Birria tacos are one of those meals that quietly take over your entire day. You start thinking about them in the morning, plan around them in the afternoon, and by dinner, everything else feels irrelevant.
I still remember the first time I tried them, standing over my kitchen counter, sauce splashed on my fingers, wondering how something this rich could also feel comforting. Not fancy. Just deeply satisfying.
These tacos are messy in the best way. Juicy meat, crispy tortillas, stretchy cheese, and that deep red consome waiting patiently on the side. Once you make them at home, they tend to become a repeat request.
What I love most is how slow and grounding the process feels. Nothing rushed. Nothing skimmed over. Each step builds flavor, and by the time you’re done, the reward feels earned.
What Makes Birria Tacos So Special
Birria tacos are not just tacos with shredded meat. They are built around a stew that simmers for hours, pulling flavor from dried chiles, spices, and bones until everything melts together.
The magic comes from using the fat that floats on top of the broth. That’s what crisps the tortillas and gives them that deep red color and rich taste you can’t fake.
There’s also balance here. The meat is rich, the cheese is mild, and the onion, cilantro, and lime cut through everything at just the right moment.
Ingredients Needed for the Recipe
- Boneless chuck – The main meat, chosen for tenderness and deep beefy flavor.
- Oxtail or bone-in short ribs – Adds richness and body to the broth.
- Neutral oil – Used to sear the meat without overpowering the flavors.
- Ancho chiles – Brings sweetness and depth to the sauce.
- Guajillo chiles – Adds color and mild heat.
- Chiles de arbol – Provides a small kick of spice.
- White onion – Builds savory base notes.
- Garlic cloves – Adds warmth and aroma.
- Roma tomatoes – Balances the chiles with acidity.
- Black peppercorns – Gives gentle heat and structure.
- Mexican oregano – Adds an earthy, herbal layer.
- Cumin seeds – Brings warmth and depth.
- Coriander seeds – Lightens the spice blend with citrus notes.
- Ground cloves – Adds subtle sweetness and warmth.
- Mexican cinnamon stick – Rounds out the sauce with soft spice.
- Bay leaves – Deepens the broth while it simmers.
- Apple cider vinegar – Brightens the sauce.
- Beef broth or water – Forms the base of the consome.
- Corn tortillas – Essential for authentic texture and flavor.
- Oaxacan cheese or mozzarella – Melts beautifully inside the tacos.
- Cilantro – Adds freshness.
- Lime – Cuts richness right at the end.
- Kosher salt – Brings everything into focus.
Before You Start Cooking
This is not a quick recipe, and that’s part of its charm. Plan to give yourself time, maybe a quiet afternoon where the house fills with the smell of simmering chiles.
I like pulling everything out first and trimming the chiles before I even touch the meat. It keeps the process calm and prevents that rushed feeling halfway through.
How to make Birria Tacos?
Step 1 – Season and Sear the Meat
Let the meat sit out for about thirty minutes so it’s not ice cold. Season it generously with salt on all sides.
Sear the pieces in a hot pot with oil until deeply browned. Don’t rush this part. That crust adds flavor you can’t replace later.
Step 2 – Simmer the Sauce Ingredients
Add the dried chiles, onion, garlic, tomatoes, spices, and bay leaves to a pot. Cover everything with water.
Let it simmer gently until the chiles soften and the tomatoes break down. This step wakes everything up.
Step 3 – Blend the Sauce
Strain the solids and transfer them to a blender. Add vinegar and some broth, then blend until smooth.
If the sauce looks silky and deep red, you’re right where you need to be.
Step 4 – Braise the Meat
Return the meat to the pot and pour the sauce over it. Swish extra broth in the blender to catch every drop.
Cover and braise in the oven until the meat pulls apart easily. This is where patience pays off.
Step 5 – Shred and Prepare the Consome
Remove the meat and shred it gently with forks. Keep it juicy, not stringy.
Ladle the broth into a bowl and adjust with more broth if needed. Taste it. This is the soul of the dish.
Step 6 – Fry and Fill the Tacos
Dip each tortilla into the fat on top of the broth, then lay it in a hot skillet.
Flip, fill with meat and cheese, fold, and cook until crispy and melty. Repeat until you run out of tortillas or patience.
Serving Birria Tacos the Right Way
Serve the tacos hot, straight from the pan, with a bowl of warm consome on the side. Add onion, cilantro, and lime right before eating.
I like stacking them on a tray and letting everyone grab their own. It keeps things casual and fun.
Tips
- Don’t skip searing the meat, it builds the base flavor.
- Use the fat from the broth for frying, not oil.
- Shred the meat while it’s still warm for best texture.
- If the sauce feels thick, thin it with broth slowly.
- Taste the consome before serving and adjust salt.
Make Ahead and Storage
This is one of my favorite make-ahead meals. The flavors actually deepen after a night in the fridge.
Store the meat and sauce separately. The fat will solidify on top, which makes it easy to use later for frying.
Reheat gently on the stove. Avoid rushing it in the microwave if you can.
Variations and Substitutions
You can swap beef for goat or lamb if that’s what you prefer. The cooking method stays the same, just adjust the time slightly.
If you can’t find Oaxacan cheese, mozzarella works beautifully and melts just as well.
For extra heat, leave some chile seeds in. For less spice, remove them all and skip one chile de arbol.
Why I Keep Coming Back to This Recipe
Birria tacos are a commitment, but they never feel like a chore. Every step has purpose, and every bite reminds you why you started.
I’ve made these for friends, family, and quiet nights alone. They always feel right, no matter the setting.
Once you master them, they become part of your cooking rhythm. And honestly, that’s when a recipe truly earns its place.
Birria Tacos Recipe
Description
These Birria Tacos—also known as tacos de birria or quesabirria—are a mouthwatering fusion of tender, slow-braised beef, melty Oaxacan cheese, and crispy corn tortillas fried in flavorful birria fat. Served with a side of rich consomé for dipping, they’re a true showstopper that brings the spirit of Mexican street food into your kitchen.
ingredients
Birria de Res
Sauce
For Assembling Tacos
Instructions
Make the Birria
-
Sear the Meat
Bring meat to room temperature (about 30 minutes). Generously season all sides with kosher salt. Heat neutral oil in a large Dutch oven over medium-high heat. Sear meat in batches until deeply browned on all sides. Transfer to a bowl. -
Prepare the Chile Sauce
In a separate pot, combine dried chiles, onion halves, garlic, tomatoes, spices, and bay leaves. Cover with cold water and simmer gently for 15–20 minutes until softened. Strain, discarding cooking liquid. Transfer solids (including whole spices) to a blender. -
Blend the Sauce
Add apple cider vinegar and 1 cup of beef broth to the blender. Blend until very smooth (about 2 minutes). Season with salt to taste (about 1 tbsp). Optional: strain again if blender isn’t high-powered. -
Braise the Meat
Preheat oven to 300°F (150°C). Return seared meat to Dutch oven. Pour blended sauce over meat. Add remaining 2 cups broth to blender, swirl to capture residue, and pour into pot. Bring to a gentle simmer, cover, and transfer to oven. Braise for 3 hours or until meat shreds easily.
Assemble the Tacos
-
Prepare Garnish & Consomé
Shred cooked meat with two forks. In a small bowl, mix minced cilantro, onion, lime juice, and a pinch of salt. Ladle some of the birria broth (consomé) into a serving bowl; skim fat from top if desired. -
Fry the Tacos
Heat a non-stick skillet over medium heat. Dip a corn tortilla briefly into the layer of fat floating on top of the consomé. Place in skillet and fry for ~30 seconds per side. Flip, add shredded meat and cheese, fold like a quesadilla, and cook until golden and cheese melts (~1–2 minutes total). -
Serve
Keep finished tacos warm in a 200°F oven while assembling the rest. Serve with consomé for dipping and garnish mixture on top.
Nutrition Facts
Servings 10
Serving Size 1 taco + consomé
- Amount Per Serving
- Calories 420kcal
- % Daily Value *
- Total Fat 23gg36%
- Saturated Fat 9gg45%
- Trans Fat 0gg
- Cholesterol 75mgmg25%
- Sodium 680mgmg29%
- Potassium 520mgmg15%
- Total Carbohydrate 22gg8%
- Dietary Fiber 4gg16%
- Sugars 5gg
- Protein 32gg64%
- Calcium 18 mg
- Iron 25 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Make ahead: Birria can be made 2–3 days in advance. Store meat and consomé separately; fat will solidify on top—use it for frying tortillas!
- Cheese substitute: If Oaxacan cheese is unavailable, low-moisture mozzarella works well.
- Spice level: Reduce chiles de árbol for milder tacos. For extra heat, leave seeds in dried chiles.
- Cooking methods: Also works in Instant Pot (50 min high pressure) or slow cooker (6–7 hours on high).
Frequently Asked Questions
Can I use chicken instead of beef?
Yes! While traditional birria uses goat or lamb, and this version uses beef, you can adapt it for chicken thighs. Reduce braising time to 45–60 minutes.
What’s the difference between birria and birria tacos?
Birria is a stew served in broth with onions and cilantro. Birria tacos take that same meat, stuff it into tortillas with cheese, fry them in birria fat, and serve with a side of consomé for dipping—a modern, craveable twist!