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These homemade Birria Tacos are everything I love about taco night! Tender, slow-braised beef is tucked into corn tortillas with melty Oaxaca cheese, then pan-fried until perfectly golden and crispy. Serve them with rich consommé for dipping and prepare to make a very delicious mess.
Table of Contents
- Kellie’s Note Let’s Taco ‘Bout It
- Why You’ll Love My Birria Tacos Recipe
- What Are Birria Tacos?
- Ingredients for Birria Tacos
- How to Make Birria Stew
- How to Make Quesabirria Tacos
- Kellie’s Tips for the Best Birria Tacos
- How to Serve Birria (Stew vs Quesabirria Tacos)
- What to Serve with Birria Tacos
- Make-Ahead, Storage and Freezing
- How To Make Them Spicy
- More Easy Taco Recipes
- Birria Tacos Recipe
- Frequently Asked Questions
Kellie’s Note
Let’s Taco ‘Bout It
I first fell in love with birria tacos while visiting family in Dallas and later on a trip to Playa del Carmen. Naturally, I had to figure out how to make them at home. This Birria Tacos Recipe delivers all that bold, chile-spiced flavor and cheesy goodness without requiring a trip to your favorite taco truck.
And yes, since we’re adding cheese, these are technically quesabirria tacos. Think of them as a crispy, beefy cross between a taco and a quesadilla, only so much better!
My birria tacos are the ultimate crowd pleaser. They’re a little bit messy, a whole lot of delicious, and super fun to enjoy! This is a dinner that kids love because they’re cheesy, beefy and fun to eat.
Having family in the Dallas area has allowed me to try all the Tex Mex food, like this Chicken al Pastor and Beef Barbacoa. I could, seriously, eat them every day with a fresh margarita alongside. The crispy outside with gooey, melt-in-your-mouth filling is just a dream to bite into. This recipe is made with cheese so it’s, technically, quesabirria tacos. A little like a quesadilla but infinitely better.
Why You’ll Love My Birria Tacos Recipe
- Restaurant-worthy flavor. Dried guajillo and ancho chiles, warm spices, and slow-braised beef create the most incredible savory sauce.
- Tender, juicy beef. Chuck roast and short ribs become fall-apart tender while making the broth extra rich.
- Crispy, cheesy goodness. Corn tortillas are dipped in the flavorful cooking liquid, filled with beef and Oaxaca cheese, and fried until golden.
- Make-ahead friendly. Prepare the birria in advance and you’ll have tacos ready in minutes when it’s time to eat.
- Easy to customize. Keep the heat mild or add extra spice, and use the Dutch oven, slow cooker, or Instant Pot.
What Are Birria Tacos?
Birria is a traditional Mexican stew originating in Jalisco, typically made with goat, although beef versions have become incredibly popular. The meat is slowly cooked in a flavorful chile sauce until it’s tender enough to shred.
Birria tacos take that juicy shredded meat and tuck it into corn tortillas that are dipped in the rich cooking liquid and pan-fried until crispy.
Add melty cheese and you’ve got quesabirria tacos! They’re served with a small bowl of consommé, the savory broth from cooking the meat, for dipping. And trust me, you’re going to want every last drop.
Ingredients for Birria Tacos
You don’t need anything fancy to make these incredible tacos at home, but a few key ingredients make all the difference.
- Beef: I use a combination of chuck roast and boneless short ribs. Chuck roast becomes wonderfully tender, while short ribs give the broth an extra-rich flavor. You can use all chuck roast or substitute beef shank.
- Dried chiles: Guajillo and ancho chiles give the birria its signature deep red color and rich flavor. Guajillos are mild and fruity, while anchos add a slightly sweet, earthy flavor.
- Chipotle peppers in adobo: Add smoky heat to the marinade. Adjust the amount to suit your spice preference.
- Tomato paste, garlic and onion: Create a flavorful base for the sauce.
- Spices: Mexican oregano, cumin, smoked paprika, cinnamon, cloves and cayenne add layers of flavor. Regular oregano works if you can’t find Mexican oregano.
- Apple cider vinegar: Balances the richness with a little acidity. White wine vinegar is a good substitute.
- Beef stock: Becomes the rich consommé for dipping. I recommend low-sodium stock or homemade beef stock so you can control the seasoning.
- Corn tortillas: The best choice for crispy birria tacos. Warm them before using to prevent cracking.
- Oaxaca cheese: My favorite because it melts beautifully. Monterey Jack or mozzarella work just as well.
- Toppings: Chopped onion, cilantro and queso fresco are all delicious. I also love a squeeze of fresh lime.
My tip: Don’t skip the dried chiles! They’re what give birria its signature flavor. You can usually find them in the Mexican foods aisle or at a Latin grocery store.
How to Make Birria Stew
The secret to truly amazing birria tacos starts with the beef. Slow cooking gives you incredibly tender meat and a rich broth that’s perfect for dipping.
- Prepare the chiles. Soak the guajillo and ancho chiles in hot water until softened. Remove the stems and seeds.
- Make the marinade. Blend the softened chiles with the chipotle, adobo sauce, vinegar, tomato paste, garlic and seasonings until smooth.
- Marinate the beef. Season the chuck roast and short ribs, then coat with the chile marinade. Refrigerate for at least 4 hours or overnight.
- Start the stew. Sauté the onions in olive oil in a Dutch oven, then add the marinated beef, cinnamon sticks, cloves and beef stock.
- Braise until tender. Cover and cook in a 300°F oven for about 3 hours, until the beef is tender enough to shred easily with a fork.
- Shred the beef. Remove the meat, shred it with two forks and return it to some of the cooking liquid to keep it juicy.
Don’t throw away the fat! That beautiful reddish fat floating on top of the broth is what gives birria tacos their crispy, flavorful shells. Reserve some for frying the tortillas and keep the broth for dipping.
How to Make Quesabirria Tacos
Once the beef is ready, the fun part begins!
- Warm the tortillas. Heat the corn tortillas briefly until soft and flexible. This keeps them from cracking when folded.
- Dip in the broth. Lightly coat each tortilla with the reddish fat from the surface of the birria cooking liquid.
- Add the cheese and beef. Place the tortilla in a hot skillet, sprinkle with shredded Oaxaca cheese and add a little of the juicy shredded beef.
- Fold and crisp. Fold the tortilla in half and cook until golden and crispy on both sides and the cheese is melted.
- Serve and dip! Transfer to a platter, sprinkle with your favorite toppings and serve immediately with warm consommé.
My tip: Don’t crowd your skillet! Cooking just a few tacos at a time gives them plenty of room to get beautifully crispy.
Kellie’s Tips for the Best Birria Tacos
- Warm your tortillas. Cold corn tortillas are more likely to crack when folded, especially after dipping.
- Use the red cooking fat. The fat floating on top of the consommé gives the tortillas that gorgeous color and incredible flavor.
- Don’t oversoak. A quick dip is all you need. Too much broth can make your tacos soggy.
- Use a hot skillet. The tortillas should sizzle when they hit the pan, but lower the heat if they’re browning before the cheese melts.
- Don’t overfill. A little beef and cheese goes a long way. Overstuffed tacos are harder to flip and crisp.
- Serve immediately. Birria tacos are at their absolute best hot from the skillet, while the tortillas are crispy and the cheese is still melty.
How to Serve Birria (Stew vs Quesabirria Tacos)
One of the best things about this recipe is that you can serve it two ways:
Birria de Res (as a stew)
Ladle the hot broth into bowls, add a generous pile of shredded beef, and top with chopped onion, cilantro, and a squeeze of lime. Serve with warm tortillas on the side for dipping or wrapping.
Quesabirria Tacos
Dip each corn tortilla in the top layer of the broth, lay it on a hot skillet, then add cheese and shredded birria. Fold and cook until crispy on both sides and the cheese is melty. Serve the tacos with small bowls of consommé on the side for dunking.
You can serve both at the same time so everyone at the table can choose their favorite.
What to Serve with Birria Tacos
First things first: Don’t forget the consommé! Serve each person a little bowl of warm birria broth for dipping. It’s what takes these tacos from delicious to completely irresistible.
If you’re making a full taco-night spread, here are a few of my favorite sides:
- Mexican Rice or Cilantro Lime Rice to soak up all that extra sauce.
- Homemade Guacamole for something cool and creamy.
- Pico de Gallo or fresh salsa for a little brightness.
- Easy Horchata to balance all those bold, savory flavors.
Finish everything with chopped cilantro, white onion and a generous squeeze of lime.
Make-Ahead, Storage and Freezing
One of my favorite things about this Birria Tacos Recipe is that you can prepare the beef ahead of time. In fact, the flavor gets even better after a day in the refrigerator!
- Make ahead: Prepare the beef and consommé up to 3–4 days in advance. Refrigerate promptly in airtight containers, then reheat when you’re ready to assemble the tacos.
- Refrigerate: Store leftover shredded beef and broth in separate airtight containers for up to 3–4 days.
- Freeze: Freeze the cooled beef and consommé in freezer-safe containers for up to 3 months. I like to portion them so I can thaw only what I need.
- Reheat: Thaw overnight in the refrigerator, then gently warm the beef and broth on the stovetop until hot throughout.
- Assemble fresh: For the crispiest results, wait until just before serving to fill and pan-fry the tortillas.
A little leftover magic: Use extra birria in quesadillas, rice bowls, nachos or even over crispy fries. The leftovers are almost as exciting as the tacos themselves!
How To Make Them Spicy
While birria tacos already have a spicy kick, there are certainly more ways to add some extra heat. For starters, you could always garnish your tacos with some freshly chopped jalapeños! Additionally, you could add Serrano or Scotch Bonnet peppers to the marinade if you really want to make it extra spicy.
More Easy Taco Recipes
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Birria Tacos Recipe
Equipment
- skillet
Ingredients
- 1 pound boneless chuck roast, cut into 2 inch cubes
- 1 pound boneless beef short ribs, but into 2 inch cubes
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
For the Marinade
- 4 dried guajillo peppers
- 2 dried ancho chili peppers
- 1 chipotle pepper in adobo sauce
- 1 tablespoon adobo sauce
- 3 tablespoons apple cider vinegar
- 3 tablespoons tomato paste
- 5 cloves garlic
- 1 tsp Mexican oregano
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper
For the Stew
- 1 tablespoon olive oil
- 1 cup chopped onion
- 2 cinnamon sticks
- 1/2 teaspoon whole cloves
- 32 onces beef stock
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
For the Tacos
- 12 4" corn tortillas
- 1 1/2 cup Oaxaca cheese, grated
- 1/2 cup chopped onion, optional
- 1/2 cup Queso Fresco, crumbled
- Fresh Cilantro, chopped
Instructions
To Make the Stew
- Season the chuck roast and short ribs with salt and pepper. Set aside.
- Bring a pot of water to a boil and remove from the heat.
- Soak the guajillo and ancho chilis for 10 minutes.
- Remove the peppers from the water. Cut off the stem and remove the seeds.
- Put the peppers into the pitcher of a blender. Add one chipotle pepper, all of the adobo sauce, apple cider vinegar, tomato paste, garlic, oregano, paprika, cumin and cayenne.
- Blend the marinade until smooth.
- Place the meat in a large container and cover with the marinade. Toss to coat. Cover and marinade for 4 hours or overnight.
- Preheat oven to 300˚F.
- Heat the olive oil to a large dutch oven over medium heat.
- Add the onions and cook until softened.
- Transfer the meat and all of the marinade to the pot.
- Stir in the cinnamon sticks, cloves, beef stock, salt and pepper.
- Cover and transfer to the preheated 300°F oven. Braise for approximately 3 hours, or until the beef is fork-tender and shreds easily. If the meat is still tough, continue cooking until tender, checking periodically.
- Remove the Birria stew from the oven and skim off some of the fat. Reserve the fat to cook the tacos.
- With a slotted spoon, remove the stew meat to a platter and shred with two forks.
- Return the meat to the pot and stir to combine.
To Make the Tacos
- Heat 1 tablespoon of the reserved birria fat in a large skillet over medium-high heat.
- Warm the corn tortillas briefly until pliable, then lightly dip each tortilla into the reddish fat at the surface of the birria cooking liquid.
- Place a tortilla in the hot skillet. Immediately sprinkle with Oaxaca cheese, add shredded birria beef and fold in half.
- Cook until the bottom is golden and crispy. Flip carefully and cook the other side until crisp and the cheese is completely melted.
- Transfer to a platter and repeat with the remaining tortillas, adding more reserved fat as needed.
- Top with chopped onion, queso fresco and cilantro, if desired.
- Serve immediately with warm birria consommé for dipping, cojita cheese and chopped cilantro, if desired.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Frequently Asked Questions
What is the difference between birria tacos and quesabirria?
Birria tacos are filled with tender shredded meat cooked in a rich chile-spiced sauce. Quesabirria is the cheesy version, with melty cheese added before the tortillas are pan-fried. This recipe makes quesabirria tacos!
What is the best beef for birria tacos?
Chuck roast is one of the best options because it becomes incredibly tender when slow-cooked. I like combining it with short ribs for extra richness, but you can use all chuck roast if you prefer.
Why aren’t my birria tacos crispy?
Usually, it’s because the tortillas absorbed too much broth or the skillet wasn’t hot enough. Use the red fat from the top of the cooking liquid, avoid overcrowding the pan, and cook until golden on both sides.
Why are my tortillas breaking?
Corn tortillas can crack when they’re cold. Warm them briefly in a dry skillet or microwave before dipping them in the birria liquid. They’ll be much easier to fold.
What is birria consommé?
Consommé is the rich, flavorful cooking broth left after braising the beef. It’s full of flavor from the dried chiles, spices and meat. Serve it warm in small bowls for dipping your tacos.
Can I make birria tacos ahead of time?
Absolutely! Make the beef and broth up to 3–4 days in advance and refrigerate them in airtight containers. When you’re ready to eat, reheat the filling and assemble the tacos fresh.
Can you freeze birria tacos?
I recommend freezing the shredded beef and consommé separately for up to 3 months. Thaw overnight in the refrigerator, then assemble and fry fresh tacos for the best texture.
Can I make birria tacos in a slow cooker?
Yes! Prepare the chile sauce as directed, then add it to a 6-quart slow cooker with the beef, broth and aromatics. Cook on LOW for 8–10 hours or HIGH for 4–6 hours, until the beef is tender enough to shred.
Can I make birria tacos in the Instant Pot?
Yes. Use the sauté setting for the onions and chile sauce, then add the beef, broth and aromatics. Cook on High Pressure for approximately 45–60 minutes, depending on the size of the beef pieces, followed by a natural pressure release. The beef should shred easily.
How do I know when birria beef is done?
The beef is ready when it’s fork-tender and shreds easily without resistance. If it’s still tough, it needs more cooking time. The goal is tender, juicy meat rather than meat that’s simply cooked through.
Can I double this birria tacos recipe?
Yes, as long as your pot is large enough to hold the beef and liquid without overcrowding. Use a larger Dutch oven or divide the recipe between two pots if necessary. The cooking time may increase slightly, so check the beef for tenderness before shredding.
What should I serve with birria tacos?
Besides the must-have consommé for dipping, I love serving them with Mexican rice, cilantro lime rice, guacamole, pico de gallo, or a fresh green salad.
I don’t see exact measurements?!?!?!?
In the recipe card at the bottom of the post.
How long in a crockpot to cook the meat?
You can cook for 8 hours on low or 6 hours on high.
There are a few steps for making these tacos, but it’s well worth the time. The flavor is fantastic.
I have never tried these kinds of tacos before, and this is amazing! thank you for sharing!
You’re very welcome!
My mouth is watering!! Love these tacos!! The meat is so tender, it just falls apart & that shell…it’s my favorite!!
These tacos were the best I have had in a long time, thanks for the great meal.
Thank you for trying them!
How much water goes into the pot for the peppers?
You only need about a cup or so just so they’re submerged.
These Tacos are one of our faves! We always save them for lazy weekend so we can let the meat braise extra long! The flavor is amazing!
They are definitely the best weekend tacos. Thank you so much for your comment!
These were divine, so tender and juicy, I love all of the spices in it! The whole family loved this dinner!
I’m so happy you enjoyed them!
I accidentally put the whole can of chipotle peppers in the blender for marinade , will that ruin it ??
It will be VERY spicy!
Why have I never heard of these before? These were incredible! The flavor ….oh that flavor! Lip smacking good. My husband is in love with these and I think I might be, too! So good. Wow.
Thank you so much! They are pretty amazing if I do say so myself.