If you have yet to try the exquisite, mouthwatering delight that is the Birria Tacos Recipe, you are in for a fantastic treat. These tacos showcase tender, slow-cooked beef infused with a beautifully spiced, smoky broth that’s perfect for dipping. The combination of the rich meat, crispy tortillas, melted cheese, and fresh garnishes creates an explosion of flavors and textures that will have you coming back for more. Whether it’s a special occasion or a cozy weeknight dinner, these tacos bring warmth, comfort, and a celebration of Mexican culinary magic right to your table.
Ingredients You’ll Need
Gathering the right ingredients is the secret to achieving the perfect balance of flavor and texture in your birria tacos. Each component plays a crucial role in building that signature rich and aromatic profile.
- 6 dried Guajillo chiles: These bring mild heat and a deep, fruity flavor that is essential to the sauce’s complexity.
- 4 dried Ancho chiles: They add a smoky, slightly sweet undertone and can be swapped with canned chipotles for more heat.
- 3 pounds chuck roast: This cut is perfect for slow cooking, resulting in melt-in-your-mouth tender meat.
- Kosher salt: Enhances all the flavors without overpowering them.
- Ground black pepper: Adds a subtle spicy kick to round out the seasonings.
- 2 tablespoons vegetable oil: Divided for searing the meat and roasting the vegetables perfectly.
- 3 vine tomatoes: Quartered for roasting, giving the sauce a luscious tomato base.
- 1 white onion: Adds sweetness and depth once charred and blended into the sauce.
- 8 cloves garlic: Adds aromatic punch when smashed and cooked gently.
- 4 cups low sodium beef broth: The foundation for braising, keeping everything moist and flavorful.
- 1 ½ pounds bone-in short ribs: Extra beefy flavor and richness to complement the chuck roast.
- 1 tablespoon ground coriander: Offers a subtle citrus note that brightens the dish.
- 2 teaspoons ground cumin: Warm, earthy spice that defines the birria seasoning profile.
- 2 teaspoons dried oregano: Adds a friendly herbal touch, balancing all the spices.
- 1 teaspoon chili powder: Boosts the heat and adds color to the sauce.
- 1 cinnamon stick: Provides a hint of sweet warmth, enhancing the sauce’s complexity.
- ½ cup orange juice: Brings a bright acidity that lifts the richness of the meat.
- ¼ cup apple cider vinegar: Adds tang and helps tenderize the beef; lemon juice works as an alternative.
- 15 corn tortillas: The perfect crispy base for wrapping your delicious meat and cheese.
- 2 cups shredded Monterey Jack cheese: Melts beautifully, adding gooey decadence to the tacos.
- 1 cup chopped yellow onion: For fresh crunch and bite once the tacos are assembled.
- ½ cup chopped fresh cilantro: Provides a burst of freshness that brightens every bite.
- Fresh lime wedges: To squeeze over the finished tacos, adding zest and brightness.
How to Make Birria Tacos Recipe
Step 1: Prepare the Chiles and Sauce Base
Begin by soaking the dried Guajillo and Ancho chiles in hot water until they soften, about 15 minutes. This makes them easier to blend into a vibrant, deeply flavored sauce. While they soak, roast the quartered tomatoes, white onion, and garlic until they develop a bit of char; this adds an irresistible smoky undertone to your birria. Then, blend the softened chiles with the roasted vegetables, orange juice, apple cider vinegar, and the aromatic spices including coriander, cumin, oregano, chili powder, and the cinnamon stick. This sauce will be the heart of your birria tacos recipe, packing layers of flavor into every bite.
Step 2: Brown the Meat
Heat half of the vegetable oil in a large heavy-bottom pot over medium-high heat. Season the chuck roast chunks and bone-in short ribs liberally with kosher salt and black pepper. Brown the meat on all sides until you get a nice crust—this caramelization seals in flavors and gives the broth a rich depth. Once browned, remove the meat and set aside.
Step 3: Simmer the Meat in Sauce
In the same pot, add the chile and tomato sauce, then pour in the beef broth. Scrape up any flavorful bits stuck to the pot from browning the meat. Return the browned meat to the pot, ensuring it’s submerged in the sauce. Bring everything to a gentle simmer, cover, and let it cook low and slow for about 5 hours until the meat is fork-tender and shreddable. This slow cooking develops the classic tender texture and allows the beef to soak up those sexy, spicy flavors that make the birria so addictive.
Step 4: Shred the Meat and Prepare the Tacos
Carefully remove the meat from the pot and shred it using two forks, discarding excess fat and bones. Strain the cooked broth to make a smooth consommé for dipping. Now, take a warm corn tortilla, dip it lightly into the consommé, then place it on a hot griddle or skillet. Sprinkle shredded Monterey Jack cheese on the tortilla, add shredded meat, fold it over, and cook until the tortilla is crispy and the cheese is melted. This step provides the perfect crispy and gooey texture that defines a great birria taco.
How to Serve Birria Tacos Recipe
Garnishes
The final touches bring the dish to life. Serve your birria tacos with chopped yellow onion and fresh cilantro sprinkled on top for a fresh crunch and bright herbal notes. Don’t forget the lime wedges! A quick squeeze adds just the right pop of acidity to cut through the rich, savory meat, balancing every luscious bite perfectly.
Side Dishes
Keep it simple to let the tacos shine. A side of Mexican rice or refried beans pairs wonderfully, giving you the classic flavor companions. Alternatively, a fresh cabbage slaw adds a crisp, tangy contrast that complements the richness of the birria. Pickled jalapeños can also bring a spicy, zesty kick if you’re feeling adventurous.
Creative Ways to Present
Get playful with presentation by serving the birria tacos family-style, letting everyone dip their tacos into individual bowls of hot consommé. You could also turn this dish into birria taco bowls by piling the shredded meat over rice, topped with melted cheese, onions, cilantro, and drizzled with some consomme. The possibilities are endless and sure to impress your guests!
Make Ahead and Storage
Storing Leftovers
Once your birria tacos are made, the slow-cooked meat can be stored in an airtight container in the refrigerator for up to 4 days. Keep the consommé separate to maintain freshness. Reheat gently on the stove or in the microwave to preserve the tender texture.
Freezing
Birria meat freezes beautifully. Portion it out into freezer-safe bags or containers, pour in some consommé to keep it moist, and freeze for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator to retain its juicy goodness.
Reheating
To reheat, warm the shredded meat in a skillet with some consommé on low heat until heated through. Re-dip your tortillas before crisping them for maximum flavor. This method keeps the meat tender and the tortillas perfectly crispy.
FAQs
Can I make Birria Tacos Recipe with a different cut of meat?
Absolutely! While chuck roast and short ribs are traditional for their fat content and tenderness, you can use brisket or even beef shoulder if preferred. Just ensure slow cooking to achieve that tender texture.
What can I use if I don’t have dried Guajillo or Ancho chiles?
You can substitute with canned chipotle peppers in adobo for smokiness and heat, but adjust the quantity for spiciness. Alternatively, paprika combined with chili powder can mimic some flavor elements.
Can Birria Tacos Recipe be made in a slow cooker or Instant Pot?
Yes! Both methods work wonderfully. Use the slow cooker to braise the meat all day on low for incredible flavor, or use the Instant Pot to reduce cooking time significantly while still getting tender results.
How do I get my tortillas crispy but not burnt?
Dip the tortillas lightly into the consommé and cook them on medium heat in a well-oiled skillet. Flip carefully once the cheese melts and the bottom is golden to prevent burning while maintaining crispiness.
Is Birria Tacos Recipe spicy?
It has a pleasant, moderate heat depending on the amount of chiles used. You can always adjust the spice level by removing seeds from chiles or adding more mild varieties to suit your taste.
Final Thoughts
There is something truly special about the Birria Tacos Recipe that turns any meal into a joyful celebration of flavors. From the painstakingly developed sauce to the crispy, cheesy tacos, each bite is a comforting hug of Mexican heritage and rich, satisfying taste. Give this recipe a try soon—you’ll be amazed how something so delicious can become such a beloved favorite in your kitchen and your heart.
Print
Birria Tacos Recipe
- Prep Time: 30 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 30 minutes
- Yield: 15 tacos
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Description
This authentic Birria Tacos recipe features tender, slow-cooked beef simmered in a rich, smoky chili broth. Served on warm corn tortillas with melted Monterey Jack cheese and fresh toppings like onion, cilantro, and lime, these tacos deliver a perfect blend of deep, spicy, and savory flavors that make them irresistible for any taco lover.
Ingredients
Chili Sauce
- 6 dried Guajillo chiles (stemmed and deseeded)
- 4 dried Ancho chiles (stemmed and deseeded; can substitute with canned chipotles)
- 3 vine tomatoes (quartered)
- 1 white onion (quartered)
- 8 cloves garlic (peeled and smashed)
- 1 tablespoon ground coriander
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon chili powder
- 1 cinnamon stick
- ½ cup orange juice
- ¼ cup apple cider vinegar (or lemon juice)
- 4 cups low sodium beef broth
Meat
- 3 pounds chuck roast (cut into 4 chunks)
- 1 ½ pounds bone-in short ribs
- Kosher salt (to taste)
- Ground black pepper (to taste)
- 2 tablespoons vegetable oil (divided)
Toppings & Assembly
- 15 corn tortillas (flour or cassava flour tortillas also work)
- 2 cups shredded Monterey Jack cheese
- 1 cup chopped yellow onion
- ½ cup chopped fresh cilantro
- Fresh lime wedges (for serving)
Instructions
- Prepare the chiles and sauce: Toast the dried Guajillo and Ancho chiles lightly in a dry skillet until fragrant, then soak them in hot water for about 15 minutes until softened. Meanwhile, roast the tomatoes, quartered onion, and garlic cloves until slightly charred. Blend the softened chiles, roasted vegetables, cinnamon stick, ground coriander, cumin, oregano, chili powder, orange juice, apple cider vinegar, and beef broth into a smooth sauce. Set aside.
- Sear the meat: Season the chuck roast chunks and bone-in short ribs generously with kosher salt and ground black pepper. Heat 1 tablespoon of vegetable oil in a large heavy pot or Dutch oven over medium-high heat and sear all sides of the meat until browned. Remove the meat and set aside.
- Simmer the meat in the sauce: Add the blended chili sauce to the pot and bring to a simmer. Return the meat to the pot, cover, and simmer on low heat for about 5 hours (or until the meat is tender and easily shredded), stirring occasionally. Alternatively, this can be done in a slow cooker or Instant Pot for convenience.
- Shred the meat and prepare tortillas: Once the meat is tender, remove it from the pot and shred it using two forks. Strain or skim any excess fat from the cooking liquid and adjust seasoning. Warm the corn tortillas on a skillet until pliable.
- Assemble the tacos: Dip each tortilla briefly into the cooking broth (consommé) for extra flavor, then place on a hot skillet. Add shredded meat and a generous amount of Monterey Jack cheese, allowing the cheese to melt. Fold the tortillas over to form tacos and crisp slightly on both sides.
- Serve with toppings: Garnish tacos with chopped yellow onion, fresh cilantro, and a squeeze of fresh lime juice. Serve remaining consommé as a dipping sauce on the side.
Notes
- Soaking and toasting the dried chiles enhances their flavor and depth in the sauce.
- Using bone-in short ribs adds extra richness and gelatin to the broth.
- For an authentic touch, use corn tortillas, but flour or cassava tortillas work well too.
- Leftover birria can be refrigerated for up to 3 days or frozen for later use.
- The consommé served with the tacos is perfect for dipping and adds moisture and flavor.
