Introduction
Birria tacos have exploded in popularity recently, with Google searches skyrocketing by 300% in the last three years. And for good reason — these juicy, crispy, flavor-packed tacos are truly something special. Traditionally from Jalisco, Mexico, birria tacos are made with slow-cooked, spiced meat (usually beef or goat) that’s stewed until tender, then shredded and tucked into tortillas dipped in rich consommé before being pan-fried to perfection.
Whether you’re making them for Taco Tuesday, a weekend gathering, or just to treat yourself, this birria taco recipe delivers restaurant-level flavor with homemade comfort.
Ingredients List
For the Birria Meat:
- 3 lbs beef chuck roast or short ribs (or mix with oxtail for extra richness)
- 1 white onion, quartered
- 6 cloves garlic
- 3 dried guajillo chilies
- 2 dried ancho chilies
- 1 chipotle pepper in adobo sauce
- 1 tbsp apple cider vinegar
- 1 tsp cumin
- 1 tsp dried oregano
- 1/2 tsp ground cloves
- 1/2 tsp ground cinnamon
- 2 bay leaves
- 4 cups beef broth
- Salt and pepper to taste
For the Tacos:
- Corn tortillas
- Chopped white onion and cilantro for garnish
- Lime wedges for serving
- Shredded mozzarella or Oaxaca cheese (optional)
Timing
- Preparation Time: 20 minutes
- Cooking Time: 3–4 hours (slow simmering for flavor)
- Total Time: About 4 hours
Step-by-Step Instructions
Step 1: Toast and Soak the Chilies
Toast dried chilies in a dry skillet for 1–2 minutes until fragrant. Then soak in hot water for 15 minutes until softened.
Step 2: Make the Birria Marinade
In a blender, combine soaked chilies, garlic, chipotle, vinegar, onion, and spices. Blend until smooth.
Step 3: Cook the Meat
Season the meat generously with salt and pepper. Sear in a large pot until browned on all sides. Pour in the chili mixture and beef broth, add bay leaves, and simmer for 3–4 hours until meat is tender and shreds easily.
Step 4: Shred the Meat
Remove the meat, shred it with forks, and return it to the pot. Keep warm.
Step 5: Assemble the Tacos
Dip tortillas in the top layer of the birria broth (fat-rich), then add to a hot skillet. Top with cheese and shredded meat. Fold and cook until crispy on both sides.
Step 6: Serve
Serve with a small bowl of warm consommé for dipping, and garnish tacos with onion, cilantro, and lime.
Tips
- For a richer broth, add bone-in beef pieces or oxtail.
- Use Oaxaca cheese for a traditional melt and stretch.
- Batch cooking: Birria tastes even better the next day — perfect for leftovers or freezing.
Nutrition (Per Taco Estimate)
- Calories: ~320
- Protein: 20g
- Fat: 18g
- Carbs: 18g
- Fiber: 2g
- Sodium: 450mg
Storing Tips
- Store meat and broth separately in airtight containers in the fridge for up to 4 days.
- Freeze for up to 3 months; reheat gently before assembling tacos.
Conclusion
These birria tacos are rich, satisfying, and perfect for sharing. Once you taste the juicy meat, crispy edges, and dunked consommé — you’ll be hooked.
Try the recipe and let us know in the comments! Don’t forget to subscribe for more drool-worthy dishes!
