Birria Tacos That’ll Make You Question Every Other Taco You’ve Ever Had
Remember when you thought regular tacos were the pinnacle of Mexican food? Yeah, those days are officially over. Birria tacos are here to ruin your standards forever, and honestly, you should thank them. These aren’t just tacos—they’re an experience involving succulent braised beef, crispy tortillas, and a rich consommé that you dip each bite into like some kind of taco communion. Fair warning: once you make these, regular tacos will seem like they’re not even trying.
Why This Recipe is Awesome
Birria tacos are basically the overachievers of the taco world. While other tacos are content just being tasty, birria tacos went ahead and got a PhD in flavor complexity. The meat slow-cooks in a blend of dried chiles until it’s so tender you could cut it with a stern look, and then—plot twist—you get to dip the whole taco in the cooking liquid like it’s the world’s most sophisticated soup.
The crispy-edged tortillas get their gorgeous red color from the consommé, creating this beautiful contrast of textures that’ll make your Instagram followers weep with envy. It’s comfort food that photographs like a supermodel—what more could you want?
Plus, once you make the birria, you’re basically set for days. Freeze half the meat, use it for quesadillas, put it over rice, or just eat it with a spoon while questioning why you ever bothered with other proteins. One recipe, infinite possibilities—that’s efficient cooking right there.
The best part? Despite looking incredibly fancy and complex, it’s mostly just “throw stuff in a pot and wait.” Sure, you need a few hours, but most of that time is hands-off while you binge-watch whatever show you’re currently obsessed with.
Birria Tacos That’ll Make You Question Every Other Taco You’ve Ever Had
Course: DINNERCuisine: MexicanDifficulty: Easy4
servings45
minutes3
hours450
kcal3
hours45
minutesThe Birria Taco is a flavorful Mexican dish made with tender, slow-cooked beef (or goat) in a rich, spicy broth. Served in soft tortillas and often accompanied by a side of consommé for dipping, these tacos offer a delicious mix of savory, spicy, and tangy flavors.
Ingredients
For the Birria:
3 lbs beef chuck roast, cut into large chunks
1 lb beef short ribs (optional, but recommended)
6 dried guajillo chiles, stems and seeds removed
4 dried ancho chiles, stems and seeds removed
2 dried chipotle chiles, stems and seeds removed
1 large white onion, quartered
6 garlic cloves
2 Roma tomatoes
2 bay leaves
1 tsp whole black peppercorns
1 tsp dried Mexican oregano
1/2 tsp cumin
1/4 tsp ground cloves
Salt to taste
8-10 cups beef broth or water
For Serving:
24 small corn tortillas
2 cups Oaxaca cheese, shredded (or Monterey Jack)
1 white onion, finely diced
1/2 cup fresh cilantro, chopped
Lime wedges
Mexican crema or sour cream (optional)
Directions
- Make the Chile Sauce:
- Toast the chiles in a dry skillet over medium heat for 2-3 minutes until fragrant
- Soak chiles in hot water for 20 minutes until softened
- Blend softened chiles with 2 cups soaking liquid, onion, garlic, tomatoes, oregano, cumin, cloves, and salt until smooth
- Strain the mixture through a fine-mesh sieve
- Cook the Birria:
- Brown the meat in a large Dutch oven or heavy pot over medium-high heat
- Add chile sauce, bay leaves, peppercorns, and enough broth to cover meat by 2 inches
- Bring to a boil, then reduce heat to low and simmer covered for 3-4 hours until meat is fork-tender
- Remove meat and shred when cool enough to handle
- Strain the consommé and skim fat from the surface
- Assemble the Tacos:
- Dip each tortilla in the warm consommé to coat and turn red
- Cook tortilla in a hot skillet until lightly crispy, about 1 minute per side
- Fill with shredded meat and cheese, fold in half
- Cook until cheese melts and tortilla is golden, about 2-3 minutes per side
- Serve immediately with small bowls of consommé for dipping
Notes
- The key to their rich flavor lies in the slow-cooking process! here, the meat absorbs all the spices, creating a savory and flavorful broth.
Common Mistakes to Avoid
Skipping the chile-soaking step. Those dried chiles aren’t just for decoration—they’re the flavor foundation of the entire dish. Don’t rush this part or you’ll end up with sad, one-dimensional birria that tastes like you gave up halfway through.
Not browning the meat properly. Yeah, it’s going to braise for hours anyway, but that initial searing creates flavor compounds that make the difference between “pretty good” and “life-changing.” Take the extra ten minutes and brown that beef properly.
Using the wrong tortillas. Corn tortillas are non-negotiable here. Flour tortillas will get soggy and weird when you dip them in the consommé. Stick with corn and thank me later.
Forgetting to strain the consommé. Nobody wants chunky bits of chile skin in their dipping broth. Strain that liquid gold and make it silky smooth—your taste buds deserve better than gritty consommé.
Not letting the meat rest before shredding. Hot meat is harder to shred nicely and you’ll end up with uneven chunks instead of those perfect, stringy pieces that make birria tacos look so professional.
Alternatives & Substitutions
Can’t find all the fancy dried chiles? A mix of guajillo and ancho chiles will get you most of the way there. Some grocery stores sell “chile blend for birria” packets now, which honestly isn’t cheating—it’s being practical.
No beef chuck roast? Short ribs work amazingly well, though they’ll be a bit more expensive. Beef brisket is another solid option. Whatever you choose, make sure it has good marbling—lean meat will just disappoint everyone.
Want to speed things up? An Instant Pot or pressure cooker cuts the cooking time to about 90 minutes. The flavor won’t be quite as deep as the slow-cooked version, but it’s still incredibly delicious and way faster.
Dairy-free situation? The traditional recipe doesn’t use cheese anyway, so you’re already good to go. If you want to add cheese to your tacos, Oaxaca or Monterey Jack work great, but honestly, the meat is so flavorful it doesn’t need the backup.
No time for homemade consommé? Some Mexican markets sell birria consommé, and while it won’t be exactly like yours, it’ll still give you that authentic dipping experience.
FAQ (Frequently Asked Questions)
How long does this actually take?
About 3-4 hours total, but most of that is hands-off braising time. The active cooking is maybe 30 minutes of prep and assembly.
Can I make this ahead?
Absolutely! The birria actually tastes better the next day after the flavors have had time to get acquainted. Just reheat gently and crisp up fresh tortillas.
What’s the deal with the red tortillas?
You dip each tortilla in the consommé before cooking it, which gives them that gorgeous red color and extra flavor. It’s not just for looks—it’s for deliciousness.
Is this actually authentic?
This is based on traditional Jalisco-style birria, so yeah, it’s legit. Though every abuela probably has her own secret tweaks, so don’t @ me about authenticity.
Can I freeze the leftover meat?
Yes! It freezes beautifully for up to 3 months. Just freeze it in the cooking liquid to keep it moist and flavorful.
What if I can’t handle spicy food?
Remove the seeds from the chiles before soaking them, and maybe use fewer of the spicier varieties. The long cooking process mellows the heat quite a bit anyway.
Do I really need to dip every taco?
I mean, you don’t have to, but why would you rob yourself of that experience? The dipping is half the fun and most of the flavor magic.
Final Thoughts
Birria tacos aren’t just food—they’re an event. They’re the kind of meal that turns a regular Tuesday into a celebration and makes your kitchen smell like you hired a professional chef. Sure, they take some time, but the payoff is absolutely worth every minute of waiting.
These tacos will spoil you for regular Mexican food forever, and honestly, that’s probably for the best. Why settle for ordinary when you can have extraordinary? Plus, making birria tacos automatically makes you the cool friend who knows about authentic Mexican cuisine, which is a nice bonus.
So go ahead, commit to the process, and prepare to have your taco world completely revolutionized. Your future self will thank you, and everyone you feed these to will probably nominate you for some kind of culinary award. You’ve earned it!
