Description

Bring the rich, bold flavors of Jalisco to your kitchen with this authentic birria tacos recipe. Slow-cooked, tender beef is infused with a smoky, spicy chile sauce, then stuffed into crispy, cheesy tortillas and served with a flavorful consomé for dipping. Whether you’re making traditional birria or quesabirria tacos, this recipe will transport you straight to Mexico with every bite.

Ingredients

Scale

For the Birria Meat and Consomé

4 lbs beef chuck roast (cut into large chunks)
1 lb beef short ribs (optional, for extra richness)
12 dried guajillo chiles (stems and seeds removed)
5 dried ancho chiles (stems and seeds removed)
5 dried árbol chiles (adjust for spice preference)
1 large white onion (quartered)
4 Roma tomatoes (halved)
6 garlic cloves
1 tbsp apple cider vinegar
1 tbsp ground cumin
1 tbsp dried Mexican oregano
1 tsp ground cinnamon
3 whole cloves
2 bay leaves
6 cups beef broth
Salt and black pepper (to taste)
2 tbsp olive oil

For the Tacos

12 corn tortillas
2 cups shredded Oaxaca cheese (or mozzarella)
½ cup chopped fresh cilantro
½ cup diced white onion
Lime wedges (for serving)

Instructions

Step 1: Prepare the Chile Sauce

Toast the dried chiles in a dry skillet over medium heat for 1-2 minutes until fragrant.
Place the toasted chiles in a bowl and cover with hot water. Soak for 15-20 minutes until softened.
Meanwhile, in a saucepan, cook the tomatoes, onion, and garlic over medium heat until slightly charred, about 5 minutes.
Drain the softened chiles and blend them with the cooked tomatoes, onion, garlic, vinegar, cumin, oregano, cinnamon, cloves, and 1 cup of beef broth until smooth. Strain the sauce through a fine-mesh sieve for a silky texture.

Step 2: Cook the Birria

Season the beef chunks with salt and black pepper.
Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides.
Pour the blended chile sauce over the meat and add the remaining beef broth. Toss in the bay leaves.
Cover and simmer on low for 3-4 hours (or until the beef is fall-apart tender). Alternatively, use a slow cooker (8 hours on low) or an Instant Pot (60 minutes on high pressure, natural release).

Step 3: Shred the Meat and Prepare the Consomé

Remove the beef from the pot and shred it with two forks.
Skim excess fat from the consomé (broth). Adjust seasoning if needed. Keep warm for dipping.

Step 4: Assemble the Birria Tacos

Heat a skillet or griddle over medium heat.
Dip each tortilla into the top layer of the consomé (for extra flavor), then place it on the skillet.
Sprinkle Oaxaca cheese on one half, add shredded birria meat, and fold the tortilla in half.
Cook for 2-3 minutes per side until crispy and golden brown.

Step 5: Serve and Enjoy!

Serve the tacos hot with chopped cilantro, diced onions, and lime wedges.
Pour the warm consomé into small bowls for dipping.

Notes

Meat Options: Traditional birria uses goat, but beef (chuck roast, short ribs, or shank) is commonly used. Chicken can also be used for a lighter version.
Storage: Leftover meat and consomé can be stored in the fridge for up to 5 days or frozen for up to 3 months.
Reheating: Warm the birria meat in its broth on the stovetop or in the microwave. Reheat assembled tacos on a skillet to keep them crispy.

Spice Level: Adjust the amount of árbol chiles based on your heat preference.

Prep Time: 30 minutes
Cook Time: 3-4 hours (varies by cooking method)
Category: Main Course
Method: Slow Cooking, Braising
Cuisine: Mexican

Nutrition

Serving Size: 2 Tacos with Consomé
Calories: 520
Sugar: 4g
Sodium: 870mg
Fat: 28g
Saturated Fat: 12g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 6g
Protein: 38g
Cholesterol: 95mg

Keywords: Birria tacos, quesabirria, beef birria, authentic Mexican recipe