Name: My Fave Birria Tacos
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: Mexican
Ingredients: Beef chuck roast or short ribs; Dried guajillo chiles; Dried ancho chiles; Dried pasilla chiles (optional); White onion; Garlic cloves; Bay leaves; Cinnamon stick; Whole cloves; Black peppercorns; Mexican oregano; Cumin; Apple cider vinegar; Tomatoes or tomato paste; Salt; Corn tortillas; Shredded Oaxacan cheese (or mozzarella); Fresh chopped cilantro; Diced onion; Lime wedges; Oil for frying

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These birria tacos are my ultimate comfort food—crispy, cheesy, and dripping with flavor from slow-cooked, tender beef and a rich, spicy consomé. This recipe has become a go-to in my kitchen when I want something bold, satisfying, and utterly crave-worthy. It’s a full-on flavor experience that delivers every time, whether I’m cooking for family, friends, or just treating myself.

Why You’ll Love This Recipe

I love this recipe because it brings the magic of restaurant-style birria tacos straight to my home. The beef is slow-braised until it’s fall-apart tender, then tucked into cheesy corn tortillas and pan-fried until crispy and golden. And the consomé? I dip every bite into that savory broth—it’s the kind of flavor that makes me close my eyes and sigh with every bite. Plus, it’s make-ahead friendly, gluten-free, and super customizable with dairy-free and vegan options too. My Fave Birria Tacos

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the beef birria:
Beef chuck roast or short ribs
Dried guajillo chiles
Dried ancho chiles
Dried pasilla chiles (optional)
White onion
Garlic cloves
Bay leaves
Cinnamon stick
Whole cloves
Black peppercorns
Mexican oregano
Cumin
Apple cider vinegar
Tomatoes or tomato paste
Salt

For the tacos:
Corn tortillas
Shredded Oaxacan cheese (or mozzarella if needed)
Fresh chopped cilantro
Diced onion
Lime wedges
Oil for frying

Directions

Prepare the birria: I start by toasting the dried chiles in a dry pan, then soak them in hot water until softened. Meanwhile, I sear the beef until browned, then set it aside.
Make the sauce: I blend the soaked chiles with tomatoes, garlic, onion, and spices until smooth, then pour it over the beef in a large pot or Dutch oven. I add bay leaves, a cinnamon stick, and enough broth to cover the meat.
Slow-braise: I let the beef simmer on low for about 3 hours, or until it’s tender enough to shred with a fork.
Shred the beef: Once cooked, I remove the meat, shred it, and return it to the pot with the flavorful consomé.
Assemble the tacos: I dip each tortilla into the top layer of the consomé, then fill it with shredded beef and cheese. I cook them in a hot pan until crispy on both sides and the cheese is melted.
Serve with consomé: I serve the tacos hot with bowls of the broth for dipping, and garnish with chopped onions, cilantro, and a squeeze of lime.

Servings and timing

This recipe makes about 10–12 tacos.
Preparation time: 30 minutes
Cooking time: 3 hours
Total time: 3 hours 30 minutes

Variations

I sometimes use lamb or goat for a more traditional take, or switch to chicken for a quicker version. For a dairy-free twist, I leave out the cheese or use a vegan cheese alternative. I’ve also made a plant-based version using jackfruit or mushrooms instead of meat—it’s just as flavorful.

Storage/Reheating

I store leftover meat and consomé in separate airtight containers in the fridge for up to 4 days. To reheat, I simmer the consomé and gently reheat the meat in a pan or microwave. The tacos can be assembled and crisped fresh for the best texture. The meat also freezes well for up to 2 months.

FAQs

How do I make sure the tacos don’t get soggy?

I make sure to only dip the tortillas quickly in the top layer of oil from the consomé, not soak them. Then I crisp them right away in a hot skillet.

Can I use a different type of meat?

Yes! I’ve used beef, lamb, goat, and even chicken. Just make sure to adjust the cooking time depending on the cut.

What’s the best cheese for birria tacos?

I prefer Oaxacan cheese for its melt and stretch, but mozzarella or Monterey Jack work well too.

Can I make the meat ahead of time?

Yes, I often make the birria the day before. The flavor actually deepens overnight in the fridge.

What tortillas work best?

Corn tortillas are traditional and hold up well to frying. I use fresh ones and heat them slightly before dipping and filling to prevent tearing.

Conclusion

I love how these birria tacos bring bold, authentic flavors into my kitchen with every bite. Between the juicy, spiced beef, melty cheese, crispy tortillas, and that rich consomé—this recipe hits all the right notes. It’s fun, comforting, and guaranteed to impress anyone lucky enough to grab a taco from your skillet. Once I made these at home, there was no going back!