These beef birria tacos are everything a great taco should be: deeply flavorful, crispy on the outside, juicy on the inside, and served with a rich, chile-spiced consommé for dipping. Slow-cooked beef is shredded until tender, tucked into corn tortillas with melted cheese, then pan-fried until perfectly crisp.

Why You’ll Love This Recipe

This recipe delivers restaurant-quality birria tacos at home with simple, well-balanced steps. The slow braise creates melt-in-your-mouth beef, while the chile sauce adds warmth and depth without overpowering heat. The crispy, cheese-sealed tortillas and savory dipping broth make this dish ideal for weekends, gatherings, or any time you want something truly special.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the beef birria
3 to 3.5 lb boneless beef chuck roast or beef short ribs
4 dried guajillo chiles, stems and seeds removed
3 dried ancho chiles, stems and seeds removed
2 dried pasilla chiles, stems and seeds removed
2 Roma tomatoes
1 large onion, halved
6 garlic cloves
3 whole cloves
1 tsp black peppercorns
1 cinnamon stick
2 bay leaves
1 tsp Mexican oregano
½ tsp dried thyme
1 tsp ground cumin
2 tbsp white vinegar or apple cider vinegar
4 cups beef broth or water
1½ tsp salt, or to taste
2 tbsp neutral oil for searing

For the tacos
12 to 16 corn tortillas
2 to 3 cups shredded Oaxaca cheese or mozzarella cheese
½ cup finely chopped onion
½ cup chopped fresh cilantro
2 to 3 fresh lime wedges

Directions

Remove the stems and seeds from the dried chiles. Heat a dry skillet over medium heat and lightly toast the chiles for 30 to 60 seconds per side until fragrant. Do not let them burn.

Place the toasted chiles in a pot with the Roma tomatoes, halved onion, and 3 garlic cloves. Add enough water to fully cover the ingredients. Bring to a boil, then reduce to a simmer and cook for 10 minutes. Turn off the heat and let sit for another 10 minutes.

Transfer the softened chiles, tomatoes, onion, and garlic to a blender. Add the cumin, thyme, oregano, whole cloves, black peppercorns, vinegar, and 1 tsp salt. Blend until completely smooth, adding a small splash of soaking liquid if needed. Strain the sauce if desired for a smoother texture.

Cut the beef into large chunks. Heat the oil in a Dutch oven or heavy pot over medium-high heat. Sear the beef on all sides until deeply browned. Remove briefly, then return the beef to the pot.

Pour the blended chile sauce over the beef. Add the bay leaves, cinnamon stick, remaining 3 garlic cloves, and remaining onion (chopped or left whole). Pour in the beef broth until the meat is just covered. Bring to a boil, then reduce to low heat, cover, and simmer for 2½ to 3 hours, until the beef is fall-apart tender.

Remove the beef from the pot and shred it with forks. Skim excess fat from the surface of the consommé and reserve it for frying the tacos if desired.

Heat a skillet or griddle over medium heat. Dip a corn tortilla into the top layer of the consommé, coating it lightly with fat. Place it on the hot skillet, add cheese and a generous portion of shredded beef, then fold in half. Fry until crispy and browned on both sides and the cheese is fully melted.

Serve the tacos hot with chopped onion, cilantro, lime wedges, and small bowls of hot birria consommé for dipping.

Servings and timing

Servings: 6 to 8 servings (12 to 16 tacos)
Prep time: 30 minutes
Cook time: 2½ to 3 hours
Total time: approximately 3 to 3½ hours

Storage/Reheating

Store the shredded beef and consommé in airtight containers in the refrigerator for up to 4 days or in the freezer for up to 3 months.
Reheat the beef and broth gently on the stovetop over low heat or in the microwave in short intervals.
For best texture, assemble and fry tacos fresh. If meal prepping, store the components separately.

FAQs

What cut of beef works best for birria tacos?

Beef chuck roast or beef short ribs are ideal because they become tender and flavorful during long, slow cooking.

Are birria tacos very spicy?

They are more rich and savory than spicy. Removing chile seeds and using dried chiles keeps the heat mild to moderate.

Can I make birria tacos ahead of time?

Yes, the beef and consommé can be made a day or two in advance and reheated before assembling the tacos.

Do I have to strain the chile sauce?

Straining is optional. It creates a smoother consommé, but the sauce is still delicious without straining.

What cheese is best for birria tacos?

Oaxaca cheese is traditional, but mozzarella works very well due to its meltability.

Can I cook the birria in the oven?

Yes, after bringing it to a boil on the stovetop, you can transfer it to a 325°F (160°C) oven to braise until tender.

Why dip the tortillas in the broth?

Dipping adds flavor and helps the tortillas crisp beautifully when fried.

Can I freeze leftover birria?

Yes, both the shredded beef and consommé freeze well for up to three months.

What can I serve with birria tacos?

They pair well with rice, simple salads, or just extra consommé and lime wedges.

Can I use this recipe for other dishes?

Absolutely. The birria is excellent in quesadillas, taco bowls, or even served with noodles.

Conclusion

Beef birria tacos are bold, comforting, and deeply satisfying. With tender shredded beef, crispy tortillas, melty cheese, and a savory consommé for dipping, this dish delivers incredible flavor in every bite. Whether for a special gathering or a weekend treat, this recipe is one you’ll come back to again and again.

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