Fave Birria Tacos
Fave Birria Tacos are a delicious twist on the classic Mexican favorite, featuring tender, slow-cooked beef that's bursting with rich flavors and spices. These tacos are perfectly crispy on the…
Tip: save now, cook later.Fave Birria Tacos are a delicious twist on the classic Mexican favorite, featuring tender, slow-cooked beef that’s bursting with rich flavors and spices. These tacos are perfectly crispy on the outside thanks to a quick pan-fry, and soft and juicy on the inside, served with a side of flavorful consommé for dipping. The combination of melted cheese, warm tortillas, and the savory meat makes them irresistible.
I love making birria tacos because they bring everyone together—there’s something about pulling apart that tender meat and dipping every bite in the consommé that feels so comforting and fun. I usually prepare the birria the day before so the flavors have time to meld, and then I can easily assemble the tacos whenever hunger strikes. Plus, it’s a great recipe to share at parties or family dinners since everyone can build their own.
My favorite way to enjoy these tacos is with a simple side of chopped onions, fresh cilantro, and a squeeze of lime right on top. It adds a nice fresh note that balances the rich meat. I also like to serve them with a hot sauce on the side for those who love a little extra kick. These birria tacos are one of those dishes that always leave me craving just one more bite!
Key Ingredients & Substitutions
Beef Chuck Roast or Short Ribs: These cuts are perfect because they become super tender when slow-cooked. If you want a leaner option, try brisket or even pork shoulder for a twist.
Dried Chiles (Guajillo, Ancho, Pasilla): These give birria its rich, smoky flavor. If you can’t find all three, just guajillo and ancho work well. For less heat, remove seeds carefully.
Corn Tortillas: Fresh corn tortillas are best for authentic texture and flavor. If they’re unavailable, flour tortillas can work but won’t soak up the consommé as nicely.
Oaxaca or Mozzarella Cheese: Oaxaca melts beautifully and gives a creamy texture. Mozzarella is a good easy-to-find substitute that also melts well.
How Do You Make the Perfect Birria Consommé?
The consommé is the flavorful broth used for soaking tortillas and dipping tacos. Its rich taste makes or breaks the dish. Here’s how to get it right:
- Toast the dried chiles gently to bring out deep smoky notes without burning.
- Soak chiles to soften, then blend with onion, garlic, spices, and broth for a smooth sauce.
- Simmer the beef in this sauce low and slow so the flavors fully develop and beef gets tender.
- Strain the liquid after cooking to remove solids but keep all that concentrated flavor.
Keep the consommé warm when serving so it’s ready for dipping. A tip I love: a quick dip of the tortilla into the consommé before frying adds amazing color and flavor to the taco shell!
Equipment You’ll Need
- Large heavy pot or slow cooker – perfect for slow-cooking the beef until tender without drying it out.
- Blender – helps blend the soaked chiles and spices into a smooth, rich sauce easily.
- Fine-mesh strainer – great for straining the consommé to get a clear, flavorful broth for dipping.
- Large skillet or griddle – ideal for frying the dipped tortillas until crispy and melty.
- Tongs – to flip tacos carefully without breaking them.
Flavor Variations & Add-Ins
- Try goat or lamb meat for a traditional twist with a deeper, gamier flavor.
- Add chopped jalapeños or chipotle peppers for extra heat if you like it spicy.
- Use pepper jack or Monterey Jack cheese instead of mozzarella for a little more flavor.
- Include sautéed mushrooms or spinach inside the tacos for a veggie boost and added texture.
How to Make Fave Birria Tacos?
Ingredients You’ll Need:
For the Meat and Sauce:
- 3 lbs beef chuck roast or beef short ribs
- 5 dried guajillo chiles, stemmed and seeded
- 3 dried ancho chiles, stemmed and seeded
- 2 dried pasilla chiles, stemmed and seeded
- 4 cups beef broth
- 1 large white onion, quartered
- 6 cloves garlic
- 2 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground cinnamon
- ½ tsp ground black pepper
- 2 tbsp apple cider vinegar
- Salt to taste
For the Tacos:
- 12 corn tortillas
- 2 cups shredded Oaxaca cheese or mozzarella cheese
- Fresh cilantro, chopped, for garnish
- Finely chopped white onion for garnish
- Lime wedges for serving
- Vegetable oil or beef fat for frying
Time Needed:
This recipe requires about 15–20 minutes for prep, plus 6 to 8 hours of slow cooking (or 3 to 4 hours simmering on the stove). After cooking, it takes about 15 minutes to assemble and cook the tacos. So plan ahead for tender, flavorful birria that’s worth the wait!
Step-by-Step Instructions:
1. Prepare the Chile Sauce:
Toast the dried guajillo, ancho, and pasilla chiles in a dry skillet over medium heat for 1–2 minutes until fragrant. Transfer the chiles to a bowl and cover them with hot water. Let them soak for about 15 minutes until soft. Drain the chiles and add them to a blender.
2. Blend the Sauce:
Add the quartered onion, garlic cloves, oregano, cumin, smoked paprika, cinnamon, black pepper, apple cider vinegar, and about 2 cups of beef broth to the blender with the softened chiles. Blend everything until very smooth to create a rich chile sauce.
3. Cook the Beef:
Season the beef with salt, then place it in a large pot or slow cooker. Pour the chile sauce over the beef along with the remaining beef broth so the meat is mostly covered. Cover and cook on low for 6 to 8 hours, or simmer on the stove for 3 to 4 hours until the beef is tender and easily shredded.
4. Shred and Strain:
Remove the beef from the pot and shred it using two forks. Strain the cooking liquid (consommé) through a fine mesh sieve and save it for dipping and soaking your tortillas.
5. Prepare and Cook the Tacos:
Heat a skillet or griddle over medium heat and add a little vegetable oil or beef fat. Dip each tortilla briefly into the warm consommé to soak it, then place it on the skillet. Sprinkle a generous amount of shredded cheese over one half of the tortilla, then add a good portion of shredded beef. Fold the tortilla to form a taco.
6. Crisp and Serve:
Cook each taco for 2 to 3 minutes on each side until the tortilla is crispy and the cheese is melted. Serve the tacos hot, topped with chopped onions and cilantro. Don’t forget lime wedges and a small bowl of consommé for dipping—this is what makes birria tacos truly special!
Can I Use Frozen Beef for Birria Tacos?
Yes, you can use frozen beef, but make sure to thaw it completely in the refrigerator overnight before starting the recipe. This ensures even cooking and better texture.
Can I Make Birria Tacos Ahead of Time?
Absolutely! The birria beef actually tastes better the next day as the flavors develop. Cook and shred the beef in advance, then refrigerate. When ready to eat, reheat gently with some consommé.
How Should I Store Leftover Birria and Consommé?
Store leftover shredded beef and consommé separately in airtight containers in the fridge for up to 3-4 days. To reheat, warm the consommé on the stove and add the beef until heated through.
Can I Use Flour Tortillas Instead of Corn?
You can, but corn tortillas soak up the consommé best and crisp up nicely. If using flour tortillas, the texture will be different and they may not hold up as well to dipping.