If you’ve never made birria tacos at home, get ready for one of the BEST meals you’ll ever cook. Juicy shredded meat, melted cheese, crispy tortillas, and a rich, savory consommé for dipping — birria tacos are a total flavor explosion.
This recipe is beginner-friendly, super delicious, and perfect for weekends, family dinners, or impressing your friends. Let’s jump in!
⭐ Ingredients (Serves 6–8)
For the Birria Meat
3 lbs beef chuck roast (or a mix of chuck + short ribs)
1 onion, quartered
5 cloves garlic
3 bay leaves
6 cups water or broth
Salt & pepper to taste
For the Birria Sauce (Adobo)
4 dried guajillo chiles, stemmed & deseeded
2 dried ancho chiles, stemmed & deseeded
1–2 chiles de árbol (optional, for heat)
1 tomato
½ onion
4 cloves garlic
1 tbsp vinegar
1 tsp oregano
1 tsp cumin
½ tsp black pepper
½ tsp paprika
1–2 cups cooking liquid (for blending)
For the Tacos
Corn tortillas
Shredded mozzarella or Oaxaca cheese
Chopped onions & cilantro
Lime wedges
🔥 How to Make Birria Tacos (Step-by-Step)
1. Prepare the Dried Chiles
Remove stems and seeds from guajillo and ancho chiles.
Boil them for 5 minutes to soften, then drain.
2. Make the Birria Adobo Sauce
Blend together:
Softened chiles
Tomato
½ onion
Garlic
Vinegar
Oregano, cumin, pepper, paprika
1–2 cups broth from boiling the chiles
Blend until completely smooth.
3. Cook the Meat
In a large pot or slow cooker:
Add beef chunks, onion, garlic, bay leaves, and salt.
Pour the adobo sauce over the meat.
Add enough water/broth to mostly cover the meat.
Cook using one of these methods:
Stovetop: Simmer 3–3.5 hours
Slow cooker: 8 hours on low
Instant Pot: 1 hour pressure cook + 15 min natural release
When done, the meat should shred easily.
4. Shred the Meat
Remove beef from the pot and shred it using two forks.
Taste and add salt if needed.
Reserve the broth — this is your consommé for dipping!
5. Make the Tacos (Quesabirria Style)
This is where the magic happens.
Heat a skillet on medium.
Dip a corn tortilla into the consommé — this gives it color & crispiness.
Place the tortilla on the skillet.
Add cheese + shredded birria meat.
Fold and cook until crispy, flipping once.
Repeat until all tacos are cooked.
6. Serve
Plate your tacos with:
Chopped onions
Fresh cilantro
Lime wedges
A bowl of hot consommé for dipping
Enjoy immediately while hot and crispy!
🌶️ Variations You’ll Love
Chicken Birria
Swap beef for chicken thighs — cooks faster.
Cheese Birria (Vegetarian Option)
Use only cheese + sautéed mushrooms or jackfruit.
Spicy Birria
Add extra chiles de árbol to the sauce.
Birria Ramen
Add some shredded birria + consommé into ramen noodles.
🧠 Expert Tips for the Best Birria Tacos
Use fatty beef cuts (like chuck or short ribs) for tenderness.
Don’t skip dipping tortillas — it creates that signature crispy shell.
Cook low and slow for maximum flavor.
Blend the sauce very smooth for a better consommé.
Warm tortillas before frying to prevent cracking.
❄️ Storing & Freezing Birria
Refrigerator
Meat lasts 4–5 days
Consommé lasts 5–6 days
Freezer
Freeze shredded meat + consommé separately for up to 3 months
Reheat gently on the stovetop for best results.
🎉 Try This Birria Tacos Recipe Today!
Birria tacos are rich, flavorful, cheesy, crispy, and unbelievably satisfying. Whether you’re making them for family dinner, weekend cooking, or a special treat, this recipe guarantees incredible results every time.