Birria Tacos

If you’ve never had birria tacos before, let me tell you what you’re missing. These tacos are filled with tender, shredded beef that’s been slow-cooked in a mix of dried chilies, garlic, onions, and spices. Then the tortillas are dipped into the broth and fried until crispy.

They’re usually served with a cup of the same broth for dipping, which just takes things to a whole new level. It’s messy, comforting, and delicious.

What makes birria tacos so special is how they’re both crispy and juicy at the same time. You get that nice crunch from the fried tortilla, but then you bite into soft, flavorful meat with cheesy goodness (if you add cheese, which I always do). And don’t even get me started on that dipping sauce. It’s packed with flavor and warms you up from the inside out.

If you’re looking for a fun recipe to try on a weekend or want to impress your friends or family, these birria tacos are a great choice. They do take some time to make, but trust me — it’s worth every minute. And the best part? Your kitchen is going to smell amazing the whole time.

What are Birria Tacos?

Birria tacos come from Mexico and were traditionally made with goat meat, but nowadays, many people use beef because it’s easier to find and just as tasty. The word “birria” means “exquisite savory dish,” and that’s exactly what it is. The meat is slow-cooked in a broth made with dried chilies, tomatoes, garlic, and spices until it’s so tender it falls apart.

Once the meat is done, it’s stuffed into corn tortillas that have been dipped into the rich, red birria broth. The tacos are then fried on a hot pan, sometimes with cheese added inside, until they’re crispy and golden.

They’re usually served with a small bowl of the same broth —called consomé— for dipping. It’s like the taco version of grilled cheese and tomato soup, only way more flavorful.

Why You’ll Love It

• Packed with flavor – Every bite is full of spices, juicy meat, and rich broth.
• Crispy and cheesy – The outside of the taco gets crispy while the inside stays soft and cheesy (if you add cheese!).
• Fun to eat – Dipping the tacos in warm broth makes the whole experience even more exciting and tasty.
• Great for sharing – These tacos are perfect for family dinners or weekend get-togethers.
• Smells amazing while cooking – Your kitchen will smell like a Mexican street food market.

Ingredient List

For the Birria Meat:

• 2.5 to 3 lbs beef chuck roast (or a mix of beef shank and short ribs)
• 1 tablespoon oil (for searing)
• 6 cups of water
• 1 white onion (halved)
• 6 garlic cloves (peeled)
• 2 bay leaves
• 1 cinnamon stick

For the Chili Sauce:

• 3 dried guajillo chilies (stemmed and seeded)
• 2 dried ancho chilies (stemmed and seeded)
• 1 dried pasilla chili (optional, for extra depth)
• 1 Roma tomato
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground cloves
• Salt and pepper to taste
• 1 tablespoon white vinegar

For the Tacos:

• 12 small corn tortillas
• 1 to 1.5 cups shredded mozzarella or Oaxaca cheese (optional)
• Fresh chopped cilantro (for garnish)
• Diced onions (for garnish)
• Lime wedges (for serving)

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Ingredient Notes

• Beef chuck roast is my go-to — it’s fatty and gets super tender when slow-cooked.
• Dried guajillo and ancho chilies give that deep red color and smoky flavor — don’t skip these!
• I always toast the chilies lightly before blending. It wakes up the flavors.
• Mozzarella melts well and gives you that gooey cheese pull, but Oaxaca is more traditional if you can find it.
• Bay leaves and cinnamon stick add a subtle, warm flavor to the broth — don’t leave them out!
• White vinegar helps balance the richness with a little acidity.

Kitchen Tools Needed

• Large pot or Dutch oven – You’ll need this for slow-cooking the meat. I love using my heavy-duty Dutch oven because it holds heat well and cooks everything evenly.
• Blender – To puree the chili sauce until smooth. A high-speed blender works best to get a silky texture.
• Strainer or fine mesh sieve – This helps strain the chili sauce so your broth stays smooth.
• Skillet or nonstick frying pan – For frying the tacos until crispy.
• Tongs – Makes flipping and dipping the tacos easier and less messy.
• Cutting board and sharp knife – For chopping the veggies.
• Mixing bowl – Useful for soaking the dried chilies and prepping ingredients.

Instructions

Step 1: Soak and Prep the Dried Chilies

1. Toast the dried chilies:
   Heat a dry pan over medium heat and lightly toast the guajillo, ancho, and pasilla chilies for 1–2 minutes, turning often. You’ll know they’re ready when they smell fragrant — don’t let them burn!
2. Soak the chilies:
   Place the toasted chilies in a bowl and cover them with hot water. Let them soak for 15–20 minutes, or until soft.

Pro Tip: Soaking helps soften the skin so your sauce blends smoothly. Don’t skip it!

Step 2: Cook the Meat and Broth

1. Sear the beef:
   Heat 1 tablespoon of oil in a large pot or Dutch oven over medium-high heat. Add the beef in batches and sear each side for about 2–3 minutes until browned. Remove and set aside.
2. Build the broth base:
   In the same pot, add 6 cups of water, halved onion, garlic cloves, bay leaves, and a cinnamon stick. Return the seared beef to the pot.
3. Simmer the meat:
   Bring everything to a boil, then reduce heat to low and cover. Let it simmer gently while you make the chili sauce.

Step 3: Make the Chili Sauce

1. Blend the sauce:
   Drain the soaked chilies and place them in a blender with the Roma tomato, cumin, oregano, cloves, vinegar, salt, and pepper. Add about 1 cup of broth from the pot to help it blend smoothly.
2. Strain the sauce:
   Pour the blended mixture through a fine mesh strainer right into the pot with the meat. Use a spoon to press it through.

Pro Tip: Straining removes chili skins and seeds for a smooth, rich broth.

Step 4: Cook Until Tender

1. Simmer everything together:
   Stir the sauce into the broth and beef. Cover and let it simmer on low heat for 2.5 to 3 hours, or until the meat is super tender and pulls apart easily with a fork.
2. Shred the meat:
   Remove the beef from the pot and shred it with two forks. Discard any large chunks of fat. Return the shredded meat to the pot to keep it juicy and warm.

Pro Tip: If your pot starts drying out during simmering, just add a bit more water or broth.

Step 5: Fry the Birria Tacos

1. Prep your pan:
   Heat a skillet or nonstick pan over medium heat. Lightly oil it if needed.
2. Dip and fill the tortillas:
   Dip each tortilla into the top layer of the broth (just enough to coat). Place it in the hot pan, sprinkle cheese if using, then add a spoonful of shredded meat.
3. Fold and fry:
   Fold the tortilla in half and cook each side for about 2–3 minutes, or until crispy and golden. Repeat with the rest.

Pro Tip: Don’t overcrowd the pan — work in batches so they fry evenly and stay crispy.

Step 6: Serve with Consomé

1. Ladle the broth:
   Pour some of the leftover broth (consomé) into small bowls for dipping.
2. Garnish and enjoy:
   Serve the tacos hot with chopped cilantro, diced onions, and lime wedges. Dip into the consomé for that amazing flavor combo!

Tips and Tricks for Success

• Toast your chilies before soaking to bring out a deeper, richer flavor in the sauce.
• Use a good cut of beef like chuck roast — it has the perfect balance of fat and meat for tender results.
• Shred the meat finely so it fills the tacos evenly and crisps up nicely when fried.
• Warm the tortillas slightly before dipping if they’re stiff — this prevents cracking.
• Don’t rush the simmering time — low and slow is the secret to melt-in-your-mouth birria.
• Skim the top layer of fat from the broth before dipping tortillas for a cleaner, golden fry.

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Ingredient Substitutions and Variations

• Meat swaps: You can use lamb, goat, or even chicken instead of beef — just adjust cooking time based on the cut.
• Cheese options: Try Oaxaca, Monterey Jack, or even pepper jack for a spicier kick.
• Chili options: If you can’t find dried pasilla, just use extra guajillo or ancho.
• No blender? Use an immersion blender directly in the pot, or mash the softened chilies and tomato with a fork (it won’t be as smooth, but it still works!).
• Short on time? Use a pressure cooker or Instant Pot to cook the beef faster — about 45–60 minutes on high pressure.

Serving Suggestions

• With lime wedges and fresh toppings: I always serve my birria tacos with chopped onions, cilantro, and a big squeeze of lime — it adds a bright, fresh contrast to the rich meat.
• With Mexican rice or street corn: Pairing these tacos with a side of fluffy rice or creamy, spicy elote makes it feel like a full-on fiesta.
• As a party platter: These are perfect for game day or weekend gatherings. I set out a taco station with toppings and let everyone build their own.
• With a spicy salsa or hot sauce: For a heat lover like me, a drizzle of hot sauce takes things to the next level. Try a smoky chipotle or a classic green salsa.
• With an ice-cold drink: I love serving these with a glass of horchata or a refreshing lime agua fresca — it helps cool down the spice and balances the richness.

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Storage and Reheating Instructions

• Store leftover meat and broth separately in airtight containers in the fridge for up to 4 days.
• Freeze the meat and broth if you want to keep it longer — up to 3 months. Just thaw in the fridge overnight before reheating.
• Reheat the meat gently on the stove with a splash of broth to keep it moist, or microwave it covered in 30-second bursts.
• Crisp up the tacos again in a skillet if reheating leftovers — just brush the tortilla with a little broth or oil before frying.
• Avoid microwaving assembled tacos if possible — they’ll lose that crispy texture.

Frequently Asked Questions

Can I make birria tacos ahead of time?

Yes! You can make the meat and broth a day or two in advance. Just store them in the fridge and reheat when you’re ready to assemble and fry the tacos.

What kind of tortillas should I use?

Corn tortillas are traditional and hold up better when dipped and fried. If they crack, warm them up first or use slightly thicker ones for extra strength.

Do I have to use all the different chilies?

Not necessarily. Guajillo and ancho are key, but if you can’t find pasilla, you can skip it or double up on the others. The flavor will still be amazing.

Can I make this less spicy?

Totally! Most of the heat comes from the chili seeds, so make sure to remove them before soaking. You can also add more tomato or broth to mellow the sauce.

What can I do with leftover birria?

So much! Use it in quesadillas, burritos, rice bowls, or even on top of nachos. It’s super versatile and reheats well.

Can I use a slow cooker or Instant Pot?

Absolutely. Both are great time-savers. Cook on low in a slow cooker for 6–8 hours, or use an Instant Pot for about 45–60 minutes on high pressure.

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If you give these birria tacos a try, I’d love to hear how they turned out! Leave a comment below, tag me in your pics, or share it with someone who needs a taco night ASAP.