Go Back
A close-up shot showcases the delicious, cheesy Birria Tacos, ready to be enjoyed.

Best Birria Tacos

These Birria Tacos feature tender, slow-cooked beef in a rich consommé, served in crispy, cheese-filled tortillas. This recipe guides you through creating restaurant-quality tacos at home, from preparing the flavorful birria stew to assembling the perfect taco with all the fixings.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 4 hours
Total Time 4 hours 45 minutes
Servings: 12
Course: Main Course
Cuisine: Mexican
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lbs beef chuck roast, cut into 2-inch pieces
  • 1 lb beef short ribs
  • 1 large onion, quartered
  • 6 cloves garlic, smashed
  • 4 dried guajillo chiles, stemmed and seeded
  • 3 dried ancho chiles, stemmed and seeded
  • 2 dried chiles de arbol, stemmed and seeded optional, for extra heat
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 2 bay leaves
  • 1 tablespoon apple cider vinegar
  • 8 cups beef broth
  • Salt to taste
  • Black pepper to taste
  • 2 tablespoons vegetable oil
  • 12 corn tortillas
  • 2 cups shredded Oaxaca cheese or mozzarella
  • 1/2 cup chopped cilantro
  • 1/2 cup chopped onion
  • Lime wedges, for serving
  • Vegetable oil, for frying

Equipment

  • Large pot
  • Dutch oven
  • Blender
  • Fine-mesh sieve
  • Large skillet or griddle
  • Tongs
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Bowls

Method
 

  1. Bring a pot of water to a boil.
  2. Place the dried chiles in a bowl and pour the boiling water over them. Let them soak for 20-30 minutes, or until softened.
  3. Season the beef chuck roast and short ribs generously with salt and pepper.
  4. Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
  5. Sear the beef in batches until browned on all sides. Remove the beef from the pot and set aside.
  6. Drain the soaked chiles, reserving about 1 cup of the soaking liquid.
  7. Place the softened chiles in a blender along with the onion, garlic, oregano, cumin, cinnamon, cloves, apple cider vinegar, and ½ cup of the reserved soaking liquid.
  8. Blend until smooth, adding more of the soaking liquid if needed to achieve a smooth consistency.
  9. Pour the chile sauce into the Dutch oven and cook over medium heat for 5-7 minutes, stirring constantly.
  10. Add the beef broth and bay leaves to the pot.
  11. Return the seared beef to the pot.
  12. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 3-4 hours, or until the beef is very tender and easily shreds.
  13. Remove the beef from the pot and shred it with two forks.
  14. Strain the broth through a fine-mesh sieve, discarding the solids.
  15. Return the shredded beef to the strained consommé.
  16. Heat a large skillet or griddle over medium heat.
  17. Dip a corn tortilla into the consommé, coating both sides.
  18. Place the tortilla on the hot skillet.
  19. Top with shredded beef and Oaxaca cheese.
  20. Fold the tortilla in half and cook for 2-3 minutes per side, or until the tortilla is crispy and the cheese is melted and gooey.
  21. Repeat with the remaining tortillas.
  22. Garnish the Birria Tacos with chopped cilantro and onion.
  23. Serve with lime wedges for squeezing over the tacos.
  24. Don't forget a bowl of the consommé for dipping!

Notes

Don't skip the searing, as it adds depth of flavor. Taste and adjust the seasoning of the chile sauce before simmering. Use good quality beef broth for a richer consommé. Oaxaca cheese is traditional, but mozzarella or Monterey Jack can be substituted. Birria can be made a day or two in advance; flavors meld more overnight. For a spicier kick, add more chiles de arbol or cayenne pepper. Leftover Birria can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave.