Originally from the Mexican state of Jalisco, birria is a slow-cooked stew, traditionally made with goat or beef, simmered in a spiced chili broth until the meat is tender and shreddable.
The modern “birria tacos” trend takes that meat, tucks it into tortillas with cheese, and then:
Dips the tortilla in the birria broth (consomé)
Pan-fries it until crisp and golden
Serves it with extra broth for dipping
When you Try this birria tacos recipe today!, you’re basically making two things at once:
a delicious stew and crispy tacos you’ll want to repeat over and over.
Ingredients for Birria Tacos
This version uses beef—easy to find and super flavorful. You can also mix cuts or adapt for lamb if you like.
H2: For the Meat & Broth (Consomé)
3–3.5 lb (about 1.4–1.6 kg) beef chuck roast or stewing beef, cut into large chunks
1–2 beef shanks (optional, for extra richness)
1 medium white or yellow onion, quartered
1 garlic bulb, halved horizontally
2–3 bay leaves
1–2 teaspoons salt (to taste)
1 teaspoon black pepper
6 cups (about 1.4 L) water or enough to cover the meat
H2: For the Chili Sauce
Dried Mexican chiles bring authentic flavor. If you can’t find them in your local grocery store, try a Latin market or online.
4 guajillo chiles, stemmed and deseeded
2 ancho chiles, stemmed and deseeded
2 pasilla chiles (optional but great), stemmed and deseeded
3–4 garlic cloves
1 small onion, roughly chopped
1–2 Roma tomatoes, halved
1 teaspoon dried oregano (Mexican if possible)
1 teaspoon ground cumin
½ teaspoon ground cinnamon (or a small piece of cinnamon stick)
2–3 whole cloves (optional, for warmth)
2 tablespoons white vinegar or apple cider vinegar
A little salt and pepper, to taste
H2: For the Tacos
Corn tortillas (traditional) or small flour tortillas
2–3 cups shredded cheese – Oaxaca, mozzarella, or Monterey Jack work well
Chopped fresh cilantro
Diced white onion
Lime wedges
Now you’re ready to Try this birria tacos recipe today! with a solid shopping list.
Step-by-Step: Try This Birria Tacos Recipe Today!
H2: Step 1 – Prep and Soften the Chiles
Rinse the dried chiles quickly.
In a small pot, add chiles and enough water to cover.
Bring to a gentle simmer for about 10–15 minutes until the chiles are soft.
Turn off the heat and let them sit while you move to the next step.
This helps your chili sauce blend smoothly and gives that deep red color birria is known for.
H2: Step 2 – Make the Chili Sauce
In a pan, lightly toast the onion, tomatoes, and garlic cloves (in their skins) over medium heat until they get some charred spots. This boosts flavor.
Peel the garlic.
Add softened chiles, charred onion, tomatoes, peeled garlic, oregano, cumin, cinnamon, cloves (if using), vinegar, and a small scoop of the chile soaking liquid to a blender.
Blend until completely smooth.
Taste and season with a bit of salt and pepper.
If the mixture seems too thick to blend, add a bit more soaking liquid or water.
H2: Step 3 – Start the Meat
You can use a stovetop pot, slow cooker, or pressure cooker/Instant Pot.
Place the beef chunks, onion quarters, halved garlic bulb, bay leaves, salt, and pepper into your cooking pot.
Pour the chili sauce over the top.
Add enough water to just cover the meat.
Stir gently to combine.
Stovetop Method
Bring to a boil, then reduce to a gentle simmer.
Cover and cook for 2.5–3 hours, or until the beef is very tender and shreds easily with a fork.
Slow Cooker Method
Cook on LOW for 7–8 hours or HIGH for 4–5 hours.
Pressure Cooker / Instant Pot
Cook on High Pressure for about 45–60 minutes, then allow a natural release for 10–15 minutes.
When the meat shreds easily, you’re nearly ready to Try this birria tacos recipe today! in taco form.
H2: Step 4 – Shred the Meat and Prepare the Consomé
Remove the meat from the pot and let it cool slightly.
Shred it with two forks into bite-sized pieces.
Taste the broth (consomé) and adjust seasoning with more salt if needed.
If you like, strain the broth to remove onion, bay leaves, and any whole spices for a smoother dipping sauce.
Keep the shredded meat warm in some of the consomé so it stays juicy.
H2: Step 5 – Assemble and Fry the Birria Tacos
Now comes the fun, crispy part.
Heat a non-stick skillet or griddle over medium heat.
Ladle some consomé into a shallow bowl.
Dip one side of a corn tortilla into the consomé, coating it lightly with the red broth.
Place the tortilla, wet side down, on the hot pan.
Sprinkle some cheese over half the tortilla.
Add a generous spoonful of shredded birria meat on top of the cheese.
Fold the tortilla in half to form a taco.
Cook until the bottom is crisp and golden, then flip and cook the other side.
Repeat with remaining tortillas, meat, and cheese. Serve with small bowls of hot consomé on the side for dipping, plus onions, cilantro, and lime wedges.
You’ve officially mastered how to Try this birria tacos recipe today! at home.
Practical Tips for the Best Birria Tacos
H2: Choose the Right Cut of Meat
Beef chuck roast is ideal: it’s marbled with fat and becomes very tender.
Avoid very lean cuts—they turn dry instead of juicy when slow-cooked.
H2: Mild vs. Spicy Version
The dried chiles (guajillo, ancho, pasilla) are usually mild to medium in heat but very flavorful.
If you’re sensitive to spice or cooking for kids, you can:
Use fewer chiles
Remove all seeds and membranes (which you’re mostly doing anyway)
For extra heat, add:
1–2 chile de arbol peppers to the sauce
Or a dash of hot sauce when serving
H2: Making It Ahead
Birria actually tastes even better the next day:
Cook the meat and broth in advance, cool, and store in the fridge.
Skim any solidified fat from the top if you like (or save a bit for frying tortillas).
Reheat gently, then assemble and fry fresh tacos when you’re ready to eat.
This makes it easy to Try this birria tacos recipe today! for a weekend, party, or even meal prep.
H2: Tortilla Tips
Corn tortillas are traditional and give the best flavor and texture.
Warm them slightly (microwave or pan) before dipping in consomé so they don’t crack.
If they’re sticking to the pan, add a small drizzle of oil or a spoonful of the fat from the broth.
H2: Serving Ideas
Birria tacos are a full meal, but you can round it out with:
Mexican rice or cilantro-lime rice
Simple refried beans or black beans
A fresh salad with avocado and tomato
Extra lime, cilantro, and sliced radishes for crunch
Common Questions About Birria Tacos
H3: Can I Make This Recipe with Chicken?
Yes! You can Try this birria tacos recipe today! using chicken:
Use bone-in thighs and drumsticks.
Reduce cooking time (about 30–40 minutes simmering or less in a pressure cooker).
The flavor will be slightly lighter but still delicious.
H3: Do I Have to Use All Those Chiles?
If you can’t find every type:
Use more of what you can find (for example, all guajillo and ancho).
Avoid skipping dried chiles entirely—they’re key to birria’s flavor and color.
H3: Can I Freeze Leftover Birria?
Absolutely:
Freeze the meat and broth separately or together in an airtight container.
Thaw overnight in the fridge and reheat gently.
You can turn leftovers into tacos, quesadillas, burritos, or even birria ramen.
Conclusion
When you Try this birria tacos recipe today!, you’re not just making tacos—you’re making a rich, comforting stew that transforms into crispy, cheesy, dip-able goodness. With slow-cooked, chili-braised beef, a deep red consomé, and golden-fried tortillas, birria tacos are the kind of meal that feels restaurant-level but is totally doable at home.
Whether you’re cooking in a small apartment kitchen in the U.K., a family home in Canada, or a college kitchen in the U.S., this birria tacos recipe is flexible, impressive, and seriously satisfying.