Birria Tacos

The first time I had a birria taco, I had no idea what I was in for. One bite—crispy shell, juicy meat, cheesy pull, and that rich consommé for dipping—and I was hooked for life.
If you’ve had one, you know the magic. If not? Oh, friend, you’re in for something next level. Slow-braised beef, smoky broth, crispy tortilla, melty cheese—and yes, you’ll need extra napkins.
Let’s break down how to make them, why they’re worth the hype, and some tips to get them just right.

What Are Birria Tacos, Anyway?

Birria tacos come straight out of Jalisco, Mexico, where they originally started as a dish made with goat meat. Over time, the beef version became super popular in the U.S. because, let’s face it, beef is way easier to find.

Here’s the deal:

• The meat is slow-braised in a rich, spicy broth packed with dried chiles, garlic, cumin, oregano, and a bunch of other goodness.
• Once it’s fork-tender, you shred it and stuff it into corn tortillas, along with a good handful of melty cheese (because cheese makes everything better).
• Then comes the frying magic—the tortillas get dipped in that flavorful consommé and crisped up in a hot pan.
• Finally, you dunk the whole thing back into that rich, meaty broth and go to town.

The result? A crunchy, juicy, cheesy, beefy, umami bomb that hits every flavor note you could possibly want.

If you love bold flavors and comforting Mexican dishes, you might also enjoy Taco Soup Fritos—a warm, hearty twist on classic taco flavors!

How to Make the Best Birria Tacos at Home

Alright, enough talk—let’s get to the cooking part. It takes some patience, but I promise it’s worth every second.

Ingredients You’ll Need

Here’s what you’re working with:

For the Birria Meat

✔️ 3 lbs beef chuck roast (or short ribs for extra richness)
✔️ 4 dried guajillo chiles
✔️ 2 dried ancho chiles
✔️ 2 dried pasilla chiles (optional but amazing)
✔️ 1 large onion, chopped
✔️ 6 cloves garlic
✔️ 2 tbsp apple cider vinegar
✔️ 1 tbsp smoked paprika
✔️ 1 tbsp cumin
✔️ 1 tbsp dried oregano
✔️ 1 tsp cinnamon (trust me on this)
✔️ 1 bay leaf
✔️ 1 tbsp salt
✔️ 4 cups beef broth

For the Tacos

✔️ 12 corn tortillas
✔️ 2 cups shredded Oaxaca cheese (or Monterey Jack)
✔️ Chopped cilantro & onions for topping
✔️ Lime wedges for serving

Step-by-Step Instructions

1️⃣ Prep the Chiles

• Remove the stems and seeds from the dried chiles.
• Toast them in a dry pan for about 30 seconds per side until fragrant.
• Soak them in hot water for 10 minutes to soften.

2️⃣ Blend the Magic Sauce

• Throw the softened chiles, onion, garlic, vinegar, and spices into a blender.
• Add a little beef broth and blend until smooth and thick.

3️⃣ Braise That Beef

• Sear the beef chunks in a large pot until browned on all sides.
• Pour the blended sauce over the meat, add the rest of the beef broth, and toss in a bay leaf.
• Simmer low and slow for about 3-4 hours until the meat is falling apart.

4️⃣ Shred & Strain

• Take the beef out, shred it with two forks, and set it aside.
• Strain the broth to remove any chunky bits—this is your liquid gold consommé for dipping.

5️⃣ Assemble & Fry

• Heat a pan to medium-high.
• Dip a tortilla into the consommé, then throw it onto the pan.
• Add a handful of cheese, some shredded beef, and fold it in half.
• Cook until crispy on both sides.

6️⃣ Dip & Devour

• Serve the tacos hot with a side of consommé for dipping.
• Sprinkle with fresh cilantro and onions.
• Squeeze some lime over the top.

Corn vs. Flour Tortillas: Which One Wins?

Traditional birria tacos always use corn tortillas, and for good reason. Corn tortillas hold up better to the frying process, soaking in just the right amount of consommé without getting soggy. Plus, they add that authentic Mexican street taco flavor that you just can’t get from flour.

That said, if you’re a flour tortilla fan, you can use them—but they’ll be softer and slightly less crispy. If you go this route, cook them at a slightly lower heat so they don’t burn before crisping up properly.

For the best corn tortillas, try heating them slightly before frying. This makes them more pliable and less likely to break when you fold them over that cheesy, beefy filling.

How Spicy Are Birria Tacos?

If you’re wondering whether birria tacos are spicy, the answer is: it depends on how you make them. The dried chiles (guajillo, ancho, pasilla) add a deep, smoky flavor rather than straight-up heat. But if you love spice, toss in an extra dried chile de árbol or even a spoonful of chipotle in adobo sauce to bring the heat.

If you prefer a mild version, stick to guajillo and ancho chiles, and maybe add a little more cinnamon and clove to balance things out.

And for those who like their tacos with a serious kick? Drizzle on some extra hot salsa or a spoonful of spicy pickled jalapeños right before serving.

The Best Drinks to Pair with Birria Tacos

Birria tacos are bold, rich, and deeply savory, so you want a drink that balances all that flavor. Here are a few solid choices:

• Agua Fresca – A fresh, slightly sweet agua de jamaica (hibiscus tea) or tamarind agua fresca cools down the spice beautifully.
• Mexican Beer – A light, crisp beer like Modelo, Pacifico, or Corona cuts through the richness.
• Michelada – If you want to take it up a notch, a spicy michelada (beer with lime juice, hot sauce, and spices) is the way to go.
• Horchata – The creamy, cinnamon-vanilla goodness of horchata makes a surprisingly great match for the smoky beef and spices.
• Margarita – A classic lime margarita brings just the right amount of acidity and brightness.

Honestly, birria tacos go well with just about anything, but a cold drink in one hand and a crispy taco in the other? That’s the ultimate combo.

Toppings That Take Birria Tacos to the Next Level

While birria tacos are already bursting with flavor, the right toppings can take them even further. Here are some must-try additions:

• Fresh cilantro & onions – A classic that adds brightness and crunch.
• Sliced radishes – A little peppery crunch balances the richness.
• Avocado slices – Creamy, buttery goodness that pairs beautifully with the smoky beef.
• Mexican crema – A drizzle of crema (or sour cream) adds a cooling contrast.
• Pickled onions – A tangy, slightly sweet bite that cuts through the richness.
• Extra melted cheese – Because let’s be honest, there’s no such thing as too much cheese.

Feel free to mix and match—everyone has their own perfect birria taco combo!

FAQs About Birria Tacos

Final Thoughts

If you’ve never had birria tacos, now is the time to fix that. They’re rich, cheesy, crispy, spicy, and dunked in that glorious consommé—basically everything you could ever want in a taco.

Whether you’re making them for a party, a chill weekend meal, or just because you want to treat yourself (and you should), these tacos never disappoint.

So grab some napkins, make a big batch, and get ready for the best taco experience of your life.

Birria Tacos

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Print Recipe

If you’ve never had birria tacos, now is the time to fix that. They’re rich, cheesy, crispy, spicy, and dunked in that glorious consommé—basically everything you could ever want in a taco.

• Author: Amélie
• Prep Time: 20 minutes
• Cook Time: 4 hours
• Total Time: 4 hours 20 minutes
• Yield: 12 birria tacos
• Category: lunch
• Method: Slow Braising & Pan-Frying
• Cuisine: Mexican

Ingredients

For the Birria Meat

✔️ 3 lbs beef chuck roast (or short ribs for extra richness)

✔️ 4 dried guajillo chiles

✔️ 2 dried ancho chiles

✔️ 2 dried pasilla chiles (optional but amazing)

✔️ 1 large onion, chopped

✔️ 6 cloves garlic

✔️ 2 tbsp apple cider vinegar

✔️ 1 tbsp smoked paprika

✔️ 1 tbsp cumin

✔️ 1 tbsp dried oregano

✔️ 1 tsp cinnamon (trust me on this)

✔️ 1 bay leaf

✔️ 1 tbsp salt

✔️ 4 cups beef broth

For the Tacos

✔️ 12 corn tortillas

✔️ 2 cups shredded Oaxaca cheese (or Monterey Jack)

✔️ Chopped cilantro & onions for topping

✔️ Lime wedges for serving

Instructions

1️⃣ Prep the Chiles

• • Remove the stems and seeds from the dried chiles.

• • Toast them in a dry pan for about 30 seconds per side until fragrant.

• • Soak them in hot water for 10 minutes to soften.

 

2️⃣ Blend the Magic Sauce

• • Throw the softened chiles, onion, garlic, vinegar, and spices into a blender.

• • Add a little beef broth and blend until smooth and thick.

3️⃣ Braise That Beef

• • Sear the beef chunks in a large pot until browned on all sides.

• • Pour the blended sauce over the meat, add the rest of the beef broth, and toss in a bay leaf.

• • Simmer low and slow for about 3-4 hours until the meat is falling apart.

4️⃣ Shred & Strain

• • Take the beef out, shred it with two forks, and set it aside.

• • Strain the broth to remove any chunky bits—this is your liquid gold consommé for dipping.

 

5️⃣ Assemble & Fry

• • Heat a pan to medium-high.

• • Dip a tortilla into the consommé, then throw it onto the pan.

• • Add a handful of cheese, some shredded beef, and fold it in half.

• • Cook until crispy on both sides.

 

6️⃣ Dip & Devour

• • Serve the tacos hot with a side of consommé for dipping.

• • Sprinkle with fresh cilantro and onions.

• • Squeeze some lime over the top.

Notes

✔ Sear the beef first – This locks in flavor before slow-cooking.
✔ Toast the chiles – It brings out their smoky depth.
✔ Don’t rush the simmer – The longer it cooks, the richer the consommé.
✔ Dip, then fry – Coating the tortilla in consommé before crisping it up is the key to that signature crunch.
✔ Use Oaxaca cheese – It melts beautifully and pairs perfectly with the beef.)

Nutrition

• Serving Size: 2 birria tacos with consommé
• Calories: ~450
• Sugar: 2g
• Fat: 25g
• Carbohydrates: 25g
• Fiber: 3g
• Protein: 30g

Keywords: Birria tacos recipe, Birria tacos