These birria tacos are one of those special, slow cooked dishes we love to make as a team when we want something truly worth the wait. A bold chile paste braises the beef until it falls apart, and dipping and crisping each tortilla in the consome is pure joy, which for us is exactly what real food for real life is all about.
These Birria Tacos are pure Mexican comfort food, and worth every minute. Tender beef is slow braised in a rich, bold paste of dried chiles and warm spices until it shreds effortlessly, then folded into corn tortillas with melty Oaxaca cheese, crisped in a skillet, and served with a savory consome for dipping. Crispy, cheesy, and deeply flavorful, they taste like they came from your favorite taqueria.
What makes these birria tacos so good is the rich, slow braised beef. A bold paste of dried chiles and warm spices flavors the meat as it cooks until fork tender, then the tortillas are dipped in the savory consome and crisped with melty cheese for a deeply satisfying bite.
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Watch how this birria tacos comes together, step by step.
Why You Will Love This Birria Tacos
- Rich and bold. A paste of dried chiles and warm spices gives these birria tacos deep, authentic flavor.
- Fork tender beef. Slow braising makes the beef meltingly tender and easy to shred.
- Crispy and cheesy. Tortillas dipped in consome and crisped with melty cheese are irresistible.
- Consome for dipping. The rich broth makes every bite even more flavorful.
- Taqueria quality. These taste like restaurant tacos made right at home.
What Makes This Birria Tacos So Good
The heart of these birria tacos is the chile paste. Dried guajillo and ancho chiles are softened, then blended with chipotles, tomatoes, garlic, and a warm blend of spices into a deep, complex sauce that flavors the beef as it braises.
Slow braising is what transforms the beef. Searing the chunks first builds flavor, and hours in the oven in the chile broth turn tough chuck roast into fork tender, shreddable meat in a rich, savory liquid.
The signature step is dipping each corn tortilla into the consome before crisping it in a hot skillet with the beef and melty Oaxaca cheese. This is what gives them their crispy, flavorful, slightly red edges.
These tacos are based on birria, the traditional slow cooked Mexican meat stew from Jalisco that is famous for its rich, chile spiced flavor.
Optional Pro Tip: Crispy Tacos and Rich Consome
Save plenty of the braising liquid when you shred the beef. This consome is essential both for dipping and for dipping the tortillas before frying, which is what gives birria tacos their signature flavor and color.
Dip each tortilla in the top, slightly fatty layer of the consome, then crisp it in a hot skillet. Let the cheese melt and the tortilla turn golden and slightly charred on both sides for that perfect crispy, melty texture.
Tips for the Best Birria Tacos
- Use chuck roast. Its marbling makes it meltingly tender after a long braise.
- Toast and soak the chiles. Softening the dried chiles helps them blend into a smooth paste.
- Sear the beef first. Browning the chunks adds deep, savory flavor to the braise.
- Braise low and slow. Gentle oven cooking is the key to shreddable beef.
- Save the consome. Keep plenty of the broth for dipping and crisping tortillas.
- Dip before frying. Dipping tortillas in consome gives the signature crispy edges.
- Use Oaxaca cheese. It melts beautifully, but mozzarella works as a substitute.
- Make it ahead. The braised beef tastes even better the next day.
Variations and Add Ins
These birria tacos are easy to adapt to your taste.
- Use lamb or goat. Traditional birria is often made with lamb or goat for authentic flavor.
- Make it with chicken. Shredded chicken works for a lighter, quicker version.
- Add cheese inside. Pack in extra Oaxaca cheese for ultra cheesy quesabirria.
- Make quesabirria. Load the tacos with cheese and crisp them for the viral version.
- Adjust the heat. Add more chipotles or chiles de arbol for extra spice.
- Serve as a stew. Skip the tortillas and serve the beef and broth as a hearty stew.
- Use a slow cooker. Braise the beef in a slow cooker on low until tender.
- Add toppings. Finish with diced onion, cilantro, lime, and a drizzle of salsa.
How to Store and Reheat
Store the shredded beef and the consome together in an airtight container in the refrigerator for up to four days. The flavor deepens overnight, making leftovers even better.
To freeze, cool the beef and broth completely and store them in freezer safe containers for up to three months. Thaw in the refrigerator, reheat gently, and assemble fresh tacos just before serving for the best crispy texture.
Serving Suggestions for Birria Tacos
Birria tacos are best served hot, right off the skillet, with a small bowl of the warm consome alongside for dipping. The rich broth takes every bite to the next level.
Top the tacos with extra diced onion, fresh cilantro, and a squeeze of lime, and serve with Pico de Gallo or your favorite salsa. These fresh toppings balance the rich, savory beef.
Round out the meal with classic Mexican sides like rice, refried or black beans, or a simple salad. These tacos also make an impressive, fun centerpiece for a gathering or taco night.
- With consome. A warm bowl for dipping is essential.
- With fresh toppings. Onion, cilantro, and lime balance the richness.
- With rice and beans. Classic Mexican sides round out the meal.
- With salsa. Pico de Gallo or salsa adds a fresh finish.
Frequently Asked Questions
What are birria tacos?
They are tacos made with birria, a rich, slow braised Mexican meat stew. The shredded beef is folded into corn tortillas with cheese, crisped in a skillet, and served with a savory broth called consome for dipping.
What is consome?
Consome is the flavorful braising liquid from the birria. It is used both for dipping the tacos and for dipping the tortillas before frying, which gives them their signature flavor and color.
What cut of beef is best?
Chuck roast is ideal because its marbling breaks down during the long braise, becoming meltingly tender. Beef shank also works well, and you can even use lamb, goat, or chicken.
What is the difference between birria tacos and quesabirria?
Quesabirria is a birria taco loaded with melted cheese, usually Oaxaca cheese. The two terms are often used interchangeably, but quesabirria specifically highlights the gooey cheese.
What cheese should I use?
Oaxaca cheese is traditional because it melts beautifully and has a mild flavor. If you cannot find it, low moisture mozzarella is a good substitute.
Why dip the tortillas in consome?
Dipping the tortillas in the fatty top layer of the consome before frying gives birria tacos their crispy texture, rich flavor, and signature reddish color.
Can I make birria tacos ahead of time?
Yes. The braised beef and consome can be made ahead and stored, and the flavor deepens overnight. Reheat and assemble fresh tacos just before serving for the best texture.
Can I use a slow cooker?
Absolutely. Sear the beef and prepare the chile paste, then braise everything in a slow cooker on low until the beef is fork tender and easily shredded.
How spicy are birria tacos?
They are flavorful and warming rather than very spicy. You can adjust the heat by adding more chipotles or chiles de arbol, or keep it mild by using fewer.
What should I serve with birria tacos?
Serve them with the consome for dipping, fresh toppings like onion and cilantro, and classic sides like Mexican rice, beans, and salsa for a complete meal.
Crispy, Cheesy, and Worth the Wait
These birria tacos take a little time, but the reward is well worth it. Fork tender braised beef, crispy cheese filled tortillas, and a rich consome for dipping come together for an unforgettable, taqueria style meal.
Set out the consome and your favorite toppings and dig in while the tacos are hot and crispy. Once you make them, they are sure to become a special occasion favorite.
Love a warm, slow simmered dish? Our slow cooker chicken stew is another cozy, comforting favorite to try next.
Results vary by ingredients, equipment, and cooking conditions. Always taste and adjust seasoning as you go.
Birria Tacos
Ingredients
Equipment
Method
- To make the chili paste, remove the stems and seeds from the dried ancho and guajillo chiles. Add the 1/2 cup beef stock to a medium pot and bring to a boil, then add the chiles, turn off the heat, cover, and let them sit for 15 to 20 minutes.
- Once the peppers are softened, add them to a high powered blender or food processor along with the chipotle peppers, onion, garlic, crushed tomatoes, apple cider vinegar, bay leaves, Mexican oregano, thyme, cumin, cinnamon, smoked paprika, and allspice, and blend until smooth and thick, adding more stock or water as needed for the right consistency.
- Preheat the oven to 350 F. In a Dutch oven over medium high heat, add the olive oil, then sear the beef chunks on each side, seasoning with the salt, black pepper, and garlic powder, for 3 to 4 minutes per side until golden. Remove the seared meat and set it aside.
- In the same pot, saute the diced onion until fragrant and translucent, about 1 to 2 minutes, then add the chili paste and simmer for 1 to 2 minutes. Stir in the 4 cups beef stock and the water, add the seared beef, reduce the heat to low, and let it simmer for another minute.
- Carefully transfer the Dutch oven to the oven and braise for about 2 1/2 hours, until the beef is very tender and easily shredded with forks.
- Remove the pot from the oven and shred all of the meat until fully pulled, keeping plenty of the cooking liquid for serving and dipping.
- To make the dipping sauce, remove one cup of the broth from the beef into a small bowl, top with fresh chopped cilantro, and set it aside as the consome.
- In a medium skillet over medium heat, add 1 tablespoon of olive oil and use a paper towel to wipe it evenly across the base of the pan.
- Dip a tortilla into the top layer of the consome, place it in the heated skillet, and fry for a few seconds. Top with shredded beef, diced onions, cilantro, and shredded Oaxaca cheese, fold it in half, and let the cheese melt before flipping to char both sides until golden, then repeat with the remaining tortillas.
- Serve the tacos with the consome for dipping, along with Pico de Gallo and any other favorite toppings.
Nutrition
Notes
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