Name: Birria Tacos
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: Mexican
Ingredients: Birria Adobo (Paste):; 25 g guajillo chilies, dried (~4 pieces, heaped 3/4 cup chopped); 45 g ancho chilies, dried (~2–3 pieces, 1 cup chopped); 6 g chilies de arbol, dried (~6 pieces, 2 tbsp chopped); ½ cup chili soaking water (reserved after simmering); 5 garlic cloves, peeled; 1 small onion, roughly sliced; 1 medium tomato, roughly sliced (180g); 2 tsp dried oregano; 1 tsp ground cumin; 1/8 tsp black pepper; Birria Braising:; 5 tbsp vegetable oil (or canola oil); 1.3 kg chuck beef, cut into 6 large pieces (or 1.8 kg bone-in short ribs); 2 cups beef broth, low sodium; 10 cloves (or 1/4 tsp ground cloves); 1 cinnamon stick (or 1/4 tsp ground cinnamon); 3 bay leaves; 2 tbsp apple cider vinegar; 2 ½ tsp kosher salt; Beef Seasoning:; ½ tsp kosher salt; Birria Tacos:; 20–25 corn tortillas (6″ wide); 1 white onion, diced; ½ cup chopped cilantro; 3 ½ cups shredded Colby, Monterey Jack, or Oaxaca cheese; Lime wedges (optional); Salsa or hot sauce (optional)

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Birria Tacos (or Quesabirria) are a mouthwatering Mexican dish that brings together tender, cheesy beef wrapped in crispy tortillas and served with a rich, flavorful consommé for dipping. This version uses carefully measured chilis and a rich adobo paste to give it that deep, authentic flavor everyone loves. Whether you’re serving these at a party or enjoying them for a special family meal, Birria Tacos are sure to become a favorite.

Why You’ll Love This Recipe

Birria Tacos are a deliciously indulgent combination of flavors and textures. The beef is slow-cooked in a flavorful broth and shredded until tender, then combined with gooey melted cheese and crispy tortillas. The consommé, made from the beef’s cooking liquid, is the perfect accompaniment for dunking. Every bite is packed with savory, spicy, and umami notes, making this dish irresistible. Whether you’re a taco lover or new to Birria, this recipe delivers that perfect balance of heat, richness, and crunch. Birria Tacos

Ingredients

Birria Adobo (Paste):

25 g guajillo chilies, dried (~4 pieces, heaped 3/4 cup chopped)
45 g ancho chilies, dried (~2–3 pieces, 1 cup chopped)
6 g chilies de arbol, dried (~6 pieces, 2 tbsp chopped)
1/2 cup chili soaking water (reserved after simmering)
5 garlic cloves, peeled
1 small onion, roughly sliced
1 medium tomato, roughly sliced (180g)
2 tsp dried oregano
1 tsp ground cumin
1/8 tsp black pepper

Birria Braising:

5 tbsp vegetable oil (or canola oil)
1.3 kg chuck beef, cut into 6 large pieces (or 1.8 kg bone-in short ribs)
2 cups beef broth, low sodium
10 cloves (or 1/4 tsp ground cloves)
1 cinnamon stick (or 1/4 tsp ground cinnamon)
3 bay leaves
2 tbsp apple cider vinegar
2 1/2 tsp kosher salt

Beef Seasoning:

1/2 tsp kosher salt

Birria Tacos:

20–25 corn tortillas (6″ wide)
1 white onion, diced
1/2 cup chopped cilantro
3 1/2 cups shredded Colby, Monterey Jack, or Oaxaca cheese
Lime wedges (optional)
Salsa or hot sauce (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare Chilies:

Deseed and chop the dried chilies. Simmer them in boiling water for about 10 minutes until softened. Reserve 1/2 cup of the soaking water, then drain the chilies.

Make Adobo Paste:

Blend the softened chilies with the reserved soaking water and the rest of the adobo ingredients (garlic, onion, tomato, oregano, cumin, and black pepper) until smooth.

Brown the Beef:

Heat the vegetable oil in a large pot over medium-high heat. Sear the beef pieces in batches, ensuring they are dark brown on all sides. Remove and set them aside.

Cook Adobo:

In the same pot, add the adobo paste and cook for 2 minutes, allowing the flavors to develop.

Slow Cook:

Add the beef back into the pot along with the beef broth, cloves, cinnamon stick, bay leaves, apple cider vinegar, and salt. Cover and simmer gently for 2.5 hours (or 3–3.5 hours for bone-in short ribs) until the beef is tender and easily shreddable.

Shred Beef & Skim Fat:

Remove the beef from the pot and shred it with a fork. Season the beef with 1/2 tsp of salt. Skim off the red oil (often referred to as “Birria Oil”) from the surface of the broth.

Soak Beef:

Pour 1 cup of the consommé into a separate pan and simmer it. Toss the shredded beef in the consommé until most of the liquid is absorbed, then return the beef to a holding pan.

Prepare Consommé:

Taste the consommé and adjust the salt if necessary. Keep it warm for dipping.

Crisp Tacos:

Heat 1 tsp of Birria Oil in a pan over medium-low heat. Wipe each tortilla in the oil (no flip needed). Stuff the tortillas with cheese, beef, onion, and cilantro. Fold the tortillas and pan-fry for 2 minutes on each side until crispy and golden.

Serve:

Serve the tacos hot with a side of consommé for dipping. Enjoy!

Servings and Timing

Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 3 hours 30 minutes
Servings: 22–25 tacos

Variations

Beef Alternative: You can use bone-in short ribs for even richer flavor, but chuck beef works great for a tender texture.
Vegetarian Option: For a meat-free version, replace the beef with jackfruit or mushrooms, using the same braising liquid and adobo paste for flavor.
Spicy: Add more chilies de arbol to increase the heat in the adobo paste, or include a splash of hot sauce in the tacos for an extra kick.
Taco Fillings: For variety, you can add avocado slices, radishes, or pickled onions for extra freshness and crunch.

Storage/Reheating

Storage: Store leftover beef and consommé separately in airtight containers in the fridge for up to 4 days.
Reheating: Reheat the beef and consommé over low heat on the stove. You can also crisp up the tacos in a pan when you’re ready to serve.

FAQs

Can I make these tacos ahead of time?

Yes, you can prepare the beef and consommé in advance and store them in the fridge for up to 4 days. When you’re ready, heat and assemble the tacos.

Can I use flour tortillas instead of corn tortillas?

Yes, you can use flour tortillas, but traditional Birria Tacos are typically made with corn tortillas for an authentic flavor and texture.

What type of cheese works best in Birria Tacos?

The best cheese for Birria Tacos is either Oaxaca cheese, Monterey Jack, or Colby, as they melt beautifully and complement the beef and adobo flavor.

Can I make the consommé spicier?

Yes, you can add more chilies de arbol to the adobo paste for an extra spicy kick, or drizzle some hot sauce into the consommé before serving.

Can I use a slow cooker for the braising process?

Yes, you can use a slow cooker on low for 6-8 hours or on high for 3-4 hours to cook the beef until it’s tender and shreddable.

Can I freeze leftover Birria Beef?

Yes, the Birria beef and consommé freeze well. Store them in an airtight container or freezer bag for up to 3 months. Reheat before assembling the tacos.

What can I serve with Birria Tacos?

Birria Tacos are great with a side of Mexican rice, beans, or a fresh salad. You can also serve them with lime wedges and salsa for extra flavor.

Can I make the tacos in the oven?

To make crispy tacos in the oven, place the filled tortillas on a baking sheet, brush with Birria Oil, and bake at 400ºF (200ºC) for 10–12 minutes, flipping halfway through.

How do I get the tacos extra crispy?

Ensure the Birria Oil is hot enough before adding the tortillas to the pan. Fry them for 2 minutes on each side for the perfect crisp.

Can I use chicken for Birria Tacos?

Yes, chicken can be used instead of beef. Just adjust the cooking time accordingly—chicken will cook faster than beef.

Conclusion

Birria Tacos are the ultimate comfort food, combining tender, flavorful beef with melted cheese and crispy tortillas, all dipped in rich consommé. This recipe delivers all the classic flavors with a few simple steps that result in a delicious, unforgettable taco experience. Whether you’re making these for a family dinner or a special occasion, these Birria Tacos will surely become a favorite in your kitchen!