Introduction
Birria tacos have taken the food scene by storm—and for good reason. These juicy, crispy, cheesy tacos are packed with deep, rich flavor and come with a side of savory consommé for dipping. This is my ultimate go-to Birria Tacos recipe—tender meat, golden tortillas, and an explosion of flavor in every bite.
Ingredients List
For the birria:
- 2.5 lbs beef chuck roast, cut into chunks
- 1 dried ancho chili
- 2 dried guajillo chilis
- 2 dried pasilla chilis (optional)
- 1 small onion, chopped
- 4 garlic cloves
- 1 chipotle pepper in adobo
- 1 tsp cumin
- 1 tsp dried oregano
- 1/2 tsp ground cloves
- 1/2 tsp ground cinnamon
- 2 bay leaves
- 1 tbsp apple cider vinegar
- 4 cups beef broth
- Salt and pepper, to taste
For the tacos:
- Corn tortillas
- Shredded mozzarella or Oaxaca cheese
- Chopped onions and cilantro, for garnish
- Lime wedges, for serving
Timing
- Prep Time: 20 minutes
- Cook Time: 3 hours (stovetop or slow cooker)
- Total Time: 3 hours 20 minutes
Step-by-Step Instructions
Step 1: Prepare the chilis
Remove stems and seeds from dried chilis. Soak them in hot water for 15 minutes until soft. Blend with onion, garlic, chipotle, vinegar, and spices until smooth.
Step 2: Sear the beef
Season beef with salt and pepper. In a large pot, sear the chunks in batches until browned. Set aside.
Step 3: Simmer the birria
Pour the blended chili sauce into the pot. Add beef back in along with bay leaves and beef broth. Simmer covered for 2.5 to 3 hours until meat is fall-apart tender.
Step 4: Shred the meat
Remove meat from the pot, shred with forks, and return to the broth. Skim off excess fat if desired (or save for tortillas).
Step 5: Assemble tacos
Dip tortillas in the top layer of fat from the broth. Cook on a hot skillet, add cheese and shredded beef, and fold. Cook until crispy and golden.
Step 6: Serve
Serve tacos hot with a small bowl of consommé for dipping, and garnish with onion, cilantro, and lime.
Nutritional Information (Per Taco – Approximate)
- Calories: 290 kcal
- Fat: 18g
- Carbs: 14g
- Protein: 20g
Healthier Alternatives
- Use leaner cuts like sirloin tip
- Swap cheese for a dairy-free option
- Use whole wheat or low-carb tortillas
Serving Suggestions
- Serve with Mexican rice or esquites
- Add a spicy salsa verde or avocado crema
- Pair with chilled hibiscus tea or lime agua fresca
Common Mistakes to Avoid
- Undercooking the beef: Needs time to get tender
- Skipping the tortilla dip: Adds key flavor and crisp
- Too much liquid: Reduce slightly for thicker consommé
Storing Tips
- Store birria in the fridge up to 4 days
- Freeze in airtight containers for up to 3 months
- Reheat gently on the stovetop or microwave, and crisp tacos fresh
Conclusion
Flavorful, juicy, and unforgettable, these Birria Tacos are the ultimate indulgent treat. Dip, bite, repeat—you’ll be hooked!
Make them for your next taco night and wow everyone! Don’t forget to subscribe for more favorite recipes.
FAQs
Q: Can I make this in a slow cooker?
A: Yes—cook on low for 8 hours or high for 4–5 hours.
Q: What cheese works best?
A: Oaxaca or mozzarella melts well and has a mild flavor.
Q: Can I use pork or lamb?
A: Absolutely! Pork shoulder or lamb shank are delicious birria options.
Q: How do I get crispy tacos?
A: Use a hot skillet and brush tortillas with the rendered fat from the consommé.
