinnamon stick, dried oregano, dried thyme, ground cumin, and ground cloves. Pour in the reserved pepper soaking liquid and blend until completely smooth. You may need to add more liquid to achieve a smooth consistency.
6. For an even smoother sauce, strain the blended mixture through a fine-mesh sieve into a bowl.
7. Return the seared beef to the Dutch oven. Pour the blended pepper sauce over the beef, ensuring that all the meat is coated. Add the beef broth, water, and bay leaves. Stir in the apple cider vinegar.
8. Bring the mixture to a simmer over medium heat. Once simmering, reduce the heat to low, cover the pot tightly, and let it simmer for at least 3-4 hours, or until the beef is incredibly tender and easily shreds with a fork.
9. Once the beef is cooked, remove it from the pot and place it in a large bowl. Use two forks to shred the beef into small pieces. Discard the bay leaves and cinnamon stick from the cooking liquid.
10. If desired, skim off some of the excess fat from the surface of the cooking liquid (consommé).
11. Strain the remaining cooking liquid (consommé) through a fine-mesh sieve into a separate bowl.
12. Heat a large skillet or griddle over medium heat. Dip each corn tortilla into the birria consommé, ensuring that both sides are well coated.
13. Place the dipped tortilla on the hot skillet. Add a generous amount of shredded birria meat to one half of the tortilla. Top with shredded Oaxaca cheese (or Monterey Jack).
14. Fold the tortilla in half to create a taco. Press down gently with a spatula to help the cheese melt and the tortilla crisp up. Cook for about 2-3 minutes per side, or until the tortilla is golden brown and crispy and the cheese is melted and gooey.
15. Repeat the process with the remaining tortillas, birria meat, and cheese.
16. Transfer the cooked birria tacos to a serving plate. Garnish with chopped cilantro and chopped white onion.
17. Serve the birria tacos immediately with a small bowl of the birria consommé for dipping.
18. Offer lime wedges on the side for squeezing over the tacos.
19. Enjoy!
Notes
- Spice Level: Adjust the number of guajillo, ancho, and pasilla peppers to control the spice level. For a milder flavor, use fewer peppers or remove the seeds and veins more thoroughly. For a spicier birria, add a few dried chile de arbol peppers.
- Meat Variations: While beef chuck roast and short ribs are the most common cuts of meat used for birria, you can also use other cuts of beef, such as beef shank or brisket. You can even add some goat meat for a more traditional flavor.
- Slow Cooker or Instant Pot: This recipe can also be adapted for a slow cooker or Instant Pot. For a slow cooker, cook on low for 8-10 hours. For an Instant Pot, cook on high pressure for 45 minutes, followed by a natural pressure release for 15 minutes.
- Cheese Options: While Oaxaca cheese is the traditional cheese used for birria tacos, you can also use other melting cheeses, such as Monterey Jack, mozzarella, or even a Mexican cheese blend.
- Make Ahead: The birria can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat the birria before assembling the tacos. The flavor actually improves as it sits!
- Freezing: The birria can also be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Consommé Uses: Don't throw away the leftover consommé! It's delicious on its own as a soup, or you can use it as a base for other stews and sauces.
- Tortilla Options: While corn tortillas are the traditional choice for birria tacos, you can also use flour tortillas if you prefer.
- Toppings: Feel free to add other toppings to your birria tacos, such as pickled onions, salsa, or guacamole.
- Birria is too dry: If the birria is too dry after cooking, add more beef broth or water to the pot until it reaches your desired consistency.
- Birria is too bland: If the birria is too bland, add more salt, pepper, or other spices to taste. You can also add a splash of apple cider vinegar.

Birria Tacos: The Ultimate Guide to Making Authentic Mexican Birria Tacos