Birria Tacos

Crispy, drippy, and delicious, is the only way to describe this Birria Tacos recipe! They are packed with flavor which everyone will love!

Birria tacos with consommé on a plate.

Since this Birria Tacos recipe takes time to cook the savory Mexican beef, you know that it is going to make an incredible dish. Well, these tacos are incredible! It does take some time to cook the meat, but when you see the tender meat fall off the bone, you know you are in for an amazing meal.

There is nothing better than a delicious homemade taco when you are craving a little fiesta in your life. Other delicious taco recipes you have to check out are my Asadero Cheese and Steak Tacos, Vegan Carnitas Tacos, and Skinny Baja Fish Tacos!

Why We Love This Recipe

  • The experience of preparing and savoring these tacos with the broth and fresh toppings is truly special.
  • They bring a taste of authentic Mexican cuisine to my table.
  • The messiness of Birria Tacos adds to the fun – it’s a tasty adventure.
  • Birria Tacos are a perfect choice when I want to spice up a regular day with a homemade fiesta of flavors. If you’re craving more delightful taco experiences, check out my other recipe Easy Vegan Lentil Tacos.

Recipe Ingredients

Birria tacos ingredients prepared on a table.
  • Chuck Roast and Short Ribs (Bone-In): Adds a rich, beefy flavor; it’s tender and juicy when slow-cooked.
  • White onion: Infuses the birria with a mild, sweet, and aromatic essence, essential for depth and aroma.
  • Guajillo chiles: Offers a sweet, smoky heat that adds a spicy kick to the traditional recipe.
  • Quesadilla cheese: It has a melt-in-your-mouth texture and adds a rich, creamy taste.

See the recipe card for full information on ingredients and quantities.

Variations

  • Spicy Birria Tacos: Make the tacos hotter by adding chile de arbol and ancho chiles. These chilies make the dish smokier and richer, bringing a variety of spicy tastes for an exciting flavor.
  • Vegetarian Birria Tacos: Replace meat with jackfruit, mushrooms, or both, and add fresh tomatoes. Offers a meat-free option while keeping the rich flavors and a burst of freshness.
  • Alternative Meat: Explore variations by using lamb, goat meat, or chicken for unique and savory flavors. For a delightful chicken option, check out my Mini Chicken Caesar Taco Bowls recipe.

How to Make Birria Tacos

Step #1: In a large Dutch oven, add the meat, onion, garlic bulb, carrots, bay leaves, and dried peppers. Then, cover the ingredients with water.

Dutch oven with beef, chilies, onions, carrots, and a garlic bulb.

Step #2: Next, add in the chicken bouillon, oregano, cumin, and salt and stir to combine. Bring to a boil.

Dutch oven with quesabirria taco ingredients.

Step #3: After 30 minutes, skim the top of the pot to remove any impurities from the bone cooking out. (This looks like bits of foam on the top). At this point, it will look like a beef stew, but we are making tacos!

Cooking beef birria in a Dutch oven.

Step #4: Then, remove the guajillo chiles from the pot and place them in a blender with ¼-½ cup of broth and blend until smooth.

Guajillo chilies in a blender.

Step #5: If necessary, strain the blended chilies to remove the skin bits and return the mixture to the pot. Stir to combine.

Step #6: Add the chili powder and cover the pot.

Step #7: Cover the pot and continue to simmer for about 2 ½ hours until the meat is tender and will shred on its own. Be sure to stir every 30 minutes or so.

Step #8: After it has cooked, turn off the heat and remove the meat pieces from the pot to shred. Be sure to remove and throw away the bones in the process.

Shredded beef birria in a bowl on a table.

Step #9: After shredding the meat, use a ladle to skim off any excess grease that rises to the surface of the cooking liquid. Then, use the ladle to transfer the broth from the pot to a large bowl on the side. This is the sauce you will use for making your tacos.

Step #10: Time to assemble the tacos. To start, grab a large cast iron skillet and heat it on your stovetop over medium heat.

Step #11: Dip a corn tortilla into the reserved sauce and place it in the skillet. On one side of the taco, add your quesadilla cheese and shredded meat, creating quesabirria tacos. Fold over the other half of the tortilla and cook each side until you get a nice crisp exterior. Repeat with the remainder of the ingredients.

Cooking a quesabirria taco in a skillet.

Step #12: Then, in a small bowl or ramekin, add additional broth from the pot and top with chopped white onion and fresh cilantro for dipping your beef birria tacos.

Finally, serve with lime wedges on the side and enjoy!

Dipping a birria taco into the birria sauce.

Expert Tips

  • Choice of Meat: Using a combination of chuck roast and short ribs enriches the flavor profile, ensuring that the tacos are juicy, tender, and loaded with taste.
  • Chili Preparation: Blending the guajillo chilies with broth enhances the sauce’s consistency and richness.
  • Skimming Process: Regularly skim off impurities and excess grease throughout cooking. This results in a more refined taste and texture in the final dish.
  • Broth Usage: Saving and using the broth for dipping adds another dimension of flavor, keeping the taco moist and enhancing the overall eating experience.
Birria tacos served on a plate, set on a table.

Frequently Asked Questions

What is a birria taco?

A birria taco is a Mexican dish, featuring stewed, spiced meat, usually served inside a crispy tortilla and accompanied by a savory broth for dipping.

How can I keep birria tacos warm for a crowd?

A slow cooker on the “warm” setting is an excellent choice for maintaining your birria tacos at the perfect serving temperature. You can also heat the tortillas on a pan over medium-high heat before serving to enhance their flavor and texture.

What kind of cheese do you put on birria tacos?

People usually use quesadilla, Oaxaca or mozzarella cheese because of their excellent melting properties and mild flavors.

Can I use flour tortillas instead of corn?

You can use flour tortillas as an alternative to corn tortillas, and to enhance their flavor and texture. Consider heating them in a pan with a touch of vegetable oil and fry them before serving.

Can I serve Mexican rice alongside birria tacos?

Yes, you can serve Mexican rice as a flavorful side dish alongside birria tacos, complementing the rich and savory flavors of the tacos.

Storage Info

To store birria tacos, place them in an airtight container in the refrigerator for 3 to 4 days. If there’s leftover meat, freeze it in an airtight container in the freezer for up to 3 months. To thaw and reheat, the air fryer works best. Set it to 350°F (180°C), lay out the tacos, and heat for 4 to 5 minutes. Check every 2 minutes to avoid burning. Alternatively, preheat the oven to 400°F (200°C), use a wire rack, and bake the tacos for 10 to 12 minutes until warm in the middle. Serve promptly.

Did you try this recipe? Leave a ⭐️ rating below and share it on Instagram, Facebook and Pinterest!

Birria Tacos Recipe

Crispy, drippy, and delicious, is the only way to describe this Birria Tacos recipe! They are packed with flavor which everyone will love!
5 from 5 votes
Pin Rate
Course: Main Course, Main Dish
Cuisine: Latin, Mexican
Diet: Gluten Free
Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 3 hours 30 minutes
Servings: 18 tacos
Calories: 136kcal
Author: Linda
Print Recipe

RECOMMENDED PRODUCTS

Ingredients

  • 3 lbs chuck roast
  • 2 lbs short ribs
  • 1 large white onion
  • 1 garlic bulb - narrow top cut off
  • 4 large carrots - each cut into 4 large pieces
  • 5 bay leaves
  • 8 guajillo chiles - stems cut and seeds removed
  • 3 Tbsp chicken bouillon
  • 1 tsp chili powder
  • 1 tsp Mexican oregano
  • 1 tsp ground cumin
  • 1 tsp salt
  • 6-8 cups water
  • 1/4 cup beef broth - or chicken broth

For Taco Assembly

  • 12-16 white corn tortillas
  • 2 cups quesadilla cheese
  • 1 cup white onion - diced
  • 2 Tbsp fresh cilantro
Save this recipe!
Get this sent to your inbox, plus get new and favorite recipes from us!
Please enable JavaScript in your browser to complete this form.

Instructions

  • In a large Dutch oven, add the meat, onion, garlic bulb, carrots, bay leaves, and dried peppers. Then, cover the ingredients with water.
  • Next, add in the chicken bouillon, oregano, cumin, and salt and stir to combine. Bring to a boil.
  • After 30 minutes, skim the top of the pot to remove any impurities from the bone cooking out. (This looks like bits of foam on the top).
  • Next, remove the guajillo chilies from the pot and place in a blender with ¼-½ cup of broth and blend until smooth.
  • If necessary, strain the blended chilies to remove the skin bits and return the mixture to the pot. Stir to combine.
  • Add the chili powder and cover the pot.
  • Continue to simmer for about 2 ½ hours until the meat is tender and will shred on its own. Be sure to stir every 30 minutes or so.
  • After it has cooked, turn off the heat and remove the meat pieces from the pot to shred. Be sure to remove and throw away the bones in the process.
  • After shredding the meat, use a ladle to skim off any excess grease that rises to the surface of the cooking liquid. Then, use the ladle to transfer the broth from the pot to a large bowl on the side. This is the sauce you will use for making your tacos.
  • Time to assemble the tacos. To start, grab a large cast iron skillet and heat it on your stovetop over medium heat.
  • Dip a corn tortilla into the reserved sauce and place into your skillet. Then on one side of the taco add your quesadilla cheese and shredded meat. Fold over the other half of the tortilla and cook each side until you get a nice crisp exterior. Repeat with the remainder of ingredients.
  • Then, in a small bowl or ramekin, add additional broth from the pot and top with chopped white onion and fresh cilantro for dipping your beef birria tacos.
    Finally, serve with lime wedges on the side and enjoy!

VIDEO

NOTES

Storage Info:
To store birria tacos, place them in an airtight container in the refrigerator for 3 to 4 days. If there’s leftover meat, freeze it in an airtight container in the freezer for up to 3 months. To thaw and reheat, the air fryer works best. Set it to 350°F (180°C), lay out the tacos, and heat for 4 to 5 minutes. Check every 2 minutes to avoid burning. Alternatively, preheat the oven to 400°F (200°C), use a wire rack, and bake the tacos for 10 to 12 minutes until warm in the middle. Serve promptly.

Nutrition

Serving: 1taco | Calories: 136kcal | Protein: 15g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 61mg | Potassium: 251mg | Vitamin A: 10IU | Calcium: 13mg | Iron: 2mg

Want more inspiration?

More Recipes You'll Love

About the Author

Linda

Hi, I'm Linda! Welcome to The Wanderlust Kitchen, where I share recipes and travel adventures from all around the world. Here you'll find a world of recipes you can have confidence in. These recipes celebrate authentic food heritage as well as modern techniques and ingredients. Be adventurous and try a new recipe and travel somewhere you have never been before.  Bon Appétit! Bon Voyage!  

Join the Conversation

Rate and Comment

Your email address will not be published. Required fields are marked *

Please click on the Stars below to share your Rating of this Recipe




Comments:

  1. 5 stars
    I will try the Birrias Tacos 🌮 our next Tacos Tuesday Night for sure and already see Zucchini 👀 Boats on the horizon. Thank you so much!