Birria Tacos

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Last Updated on August 6, 2025 by Casia Valdés

Birria Tacos have a special place in my heart. They bring back memories of family get-togethers where the kitchen was filled with the aroma of simmering chiles, slow-braised beef, and warm tortillas. Inspired by traditional Mexican cooking, this recipe takes the rich, savory birria stew and transforms it into crispy, cheesy tacos dipped in flavorful consomé. Whether you’re making them for a cozy winter dinner or a summer backyard gathering, these tacos never fail to impress.

Why You’ll Love This Recipe

  • Authentic Mexican flavor with a homemade spice blend and slow-cooked meat

  • Juicy beef birria wrapped in crisped corn tortillas

  • Perfect for meal prep or party sharing

  • Delicious any time of year

  • Offers a restaurant-style experience at home

Ingredients

For the Birria Meat:

  • 2 lbs boneless beef chuck roast

  • 1 lb oxtail or bone-in short ribs

  • 1 tsp neutral oil (avocado or vegetable)

  • Kosher salt to taste

For the Birria Sauce:

  • 7 dried ancho chiles, stemmed and deseeded

  • 7 dried guajillo chiles, stemmed and deseeded

  • 3 dried chiles de árbol, deseeded

  • 1 large white onion, halved

  • 6 garlic cloves, peeled

  • 4 roma tomatoes

  • 1 tbsp black peppercorns

  • 1 tsp cumin seeds

  • 1 tsp coriander seeds

  • 1 tsp Mexican oregano

  • ½ stick Mexican cinnamon

  • ¼ tsp ground cloves

  • 3 bay leaves

  • 1 tsp apple cider vinegar

  • 3 cups beef broth or water, divided

For the Tacos:

  • Corn tortillas

  • 3 oz shredded Oaxacan cheese (or mozzarella)

  • ¼ white onion, minced

  • ¼ cup fresh cilantro, chopped

  • Juice of 1 lime

  • Kosher salt to taste

Instructions

1. Sear the Meat

Let the beef rest at room temperature for 30 minutes. Pat dry and season with salt.
Heat oil in a Dutch oven over medium-high. Sear all sides of the beef in batches until well browned. Set aside.

2. Prepare the Sauce

In a large pot, combine chiles, onion, garlic, tomatoes, and all spices. Cover with water and simmer for 15 minutes.
Transfer solids to a blender, add 1 cup broth and vinegar. Blend until smooth. Strain the sauce for a silky finish and season with salt.

3. Braise the Meat

Preheat oven to 300°F (150°C).
Return the meat to the Dutch oven, pour in the sauce, and rinse the blender with the remaining broth—add this to the pot.
Bring to a simmer, cover, and bake for 3 hours until meat is fork-tender.

4. Prepare Garnish

Mix onion, cilantro, lime juice, and salt in a small bowl. Set aside.

5. Assemble the Tacos

Remove and shred the meat. Skim the fat from the top of the broth and reserve in a shallow dish.
Heat a skillet. Dip tortillas into the fat and place on the skillet. Cook for 30 seconds, flip, then add shredded meat and cheese.
Fold and cook each taco until golden and crispy, about 1 minute per side.

How to Serve Birria Tacos

Serve your birria tacos hot, with a side of steaming consomé for dipping. Top each taco with the onion-cilantro mix and a splash of lime. Don’t forget napkins—this is deliciously messy street food at its best!

Tips & Variations

  • Use lamb or goat instead of beef for traditional flavor

  • Add a dash of chipotle powder for smoky depth

  • Freeze leftover consomé to use as a soup base or stew enhancer

FAQs

Can I make this ahead?
Yes! Birria actually tastes better the next day as the flavors deepen.

What cheese is best for Birria Tacos?
Oaxacan cheese is ideal for stretchiness, but mozzarella works well too.

Can I use a slow cooker?
Absolutely. Set to LOW for 8 hours after searing the meat and blending the sauce.

Final Thoughts

These Birria Tacos are not just trendy—they’re soul-satisfying, bold, and bursting with flavor. Whether you’re cooking for a crowd or indulging in a weekend food project, they offer a true taste of Mexico in every bite. Try them once, and you’ll crave them again and again.

Birria Tacos

Make authentic Birria Tacos with tender beef and cheesy, crispy tortillas—perfect for dipping in rich consomé.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours
Servings: 8
Course: Dinner, Lunch, Main Course, Snack
Cuisine: Mexican
Ingredients Method

Ingredients
  

For the Birria Meat:
  • 2 lbs boneless beef chuck roast
  • 1 lb oxtail or bone-in short ribs
  • 1 tsp neutral oil avocado or vegetable
  • Kosher salt to taste
For the Birria Sauce:
  • 7 dried ancho chiles stemmed and deseeded
  • 7 dried guajillo chiles stemmed and deseeded
  • 3 dried chiles de árbol deseeded
  • 1 large white onion halved
  • 6 garlic cloves peeled
  • 4 roma tomatoes
  • 1 tbsp black peppercorns
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp Mexican oregano
  • ½ stick Mexican cinnamon
  • ¼ tsp ground cloves
  • 3 bay leaves
  • 1 tsp apple cider vinegar
  • 3 cups beef broth or water divided
For the Tacos:
  • Corn tortillas
  • 3 oz shredded Oaxacan cheese or mozzarella
  • ¼ white onion minced
  • ¼ cup fresh cilantro chopped
  • Juice of 1 lime
  • Kosher salt to taste

Method
 

Sear the Meat
  1. Let the beef rest at room temperature for 30 minutes. Pat dry and season with salt.
  2. Heat oil in a Dutch oven over medium-high. Sear all sides of the beef in batches until well browned. Set aside.
Prepare the Sauce
  1. In a large pot, combine chiles, onion, garlic, tomatoes, and all spices. Cover with water and simmer for 15 minutes.
  2. Transfer solids to a blender, add 1 cup broth and vinegar. Blend until smooth. Strain the sauce for a silky finish and season with salt.
Braise the Meat
  1. Preheat oven to 300°F (150°C).
  2. Return the meat to the Dutch oven, pour in the sauce, and rinse the blender with the remaining broth—add this to the pot.
  3. Bring to a simmer, cover, and bake for 3 hours until meat is fork-tender.
Prepare Garnish
  1. Mix onion, cilantro, lime juice, and salt in a small bowl. Set aside.
Assemble the Tacos
  1. Remove and shred the meat. Skim the fat from the top of the broth and reserve in a shallow dish.
  2. Heat a skillet. Dip tortillas into the fat and place on the skillet. Cook for 30 seconds, flip, then add shredded meat and cheese.
  3. Fold and cook each taco until golden and crispy, about 1 minute per side.