The scent of slow-simmered chili, toasted spice, and roasted meat hit me like walking into a warm cantina. These birria tacos land somewhere between cozy comfort and street food magicjuicy, cheesy, messy in the best way. They’re trending hard right now, and once you taste them, you’ll get why.
You’ll slow-cook beef with dried chiles, garlic, and warm spices until it practically falls apart. Dip tortillas in the broth, sear them until crisp, then fill with meat and cheese like you mean it. It’s like your favorite grilled cheese met a Sunday pot roast. Best part? You can use a slow cooker or stovetop, and even try quesabirria tacos if you’re feeling extra cheesy.
I started making these in the fall of 2020, back when comfort cooking became my therapy. My wife peeked in the pot, took one whiff, and said “Whatever that is… don’t stop.” I learned boneless chuck works best if you trim it right and sear wellit deepens flavor without extra steps. After a decade of testing recipes, this one hits that rare sweet spot: indulgent and still doable on a weeknight.
Joe Rooney
Birria Tacos – Irresistible Ways to Make Them Easy
Prepare to tantalize your taste buds with this all-time favorite birria tacos recipe! Featuring tender, shredded beef and melty cheese, these quesabirria tacos are fried to perfection for a crispy, gooey delight. Perfect for anyone craving authentic birria tacos with a homemade consomé, this recipe also offers make-ahead convenience and options for gluten-free, dairy-free, and vegan diets.
3 lbs. organic chuck roast beef, chopped into medium-large chunks (You can also use shank cut of beef or lamb or chicken; anything that can be shredded)
1 tablespoon Extra virgin olive oil
1 teaspoon sea salt
1 teaspoon black pepper
1 teaspoon garlic powder
½ onion, diced
4 cups organic beef stock
2 cups water
12 organic corn tortillas
shredded Oaxaca cheese
1 cup chopped fresh cilantro
Pico de Gallo (You can make my Fresh Homemade Pico de Gallo recipe)
Method
Remove stems and seeds from dried ancho and guajillo chiles.
Add beef stock to a medium pot and bring to a boil.
Add chiles, turn off heat, cover and let sit for 15-20 minutes.
Blend softened peppers with remaining ingredients until smooth and thick; add more stock or water if needed.
Preheat oven to 350°F.
Heat olive oil in a dutch oven over medium-high heat.
Season beef chunks with salt, black pepper, and garlic powder.
Sear beef on all sides until golden, 3-4 minutes per side.
Remove beef and set aside on paper towel-lined plate.
Sauté onions in the same pot until translucent, 1-2 minutes.
Add chili paste and simmer 1-2 minutes.
Add beef stock and water, stir to combine.
Return seared beef to pot, stir, reduce heat to low and simmer 1 minute.
Transfer pot to oven and braise for 2½ hours until beef is tender and shred easily.
Remove from oven and shred beef thoroughly.
Remove 1 cup of broth from pot; add chopped cilantro and set aside as consomé dipping sauce.
Heat a non-stick skillet over medium heat and lightly oil with a paper towel.
Dip a tortilla into the consomé broth and place in skillet.
Add shredded beef, diced onions, chopped parsley, and shredded cheese on tortilla.
Fold tortilla in half and cook until cheese melts and outer side develops a slight char.
Flip and cook until both sides are golden and crispy.
Remove from heat and repeat with remaining tortillas and ingredients.
Serve tacos with consomé dipping sauce and Pico de Gallo.
Notes
Store leftover ingredients separately in airtight containers in the fridge for up to 3-4 days.
Reheat assembled tacos in a 350°F oven until warmed through.
You can reduce or adjust spices for milder or bolder flavors.
Make-ahead friendly: prepare all components except tortillas in advance and assemble when ready to serve.
Why You’ll Love These Birria Tacos
Comfort meets indulgence: Aromatic, slow-braised beef tucked into crispy, cheese-filled tortillasmessy but worth it.
Beginner-friendly: The recipe has detailed steps, so even first-timers can succeed.
Flexible options: Make it dairy-free, experiment with meats, or try quesabirria tacos for extra cheesiness.
Perfect for sharing: These tacos are crowd-pleasers, whether for family dinners or weekend gatherings.
Key Ingredients and Substitutions
The authentic flavors of these birria tacos are built on a foundation of dried chiles, warm spices, and tender, juicy beef. Here’s your shopping list and some handy swaps:
Ingredient
Notes & Substitutions
Dried guajillo and ancho chiles
For depth and mild heat. Sub with New Mexico chiles if needed.
Chipotle peppers in adobo
Smoky, tangy, and spicy. Skip if mild is preferred.
Chuck roast beef
Opt for shank, lamb, or even chicken for variation.
Oaxaca cheese
Stringy and melty; Monterey Jack or mozzarella works too.
Organic corn tortillas
For gluten-free eats. Use flour tortillas if desired.
Pro Tip: Don’t skip searing the beefit locks in flavor, making the final tacos absolutely irresistible.
Step-by-Step: Making Birria Tacos
This birria taco recipe is a journey of flavor, with each step contributing to that irresistible, perfect bite:
Prepare the chili paste: Soak and blend dried chiles with garlic, tomatoes, and spices until smooth. This paste is the backbone of your birria.
Sear the meat: Brown the beef chunks in a hot Dutch oven for 3-4 minutes per side. It’s messy, but worth the effort!
Braise in the oven: Combine the chili paste, beef, and beef stock, then slow-cook in the oven at 325°F (160°C) for 3 to 4 hours, or until fork-tender. Your kitchen will smell amazing!
Shred the meat: Once tender, shred the beef and let it soak in that saucy goodness.
Assemble the tacos: Dip tortillas in the broth, fry them until slightly crisp, and fill with meat, cheese, and toppings.
Pro Tip: Work in batches while frying tortillas to prevent stickingand keep everything warm under foil until serving.
Troubleshooting & Tweaks
Making birria tacos can be forgiving, but here are common areas where you might need a little help:
Sauce too thick? Add a splash of beef stock or water to thin it to your desired consistency.
Tacos too soggy? Use less broth when dipping the tortillas, or give them extra time in the skillet.
No access to dried chiles? Try a mix of chili powder and smoked paprika as a shortcut.
Want to elevate your tacos? Go for quesabirria tacos by being extra generous with Oaxaca cheese. This tweak adds gooey, stretchable perfection!
Serving & Storage Tips
Ready to serve your tacos? Pair them with consomé for dipping and some fresh toppings like cilantro or pico de gallo. Here are storage notes to keep the leftovers as tasty as possible:
Storage Component
Method
How Long
Cooked beef
Store in airtight containers in the fridge.
Up to 4 days
Tortillas
Wrap tightly in foil or plastic wrap and refrigerate.
Up to 3 days
Assembled tacos
Store in airtight container; reheat gently in oven or skillet.
Best within 1-2 days
Pro Tip: For fresh-tasting leftovers, reheat the beef with a bit of extra broth to revive the sauciness before serving.
Expert Insight: The Art of Birria Tacos
Birria tacos are a beautiful blend of rich, slow-cooked meat and bold spices that develop deep, complex flavors over time. Mastering the braising process is key to achieving tender, juicy filling that defines authentic birria tacos. This technique transforms humble ingredients into an indulgent, comforting meal.
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The Journey to Perfect Birria Tacos
It took several attempts to nail these Birria Tacos, including one batch where the meat ended up too dry. Over time, I learned to balance slow cooking with the perfect blend of spices. The result is tender, richly flavored tacos that bring together my love of comfort and healthy eating in every bite.
FAQs ( Birria Tacos )
What cut of meat is best for Birria Tacos?
For this dish, chuck roast or beef short ribs work perfectly due to their rich flavor and tenderness after slow cooking. These cuts break down nicely, giving the stew-like texture needed. Avoid lean cuts as they may dry out during the long simmer.
How long do I simmer the meat for tenderness?
Simmer the meat low and slow for about 3 to 4 hours until it is fork-tender and easily shreds. Patience is key; rushing the process results in tougher meat. Use enough liquid to keep the meat partially submerged throughout cooking for consistent texture.
Can I make quesabirria tacos with this recipe?
Yes, this recipe easily transforms into quesabirria tacos by adding cheese to the tortillas before filling them. Use a melting cheese like Oaxaca or mozzarella and grill the assembled taco until crispy. It’s a delicious variation that keeps the rich flavors intact.
What are the best sides to serve with this meal?
Simple sides like fresh cilantro, diced onions, lime wedges, and a bowl of consommé for dipping are traditional and enhance this meal’s flavors. Mexican rice or refried beans also pair well, delivering a balanced, comforting meal.
How can I store leftovers properly?
Store leftover meat and consommé separately in airtight containers in the refrigerator for up to 4 days. Reheat gently on the stove or microwave, adding consommé to keep the meat moist. Tortillas are best stored separately to avoid sogginess.
Conclusion
This birria tacos recipe delivers a delicious combination of tender, flavorful meat and a satisfyingly crispy, cheesy bite you’ll absolutely love. With a few hours of slow-cooking, you’ll achieve that cozy, made-from-scratch magic without much fuss. Trust usonce you taste these, you’ll want to make them again and again.
Feel free to switch up the meat or boost cheesiness with quesabirria tacos for a gooey twist. Leftovers? Keep the beef juicy by reheating with a splash of broth. A quick sear seals the dealan easy pro tip that really lifts the flavor.
Give this recipe a spin and share your taco triumphs or tweaks. Did it remind you of a favorite family meal? Pass it on to friends or loved onesit’s the kind of homemade cooking that warms hearts and kitchens alike.
