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Birria Tacos

Featured in Satisfying Hearty Mains.

These authentic Birria Tacos feature beef slow-cooked in a rich chile sauce until fork-tender, then stuffed into tortillas dipped in the flavorful consommé and pan-fried with Oaxacan cheese until crispy.
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Clare Greco
Updated on Sat, 22 Mar 2025 14:35:19 GMT
Birria Tacos Pin it
Birria Tacos | recipesbyclare.com

I discovered this birria tacos recipe last winter, aiming to recreate street food from my vacation. These tacos are exceptional: juicy, cheesy, with a crisp exterior from frying in consomé. While they require effort, the first dip into the broth confirms it's worthwhile.

I made these for my sister's birthday, who, having lived in Mexico, is a Mexican food critic. She declared them superior to her favorite taco truck's. My brother-in-law, usually averse to spicy food, ate four and drank the remaining consomé.

Birria Tacos Key Components

  • Chuck and oxtail: Provide layered flavor and texture.
  • Dried chiles: Offer depth without overpowering heat.
  • Spices: Create complexity. Mexican cinnamon is crucial.
  • Oaxacan cheese: Melts perfectly. Mozzarella is a substitute.
  • Fresh toppings: Raw onion, cilantro, and lime balance the richness.
Birria Tacos Recipe Pin it
Birria Tacos Recipe | recipesbyclare.com

Birria Tacos Cooking Process

Meat Searing:
Sear thoroughly for flavor. Let the pan get hot and don't move meat until it releases.
Chile Prep:
Simmer chiles and spices gently to soften without scorching.
Blending:
Blend the sauce until velvety smooth, about 2 minutes. Strain if needed.
Braising:
Braise at 300°F for 3 hours for optimal flavor melding and meat tenderness.
Taco Assembly:
Use the consomé's top fat layer for frying tortillas. Ensure the pan is hot.
Cheese Addition:
Add cheese to the tortilla's first side to melt before folding.

My first attempt had a bitter sauce from improperly toasted chiles. Removing seeds and stems is crucial. Marinating the meat overnight enhances flavor but isn't necessary.

Birria Tacos Serving Style

Serve family-style with consomé in individual bowls. For parties, create a taco bar. Pair with Mexican rice or cabbage slaw with lime dressing.

Birria Tacos Make-Ahead Tips

Birria improves with time. Make it a day ahead and refrigerate. Reheat before serving. Freeze meat and consomé separately for up to three months.

Birria Tacos Creative Variations

Add adobo sauce for smoky heat. Use goat or lamb for a different flavor. Use filling in quesadillas for a party shortcut.

Easy Birria Tacos Pin it
Easy Birria Tacos | recipesbyclare.com

These birria tacos are perfect for gatherings. The simmering aromas, tender meat, and sizzling tortillas create a special experience. While time-consuming, the result is legendary. The first bite and dip into the consomé make it clear why.

Frequently Asked Questions

→ What cuts of meat work best for birria?
Chuck roast and oxtail or short ribs are traditional for their rich flavor and tenderness when braised. You can also use goat or lamb for a more traditional version, or substitute all chuck roast if oxtail isn't available.
→ Where can I find the dried chiles and Mexican spices?
Most Latin or Mexican supermarkets carry these ingredients. If unavailable, ancho and guajillo chiles can sometimes be found in well-stocked grocery stores or online. Regular cinnamon can substitute for Mexican cinnamon.
→ Can I make birria in advance?
Yes, this is an excellent make-ahead dish. The flavor actually improves overnight. Make the birria, shred the meat, and refrigerate with the consommé. The fat will solidify on top, which you can use to fry the tortillas when reheating.
→ Can I make this in a slow cooker or Instant Pot?
Yes! For slow cooker, add the seared meat and sauce and cook on high for 6-7 hours. For Instant Pot, sear the meat first, add the sauce and broth, then cook on high pressure using the 'Stew Meat' setting (about 50 minutes) with natural release.
→ What if I don't have Oaxacan cheese?
Mozzarella is the best substitute for Oaxacan cheese as they have similar melting properties and mild flavor. Other good options include Monterey Jack or Chihuahua cheese if available.

Birria Tacos

Crispy, cheesy tacos filled with tender, chile-braised beef, served with a rich consommé for dipping. A showstopping Mexican dish worth the effort.

Prep Time
45 Minutes
Cook Time
195 Minutes
Total Time
240 Minutes

Category: Hearty Mains

Difficulty: Difficult

Cuisine: Mexican

Yield: 6 Servings (12-16 tacos)

Dietary: Low-Carb, Gluten-Free

Ingredients

→ Meat

01 2 pounds boneless chuck roast
02 1 pound oxtail or bone-in short ribs
03 1 teaspoon neutral oil (avocado or vegetable oil)
04 Kosher salt, to taste

→ Chile Sauce

05 7 ancho chiles, stems and seeds removed
06 7 guajillo chiles, stems and seeds removed
07 3 chiles de arbol, stems and seeds removed
08 1 white onion, peeled and halved
09 6 garlic cloves, peeled
10 4 roma tomatoes
11 1 tablespoon black peppercorns
12 1 teaspoon dried Mexican oregano
13 1 teaspoon cumin seeds
14 1 teaspoon coriander seeds
15 1/4 teaspoon ground cloves
16 1/2 Mexican cinnamon stick
17 3 bay leaves
18 1 teaspoon apple cider vinegar
19 3 cups beef broth or water, divided

→ Taco Assembly

20 1/4 cup fresh cilantro, minced
21 1/4 white onion, minced
22 Juice from 1 lime
23 Kosher salt, to taste
24 Corn tortillas
25 3 ounces Oaxacan cheese or mozzarella, shredded

Instructions

Step 01

Allow meat to come to room temperature for about 30 minutes. Season liberally on all sides with kosher salt. Heat a large Dutch oven over medium-high heat and add the neutral oil. Once hot, sear the meat in batches until deeply browned on all sides. Transfer seared meat to a bowl.

Step 02

In a medium pot, add the dried chiles, halved onion, garlic, tomatoes, peppercorns, oregano, cumin seeds, coriander seeds, cloves, cinnamon stick, and bay leaves. Add enough cold water to cover everything. Bring to a simmer over medium heat and cook gently for about 15 minutes.

Step 03

Strain the simmered ingredients, reserving the solids (including whole spices). Transfer solids to a blender. Add apple cider vinegar and 1 cup of beef broth or water. Blend until very smooth, about 2 minutes. Season with salt to taste (approximately 1 tablespoon of kosher salt). For a smoother sauce, strain the blended mixture to remove any large particles if desired.

Step 04

Preheat oven to 300°F (150°C). Return the seared meat to the Dutch oven and pour the sauce over it. Add the remaining 2 cups of broth or water to the blender, swirl to collect any remaining sauce, and pour into the pot. Bring to a gentle simmer on the stovetop, then cover and transfer to the oven. Braise for about 3 hours, until the meat is fork-tender.

Step 05

While the meat is braising, combine the minced cilantro, minced white onion, lime juice, and salt in a small bowl. Mix well and refrigerate until ready to serve.

Step 06

Once tender, remove the meat from the sauce and shred using two forks. Skim excess fat from the top of the consommé and reserve it for frying the tacos. Ladle some of the consommé into a serving bowl and add a handful of chopped cilantro.

Step 07

Heat a non-stick skillet over medium heat. Dip a corn tortilla into the fat on top of the consommé, then place it in the hot skillet. Fry for about 30 seconds, then flip. Add some shredded meat and Oaxacan cheese to one half of the tortilla. Fold the tortilla over to create a half-moon shape and continue cooking until crispy on both sides, about 1 minute per side.

Step 08

Transfer the finished tacos to serving plates. Serve immediately with the cilantro-onion mixture, lime wedges, and small bowls of the hot consommé for dipping.

Notes

  1. For traditional birria, you can substitute goat or lamb in place of beef.
  2. If not using Mexican cinnamon, remove and discard it after boiling with the chiles as regular cinnamon is too hard to blend properly.
  3. This dish actually improves when made ahead, making it perfect for entertaining. The fat will solidify on top when refrigerated, which is ideal for frying the tortillas.

Tools You'll Need

  • Large Dutch oven or oven-safe pot with lid
  • Medium pot for chile mixture
  • Blender
  • Fine-mesh strainer
  • Non-stick skillet for frying tacos
  • Serving bowls for consommé

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (cheese)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 520
  • Total Fat: 32 g
  • Total Carbohydrate: 18 g
  • Protein: 42 g