My Fave Birria Tacos

Why You’ll Love This Recipe

I’m obsessed with how the rich, spicy beef and warm consommé combine with crisp cheese and fresh toppings. It’s like a deconstructed taco party in your mouth—perfect for gatherings, game days, or making any meal feel special. I love how each taco is dipped before grilling for maximum flavor and gooey, crispy edges.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Birria

• chuck roast or beef brisket, cut into chunks

• dried guajillo and ancho chilies

• chipotle pepper in adobo (optional, for extra heat)

• tomato paste

• white or yellow onion, chopped

• garlic cloves

• beef broth

• apple cider vinegar

• dried oregano, ground cumin, smoked paprika

• bay leaves

• salt & pepper

• vegetable oil

For the Tacos

• corn tortillas (warmed)

• grated Oaxaca or Monterey Jack cheese

• chopped white onion

• chopped fresh cilantro

• consomé (sauce from cooking the beef) for dipping

• lime wedges

directions

1. Prepare the chilies: I remove stems and seeds from dried chilies, toast them briefly in a skillet, then soak in hot water until softened.

2. Make the sauce: I blend the soaked chilies with tomato paste, garlic, onion, chipotle, broth, vinegar, and spices until smooth.

3. Cook the beef: I sear beef chunks in oil until browned, then pour in the chili sauce, add broth and bay leaves, and simmer (or use a slow cooker) until the meat is tender enough to shred—about 2–3 hours on the stove, or 6–8 hours on low in a slow cooker.

4. Shred and reduce: I remove the meat, shred it, then simmer the cooking liquid uncovered to intensify flavor into a thicker consommé.

5. Assemble the tacos: I dip each tortilla in hot consommé, then layer beef and a sprinkle of cheese.

6. Grill tacos: I heat a skillet or griddle, cook tacos until cheese melts and tortillas get crisp edges, flipping once.

7. Serve: I top with chopped onion, cilantro, and serve with extra consommé for dipping alongside lime wedges.

Servings and timing

• Servings: 4–6

• Prep Time: ~20 minutes (plus soaking and browning)

• Cook Time: ~2–3 hours stovetop or 6–8 hours slow cooker

• Total Time: ~2½–3 hours stovetop or longer if slow-cooking

Variations

• Protein swap: Use lamb, pork shoulder, or chicken thighs.

• Cheese option: Try queso Oaxaca, asadero, or mild melting cheese.

• Heat adjustment: Add more chipotle pepper for heat or skip it for milder flavor.

• Pressure cooker: Use Instant Pot on high pressure for 60–75 minutes for faster results.

• Wrap addition: Add sliced pickled jalapeños or roasted poblanos for extra tang and crunch.

storage/reheating

I store shredded meat and consommé in separate airtight containers in the fridge for up to 4 days. To reheat, I warm the consommé and dip tortillas and tacos right before grilling. I don’t recommend reheating a pre-assembled taco—the tortilla loses crispness. I freeze meat and broth separately for up to 3 months.

FAQs

What’s the best cut of beef to use?

I prefer chuck roast for its marbling and shredding ability, but beef brisket also works beautifully in birria.

Can I skip the cheese?

Yes—while cheese adds a wonderful crispy edge, you can skip it for a dairy-free version. The tacos are still flavorful and juicy.

How can I make it spicier?

I add more chipotle or include a few seeds from the dried chilies when blending the sauce.

Is consommé gluten-free?

Yes, if you use gluten-free broth and ensure tomato paste, spices, and adobo sauce are labeled gluten-free.

Can I meal-prep these for a party?

Absolutely. I cook the meat ahead of time, store components separately, and assemble/toss tacos right before serving—everyone gets hot, crisp tacos every time!

Conclusion

These Birria Tacos are my absolute go-to when I want something comforting, flavorful, and fun to share. The dip, the crisp cheese, the tender beef—it’s everything I crave wrapped together. I hope they become a favorite at your table too!

My Fave Birria Tacos

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Crispy, cheesy tacos filled with tender, slow-cooked beef and served with rich consommé for dipping — the ultimate Mexican street food comfort dish.

• Author: Sarah
• Prep Time: 20 minutes (plus chili soaking and searing)
• Cook Time: 2–3 hours stovetop or 6–8 hours slow cooker
• Total Time: 2½–3 hours (or more for slow-cooked version)
• Yield: 4–6 servings
• Category: Dinner, Main Course, Street Food
• Method: Slow Cooked, Skillet-Grilled
• Cuisine: Mexican
• Diet: Gluten Free

Ingredients

For the Birria:

Chuck roast or beef brisket, cut into chunks

Dried guajillo chilies

Dried ancho chilies

Chipotle pepper in adobo (optional, for heat)

Tomato paste

White or yellow onion, chopped

Garlic cloves

Beef broth

Apple cider vinegar

Dried oregano

Ground cumin

Smoked paprika

Bay leaves

Salt & pepper

Vegetable oil

For the Tacos:

Corn tortillas (warmed)

Grated Oaxaca or Monterey Jack cheese

Chopped white onion

Chopped fresh cilantro

Consommé (reserved sauce from cooking beef)

Lime wedges

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Instructions

Prepare the Chilies: Remove stems and seeds from guajillo and ancho chilies. Toast briefly in a dry skillet, then soak in hot water until softened.

Make the Sauce: Blend soaked chilies with tomato paste, onion, garlic, chipotle, broth, vinegar, oregano, cumin, paprika, salt, and pepper until smooth.

Cook the Beef: Sear beef in oil until browned. Add chili sauce, more broth, and bay leaves. Simmer on stovetop for 2–3 hours or in slow cooker on low for 6–8 hours until tender.

Shred & Reduce: Shred beef. Simmer remaining liquid uncovered until slightly thickened into consommé.

Assemble the Tacos: Dip each tortilla into hot consommé. Layer with beef and cheese.

Grill the Tacos: Cook tacos in a hot skillet or griddle until crisp on both sides and cheese is melted.

Serve: Top with onion, cilantro, and serve with consommé for dipping and lime wedges on the side.

 

Notes

Use brisket, lamb, or pork shoulder as protein alternatives.

Skip cheese for a dairy-free version.

Use Instant Pot (60–75 min high pressure) for a quicker method.

Add roasted poblanos or pickled jalapeños for a flavor boost.

Freeze meat and broth separately for up to 3 months.