Birria Tacos (Tacos de Birria)

Introduction

Birria Tacos are a delicious Mexican dish made from tender, slow-cooked beef simmered in a rich chili sauce, shredded, and tucked into tortillas with melted cheese. The tortillas are dipped in the flavorful broth (“consomé”) before being grilled until golden and crispy. Served with a side of broth for dipping, these tacos are bold, spicy, and unforgettable.

Prep Time: 25 minutes

Cook Time: 2 hours 30 minutes

Total Time: 2 hours 55 minutes

Servings: 6–8 tacos

Ingredients

For the Meat & Marinade:

2½ lbs (1.1 kg) beef chuck roast or short ribs, cut into large chunks

1 tbsp vegetable oil

Salt and pepper, to taste

Dried Chilies:

3 dried guajillo chilies (mild, sweet flavor)

2 dried ancho chilies

2 dried pasilla chilies (optional, for deeper flavor)

For the Sauce:

1 medium onion, chopped

5 garlic cloves

1 medium tomato, quartered

1 tsp cumin

1 tsp dried oregano

½ tsp cinnamon

2 bay leaves

1½ tsp smoked paprika

1 tbsp apple cider vinegar

2 cups beef broth (plus more for cooking)

For the Tacos:

Corn tortillas (8–10 small)

1½ cups shredded mozzarella or Oaxaca cheese

Fresh cilantro & diced onion for topping

Lime wedges for serving

Instructions

Prepare the Chilies (10 minutes)

Remove stems and seeds from the dried chilies.

Toast them in a dry pan over medium heat for 30 seconds per side until fragrant (do not burn).

Transfer to a bowl and cover with hot water. Let them soak for 10 minutes until softened.

Make the Birria Sauce (10 minutes)

In a blender, add soaked chilies, onion, garlic, tomato, cumin, oregano, cinnamon, paprika, vinegar, and 1 cup beef broth.

Blend until smooth and thick. Strain if needed for a smoother sauce.

Sear the Meat (5 minutes)

Heat oil in a large pot or Dutch oven over medium-high heat.

Season beef chunks with salt and pepper, then sear until browned on all sides.

Simmer the Birria (2–2½ hours)

Pour the blended sauce over the beef. Add bay leaves and remaining broth (about 2 cups, or enough to just cover the meat).

Bring to a boil, then reduce heat to low. Cover and simmer for 2 to 2½ hours, until the meat is tender and easily shredded.
(Instant Pot: Cook on high pressure for 45 minutes, natural release for 15.)

Shred the Meat (10 minutes)

Remove beef and shred using two forks.

Skim fat from the top of the broth and reserve it — this flavorful oil will be used for frying the tacos.

Assemble the Tacos (10–15 minutes)

Heat a skillet or griddle over medium heat.

Dip each tortilla lightly into the top oily layer of the broth (this gives them color and crispiness).

Lay tortilla on the skillet, sprinkle with cheese, add shredded beef, and fold it in half.

Cook until both sides are crispy and golden brown — about 2–3 minutes per side.

Repeat for all tacos.

Serve (5 minutes)

Serve the tacos hot with a bowl of the birria broth (“consomé”) on the side for dipping.

Garnish with cilantro, diced onion, and lime wedges.

Tips

You can mix meats — beef, lamb, or goat are traditional.

Use the chili soaking liquid for extra flavor if you prefer a thinner sauce.

For extra cheesy tacos, add more mozzarella or Oaxaca cheese inside.

The broth can be refrigerated for 3 days or frozen for up to 2 months.

Serving Suggestions

Serve with Mexican rice, refried beans, or a fresh avocado salad.

Pair with agua fresca, lime soda, or horchata for a full Mexican meal.

Final Thoughts

Birria Tacos are comfort food at its finest — juicy, cheesy, and loaded with deep chili flavor. The crispy tortillas dipped in rich consomé make every bite a mix of crunch and tenderness. Perfect for family dinners, weekend feasts, or impressing guests with authentic Mexican flavor.