Name: Birria Tacos
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Cuisine: Mexican
Ingredients: 3 lbs beef chuck roast or short ribs; 6 dried guajillo chiles, stemmed and seeded; 4 dried ancho chiles, stemmed and seeded; 1 onion, quartered; 6 garlic cloves; 2 medium tomatoes, quartered; 1 cinnamon stick; 2 bay leaves; 3 whole cloves; 1 tsp Mexican oregano; 1 tsp ground cumin; 4 cups beef broth; 2 tbsp apple cider vinegar; 12 corn tortillas; 2 cups shredded Oaxaca or mozzarella cheese; Fresh cilantro, chopped (for serving); Chopped onions (for serving)

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Birria tacos are my favorite way to turn a rich, slow-cooked Mexican stew into a crispy, cheesy, flavor-packed handheld meal. Tender, juicy beef is simmered in a chili-infused broth until it’s fall-apart tender, then tucked into tortillas with melted cheese and fried until golden. I love serving them with a side of the flavorful cooking broth—consomé—for dipping.

Why You’ll Love This Recipe

I love birria tacos because they have everything I crave in one bite—crispy edges, melty cheese, tender beef, and layers of smoky, savory flavor. The dipping consomé adds an extra burst of richness, making each taco even more indulgent. While they take some time to prepare, most of it is hands-off cooking, and the payoff is absolutely worth it.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Beef chuck roast or short ribs
Dried guajillo chiles
Dried ancho chiles
Onion
Garlic cloves
Tomatoes
Cinnamon stick
Bay leaves
Whole cloves
Mexican oregano
Cumin
Beef broth
Apple cider vinegar
Corn tortillas
Shredded Oaxaca or mozzarella cheese
Fresh cilantro and chopped onions for serving

Directions

I start by removing the stems and seeds from the dried chiles, then soaking them in hot water until softened.
In a blender, I combine the softened chiles, tomatoes, onion, garlic, vinegar, and spices, blending until smooth.
I sear the beef in a large pot or Dutch oven until browned on all sides, then pour in the chile sauce and beef broth.
I add the cinnamon stick, bay leaves, and bring everything to a simmer.
I cover and cook on low heat for 3–4 hours, or until the beef is tender and shreds easily.
I remove the beef from the pot, shred it with two forks, and skim excess fat from the broth (saving some for frying the tacos).
To make the tacos, I dip corn tortillas into the top layer of fat from the consomé, place them on a hot skillet, and sprinkle with cheese.
I add shredded beef to one side, fold the tortilla over, and cook until crispy and golden on both sides.
I serve the tacos hot with a bowl of warm consomé for dipping, plus chopped onion and cilantro.

Servings and timing

This recipe makes about 12 tacos and takes roughly 4–5 hours from start to finish, with most of the time spent on slow cooking.

Variations

Sometimes I make birria with goat or lamb for a traditional twist. I’ve also added chipotle peppers for extra smokiness or jalapeños for heat. For a shortcut, I cook the meat in a pressure cooker, which cuts the time to about 1½ hours.

storage/reheating

I store leftover shredded beef and broth separately in the fridge for up to 4 days. To reheat, I warm the beef in a bit of the broth on the stovetop. Cooked tacos can be reheated in a skillet or air fryer to bring back their crispiness.

FAQs

Can I make birria tacos ahead of time?

Yes, I prepare the beef and broth in advance, then assemble and fry the tacos right before serving so they stay crispy.

Can I freeze birria?

Absolutely—the beef and broth freeze well for up to 3 months. I thaw overnight in the fridge before reheating.

Do I have to use cheese in birria tacos?

No, but I love the richness and melty texture it adds. They’re still delicious without it.

What’s the best tortilla for birria tacos?

I prefer corn tortillas because they crisp beautifully, but flour tortillas work if I want a softer bite.

How can I make the broth spicier?

I add more guajillo or ancho chiles, or toss in dried arbol chiles for extra heat.

Conclusion

Birria tacos are the ultimate fusion of slow-cooked comfort and crispy street food magic. The tender meat, flavorful broth, and crunchy tortilla make each bite unforgettable. Whether I’m making them for a special weekend meal or a crowd, they’re always worth the effort.