My Fave Birria Tacos – Rich, Spicy, Cheesy & Dipped to Perfection

🎉 Introduction

Meet your new favorite taco obsession: Birria Tacos — crispy, cheesy, spicy, and soaked in bold, rich consommé. These tacos originated from the Mexican state of Jalisco and have exploded in popularity for a reason. Slow-braised chuck roast, simmered in a chili-laced broth with warm spices and aromatics, is shredded to juicy perfection, folded into cheesy corn tortillas, and pan-fried until golden brown and crispy.

But the best part? The dipping sauce — aka consommé — made from the same savory braising liquid. It’s the ultimate flavor bomb and what makes birria tacos utterly irresistible.

Forget store-bought kits — this is the real deal: rich, tender, spicy, and dripping with flavor. Once you try these, Taco Tuesday will never be the same.

🧰 Equipment Needed

• Large pot or Dutch oven
• Blender or food processor
• Cast iron skillet or griddle
• Tongs
• Ladle
• Fine mesh strainer (optional)
• Cutting board & knife
• Mixing bowls
• Measuring cups & spoons

🔥 Low and slow is key to juicy, fall-apart birria beef perfection.

🛒 Ingredients

🍖 For the Birria Beef

• 3 lb chuck roast beef, organic
• 1 tbsp olive oil, extra virgin
• 4 dried ancho chiles, stemmed & seeded
• 4 dried guajillo peppers, stemmed & seeded
• 4 chipotle peppers in adobo
• 2 bay leaves
• 1 tsp garlic powder
• 4 garlic cloves
• 1 ½ onion, divided
• ½ cup tomatoes
• ½ tsp allspice
• ½ tsp cinnamon
• ½ tsp smoked paprika
• 1 tsp black pepper
• 1 tsp sea salt
• 1 tbsp apple cider vinegar
• 2 tbsp Mexican oregano
• 1 tsp dried thyme
• ½ tsp cumin
• 4½ cups beef broth, organic
• 2 cups water

🧀 For the Tacos

• 12 corn tortillas, organic
• 1 block Oaxaca cheese, shredded (or mozzarella if unavailable)
• 1 cup cilantro, chopped
• ½ onion, diced (for garnish)

👩‍🍳 Directions

Step 1: Prepare the Chili Sauce

1. In a saucepan, add the ancho and guajillo chiles with 2 cups of water.
2. Bring to a boil, then simmer for 10 minutes until softened.
3. Transfer softened chiles and water to a blender. Add:
   • Chipotles in adobo
   • Tomatoes, garlic cloves, vinegar, half an onion
   • Allspice, cinnamon, paprika, cumin, thyme, oregano
   • Blend until smooth.

🌶️ This is your flavor-packed birria base — bold, smoky, and slightly sweet.

Step 2: Sear the Chuck Roast

• In a large Dutch oven, heat 1 tbsp olive oil over medium-high heat.
• Sear chuck roast on all sides (about 2–3 minutes per side) until browned.
• Remove from heat and set aside.

Step 3: Simmer the Birria

1. Add the blended chili sauce to the Dutch oven.
2. Stir in beef broth, bay leaves, and the remaining 1/2 onion (sliced).
3. Return seared beef to the pot.
4. Cover and simmer on low heat for 3–4 hours, or until the meat is fork-tender and shreddable.

🍲 Alternatively, use a slow cooker on LOW for 8 hours.

Step 4: Shred the Meat & Strain the Broth

• Remove beef from the pot and shred using two forks.
• Optional: Strain the broth through a fine mesh sieve to create a smooth, rich consommé.
• Return shredded beef to the broth to keep it juicy and flavorful.

Step 5: Assemble & Fry the Tacos

1. Heat a cast iron skillet over medium heat.
2. Dip each tortilla in the warm consommé to coat.
3. Place tortilla on skillet and layer with:
   • A spoonful of shredded birria
   • A generous sprinkle of Oaxaca cheese
4. Fold and press gently. Fry each side until crispy and cheese is melted (about 2–3 minutes per side).

Step 6: Garnish & Serve

• Serve hot with a small bowl of consommé for dipping.
• Top with fresh cilantro and diced onions.

🌮 It’s crunchy, juicy, cheesy, and dippable — taco heaven.

🍽️ Servings & Timing

• Yield: 12 tacos
• Prep Time: 25 minutes
• Cook Time: 3.5 to 4 hours
• Total Time: ~4.5 hours

Perfect for weekend cooking or feeding a hungry taco-loving crowd.

🧊 Storage & Reheating

Fridge

• Store shredded beef and consommé separately for up to 4 days.

Freezer

• Freeze meat and consommé (separately or together) for up to 3 months.

Reheat

• Warm beef in a skillet or saucepan with some broth.
• Re-crisp tacos in a hot skillet or air fryer for 5–7 minutes.

🥄 Variations

• 🌶️ Extra Spicy – Add more chipotles or a habanero to the sauce.
• 🧀 Birria Quesadillas – Use flour tortillas and double the cheese.
• 🥩 Short Rib or Lamb Birria – For richer flavor, sub chuck with short ribs or lamb shoulder.
• 🥒 Taco Bowl Style – Serve meat over rice with toppings and consommé drizzle.
• 🥚 Birria Breakfast Tacos – Add scrambled eggs and avocado.

❓ 10 FAQs

1. What is birria?
Birria is a traditional Mexican stew, originally made with goat or lamb, slow-cooked in a flavorful chili broth.

2. Can I use a different cut of meat?
Yes, short ribs or beef shank work great, though chuck roast is affordable and flavorful.

3. Do I need to strain the consommé?
It’s optional — straining gives a smoother dip but rustic-style is just as delicious.

4. What if I don’t have Oaxaca cheese?
Use mozzarella, Monterey Jack, or a blend — you want a good melt and stretch.

5. Are these tacos spicy?
They have a mild-to-medium heat. Adjust the chipotles to control the spice level.

6. Can I make this in a slow cooker?
Yes, cook on LOW for 8 hours after searing the beef and blending the sauce.

7. Can I meal prep birria tacos?
Definitely — make the meat ahead and reheat for quick taco nights.

8. Can I make these vegetarian?
Yes! Use mushrooms or jackfruit and a veg broth base.

9. What should I serve with birria tacos?
Pickled onions, guacamole, elote (Mexican street corn), or rice & beans.

10. How do I keep tortillas from tearing?
Dip briefly and use warm, pliable tortillas. Don’t overfill.

🏁 Conclusion

Birria Tacos are more than just a meal — they’re an experience. With their rich, slow-braised beef, crisped tortillas, gooey cheese, and savory dipping sauce, these tacos deliver a full flavor symphony in every bite.

Whether you’re a taco traditionalist or a street food enthusiast, this recipe brings authentic birria magic right to your kitchen. You’ll be asked to make them again and again — and you’ll be happy to oblige.

Adam

My Fave Birria Tacos – Rich, Spicy, Cheesy & Dipped to Perfection

Meet your new favorite taco obsession: Birria Tacos — crispy, cheesy, spicy, and soaked in bold, rich consommé. These tacos originated from the Mexican state of Jalisco and have exploded in popularity for a reason. Slow-braised chuck roast, simmered in a chili-laced broth with warm spices and aromatics, is shredded to juicy perfection, folded into cheesy corn tortillas, and pan-fried until golden brown and crispy. But the best part? The dipping sauce — aka consommé — made from the same savory braising liquid. It’s the ultimate flavor bomb and what makes birria tacos utterly irresistible. Forget store-bought kits — this is the real deal: rich, tender, spicy, and dripping with flavor. Once you try these, Taco Tuesday will never be the same.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 25 minutes mins

Servings: 12 tacos

Ingredients Equipment Method Notes

Ingredients

  

🍖 For the Birria Beef

• 3 lb chuck roast beef organic
• 1 tbsp olive oil extra virgin
• 4 dried ancho chiles stemmed & seeded
• 4 dried guajillo peppers stemmed & seeded
• 4 chipotle peppers in adobo
• 2 bay leaves
• 1 tsp garlic powder
• 4 garlic cloves
• 1 ½ onion divided
• ½ cup tomatoes
• ½ tsp allspice
• ½ tsp cinnamon
• ½ tsp smoked paprika
• 1 tsp black pepper
• 1 tsp sea salt
• 1 tbsp apple cider vinegar
• 2 tbsp Mexican oregano
• 1 tsp dried thyme
• ½ tsp cumin
• 4½ cups beef broth organic
• 2 cups water

🧀 For the Tacos

• 12 corn tortillas organic
• 1 block Oaxaca cheese shredded (or mozzarella if unavailable)
• 1 cup cilantro chopped
• ½ onion diced (for garnish)

Equipment

• Large pot or Dutch oven
• Blender or food processor
• Cast iron skillet or griddle
• Tongs
• Ladle
• Fine mesh strainer (optional)
• Cutting board & knife
• Mixing bowls
• Measuring cups & spoons
• 🔥 Low and slow is key to juicy, fall-apart birria beef perfection.

Method

 

Step 1: Prepare the Chili Sauce

1. In a saucepan, add the ancho and guajillo chiles with 2 cups of water.
2. Bring to a boil, then simmer for 10 minutes until softened.
3. Transfer softened chiles and water to a blender. Add:
4. Chipotles in adobo
5. Tomatoes, garlic cloves, vinegar, half an onion
6. Allspice, cinnamon, paprika, cumin, thyme, oregano
7. Blend until smooth.

🌶️ This is your flavor-packed birria base — bold, smoky, and slightly sweet.

Step 2: Sear the Chuck Roast

1. In a large Dutch oven, heat 1 tbsp olive oil over medium-high heat.
2. Sear chuck roast on all sides (about 2–3 minutes per side) until browned.
3. Remove from heat and set aside.

Step 3: Simmer the Birria

1. Add the blended chili sauce to the Dutch oven.
2. Stir in beef broth, bay leaves, and the remaining 1/2 onion (sliced).
3. Return seared beef to the pot.
4. Cover and simmer on low heat for 3–4 hours, or until the meat is fork-tender and shreddable.

🍲 Alternatively, use a slow cooker on LOW for 8 hours.

Step 4: Shred the Meat & Strain the Broth

1. Remove beef from the pot and shred using two forks.
2. Optional: Strain the broth through a fine mesh sieve to create a smooth, rich consommé.
3. Return shredded beef to the broth to keep it juicy and flavorful.

Step 5: Assemble & Fry the Tacos

1. Heat a cast iron skillet over medium heat.
2. Dip each tortilla in the warm consommé to coat.
3. Place tortilla on skillet and layer with:
4. A spoonful of shredded birria
5. A generous sprinkle of Oaxaca cheese
6. Fold and press gently. Fry each side until crispy and cheese is melted (about 2–3 minutes per side).

Step 6: Garnish & Serve

1. Serve hot with a small bowl of consommé for dipping.
2. Top with fresh cilantro and diced onions.

🌮 It’s crunchy, juicy, cheesy, and dippable — taco heaven.

Notes

🧊 Storage & Reheating

Fridge
Store shredded beef and consommé separately for up to 4 days.

Freezer
Freeze meat and consommé (separately or together) for up to 3 months.

Reheat
Warm beef in a skillet or saucepan with some broth.

Re-crisp tacos in a hot skillet or air fryer for 5–7 minutes.

🥄 Variations

🌶️ Extra Spicy – Add more chipotles or a habanero to the sauce.

🧀 Birria Quesadillas – Use flour tortillas and double the cheese.

🥩 Short Rib or Lamb Birria – For richer flavor, sub chuck with short ribs or lamb shoulder.

🥒 Taco Bowl Style – Serve meat over rice with toppings and consommé drizzle.

🥚 Birria Breakfast Tacos – Add scrambled eggs and avocado.

❓ 10 FAQs

1. What is birria?
Birria is a traditional Mexican stew, originally made with goat or lamb, slow-cooked in a flavorful chili broth.

2. Can I use a different cut of meat?
Yes, short ribs or beef shank work great, though chuck roast is affordable and flavorful.

3. Do I need to strain the consommé?
It’s optional — straining gives a smoother dip but rustic-style is just as delicious.

4. What if I don’t have Oaxaca cheese?
Use mozzarella, Monterey Jack, or a blend — you want a good melt and stretch.

5. Are these tacos spicy?
They have a mild-to-medium heat. Adjust the chipotles to control the spice level.

6. Can I make this in a slow cooker?
Yes, cook on LOW for 8 hours after searing the beef and blending the sauce.

7. Can I meal prep birria tacos?
Definitely — make the meat ahead and reheat for quick taco nights.

8. Can I make these vegetarian?
Yes! Use mushrooms or jackfruit and a veg broth base.

9. What should I serve with birria tacos?
Pickled onions, guacamole, elote (Mexican street corn), or rice & beans.

10. How do I keep tortillas from tearing?
Dip briefly and use warm, pliable tortillas. Don’t overfill.

🏁 Conclusion

Birria Tacos are more than just a meal — they’re an experience. With their rich, slow-braised beef, crisped tortillas, gooey cheese, and savory dipping sauce, these tacos deliver a full flavor symphony in every bite.

Whether you’re a taco traditionalist or a street food enthusiast, this recipe brings authentic birria magic right to your kitchen. You’ll be asked to make them again and again — and you’ll be happy to oblige.