If you’ve been scrolling through social media lately, you’ve probably seen the cheesy, crispy, mouthwatering birria tacos recipe videos that have taken the internet by storm. These delicious tacos are dipped in a rich, spiced consommé, pan-fried until perfectly crispy, and stuffed with tender, slow-cooked beef.
Whether you’re a taco lover looking for something new or you want to impress guests with a restaurant-worthy meal, this guide will teach you how to make authentic birria tacos at home. You’ll learn about the origins of birria, the best cuts of meat to use, step-by-step cooking instructions, and expert tips to make your tacos as flavorful as possible.
What Are Birria Tacos?
Birria is a traditional Mexican dish originating from the state of Jalisco. Traditionally made with goat meat, the dish has evolved to use beef, lamb, or even chicken. The meat is slow-braised in a savory and slightly spicy chili-based broth until it becomes tender and juicy.
Birria tacos (also called quesabirria tacos) are made by filling corn tortillas with the shredded birria meat and cheese, frying them in the flavorful cooking broth, and serving them with a side of consommé (the rich broth) for dipping. The result? Crispy, cheesy tacos with a deep, smoky flavor and a delicious dipping sauce that keeps you coming back for more.
Why You’ll Love This Birria Tacos Recipe
- Bold, Authentic Flavor: Made with dried chiles, spices, and slow-cooked meat for that traditional Mexican taste.
- Perfectly Crispy: Pan-fried in the birria fat for that irresistible crunch.
- Cheesy & Juicy: Melted cheese adds richness, while the consommé keeps everything moist and flavorful.
- Great for Meal Prep: You can make the meat ahead of time and quickly assemble tacos when ready to eat.
Ingredients for Birria Tacos
To make this birria tacos recipe, you’ll need a combination of high-quality beef, dried chiles, and pantry spices.
For the Birria Meat:
- 3 lbs beef chuck roast (or short ribs, oxtail, or a mix)
- 1 large onion, quartered
- 5 garlic cloves
- 4–5 dried guajillo chiles, stemmed and deseeded
- 2 dried ancho chiles, stemmed and deseeded
- 2 dried pasilla chiles (optional, for smoky depth)
- 2 Roma tomatoes
- 1 tbsp apple cider vinegar
- 2 tsp cumin
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1 tsp coriander
- 1–2 bay leaves
- 4 cups beef broth
- Salt and black pepper to taste
- 2 tbsp oil (for searing)
For the Tacos:
- Corn tortillas (as fresh as possible)
- Shredded mozzarella, Oaxaca, or Monterey Jack cheese
- Chopped cilantro and diced onions (for garnish)
- Lime wedges
- Consommé (from the braising liquid)
Step-by-Step Instructions
1. Prepare the Chiles
Toast the dried chiles in a hot skillet for 30–60 seconds per side until fragrant (don’t let them burn). Remove from heat and soak them in hot water for 15 minutes until softened.
2. Make the Birria Sauce
Blend the softened chiles with tomatoes, garlic, onion, vinegar, and all the spices until smooth. Add a little of the soaking water or beef broth if needed to get a pourable consistency.
3. Sear the Meat
Cut your beef into large chunks and season with salt and pepper. In a large Dutch oven, heat oil over medium-high heat and sear the beef until browned on all sides. This step locks in flavor.
4. Slow Cook the Birria
Pour the blended chile sauce over the beef, add beef broth and bay leaves, and stir well. Cover and simmer on low heat for 3–4 hours (or use a slow cooker for 6–8 hours) until the meat is fork-tender and shreds easily.
5. Shred the Meat & Make Consommé
Remove the beef from the pot, shred it with two forks, and set aside. Strain the braising liquid to remove solids, leaving a smooth, rich consommé. Skim off excess fat, but reserve some for frying the tortillas later.
6. Assemble and Fry the Tacos
Heat a skillet over medium heat. Dip each corn tortilla briefly into the consommé (this gives the tortilla that iconic red color). Place the tortilla on the skillet, sprinkle cheese on one half, add shredded birria meat, and fold the tortilla over. Cook until crispy on both sides and the cheese is melted.
7. Serve with Consommé
Serve the tacos hot with a side of consommé for dipping. Top with diced onions, cilantro, and a squeeze of lime.
Tips for the Best Birria Tacos
- Use a Mix of Meats: Combining chuck roast with short ribs or oxtail gives you a richer, more complex flavor.
- Don’t Skip Toasting the Chiles: This step enhances their natural flavor and aroma.
- Make Ahead: The birria actually tastes better the next day, as the flavors have more time to develop.
- Cheese Choice Matters: A good melting cheese like Oaxaca, mozzarella, or Monterey Jack gives you that perfect cheese pull.
Variations on Birria Tacos
- Lamb Birria Tacos: For a more traditional twist, use lamb shanks instead of beef.
- Birria Ramen: Add cooked ramen noodles to the consommé for a fusion dish that’s become very popular.
- Spicy Birria: Add extra chipotle peppers or arbol chiles to the sauce for more heat.
- Keto-Friendly: Use low-carb tortillas or simply serve the shredded birria as a stew with toppings.
What to Serve with Birria Tacos
Birria tacos pair perfectly with:
- Mexican Rice
- Refried Beans
- Pico de Gallo
- Guacamole
- Horchata or Agua Fresca
Storage and Reheating
- Refrigerate: Store leftover birria meat and consommé in separate containers for up to 4 days.
- Freeze: Birria freezes well for up to 3 months.
- Reheat: Warm the meat in the consommé on the stovetop before assembling tacos.
Final Thoughts
Making authentic birria tacos at home might take a little time, but it’s absolutely worth it. The deep, smoky flavor of the slow-braised beef, combined with the crispy tortillas and melty cheese, creates a taco experience like no other.
Next time you crave restaurant-style tacos, try this birria tacos recipe. It’s perfect for family dinners, game-day gatherings, or anytime you want to impress your guests with something unforgettable.