Do Share Recipe

Birria Tacos Recipe | Juicy, Flavorful Mexican Favorite

I recently made these Birria Tacos and honestly, they turned out way better than I imagined. I could hear the tortillas sizzle as I dipped them into that deep red, spiced consomé, filling my kitchen with the most incredible aroma. When I pulled apart the tender beef and tucked it inside a cheesy tortilla, I knew I was in for something special.

Every bite was rich, juicy, and packed with flavor — like a comforting hug in taco form. After tasting them once, I knew this would be a regular on my dinner table, or even paired with a fresh side inspired by this steak marinade for salad recipe.

Ingredients

Here’s what I used, along with a few tips to make sure yours turn out just as good:

2 lbs boneless chuck roast — this cut has the perfect balance of fat and meat for tender, juicy birria.
1 lb bone-in short ribs or oxtail — adds incredible depth and richness from the bone marrow.
7 dried ancho chiles (stems and seeds removed) — mild and smoky, perfect for the base flavor.
7 dried guajillo chiles (trimmed and de-seeded) — slightly sweet and fruity, balancing the heat.
3 dried chile de árbol (trimmed and de-seeded) — for that subtle spicy kick.
1 white onion, peeled and halved — adds natural sweetness and body to the broth.
4 roma tomatoes — give a mild acidity that rounds out the flavor.
3 bay leaves — a classic addition that deepens the aroma and taste.
¼ cup chopped fresh cilantro — freshens up the final taco filling.
¼ cup finely diced white onion — for garnish and extra crunch.
3 oz Oaxacan cheese or mozzarella — melts perfectly for that gooey taco pull.
3 cups beef broth (or water) — creates a flavorful braising liquid and dipping consomé.
1 tsp apple cider vinegar — balances the richness of the beef.
1 tsp neutral oil (like avocado or vegetable) — for browning the meat and toasting the spices.
1 tsp dried Mexican oregano — adds earthy, slightly citrusy notes.
1 tsp coriander seeds — subtle warmth and aroma.
¼ tsp ground cloves — gives a hint of sweetness and complexity.
½ cinnamon stick — adds a beautiful warmth to the broth.
1 tsp cumin seeds — gives that signature smoky-spiced taste.
6 garlic cloves, peeled — brings a bold flavor that ties everything together.
1 tbsp black peppercorns — adds a light heat and depth.
Juice from 1 lime — finishes the dish with bright freshness.
Corn tortillas — the traditional choice for authentic birria tacos.
Kosher salt — adjust to taste for seasoning perfection.

Note: This recipe serves several tacos — perfect for sharing or saving for later.

Variations

If you want to switch things up, here are some simple variations you can try:

Use shredded chicken or jackfruit instead of beef for a lighter or vegetarian version.
Swap Oaxacan cheese for vegan cheese to make it dairy-free.
Add a splash of orange juice to the sauce for a citrusy twist.
Skip the chile de árbol if you prefer it mild, or add more for extra heat.
Try flour tortillas for a softer texture (though corn gives that authentic crunch).

Or, for another savory option with grilled meat flavor, check out this steak marinade for kabobs recipe.

Cooking Time

This recipe takes a little time, but the flavor is worth every minute.

Prep Time: 30 minutes
Cooking Time: 3 hours
Total Time: 3 hours 30 minutes

Equipment You Need

Dutch oven or heavy pot — for searing the meat and slow-braising it to tenderness.
Blender — to puree the chili and tomato mixture into a smooth sauce.
Fine-mesh strainer (optional) — for a silky, restaurant-style consomé.
Tongs — for flipping meat and assembling tacos easily.
Skillet or griddle — to crisp the tacos to golden perfection.

How to Make Birria Tacos

Prepare the chiles and sauce

Start by removing the stems and seeds from the dried chiles. Lightly toast them in a dry skillet for about 30 seconds per side — this enhances their smoky flavor. Then boil them briefly until softened and blend with roasted tomatoes, onion, garlic, and all the spices until smooth and velvety.

Brown and braise the meat

Season your beef generously with salt and sear in a little oil until browned on all sides. Pour in your chile sauce and beef broth, toss in bay leaves, and let everything simmer on low heat for about 3 hours until the meat is fall-apart tender.

Shred and assemble

Once the beef is tender, shred it using two forks. Strain and reserve some of the braising liquid — this becomes your dipping consomé. Dip tortillas into the top layer of the broth (the oily red part), fill with shredded meat and cheese, and cook on a skillet until the cheese melts and the tortillas are crispy.

Additional Tips for Making This Recipe Better

Here’s what I learned while making these at home — these little tweaks make a big difference:

Always toast your chiles before blending — it gives the sauce a deep, smoky flavor.
Don’t skip bone-in meat; it makes the broth richer and more flavorful.
Taste and adjust salt after the sauce has reduced — flavors intensify as it cooks.
Keep tortillas warm and pliable by wrapping them in a clean towel until ready to use.
When frying the tacos, don’t overcrowd the pan — this keeps them crispy, not soggy.

How to Serve Birria Tacos

Presentation makes these tacos shine! Serve them hot off the skillet with a small bowl of consomé for dipping. Garnish each taco with chopped cilantro, diced onion, and a squeeze of lime juice. For extra flair, add pickled onions or a drizzle of hot salsa on top. Trust me, everyone will be reaching for seconds.

Nutritional Information

Here’s the approximate nutrition breakdown per serving:

Calories: ~630 kcal
Protein: ~62 g
Carbohydrates: ~39 g
Fat: ~28 g

These values will vary based on the cuts of meat and tortillas you use.

Make Ahead and Storage

Freezing

You can freeze the shredded meat (along with some sauce) in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove before serving.

Refrigerating

Store leftover meat and sauce in separate airtight containers in the fridge for up to 4–5 days. This makes it super easy to whip up fresh tacos anytime.

Reheating

When reheating, add a splash of broth to keep the meat juicy. Heat the tortillas in a dry pan, then reassemble the tacos for that fresh, crispy texture.

Why You’ll Love This Recipe

Here’s why these birria tacos have become one of my favorite dishes to make:

Incredibly rich and flavorful: The blend of slow-cooked meat and smoky chile sauce makes every bite unforgettable.
Totally customizable: You can adjust the heat level, use different meats, or go dairy-free easily.
Comforting yet exciting: It’s the kind of dish that feels like comfort food but still tastes like something from a restaurant.
Perfect for gatherings: Whether it’s a weekend meal or a party, everyone loves dipping these into the consomé.
Make-ahead friendly: The meat actually tastes better the next day as the flavors meld together.

Making these Birria Tacos at home is a labor of love — but once you taste that crispy tortilla filled with tender, spiced beef and melty cheese, you’ll know it was worth every minute. It’s the kind of recipe that turns dinner into a celebration.

Ben Carraoli