If you’ve never had birria tacos, you’re in for a treat! These crispy, cheesy, flavor-packed tacos are made with slow-cooked, tender beef in a rich and smoky consommé, then pan-fried to golden perfection.
Originally from Jalisco, Mexico, birria is a slow-cooked meat stew made with chili-infused broth. When turned into quesabirria tacos, the juicy, shredded meat is stuffed into corn tortillas with melted cheese, dipped in consommé, and fried until crispy and golden.
This recipe brings authentic birria tacos to your kitchen—perfect for taco nights, family gatherings, or whenever you crave something seriously delicious!
Ingredients (Makes 12-15 Tacos)
For the Birria (Slow-Cooked Beef)
- 1.5 kg (3.3 lbs) beef chuck roast (or short ribs)
- 2 tbsp vegetable oil
- 1 large onion (quartered)
- 6 cloves garlic
- 4 dried guajillo chilies (stems and seeds removed)
- 2 dried ancho chilies (stems and seeds removed)
- 2 dried chipotle chilies
- 2 Roma tomatoes (halved)
- 3 cups beef broth
- 2 tbsp apple cider vinegar
- 2 tsp salt
- 1 tsp black pepper
- 1 tbsp oregano
- 1 tbsp cumin
- 1 tsp smoked paprika
- 1 cinnamon stick
- 2 bay leaves
For the Tacos
- 12-15 corn tortillas
- 300 g (10 oz) Oaxaca cheese (or mozzarella, shredded)
- ½ cup chopped fresh cilantro
- ½ cup diced onions
- Lime wedges (for serving)
Instructions
Step 1: Prepare the Birria Sauce
- Toast the dried chilies in a dry skillet over medium heat for 30 seconds per side.
- Place the chilies in a bowl and cover with hot water. Soak for 10 minutes.
- In the same skillet, char the tomatoes, onion, and garlic for about 5 minutes until slightly blackened.
- Blend the soaked chilies, charred tomatoes, onion, and garlic with vinegar, oregano, cumin, smoked paprika, salt, and 1 cup of broth until smooth.
Step 2: Cook the Meat
- In a large pot or Dutch oven, heat 2 tbsp oil over medium heat.
- Brown the beef on all sides, then pour in the blended chili sauce and remaining 2 cups of beef broth.
- Add bay leaves and cinnamon stick, then cover and simmer for 3–4 hours, until the meat is tender and shreds easily.
Step 3: Shred the Meat & Strain the Consommé
- Remove the beef from the pot and shred it using two forks.
- Strain the broth (consommé) and save it for dipping!
Step 4: Assemble & Fry the Tacos
- Heat a skillet over medium-high heat and lightly grease it with oil.
- Dip a corn tortilla into the consommé and place it on the skillet.
- Add shredded cheese, shredded birria meat, and some cilantro & onions.
- Fold the tortilla in half and cook for 2–3 minutes per side, until crispy and golden.
Step 5: Serve & Enjoy!
- Serve the tacos hot and crispy with a side of warm consommé for dipping.
- Garnish with extra cilantro, onions, and lime wedges.
Nutrition Information (Per Taco, Approximate)
- Calories: 320 kcal
- Protein: 22g
- Carbohydrates: 25g
- Fat: 15g
- Sodium: 650mg
Tips & Tricks for the Best Birria Tacos
✔ Use a mix of beef cuts like chuck roast and short ribs for richer flavor.
✔ Make it spicier by adding extra chipotle chilies or a dash of cayenne.
✔ For extra crispy tacos, pan-fry them in a bit of reserved beef fat.
✔ Don’t skip the dipping! The consommé makes these tacos next-level good.
✔ Leftovers? Birria tastes even better the next day!
Why You’ll Love This Recipe
???? Crispy, cheesy, and packed with bold flavors
???? Slow-cooked birria that’s tender and juicy
???? Perfect for taco night or special occasions
???? Authentic Mexican flavors in every bite
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