I like this recipe because it brings together everything I want in a taco—crispy edges, gooey cheese, and meat so flavorful that dipping it into the consommé makes it irresistible. The slow cooking does all the work, and the result is a dish that feels indulgent yet completely homemade.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
3 pounds beef chuck roast 1.5 pounds beef short ribs (bone-in) 5 dried guajillo chiles 3 dried ancho chiles 2 chipotle peppers in adobo sauce 2 roma tomatoes 1 white onion 6 garlic cloves 2 tablespoons apple cider vinegar 4 cups beef broth or water 2 bay leaves 1 cinnamon stick 4 cloves 1 teaspoon black peppercorns 1 teaspoon cumin 1 teaspoon dried oregano 1/2 teaspoon thyme 12 corn tortillas 2 cups shredded Oaxaca or mozzarella cheese 1/2 cup diced white onion (for topping) 1/4 cup chopped fresh cilantro Lime wedges for serving
Directions
I remove the stems and seeds from the dried chiles, toast them briefly in a dry skillet, then soak them in hot water for 15 minutes.
I blend the softened chiles with chipotle peppers, tomatoes, garlic, onion, apple cider vinegar, and spices into a smooth paste.
I season the beef with salt and pepper, then sear it on all sides in a large pot or Dutch oven.
I pour the chile paste over the meat, add beef broth, bay leaves, and cinnamon stick, then simmer it covered on low for 3–4 hours until the meat is tender.
I remove the meat, shred it with forks, and return it to the consommé.
I skim off the orange fat and save it for frying.
I dip tortillas in the fat, fry them in a skillet, then add cheese, shredded meat, onion, and cilantro. I fold them and cook until crispy.
I serve the tacos hot with a small bowl of consommé for dipping, along with lime wedges.
Servings and Timing
This recipe makes about 12 tacos. It takes 30 minutes to prep and 4 hours to cook, for a total of 4 hours and 30 minutes.
Variations
Sometimes I swap the beef for lamb or goat for a more traditional take. I also like using flour tortillas when I want a softer texture. If I don’t have Oaxaca cheese, I use mozzarella, Monterey Jack, or even cheddar. To spice it up, I add extra chipotle peppers or a pinch of cayenne.
Storage/Reheating
I store leftover shredded birria in its consommé in the fridge for up to 4 days or freeze it for up to 2 months. To reheat, I simmer it gently on the stove until hot. The tortillas are best made fresh, but I reheat leftover tacos in a skillet to bring back the crispiness.
FAQs
Can I make birria tacos ahead of time?
Yes, I prepare the meat in advance and fry the tacos fresh before serving.
Can I make this recipe in a slow cooker?
Yes, I cook the meat on low for 8–10 hours or high for 5–6 hours before shredding.
Can I make this in an Instant Pot?
Yes, I pressure cook the meat for about 1 hour, then shred and return it to the broth.
Do I need to use bone-in meat?
I prefer it for a richer consommé, but boneless cuts also work.
What’s the best cheese for birria tacos?
I like Oaxaca cheese for authenticity, but mozzarella or Monterey Jack works well.
Can I freeze birria meat?
Yes, I freeze it in its broth for up to 2 months.
Why do I dip tortillas in fat before frying?
It gives the tacos their signature red, crispy crust.
Can I make birria tacos less spicy?
Yes, I reduce the chipotle peppers and skip the cayenne for a milder flavor.
What can I serve with birria tacos?
I often serve them with Mexican rice, refried beans, or a simple salad.
Can I use chicken instead of beef?
Yes, chicken birria works well and cooks faster—about 1.5 to 2 hours.
Conclusion
Birria tacos are one of my favorite recipes to make when I want something rich, flavorful, and comforting. The crispy tortillas, melty cheese, and tender beef dipped in consommé make every bite unforgettable. Whether I’m making them for a family dinner or a weekend indulgence, they always bring big flavor to the table.
