If you have ever dreamed of biting into a taco that bursts with rich, savory flavors and a perfect hint of spice, then this Birria Tacos Recipe is exactly what you need on your culinary radar. This beloved Mexican dish features tender, slow-cooked beef steeped in an aromatic blend of dried chiles, spices, and tomatoes, resulting in tacos with just the right balance of heat, depth, and comforting juiciness. Whether you’re serving it for a festive weekend meal or craving something special after a long day, these Birria tacos deliver big on flavor and satisfaction.
Ingredients You’ll Need
Although the list may seem long, each ingredient plays a crucial role in creating the complex, irresistible taste of Birria tacos. From the smoky dried chiles to the tangy citrus juice and the melty Monterey Jack cheese, these components come together to form a perfect harmony of flavors and textures.
- 6 dried Guajillo chiles: Provide a mild heat and a fruity, slightly smoky flavor essential to the birria base.
- 4 dried Ancho chiles: Add a rich, deep sweetness; you can substitute canned chipotles if needed for a smokier kick.
- 3 pounds chuck roast: This cut becomes wonderfully tender after slow cooking, absorbing all those bold spices.
- Kosher salt: Enhances all the flavors and balances the spices perfectly.
- Ground black pepper: Adds subtle heat and depth to the meat.
- 2 tablespoons vegetable oil: Used to sear the meat and toast the veggies, developing rich caramelized notes.
- 3 vine tomatoes: Quartered to bring acidity and freshness to the sauce.
- 1 white onion: Offers a savory sweetness when cooked down.
- 8 cloves garlic: Peeled and smashed, for that signature robust aroma.
- 4 cups low sodium beef broth: Acts as the simmering liquid to tenderize the beef while keeping the flavor intense.
- 1 ½ pounds bone-in short ribs: Add extra richness and gelatin for a luscious texture.
- 1 tablespoon ground coriander: Brings a warm, citrusy undertone to the dish.
- 2 teaspoons ground cumin: Earthy and aromatic, it rounds out the spice profile.
- 2 teaspoons dried oregano: Provides herbal notes that complement the meat perfectly.
- 1 teaspoon chili powder: Boosts the heat subtly.
- 1 cinnamon stick: Adds unexpected warmth and sweet spiciness to the broth.
- ½ cup orange juice: Brightens and balances the savory flavors with citrus zing.
- ¼ cup apple cider vinegar (or lemon juice): Adds acidity that cuts through the richness.
- 15 corn tortillas: Traditional and perfect for folding around the juicy meat; flour or cassava flour tortillas work well too.
- 2 cups shredded Monterey Jack cheese: Melts beautifully for that gooey, indulgent bite.
- 1 cup chopped yellow onion: Provides crunch and sharpness as a garnish.
- ½ cup chopped fresh cilantro: Adds freshness and herbaceous brightness to finish the tacos.
- Fresh lime wedges: Essential for squeezing over your tacos to heighten all the flavors.
How to Make Birria Tacos Recipe
Step 1: Prepare the Chiles and Sauce Base
Start by soaking the dried Guajillo and Ancho chiles in hot water until they soften, about 15 minutes. Then, blend the softened chiles with quartered tomatoes, white onion, garlic, orange juice, apple cider vinegar, and your spices until smooth. This deeply flavorful sauce will be the soul of your birria, marrying smoky heat with a touch of sweetness and tang.
Step 2: Sear the Meat
Pat the chuck roast and bone-in short ribs dry, season generously with kosher salt and pepper, then sear them in hot vegetable oil until browned on all sides. This step locks in the juices and adds a rich caramelized flavor that’s essential for mouthwatering Birria tacos.
Step 3: Cook the Birria
Transfer the seared meat to a slow cooker or a large heavy pot, pour over the chile sauce and beef broth, and add the cinnamon stick. Cover and cook at low heat for about five hours until the meat is fall-apart tender. This slow braise infuses every bite with your richly spiced sauce.
Step 4: Shred the Meat and Prepare the Tacos
Remove the meat from the pot and shred it finely using two forks. Strain and skim the cooking liquid—this flavorful consommé will be served alongside for dipping. To assemble, dip each corn tortilla quickly into the consommé, then fill with shredded meat and a sprinkle of Monterey Jack cheese before folding and cooking on a hot griddle until crispy and melted.
How to Serve Birria Tacos Recipe
Garnishes
A simple garnish of chopped yellow onion, fresh cilantro, and a squeeze of lime elevates these tacos beautifully. The crisp onion adds bite, the cilantro brings fresh herbal brightness, and lime juice cuts through the richness, creating a perfectly balanced mouthful every time.
Side Dishes
Serve your birria tacos with a side of pickled jalapeños or a fresh cucumber and radish salad to add crunch and acidity. Mexican rice or refried beans are classic companions that round out the meal with satisfying textures and comfort.
Creative Ways to Present
For a fun twist, turn your Birria Tacos Recipe into a taco platter with an assortment of salsas, guacamole, and extra consommé for dipping. Another idea is making mini birria quesadillas by adding extra cheese and folding smaller tortillas. Either way, the key is to serve them hot and crispy for maximum delight.
Make Ahead and Storage
Storing Leftovers
Leftover birria meat can be cooled and refrigerated in an airtight container for up to 4 days. Keep the consommé separately to maintain the meat’s texture and reheat the broth for dipping later.
Freezing
This Birria Tacos Recipe freezes beautifully. Store the shredded meat and sauce in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating gently to keep those flavors intact.
Reheating
Reheat leftover birria gently on the stove over low heat with a splash of broth or water to rejuvenate the meat’s tenderness. Warm tortillas on a griddle or skillet just before serving to maintain their pliability and flavor.
FAQs
Can I use other cuts of beef for birria?
Absolutely! Chuck roast and short ribs are traditional because they become tender and flavorful when slow-cooked, but brisket or beef shank can work wonderfully too. Just ensure the meat has some marbling for best results.
Is birria very spicy?
Birria typically has a warm, moderate heat from dried chiles, but it’s not overwhelmingly spicy. You can adjust the chile amounts or add chipotles for more smokiness and heat according to your taste.
Can I use flour tortillas instead of corn?
Yes, flour or even cassava tortillas are great alternatives if you prefer them or want to suit dietary needs. Corn tortillas are traditional and offer the best flavor and texture contrast with birria meat.
What is the consommé served with birria?
Consommé is the rich, flavorful broth leftover from cooking the meat and chile sauce. It’s served alongside birria tacos for dipping, making each bite extra juicy and delicious.
How do I make birria tacos crispy?
Dip the tortillas quickly in the consommé, then place them on a hot skillet with shredded meat and cheese. Cook until the cheese melts and the tortilla edges turn crispy and golden. This technique creates that irresistible crunch.
Final Thoughts
Once you try this Birria Tacos Recipe, it’s easy to see why it has become a favorite comfort food for so many people around the world. The beautiful blend of spices, tender meat, and crispy tortillas with melty cheese will have everyone asking for seconds. Don’t hesitate to gather your ingredients and embark on this delicious cooking adventure—your taste buds will thank you!
Print
Birria Tacos Recipe
- Prep Time: 30 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 30 minutes
- Yield: 15 tacos
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Description
This rich and flavorful Birria Tacos recipe features tender, slow-cooked beef steeped in a complex blend of dried chiles, spices, and aromatic ingredients. The meat is simmered until perfectly tender, then shredded and served in warm, cheese-filled corn tortillas, accompanied by fresh onions, cilantro, and lime wedges. A perfect crowd-pleaser for taco lovers looking to experience authentic Mexican street food flavors in their own kitchen.
Ingredients
Spice and Sauce Ingredients
- 6 dried Guajillo chiles (stemmed and deseeded)
- 4 dried Ancho chiles (stemmed and deseeded; can substitute canned chipotles)
- 1 tablespoon ground coriander
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon chili powder
- 1 cinnamon stick
- ½ cup orange juice
- ¼ cup apple cider vinegar (or lemon juice)
Meat and Broth
- 3 pounds chuck roast (cut into 4 chunks)
- 1 ½ pounds bone-in short ribs
- 4 cups low sodium beef broth
Vegetables and Aromatics
- 3 vine tomatoes (quartered)
- 1 white onion (quartered)
- 8 cloves garlic (peeled and smashed)
Seasonings and Oil
- Kosher salt (to taste)
- Ground black pepper (to taste)
- 2 tablespoons vegetable oil (divided)
For Serving
- 15 corn tortillas (flour or cassava flour tortillas also work)
- 2 cups shredded Monterey Jack cheese
- 1 cup chopped yellow onion
- ½ cup chopped fresh cilantro
- Fresh lime wedges
Instructions
- Prepare the chile sauce: Toast the dried Guajillo and Ancho chiles lightly in a dry skillet until fragrant, then soak them in hot water for 15 minutes to soften. Blend the softened chiles with quartered tomatoes, white onion, garlic cloves, orange juice, apple cider vinegar, and spices (ground coriander, cumin, oregano, chili powder, cinnamon stick) until smooth to create a rich, flavorful sauce.
- Sear the meat: Season the chuck roast chunks and bone-in short ribs generously with kosher salt and ground black pepper. Heat 1 tablespoon of vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the meat on all sides until a deep crust forms, about 3-4 minutes per side. Remove the meat and set aside.
- Cook the birria: In the same pot, add the remaining 1 tablespoon of vegetable oil and sauté the blended chile sauce for 3-4 minutes to deepen its flavor. Return the browned meat to the pot and add the low sodium beef broth. Bring to a simmer, cover, and cook on low heat for about 5 hours or until the meat is falling-apart tender.
- Shred the meat: Remove the meat from the pot and shred it finely using two forks. Strain the cooking liquid if desired to remove any solids, and use it as a warming dip called consommé.
- Assemble the tacos: Heat a skillet or griddle over medium heat. Lightly dip corn tortillas into the consommé or brush with some cooking liquid, then place on the skillet. Layer the tortilla with shredded birria meat and a generous amount of shredded Monterey Jack cheese. Fold the tortillas over and cook until crispy and cheese is melted, about 2-3 minutes per side.
- Serve: Remove the tacos from the skillet and garnish with chopped yellow onion, fresh cilantro, and a squeeze of lime juice. Serve with warm consommé on the side for dipping.
Notes
- Soaking the dried chiles softens them for easier blending and intensifies the flavor.
- Use a heavy-bottomed pot or Dutch oven for even slow cooking and to develop deep flavor.
- Bone-in short ribs add richness and gelatin to the broth creating a luscious consommé.
- Consommé is optional but highly recommended as a dip to enhance the taco experience.
- Flour or cassava flour tortillas can be used as gluten-free alternatives to corn tortillas.
- Leftover birria meat can be refrigerated and used in other dishes like quesadillas or burritos.
