Name: The Best Birria Tacos
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Cuisine: Mexican
Ingredients: 3 pounds beef chuck roast; 4 dried guajillo chiles; 2 dried ancho chiles; 2 roma tomatoes; 1 white onion; 6 cloves garlic; 2 tablespoons apple cider vinegar; 1 teaspoon ground cumin; 1 teaspoon Mexican oregano; 1/2 teaspoon ground cinnamon; 3 cups beef broth; 12 corn tortillas; 2 cups shredded Oaxaca cheese or mozzarella; 1/2 cup chopped white onion (for garnish); 1/2 cup chopped fresh cilantro (for garnish); Lime wedges for serving; Salt and pepper to taste; 1 tablespoon oil for searing

If you’re craving tacos that melt in your mouth with bold, deep flavor and tender shredded beef, Birria Tacos are your go-to. These iconic Mexican tacos are a celebration of slow-cooked perfection. Juicy meat braised in a chili-laced consommé gets tucked into crispy, cheese-seared tortillas, creating the ultimate bite: rich, savory, spicy, and oh-so-satisfying.

Originally from the state of Jalisco, Birria has taken the taco world by storm—and for good reason. The slow-simmered beef is soaked in spices and love, transforming simple tacos into something truly unforgettable. Whether you’re planning a taco night, a cozy weekend meal, or want to impress guests with something authentic, this recipe will quickly become a favorite.

What Kind of Meat Should I Use for Birria Tacos?

Beef chuck roast is the top pick here. It’s affordable, easy to find, and breaks down beautifully after hours of slow braising. Some recipes use goat or lamb, which are traditional in certain regions, but for widespread appeal and richness, beef is the best bet. You can also mix in short ribs or oxtail for even more depth of flavor.

Ingredients for the Best Birria Tacos

Beef Chuck Roast – The foundation of rich, juicy birria. It shreds effortlessly and soaks up the sauce like a sponge.

Dried Guajillo & Ancho Chiles – These bring that signature earthy, smoky heat without overwhelming spice.

Roma Tomatoes – They balance the chiles with brightness and a subtle sweetness.

White Onion & Garlic – Essential aromatics that give the broth depth.

Apple Cider Vinegar – Adds just enough tang to round out the richness.

Mexican Oregano, Cumin & Cinnamon – Warm, aromatic spices that give birria its unmistakable character.

Beef Broth – To tenderize and build a luxurious, sippable consommé.

Corn Tortillas – They get dipped in the chili oil and seared to perfection.

Oaxaca or Mozzarella Cheese – For that irresistible cheesy crust.

Fresh Cilantro & Chopped Onion – Bright toppings to contrast the bold meat.

Lime Wedges – A final squeeze of citrus wakes everything up.

How To Make the Best Birria Tacos

Step 1: Toast and Soak the Dried Chiles

Start by removing the stems and seeds from the guajillo and ancho chiles. Toast them lightly in a dry skillet until fragrant, about 1-2 minutes. Then soak them in hot water for 15-20 minutes until softened.

Step 2: Blend the Marinade

In a blender, combine the soaked chiles, roma tomatoes, onion, garlic, vinegar, oregano, cumin, cinnamon, and a bit of the soaking water or beef broth. Blend until smooth and velvety. This is your birria marinade.

Step 3: Sear the Beef

Cut your beef chuck roast into large chunks and season with salt and pepper. Heat a large Dutch oven or pot with a bit of oil, and sear the beef on all sides to develop that deep flavor.

Step 4: Simmer Low and Slow

Pour the birria marinade over the beef in the pot. Add the beef broth and bring everything to a gentle boil. Reduce the heat, cover, and simmer for 3 to 3.5 hours, or until the beef is fall-apart tender.

Step 5: Shred the Beef

Remove the beef from the pot and shred it with forks. Return the meat to the pot and stir it back into the consommé.

Step 6: Dip, Fill, and Crisp the Tacos

Heat a non-stick skillet or griddle. Dip corn tortillas into the surface layer of the consommé (where the chili oil floats) and place them on the skillet. Add a bit of cheese and a generous spoonful of shredded birria. Fold and press gently. Cook until crispy and golden on both sides, about 2-3 minutes per side.

Step 7: Serve with Consommé

Ladle the rich consommé into small bowls for dipping. Garnish with fresh onion and cilantro. Serve your tacos hot, with a squeeze of lime over the top for that final burst of flavor.

How to Serve and Store Birria Tacos

Serve these tacos hot off the griddle for the ultimate experience. Pair them with a small bowl of consommé on the side—it’s not just for dipping, it’s part of the meal. Top the tacos with chopped white onion, fresh cilantro, and an extra squeeze of lime for brightness. You can even add a dash of hot sauce if you’re feeling bold.

For leftovers, store the shredded birria in its broth in an airtight container in the fridge for up to 4 days. Reheat gently on the stove before making more tacos. The flavor actually deepens overnight. Tortillas are best crisped fresh, so store them separately and toast to order.

Frequently Asked Questions

What makes birria tacos different from regular tacos?

Birria tacos are dipped in the chili-rich broth and then pan-fried for a crispy, juicy, flavor-packed shell. They’re typically served with a bowl of consommé for dipping, which sets them apart from most tacos.

Can I use chicken or pork instead of beef?

Yes, you can! Chicken thighs or pork shoulder can work well. Just adjust the cook time—chicken takes less time, while pork needs similar braising to beef.

Do I need to strain the sauce?

If you want a smoother consommé, straining it through a mesh sieve after blending is a great option. It’s not essential, but it adds refinement.

Can I make this recipe in a slow cooker?

Absolutely. After searing the meat, transfer everything to a slow cooker and cook on low for 8 hours. It turns out just as tender and flavorful.

Is this dish spicy?

Not overwhelmingly. The dried chiles used bring a mild to medium heat and tons of flavor. You can always adjust by adding fewer chiles or removing seeds.

Can I freeze birria?

Yes! Freeze the shredded meat with broth in freezer-safe bags for up to 3 months. Thaw in the fridge and reheat gently before using.

Want More Taco Night Ideas?

If these Birria Tacos lit up your tastebuds, you’re going to want to explore these other delicious dinner ideas next:

Try the juicy and charred Homemade El Pollo Loco Copycat for a citrusy grilled twist.
Spice things up with a hearty Beefy Cheesy Fries Burrito loaded with comfort.
Craving seafood? The Best Marinated Grilled Shrimp brings smoky, tangy flavors to your backyard grill.
Need a quick fix? The Garlic Parmesan Chicken and Potatoes is always a win for busy weeknights.
And don’t skip the side: Crack Green Beans are the sweet and savory veggie you didn’t know you needed.

Each one is packed with flavor and perfect for satisfying hungry eaters!

📌 Save this recipe to your Pinterest dinner board so it’s always on hand for your next taco night.

And I want to hear from you! Did you dip your tortillas super crispy or go soft taco style? Did you mix meats or stick with classic chuck roast?

Share your spin in the comments below. And if you’re looking for even more drool-worthy ideas, head to my Pinterest board @LifeWithNinaRecipes for daily inspiration straight from my kitchen to yours.

The Best Birria Tacos

Author: Nina Johnson
Prep Time: 30 minutes
Cook Time: 3 hours 30 minutes
Total Time: 4 hours
Yield: 12 tacos 1x
Category: Dinner
Method: Braised, Pan-Fried
Cuisine: Mexican

Print Recipe

Description

These crispy, cheesy Birria Tacos are packed with juicy beef slow-simmered in a rich chili consommé. Dip each taco in the flavorful broth for a next-level taco experience that’s both satisfying and unforgettable.

Instructions

1. Remove stems and seeds from guajillo and ancho chiles. Toast them in a dry skillet for 1–2 minutes until fragrant, then soak in hot water for 15–20 minutes.

2. Blend softened chiles with roma tomatoes, onion, garlic, vinegar, oregano, cumin, cinnamon, and a bit of soaking liquid or broth until smooth.

3. Cut beef into chunks. Season with salt and pepper. In a large pot, heat oil and sear beef on all sides.

4. Pour blended marinade over beef. Add beef broth. Bring to a boil, then reduce heat and simmer covered for 3 to 3.5 hours until beef is tender.

5. Remove beef and shred it. Return shredded meat to the pot and stir into the consommé.

6. Heat a skillet. Dip each tortilla into the top layer of the consommé, then place on the skillet. Add cheese and shredded beef. Fold and cook until crisp, 2–3 minutes per side.

7. Serve tacos hot with a small bowl of consommé for dipping. Garnish with onion, cilantro, and lime.