I love how these birria tacos take a humble cut of beef and turn it into something unforgettable. The meat is slow-cooked in a chile-rich broth until it falls apart, then crisped in a tortilla with cheese until golden. Dipping it in the warm consommé adds even more depth and makes the whole experience feel indulgent and comforting. It’s not just a meal—it’s a moment.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the birria: 3 lbs beef chuck roast, cut into large chunks 1 lb beef short ribs (optional, but adds richness) 1 onion, quartered 6 cloves garlic 2–3 dried guajillo chiles, stemmed and seeded 2–3 dried ancho chiles, stemmed and seeded 2 chipotle chiles in adobo 1 tablespoon Mexican oregano 1 teaspoon ground cumin 1 teaspoon smoked paprika 2 bay leaves Salt and pepper to taste 4 cups beef broth 2 tablespoons apple cider vinegar 1 tablespoon oil (for searing)
For the tacos: Corn tortillas Shredded mozzarella, Oaxaca, or Monterey Jack cheese Chopped onion and cilantro (for topping) Lime wedges (for serving)
Directions
Step 1: Toast and soak the chiles I begin by lightly toasting the dried guajillo and ancho chiles in a dry pan until fragrant, about 1–2 minutes. Then I soak them in hot water for 15 minutes to soften.
Step 2: Sear the meat I season the chuck roast and short ribs with salt and pepper. In a large Dutch oven or pot, I sear them in a bit of oil until browned on all sides, then remove them and set aside.
Step 3: Make the sauce In a blender, I blend the soaked chiles, chipotle chiles, garlic, onion, oregano, cumin, paprika, vinegar, and a splash of beef broth until smooth.
Step 4: Braise the beef I return the meat to the pot, pour in the blended sauce, and add the rest of the beef broth and bay leaves. I bring it to a simmer, cover, and cook on low heat for 3–3.5 hours, or until the meat is fork-tender and shreds easily.
Step 5: Shred the meat I remove the beef from the pot and shred it with two forks. I return it to the pot to soak in that rich consommé.
Step 6: Make the tacos I heat a skillet over medium. I dip a tortilla into the top layer of the consommé to coat it with flavorful fat, then place it in the skillet. I add cheese, a scoop of shredded beef, and cook until the cheese melts and the tortilla gets crisp, then fold and fry until both sides are golden.
Step 7: Serve with consommé I ladle the consommé into small bowls for dipping, and serve the tacos with chopped onion, cilantro, and lime wedges.
Servings and timing
This recipe makes 12–14 tacos and takes about 4 hours total—with 30 minutes of prep and 3.5 hours of slow cooking.
Variations
I use only chuck roast when I don’t have short ribs—still delicious and easier on the budget.
For a spicier version, I add an extra chipotle or some arbol chiles to the sauce.
I swap the cheese for Oaxaca or skip it for a more traditional take.
When I want to make it in a slow cooker, I sear everything first, then cook on low for 8 hours.
Storage/Reheating
Leftover birria and consommé keep well in the fridge for up to 4 days. I store them separately and reheat the meat in a skillet to keep it crispy. The consommé reheats easily on the stovetop or microwave. I also freeze portions of birria and broth for up to 2 months.
FAQs
Can I make birria in advance?
Yes! I often make the beef and consommé a day ahead—it actually tastes even better after resting overnight.
What’s the best cheese to use?
I usually go for mozzarella or Oaxaca cheese because they melt beautifully. Monterey Jack is another great option.
Can I make this in a slow cooker?
Absolutely. I sear the meat and blend the sauce first, then transfer everything to a slow cooker and cook on low for 8–9 hours.
What tortillas work best?
I always use corn tortillas—they hold up better to frying and dipping than flour ones.
How do I make the tacos extra crispy?
I dip the tortilla in the top layer of the consommé, where the fat rises. This helps get that golden, crispy edge when frying.
Conclusion
These birria tacos are packed with flavor, texture, and comfort. Whether I’m making them for taco night, a special occasion, or just because I’m craving something epic, they never disappoint. With crispy edges, juicy beef, melty cheese, and that rich consommé on the side, they’re everything a taco should be.
These juicy birria tacos are packed with tender shredded beef, melted cheese, and dipped in flavorful consommé. Crispy, cheesy, and totally crave-worthy—your next taco night obsession!
Ingredients
For the Birria:
3 lbs beef chuck roast (cut into large chunks)
1 lb beef short ribs (optional but highly recommended)
1 onion, quartered
1 garlic bulb, halved crosswise
3 dried guajillo chiles (stemmed and seeded)
2 dried ancho chiles (stemmed and seeded)
2 dried pasilla or chile de arbol (optional, for heat)
1 tsp cumin
1 tsp dried oregano
1 tsp smoked paprika
2 bay leaves
1 cinnamon stick
Salt & pepper to taste
6 cups beef broth
1 tbsp apple cider vinegar
1–2 tomatoes (roasted or canned)
For the Tacos:
Corn tortillas
2 cups shredded Oaxaca or mozzarella cheese
Chopped white onion and cilantro (for garnish)
Lime wedges (for serving)
Instructions
Prep Chiles: Toast dried chiles lightly in a skillet. Soak in hot water for 15 minutes to soften.
Make Sauce: Blend soaked chiles with roasted tomatoes, vinegar, cumin, oregano, paprika, and 1–2 cups of broth until smooth.
Cook Meat: In a large pot or Dutch oven, add beef, onion, garlic, bay leaves, cinnamon stick, and blended sauce. Pour in remaining broth. Simmer for 3–3.5 hours (or use Instant Pot/slow cooker until meat is fall-apart tender).
Shred Meat: Remove meat from pot, shred with forks, and discard bones. Strain consommé and keep warm.
Assemble Tacos: Dip corn tortillas in the top layer of the consommé (the red oil) and place on a hot skillet. Add cheese and shredded birria. Fold and cook both sides until crispy and golden.
Serve: Serve tacos hot with a side of consommé for dipping. Garnish with chopped onions, cilantro, and lime juice.
Notes
For spicier tacos, add more chile de arbol or chipotle in adobo to the sauce.
Freeze leftover birria or consommé in batches for quick meals.
You can make this in a slow cooker or pressure cooker for convenience.
Oaxaca cheese gives the best stretch, but mozzarella works well too.
