Birria Tacos are the answer when you want something cozy, rich, and totally worth the nap afterward. Maybe you have a pack of tortillas and some beef in the fridge, but you’re craving a taco night that feels a little special. Or you tried them at a restaurant and thought, can I really make that at home? Yes, you can, and it’s easier than you think. We’ll make a deep, savory stew, then crisp tortillas in that glorious beefy fat, and finish with a dunk into warm consomé. You’ll be proud of this one, I promise. 
What Is Birria
Birria is a slow cooked Mexican stew that’s all about deep flavor and comfort. It started in Jalisco and was traditionally made with goat, but beef is common at home because it is easy to find and turns meltingly tender. The stew base comes from blended dried chiles, tomato, spices, and a splash of vinegar. It’s rich, slightly smoky, and layered with warm spices that make your kitchen smell amazing.
Here’s the part that made Birria a star with home cooks. Once the meat is tender, you shred it, skim the top layer of fat, and use that fat to crisp tacos. Then you dip the tacos into the consomé, which is basically the flavorful broth from the stew. That dunk is where all the magic lives.
If you are craving restaurant style Birria Tacos but want to keep things simple, this method keeps it honest and doable on a regular weeknight with leftovers for the next day.
Ingredients for Birria Tacos
Shopping List
- 3 pounds beef chuck roast, cut into large chunks
- 6 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 1 to 2 dried chiles de arbol for heat, optional
- 1 medium white onion, quartered
- 6 cloves garlic
- 2 medium tomatoes or 2 tablespoons tomato paste
- 1 tablespoon apple cider vinegar
- 1 teaspoon ground cumin
- 1 teaspoon dried Mexican oregano
- 1 small cinnamon stick or a pinch of ground cinnamon
- 2 bay leaves
- 3 to 4 cups beef broth or water
- Neutral oil or a bit of beef tallow for searing
- 12 to 16 corn tortillas
- 1 to 2 cups shredded Oaxaca or low moisture mozzarella
- Chopped white onion and cilantro for serving
- Lime wedges, always
Beef chuck is the best choice for tenderness and flavor. You can swap in short ribs or a mix of chuck and oxtail if you want extra richness. Dried guajillo and ancho are the base of the sauce. If you can not find them at your usual store, check a Latin market or order online. The cinnamon and bay leaves give a gentle warmth that rounds everything out. Vinegar brightens the stew after long cooking.
For cheese, Oaxaca melts beautifully and pulls into strings, but mozzarella works well too. Corn tortillas are a must. They hold up when dipped and crisped in the pan. Keep a little patience nearby. Low and slow is how the stew gets that soft, shreddable texture.
How to Make Birria Tacos
Make the Chile Broth
Start by removing stems and seeds from your dried chiles. Toast them in a dry skillet for 30 seconds per side until fragrant. Do not burn them or they will turn bitter. Cover the chiles with hot water and soak for 15 minutes until pliable. Meanwhile, sear the onion quarters and tomatoes in the same skillet until lightly charred. This adds sweet depth.
Blend the soaked chiles, charred onion, tomatoes, garlic, cumin, oregano, vinegar, a pinch of salt, and about 1 cup of the soaking liquid or broth. You want a smooth sauce. If your blender struggles, add a bit more liquid. Strain the sauce if you want a super silky texture. That smooth red sauce is your flavor engine.
Braise the Beef
Pat the beef dry and season with salt. In a heavy pot or Dutch oven, warm a spoon of oil over medium high and sear the beef on all sides. Browning builds flavor, so do not rush. Pour in your chile sauce. Add bay leaves and cinnamon. Add enough broth to almost cover the meat. Bring to a simmer, then reduce the heat to low, cover, and cook until the beef is very tender. Plan on about 2.5 to 3 hours on the stovetop or 60 to 75 minutes at pressure in an Instant Pot.
Once tender, remove the beef to a bowl and shred with two forks. Skim the layer of orange red fat from the top of the pot and save it in a small bowl. That is gold. Taste the consomé and adjust salt or vinegar if needed. It should be savory with a tiny tang. If it is too thick, add a splash of water. If it needs body, simmer uncovered for a few minutes.
Crisp and Dip Tacos
Warm a skillet over medium. Dip a corn tortilla into the reserved fat so it is lightly coated, then lay it in the pan. Add a small handful of shredded beef and a sprinkle of cheese on one side. Fold and cook until crisp on the bottom, then flip. You are looking for a crunchy edge, melty cheese, and a little sizzle. Serve with chopped onion, cilantro, and a cup of hot consomé for dipping.
For gatherings, keep finished tacos on a sheet pan in a warm oven while you work in batches. Give everyone their own small bowl of consomé. The dunking is part of the fun.
Made these for family night and they vanished. My picky kid asked for seconds and my partner said this beats our favorite taco truck. The broth for dipping is everything.
Recipe Variations
If goat is your thing, go traditional and swap it for the beef. Lamb shanks or shoulder also work beautifully, and you will get a rich, slightly gamey flavor that pairs well with the chiles. For a quicker option, use boneless skinless chicken thighs and reduce the simmer time. The sauce stays the same, just watch cook times because chicken gets tender much faster.
Slow cooker people, this is your moment. After blending the sauce and searing the beef, move everything to a slow cooker and cook on low for 7 to 8 hours. Instant Pot fans can sear on sauté, add the sauce and broth, then pressure cook for 60 to 75 minutes with natural release. You will still finish the tacos in a skillet for that crispy bite.
If you prefer something lighter, try a chicken taco night with big flavor. I love this version when I want a faster cook and bright spice. Check out the best chicken tinga tacos recipe for a tasty twist.
Make it spicy by adding more chiles de arbol, or keep it super mild by skipping them and relying on guajillo and ancho. You can also build quesatacos by going heavy on the cheese for extra stretch. Leftover meat is fantastic in quesadillas, breakfast burritos, and even on top of rice bowls with a squeeze of lime.
Tips for Perfect Birria Tacos
- Toast your dried chiles lightly. If they start to smoke, pull them off quickly so they do not turn bitter.
- Low and slow is your friend. Give the beef time to relax and soften. Shredding should be effortless.
- Skim the fat thoughtfully. You want enough to coat the tortillas. That fat equals flavor and crunch.
- Use corn tortillas. They hold up better than flour and develop a crisp edge in the pan.
- Keep consomé hot. Warm broth makes the dunk extra satisfying and keeps the taco from getting soggy too fast.
- Season at the end. After shredding, taste the broth and meat. A pinch of salt or splash of vinegar can wake everything up.
- Cheese choice matters. Oaxaca melts best, but a good low moisture mozzarella is a handy swap with great pull.
- Storage and reheating. Store the beef and consomé separately for up to 4 days. Freeze up to 3 months. Re-crisp tortillas in a dry or lightly oiled skillet, then dip and eat.
Little detail, big win. Keep a folded paper towel near the pan to wipe away any burnt bits between batches so each tortilla fries cleanly. Also, do not overcrowd the skillet. Two or three tacos at a time is the sweet spot for even browning.
Common Questions
Can I make Birria Tacos ahead of time?
Yes. Make the stew and shred the beef a day ahead. Chill the consomé. On serving day, reheat both and crisp the tacos to order. They taste even better after a night in the fridge.
What if I can not find dried chiles?
Check the international aisle or a Latin market. If needed, use a combo of ancho chile powder and mild chili powder as a backup. The flavor will be a bit different, but still delicious.
Do I need to strain the sauce?
You do not have to, but straining gives the consomé a smoother finish. If your blender is strong and the sauce looks silky, you can skip straining.
Which cheese works best?
Oaxaca is classic for stretch. Mozzarella is widely available and melts beautifully. Use what you have and do not stress.
How do I keep tortillas from tearing?
Warm them before dipping, and use fresh corn tortillas if possible. A quick steam in the microwave with a damp towel helps prevent cracks.
Ready to make the best crispy dip-able tacos at home
If you are craving comfort with a little flair, Birria Tacos are the move. You get tender beef, rich consomé, and that satisfying crunch in every bite. Keep the steps simple, let time do the heavy lifting, and do not skip the dunk. I hope this becomes your new go-to taco night and that your kitchen smells incredible while it simmers. Enjoy and save a bowl of consomé for tomorrow’s leftovers.
Birria Tacos
Ingredients
Method
- Remove stems and seeds from your dried chiles. Toast them in a dry skillet for 30 seconds per side until fragrant.
- Cover the chiles with hot water and soak for 15 minutes until pliable.
- Sear the onion quarters and tomatoes in the same skillet until lightly charred.
- Blend the soaked chiles, charred onion, tomatoes, garlic, cumin, oregano, vinegar, a pinch of salt, and about 1 cup of the soaking liquid or broth until smooth.
- Strain the sauce for a super silky texture if desired.
- Pat the beef dry and season with salt.
- In a heavy pot or Dutch oven, warm a spoon of oil and sear the beef on all sides.
- Pour in your chile sauce. Add bay leaves and cinnamon. Cover the meat with enough broth.
- Bring to a simmer, reduce heat to low, cover, and cook until beef is very tender (2.5 to 3 hours on stovetop or 60-75 minutes in Instant Pot).
- Remove beef, shred with forks, and skim the fat from the pot.
- Taste the consomé and adjust seasoning.
- Warm a skillet over medium. Dip a corn tortilla into the reserved fat, then lay it in the pan.
- Add a small handful of shredded beef and a sprinkle of cheese on one side. Fold and cook until crisp on the bottom.
- Serve with chopped onion, cilantro, and hot consomé for dipping.