My Fave Birria Tacos

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Prepare to tantalize your taste buds with my all-time Fave Birria Tacos recipe! Picture tender, shredded beef, oozing with cheese, and crisped to perfection—these are hands down the best homemade tacos you’ll ever sink your teeth into. We’re talking braising a rich birria de rez, crafting a flavorsome consomé, and frying up tacos with luscious Oaxacan cheese. Get ready for taco perfection! Make-ahead, Gluten-free, Dairy-free + Vegan option.

We live and breathe tacos in my house— Haha. I just had to share My Fave Birria Tacos recipe with y’all after all the love I got from my Meatless Birria Tacos with Jackfruit recipe — with a few of you requesting the ‘real deal’ meat version! So this version uses shredded beef (although you can totally use shredded chicken, lamb, or even goat which is what is traditionally used if you prefer)

Big props to whoever came up with the idea of stuffing all that saucy, meaty goodness into a corn tortilla, dunking it in the soup, and giving it a good fry! The result? An insanely tasty + texturally exciting dish that’s so good, that you’ll want to make it over and over again.

These Birria Tacos are ideal for weeknight + weekend dinners or entertaining on game days. They’re entirely customizable (different meat options + dairy-free option) and boast bold flavors that strike the perfect balance between savory, spicy, cheesy, and downright delicious! Plus, you can prepare some of the elements ahead of time for added convenience.

What Are Birria Tacos?

Birria tacos are a traditional Mexican dish featuring tender, slow-cooked meat (usually beef, goat, chicken or lamb) seasoned with a rich blend of spices and herbs. The meat is typically cooked until tender + flavorful, then shredded and nestled into corn tortillas + cheese, which are grilled until crispy + golden.

What sets Birria Tacos apart is the consomé (broth), a flavorful broth made from the cooking juices of the meat, which is served alongside the tacos for dipping or drizzling. They’re popular for their bold flavors and comforting, hearty texture!

What Makes These Birria Tacos My FAVE
Tacos EVER?!

• Bold flavors that will tantalize your taste buds.
• The slow-cooked meat is so tender, it practically melts in your mouth with each bite.
• Textural bliss— Ultra crispy spicy birra outer + gooey cheesy inner.
• Versatile snack, appetizer, or main option for Taco Tuesdays.
• Totally customizable — change the meat, make it dairy-free or even meatless!
• A crowd-pleasing combination that will have everyone coming back for seconds.

How To Make My Fave Birria Tacos

Get ready for a multi-step process… Haha. Don’t worry I promise it’s worth it!! You will need to make your homemade spicy birria sauce, prepare the slow-cooked beef filling, and then assemble and dip the tacos into the birria broth before cooking them in a medium skillet or fry pan until they’re crispy on the outside and packed with tender beef + gooey melted cheese on the inside.

Ingredients

CHILI PASTE/BIRRA:

• Guajillo peppers (You can reduce this to 2 for less spiciness)
• Ancho chiles. Adds a earthy flavor with mild heat.
• Chipotle peppers in adobo. Adds a spicy, smoky kick.
• Onion + Garlic cloves.
• Crushed tomatoes. I like to use canned tomatoes with no added salt.
• Beef stock. This adds the liquid to the sauce. (You can sub with vegetable stock or water)
• Apple cider vinegar. Adds acidity and brightness to balance the richness of the sauce.
• Bay leaves. Adds herbal and slightly floral undertones.
• Herbs + seasonings. Mexican oregano (You can also use regular oregano), dried thyme, cumin, ground cinnamon, smoked paprika + ground allspice

THE MEAT + CONSOMME [DIPPING] SAUCE:

• Chuck roast beef. Chopped into medium-large chunks (You can also use a shank cut of beef or lamb or chicken; anything that can be shredded)
• Extra virgin olive oil. Feel free to use your favorite high-quality EVOO. My fave tried and trusted brand is California Olive Ranch.
• Onion. Yellow or white diced.
• Garlic powder. This adds a nice garlicky umami flavor.
• Sea salt + black pepper. To taste.
• Beef stock. Adds moisture and helps create the base for the sauce.
• Water.

TACOS:

• Corn tortillas. You can buy store-bought, I like the brand Mi Rancho or you can make your own from scratch. Flour tortillas also work!
• Oaxaca cheese. You can substitute with your fave meltable cheese like Mozzarella, etc.
• Fresh cilantro. Washed + chopped.

SHOP MY FAVORITE TOOLS FOR COOKING, ESPECIALLY FOR TACOS!

Here, I’ve curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially for My Fave Birria Tacos. Everything from my fave baking sheet, dutch ovens, immersion hand-blender, mixing bowls, and more. SEE THEM HERE!

How Do You Make Birria Tacos Not Soggy?

Y’all I gotta admit, my first go at Birria Tacos left me with a few soggy ones, but hey, we learn as we go, right? Here are some tips I picked up to keep those tacos nice and crispy everytime!

Double tortillas.

I don’t always do this, but if my totrillas are on the thin side I will use two tortillas per taco instead of one. This creates a sturdy base that can hold the juicy meat and consomé without becoming soggy too quickly.

Crisp + warm tortillas.

Toast or lightly fry the tortillas before assembling the tacos. This helps to create a barrier that prevents the juices from soaking in too quickly. It also makes the tortillas more malleable and less likely to break/split when filling.

Dip with care.

When dipping the tacos in the consomé, do so quickly and avoid soaking them for too long. The goal is to add flavor without making the tortillas overly soggy.

Serve immediately.

Assemble + serve the tacos immediately after dipping them in the consomé. This helps to maintain the crispness of the tortillas for as long as possible.

Can I Use Another Type Of Meat?

Absolutely! You can get creative with your Birria Tacos by using different types of meat. Lamb, chicken, or even goat (Which is actually the traditional meat used) can be excellent substitutes for beef, as long as they shred well.

If you’re looking for a meatless option, jackfruit is a fantastic alternative that mimics the texture of shredded meat. Check out my Jackfruit Birria Tacos recipe for a delicious plant-based twist on this classic dish!

Tips For Melt-In-Your-Mouth Tender Beef?

Tender, shredded, flavorful beef is the heart of this recipe, and achieving it takes time. Here are my top tips:
Searing!!! Start by searing seasoned beef chunks in a dutch oven until golden on each side. This locks in flavor + creates a delicious crust.

Low and slow is key. Braise the beef in the oven at 350°F for about 2 ½ hours. This slow cooking process ensures the beef becomes tender and easily shredded.

Saucy consistency. Ensure the beef is submerged in enough liquid while braising to create a flavorful sauce for serving and dipping. Adjust liquid levels as needed during cooking.

Check for doneness. Test the beef periodically to ensure it’s tender enough to shred easily with forks.

Shred it. Once cooked, shred the beef using forks until it reaches a “pulled” texture.

Birria Taco Topping Ideas

With this easy Birria Tacos recipe all set and ready to go, it’s time to assemble. When it comes to toppings, I enjoy the vibrant, fresh, and sweet medley of ingredients. In this recipe, I’ve kept it uncomplicated by using just the beef, cheese + birra sauce. However, feel free to let your creativity run wild and experiment with your favorite toppings!

My favorite taco topping ideas in general include:

• Shredded red cabbage
• Grape tomatoes, fresh or roasted
• Avocado or fresh guacamole
• Spicy salsa or Pico de Gallo
• Vegan queso
• Jalapeños (pickled or fresh)
• Yogurt or sour cream
• Jalapeno Ranch Sauce
• Dairy-free Creamy Chipotle Sauce
• Candied Bacon
• Pineapple chunks
• Mango chunks
• Hot sauce
• Lime or lemon juice
• Cilantro or parsley, chopped!

Best Tortilla for Birra Tacos?

You can choose either corn or flour tortillas for this beef birria taco recipe. If you’re looking for a gluten-free option, corn is your best bet. Whichever option you choose, I recommend the small street taco-size. They’re easy to fill, hold and eat by the dozen! Of course, in a pinch, larger tortillas will work too. Heat the tortillas before filling them! This makes them more pliable so they’re less likely to break.

My Fave Birria Tacos

Prepare to tantalize your taste buds with my all-time Fave Birria Tacos recipe! Picture tender, shredded beef, oozing with cheese, and crisped to perfection—these are hands down the best homemade tacos you’ll ever sink your teeth into. We’re talking braising a rich birria de rez, crafting a flavorsome consomé, and frying up tacos with luscious Oaxacan cheese. Get ready for taco perfection! Make-ahead, Gluten-free, Dairy-free + Vegan option.

Prep Time:20minutes mins
Cook Time:2hours hrs 30minutes mins
Total Time:2hours hrs 50minutes mins
Serves:12 tacos

Units:

Ingredients

CHILI PASTE:

• 4 dried guajillo peppers
• 4 dried ancho chiles
• 4 chipotle peppers in adobo
• 1 onion, chopped
• 4 garlic cloves
• ½ cup crushed tomatoes
• ½ cup organic beef stock (You can sub with water)
• 1 tablespoon apple cider vinegar
• 2 bay leaves
• 2 Tbsps Mexican oregano
• 1 teaspoon dried thyme
• ½ teaspoon cumin
• ½ teaspoon ground cinnamon
• ½ teaspoon smoked paprika
• ½ teaspoon ground allspice

THE MEAT + CONSOMME [DIPPING] SAUCE:

• 3 lbs. organic chuck roast beef, chopped into medium-large chunks (You can also use shank cut of beef or lamb or chicken; anything that can be shredded)
• 1 tablespoon Extra virgin olive oil
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• ½ onion, diced
• 4 cups organic beef stock
• 2 cups water

TACOS:

• 12 organic corn tortillas
• shredded Oaxaca cheese
• 1 cup chopped fresh cilantro
• Pico de Gallo (You can make my Fresh Homemade Pico de Gallo recipe)

Instructions

TO MAKE THE CHILI PASTE:

• Remove the stems and seeds from all of the dried ancho and guajillo chiles and add the beef stock to a medium-sized pot and bring to a boil. Next, add chiles, turn off the heat and cover and allow it to sit for 15-20 minutes.

• When the peppers are softened, add them to a high-powered blender or food processor along with the remaining ingredients and blend until smooth and thick. NOTE: You can add another ½ cup or more of beef stock (or water) for desired consistency + less thickness.

TO MAKE THE ‘MEAT’:

• Preheat the oven to 350 degrees Fahrenheit.

• In a dutch oven over medium-high heat, add the olive oil. Once heated, add the chopped beef chunks and sear on each side (seasoning each side with salt, black pepper, and garlic powder) for 3-4 minutes or until golden. Remove seared meat from pot and set onto a plate with paper towel. NOTE: If needed, you can work in batches until all meat are seared.

• In the same pot, add the onions, sautéing until fragrant and translucent, about 1-2 minutes. Add the chili paste and stir together, allowing everything to simmer for about 1-2 minutes. Add the beef stock and water, stirring to combine. Add the seared beef and stir again and reduce the heat to low and allow to simmer for another minute or so.

LET EVERYTHING BRAISE IN THE OVEN:

• Carefully, transfer the dutch oven into the oven and let everything slowly cook and braise for about 2 ½ hours or until the beef is really tender and can be easily shredded using forks.

• Remove from oven and begin shredding all of the meat until completely “pulled” in texture. NOTE: You want to have a good amount of sauciness to serve over the tortillas (plus for dipping).

TO ASSEMBLE THE TACOS:

• Remove 1 cup of the broth/liquid from the cooked beef and add to a small bowl.  Add some fresh chopped cilantro to the top and set aside as the dipping sauce.

• In a medium skillet or fry pan (ensure that it’s entirely non-stick for the best ease; not a cast iron) over medium heat, add 1 tablespoon of olive oil and using a paper towel, gently wipe it evenly at the base of the skillet.

• Carefully dip a tortilla at the top part of the dipping sauce (aka consomme) and place it in the heated skillet/pan and fry for a few seconds. Top with shredded beef, diced onions, chopped parsley, and shredded cheese. Flip in half and allow the cheese to melt and become gooey before flipping it carefully onto the opposite side again for a nice “char”. Remove from heat once golden on both side and repeat until all tacos are made.

• Serve with the dipping sauce, Pico de Gallo, or whatever else you love and enjoy!

• Bon Appetit!

Tips & Tricks

• STORAGE: Place any leftover ingredients (individually stored) in a tightly sealed container in the refrigerator for up to 3-4 days. To reheat, place tacos in the oven at 350 degrees until warmed through. Assemble to serve.
• SPICES/HERBS:If desired, you can reduce the amounts slightly. Please know that this recipe is bold in flavor, so feel free to adjust based on your tastebuds.
• MAKE AHEAD: All ingredients can be made and individually stored as meal prep (excluding tortillas) and assembled when ready to serve.

Nutrition

Calories: 38kcal | Carbohydrates: 5g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 389mg | Potassium: 232mg | Fiber: 1g | Sugar: 2g | Vitamin A: 70IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 1mg

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