Birria Tacos

Why You’ll Love This Recipe

Birria Tacos are a delicious Mexican dish made with tender, slow-cooked meat (traditionally goat or beef) simmered in a rich, flavorful broth full of dried chiles and spices. The meat is shredded, stuffed into corn tortillas dipped in the cooking consommé, then pan-fried until crispy and served with a side of the broth for dipping. These tacos are savory, juicy, and packed with authentic flavor—perfect for taco night or special occasions.

ingredients

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

beef chuck roast or short ribs
guajillo chiles
ancho chiles
chipotle peppers in adobo
white onion
garlic cloves
bay leaves
cinnamon stick
cloves
black peppercorns
oregano
cumin
apple cider vinegar
salt
corn tortillas
oil (for frying)
fresh cilantro and diced onion (for garnish)
lime wedges

directions

Remove seeds and stems from dried chiles, then toast lightly in a dry pan until fragrant.

Soak toasted chiles in hot water for 15–20 minutes.

In a blender, combine rehydrated chiles, chipotle peppers, onion, garlic, vinegar, and spices. Blend until smooth.

Cut beef into chunks and season with salt.

Sear beef in a large pot until browned on all sides.

Pour the blended sauce over the meat, add bay leaves and cinnamon stick, and cover with water or beef broth.

Simmer covered on low heat for 3–4 hours, or until the meat is fork-tender.

Remove meat, shred it, and return it to the pot.

Dip corn tortillas in the top layer of the birria consommé (the oily surface).

Fill with shredded meat, fold, and cook on a hot skillet until crispy on both sides.

Serve hot with a side of consommé for dipping, garnished with fresh cilantro, onion, and lime.

Servings and timing

This recipe yields approximately 10-12 tacos.
Preparation time: 30 minutes
Cooking time: 3–4 hours
Assembly and frying time: 15–20 minutes
Total time: 4–5 hours

Variations

Use lamb or goat for a traditional twist.

Add cheese to make quesabirria tacos.

Use a slow cooker or Instant Pot for easier preparation.

Swap chipotle for extra guajillo if you prefer milder spice.

Serve with pickled red onions for extra zing.

storage/reheating

Store leftover birria meat and broth separately in airtight containers in the fridge for up to 4 days.
Reheat in a pot over medium heat or microwave until hot.
Fried tacos can be reheated in a skillet or oven to re-crisp.

FAQs

What is birria made of?

Traditionally birria is made from goat meat, but beef is commonly used for tacos.

Is birria spicy?

It has a mild to moderate spice level, which can be adjusted based on the type and amount of chiles used.

Can I make birria tacos ahead of time?

Yes, the meat can be made in advance and stored in the fridge. Assemble and fry tacos just before serving.

What are quesabirria tacos?

They’re birria tacos with melted cheese inside, making them even more indulgent.

Can I freeze birria meat?

Yes, it freezes well for up to 3 months. Reheat before using.

Do I need to dip tortillas in the broth?

Dipping adds flavor and crispiness, but it’s optional.

What’s the difference between birria and barbacoa?

Birria is typically more stew-like and uses a chile-based sauce, while barbacoa is steamed or pit-roasted with different seasoning.

Can I make it less greasy?

Let the consommé cool and skim off some fat before reheating and using for dipping.

What type of tortillas work best?

Corn tortillas are traditional and hold up better to frying.

Do I have to use all the spices?

You can adjust the spice blend, but the full combination gives the richest flavor.

Conclusion

Birria Tacos bring a burst of bold Mexican flavor with every bite—juicy, savory meat wrapped in a crispy tortilla and dipped in rich consommé. Whether you stick to the traditional method or add your own twist, these tacos are sure to impress and satisfy every taco lover at the table.

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