Birria Tacos Recipe: Dive into the rich and savory world of authentic Mexican cuisine with this irresistible birria tacos recipe. Tender, slow-cooked meat infused with aromatic spices, enveloped in crispy tortillas—this is the ultimate taco experience you’ve been craving!
Birria tacos have taken the culinary world by storm, but they’ve been a cherished dish in Mexico for generations. Originally from the state of Jalisco, birria is traditionally served during special occasions like weddings, baptisms, and holidays. It’s the perfect comfort food to warm you up during cooler months, but honestly, it’s so delicious you’ll want to enjoy it all year round!
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Birria Tacos Recipe Ingredients
This birria tacos recipe uses a blend of traditional spices and ingredients to create a deep, flavorful broth and tender meat. The combination of dried chilies, aromatic herbs, and slow-cooked beef results in an unforgettable taste sensation. Below are the key ingredients you’ll need to make these mouth-watering tacos.
- Beef chuck roast
- Dried guajillo chilies
- Dried ancho chilies
- Dried arbol chilies
- Onion
- Garlic cloves
- Tomatoes
- Bay leaves
- Cinnamon stick
- Cumin
- Dried oregano
- Beef broth
- Corn tortillas
- Chopped onion and cilantro for garnish
- Lime wedges
- Shredded cheese (optional)
See recipe card for quantities.
Birria Tacos Recipe Instructions
Follow these step-by-step instructions to create the most flavorful birria tacos. Remember to check the images for visual guidance.
- Step 1: Remove stems and seeds from dried chilies. Toast them in a skillet over medium heat until they become fragrant.
- Step 2: Soak the toasted chilies in hot water for about 15 minutes until they soften.
- Step 3: In a blender, combine the softened chilies, onion, garlic, tomatoes, cumin, oregano, and a cup of beef broth. Blend until smooth to create the birria sauce.
- Step 4: Season the beef with salt and pepper. In a large pot or Dutch oven, sear the meat on all sides until browned.
- Step 5: Pour the birria sauce over the meat. Add remaining beef broth, bay leaves, and cinnamon stick. Bring to a boil, then reduce heat to low, cover, and simmer for 2.5 to 3 hours until the meat is tender and falls apart easily.
- Step 6: Remove the meat from the pot and shred it using two forks. Return the shredded meat to the broth.
- Step 7: Heat a skillet over medium heat. Dip tortillas into the top layer of the birria broth to coat them with the flavorful fat.
- Step 8: Place the tortilla on the skillet, add shredded meat and cheese (if using), and fold in half. Cook until the tortilla is crispy and the cheese is melted.
Hint: For an extra depth of flavor, prepare the birria a day ahead. The flavors meld beautifully overnight, making your birria tacos even more delicious the next day. Also, dipping your tortillas in the top layer of the birria broth before grilling adds a crispy, flavorful touch!
Chef’s Tip
“The secret to an unforgettable birria taco is in the slow cooking. Don’t rush the process—the longer it simmers, the more tender and flavorful the meat becomes.”
Substitutions
Here are some substitutions to accommodate different dietary needs and ingredient availability:
- Meat Options – Substitute beef with lamb, goat, or even chicken for a different flavor profile.
- Chilies – If you can’t find specific chilies, use a combination of other dried chilies available, adjusting for heat.
- Gluten-Free – Ensure your tortillas are made from 100% corn to make this recipe gluten-free.
Variations
Here are some creative variations to try with this birria tacos recipe:
- Spicy – Add extra arbol chilies or a pinch of cayenne pepper to increase the heat level.
- Cheesy – Add a layer of melted Oaxaca or Monterey Jack cheese inside the taco for a gooey surprise.
- Vegetarian – Replace the meat with hearty vegetables like mushrooms or jackfruit for a vegetarian version.
Equipment
Equipment can have a big impact on how a recipe turns out. For this birria tacos recipe, a large Dutch oven or slow cooker is ideal for achieving tender meat. If you don’t have one, a heavy-bottomed pot works too. Consider using a good quality blender to make a smooth birria sauce. You can find my favorite blender here.
Birria Tacos Recipe Storage
Store leftover birria meat and broth in an airtight container in the refrigerator for up to 4 days. The flavors continue to develop over time, making it even tastier! You can also freeze the meat and broth separately for up to 3 months. When ready to serve, thaw overnight in the refrigerator and reheat gently on the stove.
The assembled tacos are best enjoyed fresh, but you can prepare the meat in advance and assemble when ready to eat.
Top Tip
To get that signature crispy tortilla, don’t skip dipping the tortillas in the birria broth before grilling. It infuses the tortilla with flavor and helps it crisp up beautifully.
Birria Tacos Recipe FAQ
A birria taco is made of tender, slow-cooked meat—traditionally goat, but often beef (such as beef chuck roast) is used—marinated and cooked in a rich, flavorful broth infused with dried chilies, tomatoes, and aromatic spices like cumin, oregano, and cinnamon. The meat is cooked until it is so tender that it easily shreds.
The sauce for birria tacos is made from a blend of dried chilies (such as guajillo, ancho, and arbol), tomatoes, onions, garlic, and spices like cumin, oregano, and cinnamon. These ingredients are blended into a rich, flavorful sauce that both marinates and cooks the meat, and the resulting broth (consomé) is used for dipping the tacos.
Birria tacos are typically made using beef chuck roast because it becomes tender and flavorful when slow-cooked. Other suitable cuts include beef shank and beef short ribs. Traditionally, birria is made with goat meat, but beef is now commonly used due to its accessibility and taste.
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Birria Tacos Recipe
Equipment
- Large pot or Dutch oven
- Skillet
- Blender
- Tongs
- Knife and cutting board
- Measuring cups and spoons
- Bowls (for soaking chilies)
- Forks (for shredding meat)
- Ladle (for serving broth)
- Small bowls (for consomé dipping sauce)
Ingredients
For the Birria Stew:
- 3 pounds beef chuck roast or goat meat for traditional birria
- 5 dried guajillo chilies
- 3 dried ancho chilies
- 2 dried arbol chilies adjust quantity for desired heat level
- 1 large onion quartered
- 6 cloves garlic
- 2 tomatoes chopped
- 2 bay leaves
- 1 cinnamon stick
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 6 cups beef broth
For the Tacos:
- Corn tortillas
- Chopped onion for garnish
- Chopped cilantro for garnish
- Lime wedges
- Shredded cheese optional
Instructions
Prepare the Chilies
- Remove stems and seeds from the dried guajillo, ancho, and arbol chilies.
- Toast the chilies in a skillet over medium heat until they become fragrant, about 2-3 minutes. Be careful not to burn them.
- Soak the toasted chilies in a bowl of hot water for 15 minutes until they soften.
Make the Birria Sauce
- Transfer the softened chilies to a blender.
- Add the quartered onion, garlic cloves, chopped tomatoes, cumin, oregano, and 1 cup of beef broth to the blender.
- Blend until the mixture is smooth, forming the birria sauce. Set aside.
Sear the Meat
- Season the beef chuck roast generously with salt and pepper on all sides.
- Heat the large pot or Dutch oven over medium-high heat.
- Add a little oil if needed to prevent sticking.
- Sear the meat in the pot, browning it on all sides to lock in flavor, about 3-4 minutes per side.
Cook the Birria
- Pour the birria sauce over the seared meat in the pot.
- Add the remaining beef broth, bay leaves, and cinnamon stick to the pot.
- Stir to combine all ingredients.
- Bring the mixture to a boil over medium-high heat.
- Reduce the heat to low, cover the pot with a lid, and simmer for 2.5 to 3 hours.
- Check occasionally, stirring to prevent sticking, until the meat is tender and easily shreds with a fork.
Shred the Meat
- Remove the meat from the pot and place it on a cutting board.
- Use two forks to shred the meat into bite-sized pieces.
- Return the shredded meat to the pot, mixing it with the broth.
Assemble the Tacos
- Heat a skillet or griddle over medium heat.
- Skim some fat from the top of the birria broth and place it in a shallow dish.
- Dip each corn tortilla into the fat to lightly coat both sides.
- Place the tortilla on the hot skillet.
- Add shredded meat onto one half of the tortilla.
- Sprinkle shredded cheese over the meat if desired.
- Fold the tortilla over to create a taco.
- Cook for about 2 minutes on each side, or until the tortilla is crispy and the cheese is melted.
Serve
- Garnish the tacos with chopped onion and cilantro.
- Serve with lime wedges on the side for an extra burst of freshness.
- Ladle some birria broth (consomé) into small bowls.
- Enjoy the tacos by dipping them into the consomé.
Rachael says
I could eat these once a week. Love having frozen leftovers on hand for easy delicious tacos. A crowd favorite!