Beef Birria Tacos Recipe

If you’re craving richly-flavored, ultra-juicy tacos that are meant for dunking, this Beef Birria Tacos Recipe is your ticket to taco heaven! Born in Jalisco, Mexico, birria tacos are a labor of love—slow-braised beef, infused with smoky chiles and warm spices, stuffed into crispy, cheesy tortillas, and served with that irresistible beefy consommé for dipping. Trust me: there’s nothing quite like your first bite!

this …

Ingredients You’ll Need

Don’t be intimidated by the ingredient list—each element plays a key role in the bold, rich flavor of the finished birria. This Beef Birria Tacos Recipe is all about building layers of taste and texture, from the smoky heat of the chiles to the creamy melty cheese stuffed into those crispy tortillas.

• Dried Guajillo, Morita, and Pasilla Chiles: These peppers create the signature earthy, smoky backbone of the consommé—don’t skip them! If you need to substitute, focus on dried Mexican chiles for similar depth.
• Roma Tomatoes: They add subtle sweetness and balance out the heat from the chiles.
• Mexican Oregano: A must for authentic birria flavor, lending an herbal punch that sets this dish apart from other stews.
• Cloves, Allspice, and Cumin: These warming spices add hint of sweetness, depth, and a little “what IS that?” background aroma that makes this Beef Birria Tacos Recipe sing.
• White Wine Vinegar: Adds tang and brightness, balancing the richness of the beef.
• Chuck Roast and Short Ribs: The combo of marbled chuck and meaty short ribs ensures fork-tender, ultra-flavorful shredded beef.
• Onions and Garlic: Sautéed to build a sweet, savory base.
• Fresh Thyme, Cinnamon Stick, and Bay Leaves: Classic additions that bring earthy, aromatic complexity to the birria broth.
• Beef Bouillon and Water: Boosts the umami in the consommé—feel free to use homemade or high-quality store broth if preferred.
• Corn Tortillas: Essential for the birria taco experience! They crisp up beautifully after a dunk in the consommé.
• Oaxaca or Mozzarella Cheese: These melt to gooey perfection inside each taco—Oaxaca is traditional, but mozzarella works in a pinch.
• Cilantro, Lime, Onion, & Optional Seasonings: Garnishes like cilantro and lime bring a fresh burst at the end, while paprika or chili powder add extra color or heat if you fancy it.

Variations

This Beef Birria Tacos Recipe is wonderfully adaptable! Don’t hesitate to tweak the fillings, swap out the cheese, or adjust the spice blend to make it truly your own. Here are some ideas to jumpstart your taco creativity.

• Pork Birria: Substitute pork shoulder or a blend of pork and beef for a slightly sweeter, equally succulent taco.
• Chicken Birria: Try boneless, skinless chicken thighs for a lighter—but still delicious—birria taco twist. Just shorten the braising time!
• Cheese & Bean Birria Tacos: For a vegetarian option, fill tacos with sautéed beans and melting cheese but keep the chile consommé for dipping.
• Instant Pot Shortcuts: Use the pressure cooker function to dramatically speed up the slow-braise, bringing shredded birria tacos to the table on a weeknight.

How to Make Beef Birria Tacos Recipe

Step 1: Prep the Chiles

Begin by removing the stems and seeds from your dried guajillo, morita, and pasilla chiles. Add them to a medium saucepan with water, bring to a boil, and simmer for about 15–20 minutes until they’re soft and the kitchen smells incredible. Save that chile water—it’s packed with flavor and will be used later for the sauce!

Step 2: Make the Chile Paste

Drain the softened chiles (reserve the water!), then pop them in a heavy-duty blender with tomatoes, Mexican oregano, cloves, cumin, allspice, and vinegar. Pour in about ½–1 cup of the reserved chile water and blend until the mixture is smooth, thick, and lushly aromatic. This is the flavor bomb of your Beef Birria Tacos Recipe!

Step 3: Sear the Beef

Generously season your chuck roast and short ribs with salt and pepper. In a large Dutch oven, heat the vegetable oil and sear the beef in batches until it develops a gorgeous, deep brown crust. This step locks in juices and adds massive flavor—be patient and savor those sizzling sounds!

Step 4: Build the Birria Broth

Set the beef aside. In your Dutch oven, sauté chopped onion, garlic, and thyme for a few fragrant minutes. Then pour in the chile paste from the blender, toss in the cinnamon stick, bay leaves, bouillon, and water, and nestle the browned beef back into the pot. Give it a good stir and bring everything to a gentle simmer—it already smells like a fiesta!

Step 5: Braise Until Tender

Cover the pot and place it in a preheated oven. Let the birria gently braise for 3 to 3½ hours, until the beef is fall-apart fork tender. Don’t rush this step—the magic happens during this slow transformation!

Step 6: Shred and Prepare the Consommé

Once the beef is completely tender, remove the bay leaves and cinnamon. Transfer the meat to a cutting board and shred it as chunky or fine as you like. Ladle out some of the broth into a bowl and sprinkle it with fresh cilantro and onion—this is your mouthwatering dipping sauce!

Step 7: Dip, Fill & Crisp the Tacos

Here’s the magic: Dip a corn tortilla into the pot of hot consommé, then sizzle it on a skillet. Top with shredded cheese and a heap of that juicy birria beef, then fold and fry until crispy on both sides and gloriously melty inside.

Step 8: Serve & Dip

Transfer the tacos to a plate, pile them high, and don’t forget the bowl of consommé for dunking. Garnish with a fresh scatter of cilantro, diced onions, and a squeeze of lime. Get ready for taco nirvana!

How to Serve Beef Birria Tacos Recipe

Garnishes

Bright, bold garnishes add the final punch of freshness to this rich Beef Birria Tacos Recipe. Scatter chopped cilantro, finely diced onions, and a generous squeeze of lime over each taco just before serving. For extra heat or a pop of color, sprinkle with a dash of chili powder or paprika—totally up to you and your spice-loving spirit!

Side Dishes

Pair your tacos with Mexican rice, creamy refried beans, or crunchy esquites (Mexican street corn salad) for the full taquería experience. Honestly, chips and guacamole or even a simple side of fresh cucumber with Tajín make this Beef Birria Tacos Recipe meal complete.

Creative Ways to Present

For a showstopping platter, stack the tacos in a fan, each one perched just-so around a big bowl of steaming consommé for dipping. Or, go family-style and serve everything deconstructed: let guests dip, fill, and fold their own birria tacos right at the table. It’s part show, part celebration, and pure fun!

Make Ahead and Storage

Storing Leftovers

Store any leftover birria beef and consommé separately in airtight containers in the fridge—they’ll keep beautifully for up to four days. If you have extra tacos already assembled, wrap them in foil or place in a sealed container to help preserve their crispness as much as possible.

Freezing

You can absolutely freeze shredded birria beef along with its broth. Cool completely, then pack into freezer-safe bags or containers. They’ll stay fresh for 2–3 months—just thaw overnight in the fridge before reheating. (Tip: freeze individual portions for quick taco nights!)

Reheating

Warm leftover shredded beef in a saucepan with a splash of broth to keep it juicy. Re-crisp tortillas on a skillet, then fill and fry as before. For tacos already made, reheat in a hot skillet or toaster oven for 3–4 minutes per side until the cheese gets melty and shells turn crisp again.

FAQs

Final Thoughts

There’s honestly nothing more satisfying than sharing a big platter of Beef Birria Tacos Recipe with friends and family, each taco dripping with flavor and joy. Give it a try, make it your own, and don’t forget the bowl of consommé for dunking—this is taco night rolled in pure magic. Enjoy every single bite!

Print