Birria is a traditional Mexican stew made with meat braised in a chili-based broth until fall-apart tender. For tacos, we shred that gorgeous meat, load it into tortillas with cheese, then crisp them on the skillet—and serve them with a side of that rich consommé for dunking.
These tacos are warm, spicy, savory, and basically impossible to eat just one.
Why You’ll Love These
- Deep, slow-braised flavor that’s totally worth the wait
- Melty cheese + crispy tortilla = taco magic
- Halal-friendly with beef (no wine, goat, or pork)
- Freezer-friendly and great for meal prep
- SO satisfying to dip, bite, and repeat
- Time & Servings
- Prep Time: 30 minutes
- Cook Time: 3 hours (stovetop) or 1.5 hours (Instant Pot)
- Total Time: 3–4 hours
- Servings: 10–12 tacos
- Calories per taco: ~320
Ingredients
For the Birria:
- 3 lbs beef chuck roast, cut into large chunks
- 1 lb beef short ribs or shank (optional, for richness)
- Salt and black pepper
- 1 tablespoon oil, for searing
- 4 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 2 chipotle peppers in adobo (canned)
- 1 medium onion, quartered
- 6 cloves garlic
- 1 tablespoon vinegar (white or apple cider)
- 1 tablespoon tomato paste or 1 tomato
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 1/2 teaspoon ground cinnamon
- 4 cups beef broth (halal-certified)
For the Tacos:
- 10–12 corn tortillas
- 2 cups shredded mozzarella, Oaxaca, or Monterey Jack cheese
- Chopped onions and cilantro, for topping
- Lime wedges, for serving
- Oil or ghee, for frying
How to Make Birria Tacos
1. Toast and Soak the Chiles
2. Sear the Beef
- Season beef with salt and pepper.
- In a large pot or Dutch oven, heat oil over medium-high heat and sear the beef until browned on all sides. Remove and set aside.
3. Make the Sauce
- In a blender, combine soaked chiles, chipotle peppers, onion, garlic, tomato paste (or tomato), vinegar, and all spices.
- Add 1 cup of beef broth and blend until smooth.
Strain the sauce through a mesh sieve for an extra silky broth.
4. Simmer the Birria
- Return beef to the pot. Pour sauce over it and add remaining beef broth.
- Bring to a boil, then reduce to a simmer and cover.
- Cook for 2.5 to 3 hours, or until meat is fall-apart tender.
🥩 Instant Pot? Pressure cook for 60–75 minutes, natural release 15 minutes.
5. Shred the Meat
- Remove beef from the pot and shred with forks.
- Skim excess fat from the broth and save it for dipping/frying the tacos (this is liquid gold).
- Return shredded meat to the pot to soak in that flavorful consommé.
6. Assemble and Fry the Tacos
- Heat a skillet over medium heat.
- Lightly dip a tortilla in the top layer of the consommé to coat it in the red broth.
- Place in the skillet. Sprinkle with cheese, add a scoop of shredded beef, and fold.
- Cook for 2–3 minutes per side, until crisp and golden.
Work in batches and don’t overcrowd the skillet—crispy tacos need space!
7. Serve with Consommé
- Ladle consommé into small bowls for dipping.
- Garnish with chopped onion, cilantro, and a squeeze of lime.
Topping Ideas
- Diced white onion + fresh cilantro
- Avocado slices or guacamole
- Pickled red onions
- Crumbled queso fresco
- Jalapeños or hot sauce
- Sour cream (optional, for creamy contrast)
Variations
- Chicken birria: Use bone-in thighs, reduce cook time to 45–60 mins
- No chipotle? Add a pinch of smoked paprika + chili flakes
- Low-heat version: Skip the chipotle and use just guajillo
- Cheese lover’s: Add a cheese crust to the skillet before folding tacos
Storage & Reheating
- Meat & broth: Store in separate containers in fridge for up to 4 days
- Tacos: Reheat in a skillet to re-crisp (microwave = soggy)
- Freezer: Freeze shredded meat and broth up to 2 months
- Reheat: Thaw overnight and warm over low heat or microwave broth separately
FAQ
Can I make this ahead of time?
YES. The flavor deepens overnight. Make the birria and refrigerate it, then reheat and fry tacos when ready to serve.
Is this spicy?
Mild to medium. To reduce heat, skip the chipotle or use fewer chiles.
What if I don’t have dried chiles?
Use 2 tablespoons chili powder + smoked paprika mix in a pinch—but real chiles deeper flavor.
Is it halal?
Absolutely—just use halal beef and broth. No alcohol or pork here.
Final Thoughts
Birria Tacos are everything: crispy, cheesy, juicy, smoky, and SO much fun to eat. Whether you’re making them for taco night, a dinner party, or just treating yourself, they’re the kind of recipe that makes everyone say, “Wait… you made these?!”
Print
Birria Tacos
- Total Time: About 4 hours
Description
These crispy, cheesy tacos are filled with tender shredded beef that’s been slow-cooked in a bold, smoky chili broth. Perfect for dipping in the rich consommé, they’re an irresistible street-style favorite you can make at home!
Ingredients
For the beef birria:
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2½ lbs beef chuck roast (or a mix of chuck and short ribs)
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1 tbsp salt
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1 tsp black pepper
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2 tbsp vegetable oil
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1 large onion, quartered
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6 garlic cloves
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3 dried guajillo chiles, stemmed and seeded
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2 dried ancho chiles, stemmed and seeded
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1 chipotle pepper in adobo (optional for heat)
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1 cinnamon stick
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2 tsp dried oregano
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1 tsp ground cumin
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4 cups beef broth
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2 tbsp apple cider vinegar
For the tacos:
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Corn tortillas
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1 cup shredded Oaxaca cheese (or mozzarella)
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Chopped onions and fresh cilantro for garnish
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Lime wedges for serving
Instructions
1️⃣ Prep the chilies: Toast guajillo and ancho chiles in a dry skillet over medium heat for 1–2 minutes until fragrant. Soak them in hot water for 10 minutes, then drain.
2️⃣ Sear the beef: Season the beef with salt and pepper. In a large pot or Dutch oven, heat oil over medium-high heat. Sear the beef until browned on all sides, then remove and set aside.
3️⃣ Blend the sauce: In a blender, combine soaked chiles, onion, garlic, chipotle, oregano, cumin, vinegar, and 1 cup of beef broth. Blend until smooth.
4️⃣ Cook the birria: Return beef to the pot. Pour in the chili sauce and remaining broth. Add cinnamon stick. Bring to a simmer, then cover and cook on low for 3 hours, or until beef is fork-tender (or use a slow cooker on low for 8 hours or an Instant Pot for 1 hour on high pressure).
5️⃣ Shred the beef: Remove the beef and shred with two forks. Return it to the pot and stir to coat in the rich sauce.
6️⃣ Assemble the tacos: Heat a skillet or griddle over medium heat. Dip a tortilla into the birria broth, place on the skillet, and top with cheese and shredded beef. Fold and cook until crispy on both sides and cheese is melted.
7️⃣ Serve: Garnish with chopped onion and cilantro. Serve with a small bowl of warm birria broth (consommé) for dipping, plus lime wedges on the side.
Notes
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For extra crispy tacos, cook them in a lightly oiled cast-iron pan.
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Want to save time? Use pre-cut stew beef or cook the birria a day ahead—flavors deepen overnight.
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You can freeze leftover birria meat and broth separately for future taco nights.
- Prep Time: 30 min
- Cook Time: 3–4 hours (varies by method)