My Fave Birria Tacos

My Fave Birria Tacos (Juicy, Crispy, Flavor-Packed)

If you’ve never had birria tacos, get ready to meet your new obsession. These are rich, cheesy, crispy tacos filled with tender, slow-cooked beef and dipped in a flavorful consomé that takes the entire experience over the top. This recipe for my favorite birria tacos is deeply savory, spicy (but customizable), and absolutely unforgettable. Whether you’re making them for a weekend dinner or a gathering, these tacos will be the star of the show.

Why These Birria Tacos Are the Best

  • Authentic flavor: Inspired by traditional Mexican birria, slow-cooked in a chili-forward broth.
  • Extra crispy: Corn tortillas get pan-fried in rich, beefy consomé for that signature crunch.
  • Melted cheese: Gooey Oaxaca or mozzarella melts perfectly into the beef.
  • Dunk-worthy: Served with the flavorful braising liquid for dipping—basically taco soup meets grilled cheese.

Ingredients You’ll Need

For the Birria Meat:

  • 3 lbs beef chuck roast or short ribs
  • 1 tbsp oil (for searing)
  • 1 onion, chopped
  • 5 garlic cloves
  • 3 dried guajillo chiles, stemmed and seeded
  • 2 dried ancho chiles, stemmed and seeded
  • 1 chipotle pepper in adobo (optional for heat)
  • 1 tsp cumin
  • 1 tsp dried oregano
  • 1/2 tsp cinnamon
  • 2 bay leaves
  • 2 cups beef broth
  • 1 tbsp apple cider vinegar
  • Salt and pepper, to taste

For the Tacos:

  • Corn tortillas
  • Shredded Oaxaca or mozzarella cheese
  • Diced onions and chopped cilantro (for topping)
  • Lime wedges (for serving)

How to Make Birria Tacos

  1. Soften the chiles: Boil the dried chiles in water for 5–10 minutes until soft. Drain and set aside.
  2. Blend the sauce: In a blender, combine softened chiles, chipotle pepper, onion, garlic, cumin, oregano, cinnamon, vinegar, and 1 cup beef broth. Blend until smooth.
  3. Sear the meat: In a large pot or Dutch oven, heat oil and brown the beef on all sides. Add blended sauce, remaining beef broth, bay leaves, and salt and pepper. Stir to combine.
  4. Simmer: Cover and cook on low for 3–3.5 hours, until the meat is tender and shreds easily. Alternatively, use a slow cooker on low for 8 hours or an Instant Pot on high pressure for 45 minutes (natural release).
  5. Shred the beef: Remove meat and shred with forks. Return to the pot to keep warm in the consomé.
  6. Build the tacos: Dip corn tortillas in the top layer of the consomé, then lay them on a hot skillet. Add a sprinkle of cheese and a spoonful of shredded beef. Fold and cook until crispy on both sides and the cheese is melted.
  7. Serve: Top with diced onions, cilantro, and serve with a bowl of hot consomé for dipping. Squeeze lime over for brightness.

Tips for Taco Success

  • Use corn tortillas: Flour won’t hold up as well to the dipping and crisping process.
  • Don’t skip the cheese: It helps hold the taco together and adds extra richness.
  • Control the spice: Leave out the chipotle if you prefer a milder flavor, or add more for heat.
  • Make ahead: Birria gets even better the next day—perfect for prepping in advance or freezing.

Storage & Reheating

  • Fridge: Store shredded meat and consomé separately in airtight containers for up to 4 days.
  • Freeze: Birria freezes beautifully. Cool completely and freeze for up to 2 months.
  • Reheat: Rewarm meat in consomé on the stovetop or microwave, and re-crisp tacos in a skillet before serving.

Customize Your Birria Tacos

  • Lamb or goat: Try more traditional birria proteins for a gamey, rich twist.
  • Quesabirria: Make them extra cheesy by doubling the cheese for a quesadilla-style taco.
  • Birria ramen: Add leftover birria to instant ramen for a viral fusion meal.
  • Birria nachos: Layer tortilla chips with cheese, birria, and toppings—broil until melty.

Birria Tacos FAQ

Can I use a slow cooker or pressure cooker?

Yes! Both work great. Use low heat for 8 hours in the slow cooker, or 45 minutes high pressure in the Instant Pot with natural release.

What’s the best cheese for birria tacos?

Oaxaca is traditional and melts beautifully. Mozzarella is a great alternative. Use what you have!

Is birria spicy?

It can be, but you control the heat. Leave out the chipotle and reduce chili quantity for a milder version.

What to Serve with Birria Tacos

Final Thoughts

These birria tacos are crispy, juicy, cheesy, and completely irresistible. Whether you’re serving them for a taco night, party, or meal prep, this recipe is sure to impress. Don’t forget the dipping sauce—it’s what takes these tacos from great to legendary. Save, share, and pin this one—you’ll want to make it again and again.

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