Birria Tacos are the kind of Mexican comfort food that turns an ordinary weeknight into a full event.
Tender beef gets braised low and slow in a deeply spiced chile sauce, then tucked into corn tortillas with melty cheese and fried until the edges turn crispy and golden.
Every bite gets dunked into a bowl of rich consomme, the same braising liquid that gave the meat all its flavor in the first place.
If you already love beef in taco form, you might also enjoy my carne asada tacos, which use a totally different but equally craveable marinade.
This version sticks close to the traditional Jalisco style birria you’d find at a taqueria, using a blend of dried chiles, warm spices, and a proper braise instead of shortcuts.
It takes some time, but almost all of it is hands off, and the payoff is a batch of tacos that taste like they came from a truck with a line around the block.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 30 minutes |
| Cook Time | 3 hours |
| Total Time | 3 hours 30 minutes |
| Servings | 8 servings (about 16 tacos) |
| Difficulty Level | Moderate |
Why You’ll Love This Birria Tacos Recipe
This recipe delivers everything you want from a taqueria style birria taco, right down to the crispy, cheese laced edges.
The braise does most of the work for you, breaking the beef down until it shreds with almost no effort.
- Deep, complex flavor from a homemade dried chile sauce, not a packet or shortcut
- Crispy, cheesy tortillas fried in the birria’s own fat, no extra oil needed
- A big batch of rich consomme perfect for dunking every single bite
- Great for feeding a crowd, game days, or make ahead weeknight dinners
- Leftover meat and broth freeze beautifully for a quick meal later
If you like this style of slow braised, shreddable beef, my beef short rib tacos are another good one to bookmark.
Ingredients
Most of what you need for birria comes down to dried chiles, warm spices, and a well marbled cut of beef, so don’t be intimidated by the ingredient list.
You’ll find dried chiles and Mexican cinnamon at most Latin grocery stores, and increasingly in the international aisle of regular supermarkets.
For the Chile Sauce and Meat:
- 4 dried guajillo chiles, stems and seeds removed
- 3 dried ancho chiles, stems and seeds removed
- 2 dried chile de árbol, stems removed
- 3 pounds beef chuck roast, cut into large chunks
- 1 pound bone in beef short ribs
- 1 large white onion, halved, plus 1/2 cup finely diced for garnish
- 4 Roma tomatoes
- 6 garlic cloves
- 1 Mexican cinnamon stick (canela)
- 1 teaspoon whole cumin seeds
- 1 teaspoon dried Mexican oregano
- 4 whole cloves
- 2 bay leaves
- 2 tablespoons apple cider vinegar
- 6 cups beef broth
- Salt and black pepper, to taste
- 2 tablespoons neutral oil, for searing
For the Tacos:
- 20 small corn tortillas
- 2 cups shredded Oaxaca cheese (or Monterey Jack)
- 1/2 cup chopped fresh cilantro
- 1/2 cup finely diced white onion
- Lime wedges, for serving
For the tortillas themselves, I always reach for my corn tortillas if I have time to make them from scratch, since they hold up so much better to dipping and frying.
Kitchen Equipment Needed
You don’t need anything exotic for this recipe, but a couple of pieces of good equipment make the process much smoother.
A heavy bottomed pot and a strong blender are really the only non negotiables here.
- Dutch oven or other heavy bottomed, oven safe pot with a lid
- High powered blender for pureeing the chile sauce
- Fine mesh strainer, for straining the sauce and the finished consomme
- Cast iron griddle or comal, for frying the tacos
- Tongs and a slotted spoon
This same braising method comes in handy for other rich, chile based Mexican soups, like my caldo de res, so it’s worth getting comfortable with the process.
Recommended Products for This Recipe
These are a few products I personally reach for whenever I make birria, based on years of trial and error in my own kitchen.
None of these are required, but they genuinely make the process easier or the end result noticeably better.
1. Enameled Cast Iron Dutch Oven
A heavy enameled Dutch oven holds heat evenly through the entire three hour braise, so the meat cooks gently instead of scorching on the bottom.
The enamel coating also makes it easy to deglaze and clean, even with a sauce this pigmented.
It’s the single piece of equipment I’d recommend investing in first.
2. Comal or Cast Iron Griddle
A flat, wide comal gives you far more room to fry multiple tacos at once than a standard skillet does.
The even heat also helps the cheese melt through before the tortilla can burn.
3. Bag of Dried Guajillo and Ancho Chiles
Buying a mixed bag of dried guajillo and ancho chiles saves a trip to a specialty store and guarantees you have the real backbone of the sauce on hand.
The flavor difference between fresh dried chiles and stale ones is significant, so a fresh bag matters more than people expect.
4. Block of Oaxaca Cheese
Real Oaxaca cheese pulls and melts in a way that pre shredded blends just can’t match, giving you that stretchy, gooey center in every taco.
I shred it myself right before frying so it melts as evenly as possible.
Step-by-Step Instructions: How to Make Birria Tacos
1. Toast and Soak the Dried Chiles
- Remove the stems and seeds from the guajillo, ancho, and chile de árbol chiles, discarding any tough veins.
- Heat a dry skillet over medium heat and toast the chiles for 30 to 45 seconds per side, pressing them flat with a spatula, until they become fragrant and slightly darker in color.
- Transfer the toasted chiles to a medium pot and cover with about 4 cups of water.
- Bring the water to a boil, then turn off the heat, cover the pot, and let the chiles soak for 15 to 20 minutes, until softened.
2. Build the Chile Sauce
- While the chiles soak, halve the onion and place one half, along with the tomatoes and garlic cloves, in a dry skillet over medium high heat.
- Char the vegetables on all sides, turning occasionally, until they are blistered and slightly blackened in spots, about 8 to 10 minutes.
- Drain the softened chiles, reserving 1 cup of the soaking liquid, and transfer the chiles to a blender.
- Add the charred onion, tomatoes, garlic, cinnamon stick, cumin seeds, oregano, cloves, apple cider vinegar, and 1 cup of the reserved soaking liquid to the blender.
- Blend on high until completely smooth, adding a splash more soaking liquid if the mixture is too thick to move.
- Strain the sauce through a fine mesh strainer into a bowl, pressing on the solids to extract as much liquid as possible, then discard what remains in the strainer.
3. Sear the Beef
- Pat the beef chuck and short ribs dry with paper towels, then season generously on all sides with salt and pepper.
- Heat the neutral oil in your Dutch oven over medium high heat until shimmering.
- Working in batches so you don’t crowd the pot, sear the beef on all sides until deeply browned, about 3 to 4 minutes per side.
- Transfer the seared beef to a plate and set aside while you finish the pot.
4. Braise the Birria
- Preheat your oven to 325 degrees Fahrenheit.
- Return the seared beef to the Dutch oven and pour the strained chile sauce over the top, stirring to coat every piece.
- Add the beef broth, the remaining onion half, and the bay leaves, then stir once more to combine.
- Bring the liquid to a gentle simmer on the stovetop, then cover the pot with its lid.
- Transfer the covered pot to the preheated oven and braise for 2 1/2 to 3 hours, until the beef is fork tender and shreds easily.
5. Shred the Meat and Strain the Consomme
- Carefully remove the pot from the oven and lift the beef out onto a large cutting board or baking sheet, discarding the bay leaves and onion half from the liquid.
- Using two forks, shred the beef into bite sized pieces, discarding any large pieces of fat or bone.
- Skim the layer of orange colored fat from the top of the remaining braising liquid and set that fat aside in a small bowl, this is what you’ll use to fry the tacos.
- Taste the remaining braising liquid, now your consomme, and season with additional salt if needed.
- Ladle about 1 cup of the consomme over the shredded meat to keep it moist, and set the rest aside in a pot to keep warm for serving.
6. Assemble and Fry the Quesabirria Tacos
- Heat a comal or large skillet over medium heat and brush lightly with some of the reserved fat.
- Dip a corn tortilla into the warm consomme fat, coating both sides, then lay it directly onto the hot comal.
- Sprinkle shredded Oaxaca cheese over half of the tortilla, followed by a portion of the shredded beef.
- Fold the tortilla over into a half moon shape and press gently with a spatula, frying for 2 to 3 minutes per side, until crispy and golden and the cheese has fully melted.
- Repeat with the remaining tortillas, cheese, and beef, working in batches and keeping finished tacos warm on a baking sheet.
7. Serve
- Arrange the crispy tacos on a platter alongside small bowls of warm consomme for each person.
- Top the tacos with diced onion, chopped cilantro, and a squeeze of fresh lime just before eating.
- Dunk each bite into the consomme and enjoy immediately, while the tortillas are still crispy.
I use this same dipping and braising approach whenever I make chicken pozole, since both dishes rely on that same rich, chile forward broth as the base.
Tips for The Best Birria Tacos
A few small details make a big difference between good birria and truly great birria.
Most of these come down to patience and not rushing the braise or the frying step.
- Don’t skip toasting the chiles, it deepens the flavor of the entire sauce
- Sear the beef in batches so it browns instead of steams
- Let the braise go the full time, the beef should shred with almost no resistance
- Skim the fat carefully, it’s what gives the fried tortillas their flavor and crisp texture
- Fry the tacos in a single layer so the tortillas crisp evenly on both sides
The same low and slow braising logic works beautifully in a saucier format too, like my salsa verde chicken, if you want to practice the technique on a smaller scale first.
Serving Suggestions
Birria tacos are pretty filling on their own, but a few sides round the meal out nicely.
I like to keep the extras light and bright, since the tacos themselves are so rich.
- A simple lime and cilantro rice
- Mexican Street Corn Pasta Salad for something a little cooler and creamier
- Pickled red onions or jalapenos for acidity
- A cold Mexican style lager or agua fresca
- Extra lime wedges and hot sauce on the side
Variations of Birria Tacos
Once you’ve made the base recipe a couple of times, it’s easy to riff on it depending on what you have or who you’re feeding.
Birria itself has a lot of regional variation, so there’s plenty of room to make it your own.
- Swap the beef for goat or lamb for a more traditional, gamier version
- Use the same braised meat and consomme to make birria ramen with noodles instead of tortillas
- Leave off the cheese for a simpler, non quesabirria style taco
- Add a spoonful of the chile sauce directly into the consomme for extra heat
- Turn leftover meat into birria quesadillas or a loaded birria pizza
If tacos in general are your thing, my grilled fish tacos with slaw are a lighter option worth keeping in the rotation alongside this one.
Storage and Reheating
Birria actually gets better after a day or two in the fridge, since the flavors have more time to develop.
Store the meat and consomme separately if you can, so the tortillas you fry later stay as crispy as possible.
- Refrigerate shredded meat and consomme in separate airtight containers for up to 4 days
- Freeze both in freezer safe containers for up to 3 months
- Thaw overnight in the refrigerator before reheating
- Reheat the meat and consomme together in a covered pot over low heat until warmed through
- Fry tacos fresh each time rather than reheating already fried ones, for the best texture
This same make ahead approach works well for other broth heavy dishes too, including my caldo de pollo, which also tastes better the next day.
Nutritional Facts
These numbers are an estimate based on two tacos per serving, including the consomme.
Exact values will vary depending on the cut of beef and amount of cheese used.
- Calories: approximately 480 per serving
- Protein: approximately 32 grams
- Fat: approximately 26 grams
- Carbohydrates: approximately 28 grams
- Fiber: approximately 3 grams
- Sodium: approximately 620 milligrams
For a lighter comparison, my avocado salad makes a nice, nutrient dense side to balance out a rich meal like this one.
Health Benefits of Key Ingredients
Beyond just tasting incredible, a lot of what goes into birria brings some real nutritional upside along with it.
The dried chiles in particular are doing more work than most people realize.
- Guajillo and ancho chiles are rich in vitamin A and contain capsaicin, which has been linked to metabolism support
- Garlic contains allicin, a compound associated with immune support
- Beef chuck is a strong source of protein, iron, and vitamin B12
- Cinnamon has antioxidant properties and may help support healthy blood sugar levels
- Cilantro and lime add vitamin C and a dose of fresh antioxidants to every serving
If you enjoy cooking with warm, chile forward spice blends, you might also like my Mexican chocolate chili, which leans on a lot of the same aromatics.
FAQs About Birria Tacos
1. Can I make birria tacos in a slow cooker?
Yes, you can sear the beef on the stovetop first, then transfer everything to a slow cooker.
Cook on low for 7 to 8 hours, or until the beef shreds easily with a fork.
2. What’s the difference between birria and barbacoa?
Birria is traditionally made with a chile based, tomato forward sauce and is often finished as a fried, cheesy taco.
Barbacoa tends to be simpler in seasoning and is usually served shredded and plain, without the cheese or the frying step.
3. Can I use goat meat instead of beef?
Absolutely, goat is actually the most traditional protein for birria in many parts of Mexico.
It will need a similar braising time, though goat can sometimes take slightly longer to become fully tender.
4. Why do you dip the tortillas in the fat before frying?
Dipping the tortillas in the reserved fat from the consomme adds flavor and helps them turn a deep reddish color as they fry.
It also helps the tortilla crisp up properly instead of turning soggy or chewy.
5. Can I freeze birria and quesabirria tacos?
You can freeze the shredded meat and consomme together or separately for up to 3 months.
It’s best to fry the tacos fresh after thawing rather than freezing already assembled tacos, since the tortillas lose their crispness.
Birria Tacos
Ingredients
- 4 dried guajillo chiles stems and seeds removed
- 3 dried ancho chiles stems and seeds removed
- 2 dried chile de árbol stems removed
- 3 pounds beef chuck roast 1360g, cut into large chunks
- 1 pound bone in beef short ribs 450g
- 1 large white onion halved, plus 1/2 cup finely diced for garnish
- 4 Roma tomatoes
- 6 garlic cloves
- 1 Mexican cinnamon stick canela
- 1 teaspoon whole cumin seeds
- 1 teaspoon dried Mexican oregano
- 4 whole cloves
- 2 bay leaves
- 2 tablespoons apple cider vinegar
- 6 cups beef broth 1440ml
- Salt and black pepper to taste
- 2 tablespoons neutral oil for searing
- 20 small corn tortillas
- 2 cups shredded Oaxaca cheese or Monterey Jack, 226g
- 1/2 cup chopped fresh cilantro
- 1/2 cup finely diced white onion
- Lime wedges for serving
Equipment
- Dutch oven or other heavy bottomed, oven safe pot with a lid Heavy bottomed pot for braising
- High-powered blender For pureeing the chile sauce
- Fine-mesh strainer For straining the sauce and the finished consomme
- Cast iron griddle or comal For frying the tacos
- Tongs
- Slotted spoon
- Dry skillet For toasting chiles and charring vegetables
- Medium pot For soaking chiles
- Cutting board For shredding beef
- Baking sheet For keeping finished tacos warm
Method
- Remove stems and seeds from guajillo, ancho, and chile de árbol chiles. Heat a dry skillet over medium heat and toast chiles for 30 to 45 seconds per side until fragrant and slightly darker. Transfer to a medium pot, cover with about 4 cups water, bring to a boil, then turn off heat, cover, and soak for 15 to 20 minutes until softened.
- While chiles soak, halve the onion and char one half with tomatoes and garlic in a dry skillet over medium high heat for 8 to 10 minutes until blistered and blackened in spots. Drain softened chiles, reserving 1 cup soaking liquid. Blend chiles, charred vegetables, cinnamon stick, cumin seeds, oregano, cloves, apple cider vinegar, and 1 cup soaking liquid on high until smooth. Strain through a fine mesh strainer, pressing on solids.
- Pat beef chuck and short ribs dry and season generously with salt and pepper. Heat neutral oil in a Dutch oven over medium high heat until shimmering. Working in batches, sear beef on all sides until deeply browned, about 3 to 4 minutes per side. Transfer to a plate and set aside.
- Preheat oven to 325°F. Return seared beef to Dutch oven and pour strained chile sauce over top, stirring to coat. Add beef broth, remaining onion half, and bay leaves, then stir to combine. Bring to a gentle simmer on stovetop, cover with lid, transfer to oven, and braise for 2 1/2 to 3 hours until beef is fork tender and shreds easily.
- Remove pot from oven and lift beef onto a cutting board, discarding bay leaves and onion half. Shred beef with two forks into bite sized pieces, discarding large pieces of fat or bone. Skim orange fat from top of braising liquid and set aside in a small bowl for frying. Taste remaining consomme and season with salt if needed. Ladle about 1 cup consomme over shredded meat and keep rest warm for serving.
- Heat a comal or large skillet over medium heat and brush lightly with reserved fat. Dip a corn tortilla into warm consomme fat, coating both sides, then lay on hot comal. Sprinkle shredded Oaxaca cheese over half, add portion of shredded beef, fold into half moon shape, and press gently. Fry for 2 to 3 minutes per side until crispy and golden and cheese has fully melted. Repeat with remaining ingredients, keeping finished tacos warm.
- Arrange crispy tacos on a platter alongside small bowls of warm consomme for each person. Top tacos with diced onion, chopped cilantro, and a squeeze of fresh lime just before eating. Dunk each bite into consomme and enjoy immediately while tortillas are still crispy.
Nutrition
Notes
- Don’t skip toasting the chiles, it deepens the flavor of the entire sauce.
- Sear the beef in batches so it browns instead of steams.
- Let the braise go the full time, the beef should shred with almost no resistance.
- Skim the fat carefully, it’s what gives the fried tortillas their flavor and crisp texture.
- Fry the tacos in a single layer so the tortillas crisp evenly on both sides.
- Birria actually gets better after a day or two in the fridge, since the flavors have more time to develop.
- Store meat and consomme separately in airtight containers in the refrigerator for up to 4 days.
- Freeze both meat and consomme in freezer safe containers for up to 3 months. Thaw overnight in refrigerator before reheating.
- Fry tacos fresh each time rather than reheating already fried ones, for the best texture.
- Swap beef for goat or lamb for a more traditional, gamier version.
- Use the same braised meat and consomme to make birria ramen with noodles instead of tortillas.
- Leave off the cheese for a simpler, non quesabirria style taco.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Birria tacos take a bit of planning, but almost none of it is difficult, and the results genuinely rival what you’d get from a taco truck.
Once that pot comes out of the oven and the meat falls apart at the touch of a fork, you’ll understand why people build entire weekends around this dish.
Give this recipe a try the next time you want to impress a table full of people, or just want a really good reason to make a mess in your own kitchen.
I’d love to hear how your tacos turn out, so drop a comment below or share a photo if you make them.
Recommended:
- Mexican Chicken Casserole
- Crockpot Taco Soup
- Authentic Mexican Tamales
- Mexican Menudo
- Huevos a la Mexicana
