Birria tacos combine tender, slow-cooked beef with rich, spiced broth, all wrapped in crispy corn tortillas. This Mexican street food favorite brings incredible depth of flavor through dried chiles and aromatic spices, creating a meal that’s both comforting and exciting.
Why You’ll Love This Recipe
This birria tacos recipe delivers restaurant-quality results with straightforward steps. The slow-cooked beef becomes meltingly tender, while the chile-infused broth creates the signature red-orange color and complex flavor. You’ll love dipping the crispy tacos into the consommé for that perfect bite. This dish is perfect for weekend family meals, game day gatherings, or anytime you want to impress guests with authentic Mexican cuisine made right at home.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Beef chuck roast is the star protein in this recipe, chosen for its marbling and rich flavor. When slow-cooked, it becomes incredibly tender and easily shreds for filling the tacos. You could substitute beef brisket or short ribs if preferred.
Dried guajillo chiles provide a medium heat level and fruity, slightly tangy flavor that’s essential to authentic birria. They contribute the distinctive red color to the broth and can be found in most Hispanic food sections.
Dried ancho chiles add a sweet, raisin-like flavor with mild heat. These dried poblanos bring depth and complexity to the sauce without overwhelming spiciness.
Garlic infuses the broth with aromatic flavor that permeates the meat during cooking. Fresh cloves work best, but pre-minced garlic can work in a pinch.
Onion creates a savory foundation for the broth. It mellows and sweetens during cooking, complementing the spices and chiles perfectly.
Apple cider vinegar adds brightness and helps tenderize the meat. This acid component balances the rich flavors of the dish.
Ground cumin contributes earthy, warm notes that are characteristic of Mexican cuisine. It enhances the complexity of the chile-based sauce.
Dried oregano brings herbaceous notes to balance the richness. Mexican oregano is traditional, but Mediterranean oregano works too.
Ground cloves add aromatic depth and subtle sweetness. Use sparingly as their flavor is potent.
Beef broth forms the liquid base for cooking the meat and creates the consommé for dipping. Homemade stock provides the best flavor, but store-bought works well too.
Corn tortillas are traditional for birria tacos, providing authentic flavor and texture. They’re typically dipped in the fat from the broth before being crisped up.
Fresh cilantro and lime wedges brighten the rich, savory flavors and add a fresh finish to each bite.
Directions
- In a pot, heat the dried chiles over medium heat until fragrant. Add garlic, onion, and beef broth. Bring to a simmer and cook for 20 minutes.
- Blend the cooked ingredients into a smooth sauce, then season with apple cider vinegar, cumin, oregano, and ground cloves.
- Pour the sauce over the beef chunks in a slow cooker and cook on low for 6 hours, or until the beef is tender and shreds easily.
- Once the beef is ready, heat tortillas on a griddle and fill with shredded beef.
- Serve with cilantro and lime wedges, and dip the tacos into the broth.
Servings and Timing
This recipe yields 12 tacos, serving approximately 4-6 people. The preparation takes about 20 minutes of active time, while the slow cooking requires 6 hours. The total time from start to finish is 6 hours and 20 minutes. Each taco contains approximately 350 calories.
Variations
Instant Pot Birria: Save time by using a pressure cooker. Cook on high pressure for 45 minutes with a natural release for tender meat in a fraction of the time.
Quesabirria: Add shredded Oaxaca or Monterey Jack cheese to your tacos before grilling for a decadent, melty variation that’s extremely popular.
Chicken Birria: Substitute 2 pounds of chicken thighs for the beef chuck for a lighter alternative with equally delicious results.
Vegetarian Birria: Replace the meat with 2 pounds of mixed mushrooms (portobello and oyster work well) and use vegetable broth instead of beef broth.
Spicier Version: Add 2-3 dried árbol chiles to significantly increase the heat level of your birria.
Storage/Reheating
Refrigeration: Store leftover meat and consommé separately in airtight containers in the refrigerator for up to 4 days. The flavors often improve after a day as the spices continue to meld.
Freezing: Birria meat and broth freeze exceptionally well. Store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating Meat and Broth: Warm the meat and consommé together in a saucepan over medium heat until heated through, about 5-7 minutes. This keeps the meat moist and flavorful.
Reheating Assembled Tacos: For leftover assembled tacos, reheat in a dry skillet over medium heat until crispy again, about 2-3 minutes per side. Alternatively, use an air fryer at 350°F for 3-4 minutes.
Meal Prep Tip: Prepare the meat and broth ahead of time, then assemble fresh tacos throughout the week for quick meals.
FAQs
What cuts of beef work best for birria tacos?
Chuck roast is ideal due to its fat content and how tender it becomes when slow-cooked. Other good options include beef brisket, short ribs, or a combination of these cuts. The key is using meat with enough fat and connective tissue that breaks down during the long cooking process.
Can I make birria tacos without a slow cooker?
Absolutely! You can use a Dutch oven in your conventional oven at 325°F for 3-4 hours, or until the meat is tender. You can also use an Instant Pot or pressure cooker for about 45 minutes on high pressure with a natural release.
What if I can’t find guajillo or ancho chiles?
If you can’t find these specific dried chiles, look for mild to medium dried chile pods at international markets or online. In a pinch, you can substitute with 3-4 tablespoons of regular chili powder, though the flavor profile will be different.
Are birria tacos always served with consommé?
Traditionally, yes. The consommé (broth) is used both for dipping the tortillas before cooking them and as a dipping sauce for the finished tacos. This creates the signature flavor and texture birria tacos are known for.
How spicy is this birria taco recipe?
This recipe is moderately spicy. Guajillo and ancho chiles provide more flavor than heat. If you prefer milder tacos, remove all seeds and membranes from the chiles. For spicier tacos, add a few dried árbol chiles to the mix.
Can I make the birria in advance?
Yes, birria actually improves with time as the flavors continue to develop. You can make the meat and broth up to 3 days in advance and keep refrigerated. It also freezes well for up to 3 months.
What’s the difference between birria tacos and quesabirria?
Birria tacos contain the slow-cooked meat in fried tortillas, while quesabirria adds cheese that melts when the tacos are grilled. Both are dipped in consommé before cooking and served with additional broth for dipping.
What sides go well with birria tacos?
Traditional accompaniments include diced onions, cilantro, lime wedges, and salsa. You might also serve Mexican rice, refried beans, or a simple cabbage slaw to complete the meal.
Can I use corn tortillas instead of flour tortillas?
Corn tortillas are actually the traditional and preferred choice for authentic birria tacos. They hold up better when dipped in the consommé and provide the classic flavor and texture.
What does “birria” mean?
Birria is a Mexican dish that originated in the state of Jalisco. The term refers to a spicy stew traditionally made with goat meat, though beef has become a popular alternative, especially in the United States.
Conclusion
Birria tacos represent Mexican cuisine at its finest—complex flavors developed through time and technique, resulting in a dish that’s worth every minute of preparation. The combination of tender, spiced beef, crispy tortillas, and rich consommé creates an unforgettable meal that will have everyone asking for seconds. Whether you’re preparing these for a special occasion or simply wanting to explore authentic Mexican cooking, these birria tacos deliver restaurant-quality results in your home kitchen. Master this recipe, and you’ll have a crowd-pleasing dish that showcases the depth and brilliance of traditional Mexican cooking.
Print
Authentic Birria Tacos
Birria Tacos are a flavorful Mexican dish made with tender beef cooked in a rich, spiced chili broth, served as tacos with a side of broth for dipping.
- Total Time: 6 hours 20 minutes
- Yield: 12 tacos
Ingredients
- 2 lbs beef chuck roast, cut into chunks
- 2 dried guajillo chiles, seeds removed
- 2 dried ancho chiles, seeds removed
- 4 cloves garlic
- 1 onion, quartered
- 2 tbsp apple cider vinegar
- 1 tbsp ground cumin
- 1 tsp dried oregano
- 1 tsp ground cloves
- 4 cups beef broth
- 12 small corn tortillas
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
Instructions
- In a pot, heat the dried chiles over medium heat until fragrant. Add garlic, onion, and beef broth. Bring to a simmer and cook for 20 minutes.
- Blend the cooked ingredients into a smooth sauce, then season with apple cider vinegar, cumin, oregano, and ground cloves.
- Pour the sauce over the beef chunks in a slow cooker and cook on low for 6 hours, or until the beef is tender and shreds easily.
- Once the beef is ready, heat tortillas on a griddle and fill with shredded beef.
- Serve with cilantro and lime wedges, and dip the tacos into the broth.
Notes
- For extra flavor, sear the beef chunks before adding them to the slow cooker.
- The broth can be stored in the refrigerator and reheated for later use.
- Customize the heat level by adding more chiles or using different varieties.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Gluten Free
Nutrition
- Serving Size: 1 taco
- Calories: 350
