Are you craving those juicy, flavorful Birria Tacos you’ve seen all over social media? Look no further! As someone who’s spent years perfecting this Mexican classic, I’m excited to share my foolproof recipe for making restaurant quality Birria Tacos in your own kitchen. The combination of tender, slow cooked meat and crispy tortillas dipped in rich consommé creates an unforgettable flavor experience that’s worth every minute of preparation.
Why You’ll Love This Recipe
These Birria Tacos aren’t just another taco recipe they’re a culinary experience that will transform your weekend cooking:
- The perfect balance of chile infused beef that’s melt in your mouth tender
- Crispy tortillas that soak up just enough consommé to create that signature texture
- Versatile recipe that works beautifully for family dinners or impressive entertaining
- Make ahead friendly components that actually taste better the next day
Let me tell you a little secret I never appreciated the magic of Birria until I learned to make the consommé first. Trust me on this one!
Ingredients You’ll Need
For the Birria Meat:
- 3 pounds beef chuck roast, cut into large chunks
- 1 pound beef shank or short ribs (for extra richness)
- 4 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 2 chipotle peppers in adobo sauce
- 1 white onion, quartered
- 6 garlic cloves, peeled
- 2 tablespoons apple cider vinegar
- 1 tablespoon dried oregano (Mexican if available)
- 1 teaspoon ground cumin
- 1/4 teaspoon ground cloves
- 1 cinnamon stick
- 3 bay leaves
- 2 tablespoons vegetable oil
- Salt and pepper to taste
For the Tacos:
- 12-16nsmall corn tortillas
- 1 cup fresh cilantro, chopped
- 1 white onion, finely diced
- 2 limes, cut into wedges
- 8 ounces Oaxaca or mozzarella cheese, shredded
The key ingredient here is the combination of dried chiles they provide that distinctive brick red color and complex flavor that makes authentic Birria so special.
Equipment Needed
- Large Dutch oven or heavy bottomed pot
- Blender for chile sauce
- Large skillet for frying tacos
- Tongs for dipping tortillas
- Meat shredding claws or two forks
- Strainer or cheesecloth for consommé
Don’t worry if you don’t have a Dutch oven any large pot with a tight fitting lid will work fine, though cooking time might vary slightly.
Time to Cook
- Prep Time: 30 minutes
- Cooking Time: 3 hours 30 minutes
- Total Time: 4 hours
- Difficulty Level: Intermediate
- Make Ahead: The meat and consommé can be prepared 1-2 days in advance
Step by Step Instructions
Preparation
- Toast dried chiles in a dry skillet over medium heat for 1-2 minutes per side until fragrant but not burned.
- Place toasted chiles in a bowl, cover with hot water, and let soak for 20-30 minutes until soft.
- Season beef chunks generously with salt and pepper.
- Heat oil in Dutch oven over medium high heat until shimmering.
- Working in batches, sear meat on all sides until well browned, about 3-4 minutes per side.
Cooking Method
- Remove hydrated chiles from water (reserve 1 cup of soaking liquid) and place in blender.
- Add quartered onion, garlic cloves, chipotle peppers, vinegar, oregano, cumin, cloves, and 1 cup of chile soaking liquid to blender.
- Blend until completely smooth, about 1-2 minutes.
- Strain chile mixture through a fine mesh sieve directly into the pot with seared meat, pressing to extract all liquid.
- Add bay leaves and cinnamon stick to the pot.
- Pour in enough water or beef broth to just cover the meat (about 4-5 cups).
- Bring to a boil, then reduce heat to maintain a gentle simmer.
- Cover and cook for 3-3.5 hours, or until meat is fork tender and easily shreds.
How to Know When It’s Done
The meat is ready when it easily pulls apart with minimal resistance. The consommé should be rich and flavorful, with a deep red color and a slightly thickened consistency that coats the back of a spoon.
Finishing Touches
- Remove meat from consommé and shred using forks or meat claws.
- Skim excess fat from top of consommé and reserve for dipping tortillas.
- Return about 1/3 of the shredded meat to the consommé and keep warm.
- Heat a large skillet over medium high heat.
- Dip corn tortillas briefly in the skimmed fat, then place in skillet.
- Add shredded meat and cheese to one half of each tortilla.
- Fold tortillas and cook until crispy on both sides, about 1-2 minutes per side.
- Serve immediately with small bowls of hot consommé for dipping.
Tips for Perfect Results
Your kitchen is going to smell amazing while this cooks! Here are some professional tips to elevate your Birria Tacos to the next level:
- Don’t rush the searing process those browned bits add tremendous flavor to the consommé
- For extra rich consommé, add 1-2 tablespoons of tomato paste when blending the chile mixture
- Let the meat rest in the cooking liquid for 30 minutes after it’s done for maximum flavor absorption
- The consommé should be rich but not too thick add water if needed to achieve the right consistency
A common mistake is skipping the fat skimming step. That red tinted fat is liquid gold for creating the signature crispy texture when frying your tortillas!
Variations to Try
This recipe is in regular rotation at my house, but we love these variations too:
- Birria Quesatacos: Double the cheese and make them extra crispy for the viral TikTok version
- Chicken Birria: Substitute 4 pounds of bone in chicken thighs for a lighter alternative
- Instant Pot Birria: Reduce cooking time to 45 minutes at high pressure with natural release
For a true weekend project, try making fresh corn tortillas from masa harina they take these tacos to a whole new level.
Serving Suggestions
Serve your Birria Tacos with:
Chef lucas benetti
- Small bowls of hot consommé for dipping
- Mexican rice with lime and cilantro
- Simple cabbage slaw with lime dressing
- Ice cold Mexican beer or a spicy michelada
For a complete fiesta, add homemade guacamole and pico de gallo on the side.
Frequently Asked Questions
What’s the difference between tacos and birria tacos?
Traditional tacos use a variety of fillings and typically aren’t dipped. Birria tacos are made with stewed, spiced meat and served with consommé for dipping, giving them a rich, savory flavor and crispy texture.
How do Mexicans eat birria tacos?
Birria tacos are usually dipped into the flavorful consommé before each bite. They’re often eaten with chopped onions, cilantro, and a squeeze of lime, accompanied by a side of consommé for sipping.
What part of the cow is birria?
Birria is traditionally made with beef shank or chuck, which become incredibly tender after slow cooking. Some versions also use goat or lamb depending on regional tradition.
What is so special about birria tacos?
It’s the combination of crispy tortilla, slow-stewed meat, and rich consommé that makes birria tacos stand out. They’re bold, juicy, and deeply flavorful like the taco world’s ultimate comfort food.
Time to Get Cooking!
Now you’re ready to create amazing Birria Tacos that will rival your favorite restaurant version! This flavorful Mexican dish is absolutely worth the time investment, and your friends and family will be amazed at your culinary skills. If you love these Birria Tacos, you might also enjoy my recipes for Authentic Carnitas or Easy Weeknight Enchiladas.
What special occasion will you be making these incredible Birria Tacos for? I’d love to hear about your results in the comments below!
