Name: My Fave Birria Tacos
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Cuisine: Mexican
Ingredients: 3 lbs beef chuck roast, cut into chunks; 1 lb beef short ribs; 1 tablespoon salt; 1 tablespoon black pepper; 2 tablespoons oil; 5 dried guajillo chiles, stemmed and seeded; 3 dried ancho chiles, stemmed and seeded; 1 chipotle pepper in adobo; 1 white onion, chopped; 6 garlic cloves; 1 tablespoon cumin; 1 tablespoon oregano; 1 teaspoon ground cloves; 2 bay leaves; 1 cinnamon stick; 4 cups beef broth; 1 tablespoon apple cider vinegar; Corn tortillas; 2 cups shredded Oaxaca or mozzarella cheese; Chopped onions and cilantro, for garnish; Lime wedges, for serving

Juicy, rich, and undeniably crave-worthy—Birria Tacos are one of those dishes that transform an ordinary evening into a full-blown flavor celebration. Imagine tender, slow-stewed beef folded into crisped corn tortillas, dripping with a spiced consommé, and finished with a glorious sizzle on a hot skillet. This is comfort food that doesn’t hold back.

Every bite is a deep dive into Mexican culinary tradition, bursting with dried chile flavor, melted cheese, and savory shredded meat. Whether you’re making these for taco night, a party, or just because you deserve something extra delicious, these Birria Tacos hit the spot every single time.

What Kind of Meat Works Best for Birria Tacos?

Traditionally, Birria is made with goat, but beef is the go-to for tacos. A blend of chuck roast and beef short ribs creates the perfect texture and richness. You want meat that shreds easily and absorbs all the deep, bold flavors of the chile broth.

Ingredients for the My Fave Birria Tacos

3 lbs beef chuck roast, cut into chunks
1 lb beef short ribs
1 tablespoon salt
1 tablespoon black pepper
2 tablespoons oil
5 dried guajillo chiles, stemmed and seeded
3 dried ancho chiles, stemmed and seeded
1 chipotle pepper in adobo
1 white onion, chopped
6 garlic cloves
1 tablespoon cumin
1 tablespoon oregano
1 teaspoon ground cloves
2 bay leaves
1 cinnamon stick
4 cups beef broth
1 tablespoon apple cider vinegar
Corn tortillas
2 cups shredded Oaxaca or mozzarella cheese
Chopped onions and cilantro, for garnish
Lime wedges, for serving

How To Make the My Fave Birria Tacos

Step 1: Prep the Chiles

Toast guajillo and ancho chiles on a dry skillet until fragrant. Soak them in hot water for 10 minutes to soften.

Step 2: Blend the Sauce

In a blender, combine softened chiles, chipotle, onion, garlic, cumin, oregano, cloves, vinegar, and 1 cup beef broth. Blend until smooth.

Step 3: Brown the Meat

Season the beef with salt and pepper. In a large pot, heat oil and sear meat on all sides. Work in batches if needed.

Step 4: Simmer the Birria

Pour blended sauce over the meat. Add remaining broth, bay leaves, and cinnamon stick. Simmer on low heat for 3-3.5 hours, until meat is fork-tender.

Step 5: Shred and Separate

Remove the meat, shred it, and return it to the pot. Strain out excess fat from the top of the consommé (or keep it for flavor).

Step 6: Build the Tacos

Dip each tortilla in the top layer of the broth, place on a skillet, add cheese and meat, fold and cook until crispy and golden on both sides.

How to Serve and Store These Birria Tacos

Serve these tacos hot off the skillet with a bowl of consommé on the side for dipping. Sprinkle with fresh chopped onions, cilantro, and a squeeze of lime to brighten each bite.

Leftovers? Store the meat and consommé separately in airtight containers in the fridge for up to 4 days. Reheat the meat in a skillet and the broth on the stovetop. You can also freeze both for up to 2 months.

Frequently Asked Questions

Can I make Birria Tacos ahead of time?

Yes! The birria meat actually tastes even better the next day as the flavors develop more depth. Store it in the fridge and reheat when ready to serve.

Do I have to use both chuck roast and short ribs?

Not necessarily, but using both adds a balance of texture and fat. You can use just one cut in a pinch.

What cheese melts best for Birria Tacos?

Oaxaca cheese is traditional, but mozzarella works great too. You want something that melts smoothly and stretches beautifully.

Is the consommé spicy?

It’s rich and flavorful, but not overwhelmingly spicy. You can adjust heat by using fewer chiles or omitting the chipotle.

Can I make it in a slow cooker?

Absolutely. After blending the sauce and browning the meat, place everything in a slow cooker and cook on low for 8 hours.

Want More Taco Ideas with a Twist?

If you loved these My Fave Birria Tacos, you’ll definitely want to check out these other hearty Mexican-inspired meals:

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.

And if you give these tacos a try, leave a comment below! Did you go full cheese, extra consommé, or add a secret ingredient? I love seeing how others make it their own.

Need more ideas like this? Follow me on Pinterest @NinaDishes for daily recipes that bring big flavor to your table.

My Fave Birria Tacos

Author: Nina Klatten
Total Time: 4 hours
Yield: 10-12 tacos

Print Recipe

Description

Crispy, juicy, and loaded with bold Mexican flavors, these Birria Tacos are made with slow-simmered beef in a rich chile broth, melted cheese, and served with a delicious consommé for dipping. A street food classic turned homemade favorite!

Instructions

1. Toast guajillo and ancho chiles on a dry skillet until fragrant. Soak them in hot water for 10 minutes to soften.

2. In a blender, combine softened chiles, chipotle, onion, garlic, cumin, oregano, cloves, vinegar, and 1 cup beef broth. Blend until smooth.

3. Season the beef with salt and pepper. In a large pot, heat oil and sear meat on all sides. Work in batches if needed.

4. Pour blended sauce over the meat. Add remaining broth, bay leaves, and cinnamon stick. Simmer on low heat for 3–3.5 hours, until meat is fork-tender.

5. Remove the meat, shred it, and return it to the pot. Strain out excess fat from the top of the consommé (or keep it for flavor).

6. Dip each tortilla in the top layer of the broth, place on a skillet, add cheese and meat, fold and cook until crispy and golden on both sides.