Picture biting into a crispy golden tortilla filled with juicy shredded beef, melted cheese, and fresh cilantro before dipping it into a rich, flavorful consommé. That’s exactly what makes Birria Tacos one of the most popular taco recipes around.
While they might look like something you’d only order from a restaurant, they’re surprisingly easy to make at home. Most of the cooking time is completely hands-off while the beef slowly cooks until it’s fall-apart tender.
If you can’t find every authentic Mexican ingredient, don’t worry. I’ve included plenty of easy substitutions so you can still make delicious homemade Beef Birria Tacos with ingredients from your local grocery store.
Whether it’s taco night, a family dinner, or you’re feeding a crowd, this recipe is guaranteed to impress.
Recipe At a Glance
🌮 Crispy, cheesy tacos
🥩 Tender slow-cooked beef
🥣 Rich consommé for dipping
⏱ Prep Time: 30 minutes
🍽 Makes 12 tacos (4–6 servings)
❄️ Great for leftovers and freezer meals
Why You’ll Love These Birria Tacos
- Crispy golden tortillas with melted cheese
- Tender, juicy slow-cooked beef
- Rich consommé that’s perfect for dipping
- Great for feeding a crowd
- Easy to make ahead
- Freezer friendly
- Tastes just like your favorite Mexican restaurant
What Are Birria Tacos?
Birria is a traditional Mexican stew that was originally made with goat or lamb. Today, Beef Birria Tacos have become one of the most popular versions because beef is easier to find and creates incredibly tender, flavorful meat.
The beef is slowly cooked with dried chilies, tomatoes, garlic, onion, and warm spices until it easily shreds with a fork. The cooking liquid becomes a rich consommé that’s served alongside the tacos for dipping.
To finish, tortillas are dipped in the flavorful red oil from the broth before being filled with cheese and beef, then pan-fried until perfectly crispy.
What Do Birria Tacos Taste Like?
They’re rich, savory, and incredibly satisfying.
The beef is deeply flavorful thanks to the slow cooking process, while the dried chilies add a mild smoky flavor rather than lots of heat. Add melted cheese, fresh onion, cilantro, and a squeeze of lime, and every bite has the perfect balance of crispy, cheesy, juicy, and fresh.
Everything You’ll Need
Most ingredients are easy to find, and I’ve included simple swaps if your supermarket doesn’t stock everything.
– Chuck Roast
Chuck roast is the best choice because it becomes incredibly tender during slow cooking.
No chuck roast?
Try: Blade roast, beef brisket, beef cheeks
– Guajillo Chilies
These dried chilies give birria its signature deep red color and rich, slightly smoky flavor. They’re mild, so don’t worry about the recipe being too spicy.
Can’t find them?
You can substitute:
- Dried ancho chilies
- New Mexico chilies
- A combination of smoked paprika and mild chili powder (the flavor will be a little different but still delicious)
– Oaxaca Cheese
Oaxaca cheese melts beautifully and is traditionally used for birria tacos.
If it’s unavailable, use:
- Mozzarella
- Monterey Jack
- Mild cheddar
- Colby
– Corn Tortillas
Corn tortillas create the classic crispy texture.
If you prefer, flour tortillas work too, although they’ll be softer.
How to Make Birria Tacos
Although there are a few steps, each one is simple.
Step 1: Prepare Everything
Remove the seeds from the dried guajillo chilies.
Cut the beef into large chunks, quarter the tomatoes and onion, trim the garlic bulb, and grind the spices until fine.
Step 2: Slow Cook the Beef
Place the beef, chilies, onion, garlic, bay leaves, spices, beef broth, water, and salt into a large pot.
Bring everything to a boil before reducing the heat to a gentle simmer.
Meanwhile, blend the cooked chilies, tomatoes, onion, garlic, and a little cooking broth until smooth. Strain the sauce back into the pot and continue cooking until the beef easily falls apart with a fork.
Step 3: Shred the Beef
Remove the beef from the broth and shred it using two forks.
Skim some of the red oil from the top of the broth and reserve it. This is what gives the tortillas their signature crispy texture and beautiful color.
Step 4: Cook the Tacos
Dip each tortilla into the reserved oil before filling it with cheese and shredded beef.
Cook in a hot frying pan until golden and crispy, then fold in half and cook both sides until the cheese is melted.
Step 5: Make the Consommé
Ladle the broth into small bowls and stir through chopped onion and fresh cilantro.
Serve alongside the tacos with plenty of fresh lime wedges.
Can I Make Birria Faster?
Yes!
If you prefer a more hands-off method, you can make the beef in a slow cooker.
Simply prepare the sauce, then cook everything on:
- LOW: 8–10 hours
- HIGH: 5–6 hours
You can also make the beef a day ahead. In fact, the flavor is even better the next day.
Tips for the Best Birria Tacos
- Let the beef cook until it easily shreds with a fork.
- Dip every tortilla in the red oil before frying.
- Grate your own cheese for the best melt.
- Cook the tacos in batches instead of overcrowding the pan.
- Save any leftover consommé—it makes an amazing soup base.
My favorite tip: Double the beef and freeze half for an easy taco night later.
Common Mistakes to Avoid
- Taking the beef off the heat too early.
- Skipping the consommé.
- Cooking the tacos over very high heat.
- Forgetting to dip the tortillas in the oil.
- Overfilling the tacos, which makes them harder to flip.
What to Serve with Birria Tacos
Turn this into the ultimate taco night by serving your tacos with:
- Mexican rice
- Refried beans
- Guacamole
- Pico de gallo
- Mexican street corn (elote)
- Tortilla chips and salsa
For drinks, try horchata, agua fresca, or a classic margarita.
Storing & Freezing Leftovers
Store leftover beef and consommé separately in airtight containers in the refrigerator for up to 4 days.
The flavors continue to develop overnight, so leftovers are often even better the next day.
You can also freeze both the beef and consommé for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use a different cut of beef?
Yes! Brisket, blade roast, or beef cheeks all work well. Just choose a cut that benefits from slow cooking.
Are Birria Tacos spicy?
Not usually. Guajillo chilies are fairly mild and add more flavor than heat. If you’d like them spicier, add a couple of dried árbol chilies or your favorite hot sauce.
Can I make them ahead of time?
Absolutely. The beef can be cooked a day or two in advance, making assembly quick and easy when you’re ready to eat.
Why do you dip the tortillas in the broth?
The oil floating on top of the consommé coats the tortillas with flavor and helps them crisp up beautifully while giving them their signature red color.
Easy Birria Tacos Recipe
Tender, slow-cooked beef, melted cheese, crispy corn tortillas, and an easy rich homemade consommé make these authentic Birria Tacos the ultimate taco night recipe. Perfect for feeding a crowd and even better dipped into the flavorful broth.
Ingredients
For the Birria
- 3 lbs (1.4kg) chuck roast, cut into large chunks
- 8 dried guajillo chilies, seeds removed
- 4 Roma tomatoes, quartered
- 1 whole garlic bulb, top trimmed
- 1 white onion, quartered
- 1 tsp whole cumin, 1 tsp whole coriander, 1 tsp dried oregano
- 3 bay leaves
- 1 tsp dried oregano
- ½ tsp whole black peppercorns
- 4–5 whole cloves
- 4 cups water
- 4 cups beef broth
For the Consommé
- Reserved cooking broth
- ½ white onion, finely diced
- ¼ cup chopped fresh cilantro
For the Tacos
- 12 corn tortillas
- 12 oz (340g) Oaxaca cheese, grated
- Shredded birria beef
- 2 tbsp chopped fresh cilantro
- ½ white onion, finely diced
- Lime wedges, for serving
Instructions
- Remove the seeds from the guajillo chilies.
- Grind the cumin, coriander, oregano, peppercorns, and cloves into a fine spice mix.
- Add the beef, guajillo chilies, onion, garlic, bay leaves, spices, salt, beef broth, and water to a large pot.
- Bring to a boil, then reduce to a gentle simmer and cook for 30 minutes.
- Transfer the softened chilies, onion, garlic cloves, tomatoes, and about ½ cup of the cooking broth to a blender.
- Blend until smooth.
- Strain the sauce back into the pot and continue simmering for about 3 hours, or until the beef is fork tender.
- Remove the beef from the broth and shred using two forks.
- Skim the red oil from the top of the broth and reserve it for frying the tortillas.
- Dip each tortilla into the reserved oil.
- Fill with shredded beef and grated Oaxaca cheese.
- Cook in a hot skillet until golden and crispy, then fold in half and cook until both sides are crisp and the cheese has melted.
- Ladle the broth into small bowls and stir in the diced onion and chopped cilantro.
- Serve the tacos hot with the consommé for dipping and garnish with fresh cilantro, diced onion, and lime wedges.
Prepare the Birria
Make the Sauce
Shred the Beef
Assemble the Tacos
Make the Consommé
Serve
Notes
- Chuck roast creates the most tender shredded beef, but brisket or blade roast also work well.
- Can't find Oaxaca cheese? Mozzarella or Monterey Jack are excellent substitutes.
- Guajillo chilies are traditional, but dried ancho chilies are a great alternative.
- The beef can be made 1–2 days ahead and reheated before assembling the tacos.
- Leftover beef and consommé can be frozen for up to 3 months.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 473Total Fat: 28gSaturated Fat: 13gUnsaturated Fat: 15gCholesterol: 121mgSodium: 607mgCarbohydrates: 18gFiber: 3gSugar: 3gProtein: 38g
If you make these Birria Tacos, I’d love to hear how they turned out! Leave a comment and rating below, and don’t forget to save this recipe to Pinterest for your next taco night.
