Beef Birria Tacos Recipe

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If you’ve never had Birria Tacos, you’re in for a treat. Originating from the state of Jalisco, Mexico, birria is a deeply flavorful meat stew traditionally made with goat or beef, slow-cooked in a smoky, spicy adobo sauce. But what takes these tacos over the top? Dipping corn tortillas in the birria broth (consommé), filling them with melty cheese and shredded beef, then pan-frying until crispy. These tacos are rich, slightly spicy, and packed with bold flavor – a total showstopper for any taco night.

Ingredients

For the Birria Meat:

  • 3 lbs beef chuck roast (cut into large chunks)

  • 1 lb beef short ribs or oxtail (for richness)

  • 1 onion, quartered

  • 5 garlic cloves

  • 3 bay leaves

  • Salt & pepper to taste

For the Chili Sauce:

  • 4 dried guajillo chiles (stems & seeds removed)

  • 2 dried ancho chiles (stems & seeds removed)

  • 2 chipotle peppers in adobo (from a can)

  • 1 tsp cumin

  • 1 tsp dried oregano

  • 1 tsp smoked paprika

  • ½ tsp ground cinnamon

  • ¼ cup vinegar (white or apple cider)

  • 1 cup beef broth

For the Tacos:

  • Corn tortillas

  • Shredded Oaxaca, mozzarella, or Monterey Jack cheese

  • Chopped onions & cilantro (for garnish)

  • Lime wedges

  • Extra consommé for dipping

  • Instructions

    1. Soak and blend chilies:
      Soak dried guajillo and ancho chiles in hot water for 10 minutes until soft. Add to a blender with chipotle peppers, vinegar, garlic, onion, and spices. Blend until smooth.

    2. Sear the meat:
      In a large pot or Dutch oven, heat oil and sear the meat until browned on all sides. Remove and set aside.

    3. Simmer with sauce:
      Pour the chili sauce into the pot and sauté for a minute. Return meat, add bay leaves, and cover with beef broth or water (enough to submerge the meat). Simmer covered on low for 3 hours or until meat is tender and shreddable.

    4. Shred the beef:
      Remove the meat, shred it with forks, and return it to the pot. Keep warm.

    5. Prepare the tacos:
      Dip a tortilla into the top layer of the birria broth. Place it on a hot skillet, sprinkle with cheese, and add shredded meat. Fold and cook until crispy on both sides.

    6. Serve:
      Garnish with chopped onion and cilantro. Serve with a side of consommé for dipping and lime wedges.

    7. Pro Tip:

      Add a splash of lime juice and a pinch of chopped fresh cilantro into your consommé for an extra flavor kick while dipping.

    8. Let me know if you’d like a slow cooker or Instant Pot version too!

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