Birria Tacos Recipe: How to Make the Ultimate Mexican Street Food

What Are Birria Tacos?

Before we dive into the recipe itself, let’s quickly cover what makes birria tacos so special. Birria is a traditional Mexican dish that originates from the state of Jalisco, traditionally made with goat meat slow-cooked in a rich, chili-based stew. Over time, beef became a more popular choice, creating the version most people know today.

What sets birria tacos apart from regular tacos is the consommé—a flavorful broth made during the slow cooking of the meat. Tortillas are dipped in this broth before frying, giving them their signature crispy, golden texture. The tacos are then filled with tender, shredded meat, sometimes cheese, and topped with onion, cilantro, and a squeeze of lime.

Birria tacos are more than just food—they’re a cultural experience, blending centuries of tradition with modern street-food style.

Why Birria Tacos Are a Must-Try

If you’ve ever craved a meal that combines rich flavor, melt-in-your-mouth beef, and crispy tortillas, then the birria tacos recipe is the answer. Originating from Jalisco, Mexico, birria is traditionally made with slow-cooked meat (usually beef or goat) simmered in a flavorful chili broth. In recent years, birria tacos have gained immense popularity worldwide—thanks to their crispy fried shells, dipped in consommé, and stuffed with tender, juicy meat.

This guide will walk you through everything you need to know to recreate restaurant-quality birria tacos at home.

Birria Tacos Recipe

Juicy, slow-cooked beef tucked into crispy tortillas dipped in rich consommé. These authentic Mexican birria tacos are perfect for dinner and guaranteed to impress!

Print Recipe Rate this Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 2 hours hrs 50 minutes mins

Course Main Course

Cuisine Mexican

Servings 6

Equipment

• Large Dutch oven or stock pot for simmering the beef in consommé
• Cast-iron skillet or nonstick pan to fry the tortillas until crispy
• Blender or food processor to puree the chili sauce
• Tongs for flipping tacos and handling meat
• Cutting board & sharp knife for prepping vegetables and trimming meat
• Mixing bowls for soaking chilies and holding shredded beef
• Measuring spoons & cups for spices and liquids
• Serving bowls for consommé and toppings

Ingredients

  

• 2 lbs beef chuck roast or short ribs for extra flavor
• Dried chilies: 4 guajillo 2 ancho, 2 pasilla (stems and seeds removed)
• 4 cloves garlic
• 1 onion quartered
• 2 tomatoes roasted or boiled
• 2 bay leaves
• 1 tsp cumin
• 1 tsp oregano Mexican oregano if available
• Salt & pepper to taste
• 4 cups beef broth
• Corn tortillas
• Shredded cheese optional but delicious

Instructions

 

Step 1: Prepare the Chili Sauce

• Toast the dried chilies in a skillet until fragrant (do not burn).
• Soak them in hot water for 15 minutes.
• Blend chilies with tomatoes, garlic, onion, cumin, oregano, salt, and 1 cup beef broth until smooth.

Step 2: Cook the Meat

• In a large pot, sear the beef chunks on all sides.
• Pour in the chili sauce, bay leaves, and remaining beef broth.
• Cover and simmer for 2–2.5 hours, or until meat is fork-tender.

Step 3: Shred and Prepare for Tacos

• Remove the meat and shred it using two forks.
• Reserve the rich consommé (broth) for dipping.

Step 4: Fry the Tacos

• Dip each corn tortilla in the consommé.
• Place it on a hot skillet, add shredded meat and cheese, and fold into a taco.
• Cook until golden and crispy on both sides.

Notes

Tip: If you don’t have a Dutch oven, a slow cooker or Instant Pot can work just as well—just adjust the cooking times accordingly.

Keyword Birria Tacos

Tips for the Perfect Birria Tacos

Birria may look complex, but following these simple tips ensures success:

1. Choose the right meat cut: Combining chuck roast with short ribs or oxtail gives you a rich, meaty flavor.
2. Toast your chilies: This step unlocks essential oils and deepens the flavor. Never skip it.
3. Don’t rush the simmer: Slow cooking allows the beef to become tender and the consommé to develop layers of flavor.
4. Control the spice: Add arbol chilies for heat, or stick to guajillo and ancho for a milder broth.
5. Cheese is optional but delicious: A bit of Oaxaca or mozzarella cheese gives your tacos a gooey texture.
6. Crisp, don’t burn: When frying tortillas in consommé, cook just long enough to achieve a golden crunch.
7. Rest before shredding: Let the beef sit for 10 minutes after cooking—it stays juicier.

For more about the cultural background of birria, check out this article by Uncultured Palate that explores its history and variations across Mexico.

Nutrition Highlights (Per Serving – Approximate)

This birria tacos recipe is hearty and satisfying, yet surprisingly balanced. Here’s what you get per serving (based on 6 servings):

• Calories: ~520–560
• Total Fat: ~28g (10g saturated from beef and cheese, 12–15g monounsaturated from broth and tortilla oil)
• Carbohydrates: ~40–45g (mainly from corn tortillas, tomatoes, and onions)
• Protein: ~30–32g (beef, cheese if added)
• Calcium: ~15% of daily value (from cheese and consommé)
• Vitamin A: ~8–12% DV (chilies, tomatoes)
• Vitamin C: ~10–15% DV (lime juice, tomatoes, chilies)
• Sodium: ~650–750mg (varies with broth and salt used)
• Fiber: ~3–4g (chilies, tortillas, onion)

Serving Suggestions for Birria Tacos

Birria tacos are rich and indulgent, so pairing them with the right sides and toppings balances the flavors and enhances the experience.

• Fresh lime wedges – squeeze over your tacos for a burst of acidity.
• Chopped onions & cilantro – classic toppings that add crunch and freshness.
• A side of consommé – serve hot in small bowls for dipping or sipping.
• Mexican rice or refried beans – for a more filling, traditional-style meal.
• Pickled jalapeños or carrots – for an extra tangy, spicy kick.
• Avocado slices or guacamole – creamy texture to balance the smoky spices.
• Salsa verde or salsa roja – for heat and brightness.

Variations to Try with Birria Tacos

One of the best things about birria tacos is how versatile they are. Here are some delicious variations to experiment with:

• Cheesy Birria Tacos (Quesabirria): Add a generous layer of Oaxaca cheese or mozzarella to the tacos before folding and frying. The gooey, melted cheese takes them to another level.
• Chicken Birria: Swap beef for chicken thighs for a lighter, quicker version with the same spicy consommé base.
• Lamb or Goat Birria: Stick to the traditional roots by using lamb or goat—these meats absorb the sauce beautifully and add rich depth.
• Birria Ramen: A trending street-food twist! Use the consommé as a broth base for ramen noodles, then top with shredded birria meat, cilantro, onions, and lime.
• Birria Tostadas: Instead of frying tacos, spread the shredded birria meat on crispy tostada shells, top with cheese, salsa, and avocado.

🌮 Pro Tip: Make a large batch of birria meat, then repurpose leftovers into quesadillas, burritos, or even pizza toppings the next day.

Frequently Asked Questions (FAQs)

1. Can I make birria tacos in an Instant Pot or a slow cooker?

Yes! The Instant Pot drastically reduces cooking time—you can get tender, flavorful meat in about 1 hour. For the slow cooker, set it on low for 7–8 hours or high for 4–5 hours until the meat shreds easily.

2. Can I freeze birria meat?

Absolutely. Birria freezes very well. Store the shredded meat and consommé in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop before assembling tacos.

3. What’s the best cheese for birria tacos?

Traditional birria tacos don’t always include cheese, but the popular quesabirria style does. Oaxaca cheese is authentic and stretches beautifully, but mozzarella works just as well.

4. Are birria tacos very spicy?

They can be, depending on the chilies you use. Guajillo and ancho chilies are mild and flavorful, while arbol chilies add noticeable heat. Adjust the number of spicy chilies based on your tolerance.

5. What’s the difference between birria and barbacoa?

Both are slow-cooked Mexican meats, but barbacoa is often cooked underground or steamed and seasoned differently, while birria is braised in a chili-based sauce and served with consommé.

6. Can I make birria tacos ahead of time?

Yes. You can prepare the meat and consommé a day ahead, refrigerate, and then reheat when ready to assemble and fry the tacos. This enhances the flavors.

Conclusion: Bring the Flavor of Mexico to Your Kitchen

The birria tacos recipe isn’t just about food—it’s about experiencing a piece of Mexico’s culinary heritage. With slow-cooked meat, crispy tortillas, and a rich consommé, this dish is guaranteed to impress family and friends.

Ready to give it a try? Grab your ingredients and make birria tacos this weekend—you won’t regret it!

👉 Have you ever tried birria tacos at a street market or restaurant? Share your experience in the comments below!