Birria tacos braise beef low and slow in a rich chile sauce until fork-tender, then fold the shredded meat and melted cheese into corn tortillas dipped in the reserved fat and pan-fried until crispy. They take about 3.5 hours, mostly hands-off simmering, and remain one of the most consistently viral recipes for their deep flavor and dippable consomé.
Recipe at a Glance
Prep Time: 25 minutes
Cook Time: 3 hours
Total Time: 3 hours 25 minutes
Servings: 6
Category: Main dish
Why You’ll Love This Birria Tacos
- The braising liquid becomes a rich dipping broth (consomé) that makes these tacos unforgettable.
- Dipping the tortillas in the beef fat before frying is what gives them their signature crispy, red-tinted shell.
- A genuine crowd-pleaser for gatherings, worth the longer cook time.
- Freezes well, so leftovers set you up for another meal.
Ingredients You’ll Need
- 3 lbs chuck roast (or a mix of chuck and short rib)
- 4 dried guajillo chiles
- 2 dried ancho chiles
- 1 onion, quartered
- 4 cloves garlic
- 2 tomatoes
- 4 cups beef broth
- 1 tsp ground cumin
- 1 tsp dried oregano
- 2 bay leaves
- 1 cinnamon stick
- Corn tortillas
- 2 cups shredded mozzarella or Oaxaca cheese
- Fresh cilantro, diced onion, and lime wedges, for serving
How to Make Birria Tacos
- Toast the dried chiles in a dry skillet for 1 to 2 minutes, then soak in hot water for 15 minutes to soften.
- Blend the softened chiles with the onion, garlic, tomatoes, cumin, oregano, and a splash of beef broth until smooth.
- Season the chuck roast with salt and pepper, then sear in a large pot until browned on all sides.
- Pour the chile sauce over the meat, add the remaining beef broth, bay leaves, and cinnamon stick.
- Cover and simmer on low for 3 hours (or pressure cook for 45 minutes), until the meat is fork-tender.
- Remove the meat, shred it, and skim the flavorful fat (consomé) from the top of the broth.
- Dip corn tortillas in the reserved fat, then fill with shredded meat and cheese, fold, and pan-fry until crispy on both sides.
- Serve with the reserved broth for dipping, garnished with cilantro, diced onion, and lime wedges.
Tips for the Best Birria Tacos
- Don’t skip toasting the chiles — it deepens their flavor before blending.
- Skim the fat from the top of the broth to use for dipping tortillas — it’s key to the crispy texture.
- Shred the meat while it’s still warm for easier shredding.
- Strain the braising liquid before serving as consomé for a smoother broth.
Variations to Try
- Use short rib or brisket instead of chuck roast for extra richness.
- Add a splash of apple cider vinegar to the sauce for brightness.
- Make it a quesabirria by adding extra cheese before folding.
How to Store It
Store in the fridge for up to 4 days. The meat and broth freeze well for up to 3 months.
Frequently Asked Questions
Can I make this in a slow cooker?
Yes, cook on low for 8 hours or high for 4 to 5 hours after searing the meat and adding the sauce.
What is consomé?
Consomé is the flavorful broth left over from braising the meat, traditionally served alongside the tacos for dipping.
Can I use a different cut of meat?
Yes, short rib, brisket, or a combination of cuts all work well for birria.
Is this recipe spicy?
It has a mild-medium heat from the dried chiles — adjust the type and amount of chiles for more or less spice.