If you love bold, savory flavors and tender meat, birria tacos are an absolute must-try. Originating from Mexico, these tacos are filled with slow-cooked, flavorful meat and traditionally served with a rich consommé for dipping. This birria tacos recipe brings the authentic taste straight to your kitchen, making it perfect for family dinners, parties, or a delicious weekend treat.
Whether you’re in the United States, United Kingdom, or Canada, this recipe is approachable, flavorful, and will have everyone coming back for seconds.
H2: Ingredients You’ll Need
To make these mouthwatering birria tacos, gather the following ingredients:
For the Meat and Marinade:
2 lbs (900g) beef chuck roast or short ribs
3 dried guajillo chilies
2 dried ancho chilies
2 cloves garlic
1 small onion, chopped
1 teaspoon cumin
1 teaspoon dried oregano
½ teaspoon ground cloves
2 bay leaves
2 cups beef broth
Salt and pepper to taste
For the Tacos:
Corn tortillas
Chopped onions
Fresh cilantro
Lime wedges
Shredded cheese (optional)
Optional: Consommé for Dipping
Strain the braising liquid from the meat
Adjust seasoning with salt and a splash of lime
💡 Tip: Toast the dried chilies lightly to enhance their flavor before blending.
H2: Step-by-Step Instructions
Follow these steps to make authentic birria tacos:
Step 1: Prepare the Chili Sauce
Remove stems and seeds from the guajillo and ancho chilies.
Toast them in a dry skillet for 1–2 minutes until fragrant.
Soak the chilies in hot water for 15 minutes.
Blend the soaked chilies with garlic, onion, cumin, oregano, and cloves until smooth.
Step 2: Marinate the Meat
Rub the chili paste all over the beef. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
Step 3: Cook the Meat
Place the marinated meat in a large pot or slow cooker.
Add beef broth and bay leaves.
Simmer on low for 3–4 hours, or until the meat is tender and easy to shred.
💡 Tip: For an extra-rich flavor, sear the meat before braising.
Step 4: Shred the Meat
Remove the meat from the pot and shred it using forks. Keep the cooking liquid to serve as consommé.
Step 5: Assemble the Tacos
Dip corn tortillas briefly in the fat or braising liquid.
Fill each tortilla with shredded meat.
Add chopped onions, cilantro, and optional cheese.
Fold and toast lightly on a skillet for crispy edges.
Step 6: Serve with Consommé
Serve the tacos with a small bowl of consommé for dipping — this is the signature birria experience!
H2: Variations to Try
Chicken Birria Tacos: Swap beef for chicken thighs for a lighter version.
Spicy Birria: Add chopped jalapeños or hot sauce to the meat or consommé.
Cheesy Birria Tacos (Quesabirria): Melt shredded cheese inside the tortillas while toasting for gooey, indulgent tacos.
Slow Cooker Birria: Make it even easier by cooking everything in a slow cooker overnight.
H2: Tips for Perfect Birria Tacos
Toast dried chilies to unlock their full flavor.
Marinate overnight for maximum taste.
Don’t overfill the tortillas — it makes dipping easier.
Keep consommé hot when serving.
Garnish with fresh lime, onions, and cilantro for a vibrant finish.
H2: Serving Suggestions
Serve with a side of Mexican rice or beans.
Add pickled onions for tang and crunch.
Pair with a cold beverage like horchata, beer, or sparkling water.
💡 Pro Tip: Leftover birria meat is excellent in quesadillas or burritos the next day!
Conclusion
This birria tacos recipe brings the rich, tender, and spicy flavors of Mexico right to your home. Perfect for dipping into consommé or enjoying on its own, these tacos are a crowd-pleaser that’s worth every step.
So gather your ingredients and try this birria tacos recipe today — it’s a flavor-packed meal that will become a new favorite! 🌮🔥