Name: My Fave Birria Tacos
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Cuisine: Mexican
Ingredients: 3 lbs beef chuck roast or short ribs, cut into chunks; 2 dried guajillo chiles, stems and seeds removed; 2 dried ancho chiles, stems and seeds removed; 1 dried pasilla chile, stems and seeds removed; 1 onion, quartered; 5 cloves garlic, peeled; 2 tomatoes, quartered; 1 tsp cumin; 1 tsp oregano; 1/2 tsp cinnamon; 2-3 bay leaves; 6 cups beef broth; Salt and pepper, to taste; 2 tbsp vegetable oil; Corn tortillas (or flour tortillas, if preferred); 1 cup chopped onion, for garnish; 1 cup chopped cilantro, for garnish; Lime wedges, for serving

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Birria tacos are a flavorful, juicy, and tender dish that has become a fan favorite in Mexican cuisine. Filled with slow-cooked beef, soaked in a rich and aromatic consommé, and served in crispy tortillas, these tacos deliver layers of flavor with every bite. Whether you’re making them for a family gathering or enjoying them solo, birria tacos are sure to impress with their delicious depth and savory goodness.

Why You’ll Love This Recipe

My Fave Birria Tacos are everything you could want in a taco: tender, flavorful beef, a rich and spiced broth (consommé), and crispy, slightly charred tortillas. The process of slow-cooking the beef in a blend of chiles, herbs, and spices creates a mouthwatering depth of flavor that seeps into every bite. These tacos are perfect for anyone who loves bold flavors and a little crunch. The consommé can also be used for dipping, adding another layer of flavor and moisture to every bite.

Ingredients

For the Birria:

3 lbs beef chuck roast or short ribs, cut into chunks
2 dried guajillo chiles, stems and seeds removed
2 dried ancho chiles, stems and seeds removed
1 dried pasilla chile, stems and seeds removed
1 onion, quartered
5 cloves garlic, peeled
2 tomatoes, quartered
1 tsp cumin
1 tsp oregano
1/2 tsp cinnamon
2-3 bay leaves
6 cups beef broth
Salt and pepper, to taste
2 tbsp vegetable oil

For the Tacos:

Corn tortillas (or flour tortillas, if preferred)
1 cup chopped onion, for garnish
1 cup chopped cilantro, for garnish
Lime wedges, for serving

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Chiles: In a dry skillet over medium heat, toast the guajillo, ancho, and pasilla chiles for about 2-3 minutes, until they become fragrant. Be careful not to burn them. Once toasted, place them in a bowl and cover them with hot water. Let them soak for 15-20 minutes to soften.
Make the Birria Broth: After the chiles have softened, place them in a blender along with the quartered onion, garlic, tomatoes, cumin, oregano, cinnamon, and a pinch of salt. Add about 1 cup of beef broth and blend until smooth.
Cook the Meat: Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Season the beef chunks with salt and pepper, then add them to the pot. Brown the meat on all sides, about 6-8 minutes. Once browned, pour the blended chili mixture over the beef and add the remaining beef broth and bay leaves. Stir to combine.
Slow Cook the Meat: Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 2-3 hours, or until the beef is incredibly tender and can easily be shredded with a fork. Alternatively, you can cook the birria in a slow cooker on low for 6-8 hours or in an Instant Pot for 45 minutes on high pressure.
Shred the Beef: Once the beef is tender, remove it from the broth and shred it using two forks. Strain the broth to remove any solids and return it to the pot to keep warm. Taste the broth and adjust the seasoning if needed.
Prepare the Tacos: Heat a non-stick skillet over medium-high heat. Lightly dip each tortilla in the consommé and then cook it in the skillet until it becomes slightly crispy and charred. Add the shredded beef to the tortilla and cook for another 1-2 minutes to warm the filling.
Assemble the Tacos: Once the tortillas are crispy, add the shredded birria beef. Garnish with chopped onions, cilantro, and a squeeze of lime juice.
Serve: Serve the tacos with the consommé on the side for dipping. Enjoy!

Servings and Timing

This recipe makes approximately 8-10 tacos.

Prep Time: 20 minutes
Cook Time: 3 hours (if using the stovetop)
Total Time: 3 hours 20 minutes

Variations

Chicken Birria: You can substitute the beef with chicken (preferably bone-in, skinless chicken thighs) for a lighter version of birria tacos.
Vegetarian Version: Use jackfruit or mushrooms to mimic the texture of the meat and cook it in the same birria broth for a plant-based alternative.
Spicy Birria: For extra heat, add a few extra dried chiles like chipotle or a jalapeño to the blend. You can also add some hot sauce to the tacos for an extra kick.
Cheese: Some people love adding cheese to their birria tacos. You can melt cheese like Oaxaca or mozzarella onto the tortilla before adding the meat for a cheesy twist.

Storage/Reheating

Leftover birria and broth can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm the beef and broth together over low heat, adding a little more broth if needed. For the tacos, reheat the beef in a skillet and dip the tortillas in the consommé before frying them again for a crispy finish.

Birria can also be frozen for up to 3 months. Just store the meat and broth separately in freezer-safe containers and reheat when ready to serve.

FAQs

Can I use a different cut of meat for birria?

Yes, you can use other cuts like beef shank, brisket, or even lamb. Just make sure to slow-cook the meat until it becomes tender and shreddable.

Can I make the consommé in advance?

Yes, you can make the consommé ahead of time and store it in the fridge for up to 3 days. Reheat it gently before assembling the tacos.

Are birria tacos traditionally made with flour or corn tortillas?

Traditionally, birria tacos are made with corn tortillas, but you can use flour tortillas if you prefer.

Can I make birria tacos in the Instant Pot?

Yes, you can make the birria in the Instant Pot by cooking it on high pressure for about 45 minutes. After releasing the pressure, shred the meat and strain the broth before serving.

What should I serve with birria tacos?

Birria tacos are delicious on their own, but you can serve them with sides like Mexican rice, refried beans, or a simple salad for a complete meal.

Can I use the consommé for anything else?

The consommé is flavorful and can be used as a base for soups or stews. You can even dip your tacos into it for extra flavor!

How do I make the tortillas crispy?

To make the tortillas crispy, lightly dip them in the consommé before cooking them in the skillet. This gives them a delicious flavor while adding some crunch.

Can I use store-bought tortillas for birria tacos?

While homemade or fresh tortillas are ideal, you can certainly use store-bought tortillas if you’re short on time.

Can I make birria tacos ahead of time?

While birria tacos are best enjoyed fresh, you can prepare the beef and consommé ahead of time and store them in the refrigerator for later. Just reheat before assembling the tacos.

Can I freeze birria?

Yes, you can freeze the birria and consommé for up to 3 months. Thaw it in the refrigerator overnight and reheat before serving.

Conclusion

My Fave Birria Tacos are a delicious and satisfying meal full of bold flavors and rich textures. The slow-cooked beef, infused with a blend of spices, combined with the crispy tortillas and dipping consommé, make these tacos an unforgettable experience. Whether you’re making them for a special occasion or just because, these tacos are sure to become a favorite in your home!

My Fave Birria Tacos