My Fave Birria Tacos a flavorful Mexican street food, these birria tacos are packed with tender beef, melted cheese, and a rich, savory broth that makes them irresistible. I always serve them with a side of consomé for dipping, which takes them over the top in flavor.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 pounds beef chuck roast or short ribs
3 dried guajillo chiles
3 dried pasilla chiles
3 dried ancho chiles
4 cloves garlic, minced
1 onion, quartered
1 tablespoon ground cumin
1 tablespoon dried oregano
1 tablespoon smoked paprika
1/2 teaspoon ground cinnamon
2 bay leaves
4 cups beef broth
1 tablespoon apple cider vinegar
Salt and pepper to taste
12 corn tortillas
2 cups Oaxaca cheese, shredded (or mozzarella)
Fresh cilantro, chopped, for garnish
Lime wedges, for serving
Salsa, for serving
Directions
Preheat the oven to 350°F (175°C).
Remove stems and seeds from dried chiles. Toast them in a skillet for 1–2 minutes until fragrant, then soak them in warm water for 15 minutes.
Season the beef with salt, pepper, cumin, oregano, paprika, and cinnamon.
Heat oil in a large Dutch oven. Brown the beef on all sides for 4–5 minutes per side. Remove and set aside.
In the same pot, cook garlic and onion for 2 minutes until fragrant.
Blend soaked chiles with beef broth and apple cider vinegar until smooth.
Add chile mixture and bay leaves to the pot, then return the beef. Bring to a simmer.
Cover and cook in the oven for 3–4 hours until beef is fork-tender.
Remove beef and shred with two forks. Strain broth and reserve for consomé.
Heat a griddle over medium heat and toast tortillas lightly.
Dip tortillas into consomé, then fill with shredded beef and cheese. Fold and cook for 2–3 minutes until crispy and cheese melts.
Serve with cilantro, lime wedges, salsa, and extra consomé for dipping.
Servings and timing
This recipe makes 6 servings. It takes about 30 minutes to prepare and 4 hours to cook, for a total time of 4 hours and 30 minutes. Each serving is around 450 calories.
Variations
I sometimes swap beef for lamb or goat for a more traditional flavor. If I want it a little spicier, I add extra guajillo or even some arbol chiles. I also like experimenting with different cheeses like Monterey Jack for a creamier melt. For a lighter version, I make smaller tacos with less cheese and more cilantro and onions.
Storage/Reheating
I store leftover beef and consomé separately in airtight containers in the fridge for up to 4 days. For longer storage, I freeze them for up to 3 months. When reheating, I warm the beef gently on the stovetop with a splash of broth to keep it moist. Tortillas taste best freshly crisped, so I always dip and fry them fresh when I reheat leftovers.
FAQs
Can I make these tacos ahead of time?
I like to prepare the beef and consomé ahead of time and store them, but I always assemble and fry the tacos fresh for the best texture.
What kind of beef is best for birria tacos?
I usually use beef chuck roast because it’s affordable and tender after slow cooking, but short ribs also add amazing flavor.
Can I make birria tacos in a slow cooker?
Yes, I often do. I just sear the beef, blend the chile sauce, and cook everything on low for 8–9 hours until tender.
How spicy are these tacos?
For me, they’re more smoky and rich than overly spicy. If I want extra heat, I add dried arbol chiles or serve with a hot salsa.
What can I serve with birria tacos?
I like to serve them with Mexican rice, refried beans, or just extra lime wedges and salsa on the side.
Conclusion
My Fave Birria Tacos are one of my absolute favorite comfort foods. The tender beef, flavorful broth, melted cheese, and crispy tortillas make them so satisfying. I love dipping them into the rich consomé and enjoying every bite. Whether I’m making them for a family dinner or a weekend treat, this recipe always hits the spot.
📖 Recipe:
Print
My Fave Birria Tacos
- Total Time: 4 hours 30 minutes
- Yield: 6 servings
- Diet: Halal
Description
A flavorful Mexican street food dish made with slow-cooked beef in a rich chile-based broth, served inside crispy tortillas with melted cheese and fresh toppings, alongside consomé for dipping.
Ingredients
2 pounds beef chuck roast or short ribs
3 dried guajillo chiles
3 dried pasilla chiles
3 dried ancho chiles
4 cloves garlic, minced
1 onion, quartered
1 tablespoon ground cumin
1 tablespoon dried oregano
1 tablespoon smoked paprika
1/2 teaspoon ground cinnamon
2 bay leaves
4 cups beef broth
1 tablespoon apple cider vinegar
Salt and pepper, to taste
12 corn tortillas
2 cups Oaxaca cheese, shredded (or mozzarella)
Fresh cilantro, chopped, for garnish
Lime wedges, for serving
Salsa, for serving
Instructions
- Preheat oven to 350°F (175°C).
- Remove stems and seeds from dried chiles. Toast in a skillet for 1–2 minutes until fragrant, then soak in warm water for 15 minutes.
- Season beef with salt, pepper, cumin, oregano, paprika, and cinnamon.
- Heat oil in a Dutch oven. Brown beef on all sides for 4–5 minutes per side. Remove and set aside.
- In the same pot, cook garlic and onion for 2 minutes until fragrant.
- Blend soaked chiles with beef broth and apple cider vinegar until smooth.
- Add chile mixture and bay leaves to the pot, then return beef. Bring to a simmer.
- Cover and cook in oven for 3–4 hours until beef is fork-tender.
- Remove beef and shred with two forks. Strain broth and reserve for consomé.
- Heat a griddle over medium heat and toast tortillas lightly.
- Dip tortillas into consomé, then fill with shredded beef and cheese. Fold and cook 2–3 minutes until crispy and cheese melts.
- Serve with cilantro, lime wedges, salsa, and extra consomé for dipping.
Notes
Swap beef with lamb or goat for a traditional variation.
Add arbol chiles for more spice.
Use Monterey Jack cheese for a creamier melt.
Store beef and consomé separately in the fridge for up to 4 days or freeze for up to 3 months.
Tortillas taste best freshly crisped, so fry them right before serving.
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: Slow-Cooked, Oven-Braised
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 450
- Sugar: 3g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 95mg
