If you’ve been anywhere near the food scene over the past few years — whether online, on the streets, or in your favorite taquería — you’ve probably heard the buzz around birria tacos. With their rich, slow-cooked beef filling, crispy pan-fried tortillas, and signature dipping consommé, birria tacos are not just a meal — they’re an experience.
Once a regional specialty from the Mexican state of Jalisco, birria has taken the world by storm, and for good reason. These tacos deliver bold flavor, tender texture, and a crave-worthy crunch with every bite. In this post, we’ll walk you through a simple, approachable birria taco recipe that you can make at home — no food truck required.
What Are Birria Tacos?
Traditionally made with goat or beef stewed for hours in a rich broth of dried chiles, tomatoes, and spices, birria is savory, slightly spicy, and packed with deep umami flavor. Birria tacos take it a step further: the shredded meat is stuffed into tortillas dipped in the cooking broth (or consommé), pan-fried until crispy, and served with a cup of that same flavorful broth for dipping.
The result? A taco that’s juicy on the inside, crispy on the outside, and endlessly satisfying.
Ingredients
For the Birria Meat:
- 2.5 to 3 lbs beef chuck roast (or a mix of chuck and short ribs)
- 4 dried guajillo chiles
- 2 dried ancho chiles
- 1 chipotle pepper in adobo (optional for heat)
- 4 Roma tomatoes
- 1 small onion, chopped
- 4 garlic cloves
- 1 cinnamon stick
- 3 cloves
- 1 tsp cumin
- 1 tsp dried oregano
- 1 bay leaf
- Salt and pepper
- 4 cups beef broth
- 1 tbsp apple cider vinegar
For the Tacos:
- Corn tortillas
- Chopped onions and cilantro
- Shredded Oaxaca, mozzarella, or Monterey Jack cheese (optional but delicious)
- Lime wedges for serving
Instructions
1. Prep and Toast the Chiles:
Remove stems and seeds from the dried chiles. Toast them in a dry skillet for 30 seconds until fragrant, then soak in hot water for 10 minutes.
2. Make the Sauce:
Blend the soaked chiles with tomatoes, onion, garlic, chipotle (if using), cinnamon, cloves, cumin, oregano, vinegar, and about 1 cup of the beef broth until smooth.
3. Cook the Meat:
Season the beef with salt and pepper. In a large pot or Dutch oven, sear the meat until browned. Pour in the sauce and the rest of the beef broth. Add bay leaf, cover, and simmer on low for 3–4 hours (or use a slow cooker for 6–8 hours) until the meat is fall-apart tender.
4. Shred the Meat:
Remove the meat and shred it with two forks. Return it to the pot and keep warm in the consommé.
5. Build the Tacos:
Heat a skillet over medium heat. Dip a tortilla into the top of the consommé (the red, oily layer), then lay it in the skillet. Add some shredded meat and cheese, fold it in half, and cook until crispy on both sides. Repeat with the rest.
6. Serve and Dip:
Serve tacos hot with a bowl of warm consommé on the side for dipping. Garnish with chopped onion, cilantro, and a squeeze of lime.
Tips for Taco Success
- Use fatty cuts: Chuck roast or short ribs work best for juicy, tender birria.
- Get crispy edges: Don’t skimp on pan-frying. That red consommé oil gives the tacos their signature crunch.
- Make ahead: Birria actually tastes better the next day. It’s perfect for meal prep or entertaining.
- Tweak the spice: Add more chipotle for heat or use mild chiles if you’re sensitive to spice.
A Taco Worth the Hype
Birria tacos aren’t just trendy — they’re timeless. With layers of flavor and texture, they’re a labor of love that’s well worth the effort. Whether you’re hosting taco night or just want to try something new in the kitchen, this birria recipe will wow your tastebuds and leave you wanting more.
And if you’re taco-obsessed like us, stick around — this blog is full of delicious taco recipes, from street-style favorites to creative twists. Because when it comes to tacos, there’s always something new to try, like our delicious chicken taco recipe!
Happy cooking, and buen provecho!