I slow-cook beef in a rich blend of dried chiles and spices until it’s tender and flavorful, then stuff it into tortillas with melty cheese and pan-fry until crispy. I serve them with a bowl of broth (consomé) for dipping—creating tacos that are juicy, cheesy, and irresistible.
Why You’ll Love This Recipe
I love these tacos for their combination of flavors and textures—rich, savory meat, gooey Oaxacan or mozzarella cheese, crisped tortillas, and a deeply satisfying dip in the flavorful consomé. They’re indulgent yet simple to make, perfect for feeding a crowd or elevating taco night—with versatile protein options and crowd-pleasing results
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Beef chuck roast (or short ribs or goat)
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Dried chiles: guajillo, ancho, chipotle
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Garlic, onion
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Spices: cumin, oregano, thyme, bay leaves, cinnamon stick
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Beef broth or water
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Corn tortillas
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Cheese: Oaxacan, mozzarella, or blend
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Optional garnishes: chopped white onion, cilantro, lime wedges
directions
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Make the birria broth (consomé): I soak and blend dried chiles with garlic, onion, spices, then simmer with beef and broth until the meat is fork-tender and infused with deep flavor
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Shred the meat: I cool the beef slightly, shred it into tender strands, then return it to the broth to keep it moist and juicy.
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Assemble tacos: I lightly dip corn tortillas into the warm fat from the consomé, layer in shredded meat and cheese.
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Pan-fry until crispy: In a skillet, I fry each taco until the cheese melts and the tortillas crisp and golden.
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Serve with dip: I serve immediately with warm consomé and top with fresh cilantro, diced onion, and lime juice.
Servings and timing
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Serves: 4–6 people
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Prep time: ~30 minutes (including chile prep)
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Cook time: 3–4 hours (slow-simmered for tender meat)
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Total time: ~3½–4½ hours
Variations
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Alternate meats: I sometimes swap beef for lamb, chicken, or even goat for a twist
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Meatless option: Jackfruit with spicy chile paste makes a delicious dairy-free or vegan version
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Cheese swap: Provolone, cheddar, or a melty blend work beautifully.
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Spice level: Adjust the chile ratio—I use more guajillo for milder heat and add cascabel for bold flavor
storage/reheating
I store the shredded meat and consomé in separate airtight containers in the fridge for up to 4 days. To reheat, I simmer them gently and dip fresh tortillas and cheese in the warm broth before crisping. The meat also freezes well for up to 3 months; I thaw and reheat before serving.
FAQs
What’s a consomé and why dip tacos in it?
Consomé is the richly flavored broth from the birria cooking liquid. Dipping the tacos in it adds moisture, deeper flavor, and helps crisp the tortillas—making every bite decadent
How can I prevent soggy tortillas?
I pat tortillas dry before dipping, shake off excess broth, and fry quickly in a hot skillet until crisp—this seals them and keeps them from becoming soggy .
Can I make this ahead of time?
Yes, absolutely. I often make the birria up to 3 days ahead, refrigerate the meat and broth, then warm everything to assemble tacos on the day—fresh and fast
What tortillas are best?
I prefer corn tortillas because they hold up better when dipped and fried. Flour tortillas can work, but they require extra care to avoid tearing .
Can I skip the frying step?
You can fold and toast dipped tortillas on a griddle until warmed and slightly crisped—though they won’t be as crunchy as pan-fried versions.
Conclusion
I absolutely love these birria tacos—they’re a perfect blend of melting cheese, savory slow-cooked meat, and crispy tortillas all dipped into a rich, flavorful broth. Whether I’m entertaining friends or craving a comforting meal, they always hit the spot. These tacos are fun, flavor-packed, and unforgettable.
Print
Easy Birria Tacos Recipe
- Total Time: ~3 hours 45 minutes
- Yield: ~6 servings (2 tacos each)
Description
Tender, spice‑rich beef braised in a smoky‑chile broth, then stuffed inside tortillas and crisped until golden—served with rich consommé for dipping.
Ingredients
2 lb beef chuck or short ribs, cut into large chunks
4 dried guajillo chilies, stemmed and seeded
2 dried ancho chilies, stemmed and seeded
3 cloves garlic
1 small onion, quartered
1 tsp dried oregano
1 tsp ground cumin
½ tsp ground cinnamon
¼ tsp ground cloves
2 bay leaves
4 cups beef broth
2 Tbsp apple cider vinegar
Salt and freshly ground black pepper, to taste
12 corn tortillas
2 cups shredded Oaxaca or mozzarella cheese
1 Tbsp vegetable oil (for frying)
For serving and garnish:
Chopped onion
Chopped cilantro
Lime wedges
Consommé from cooking liquid
2 lb beef chuck or short ribs, cut into large chunks
4 dried guajillo chilies, stemmed and seeded
2 dried ancho chilies, stemmed and seeded
3 cloves garlic
1 small onion, quartered
1 tsp dried oregano
1 tsp ground cumin
½ tsp ground cinnamon
¼ tsp ground cloves
2 bay leaves
4 cups beef broth
2 Tbsp apple cider vinegar
Salt and freshly ground black pepper, to taste
12 corn tortillas
2 cups shredded Oaxaca or mozzarella cheese
1 Tbsp vegetable oil (for frying)
For serving and garnish:
Chopped onion
Chopped cilantro
Lime wedges
Consommé from cooking liquid
Instructions
Toast guajillo and ancho chilies lightly in a dry skillet until fragrant (1 minute per side), then soak in hot water for 15 minutes.
Transfer chilies, garlic, and onion to a blender; add oregano, cumin, cinnamon, cloves, and 1 cup of the soaking liquid. Puree until smooth.
Season beef with salt and pepper. In a large heavy pot or Dutch oven over medium-high heat, brown beef in batches until deeply seared.
Pour blended chili sauce over the beef. Add bay leaves, beef broth, vinegar, and remaining soaking liquid. Bring to a simmer, then reduce heat to low. Cover and braise for 2½–3 hours, until beef is shreddable.
Using a slotted spoon or claw, remove beef and shred with forks. Keep broth warm—this is your dipping consommé.
To assemble tacos: heat a large skillet over medium‑high. Lightly brush tortillas with consommé or a bit of oil. Place tortilla in pan, sprinkle cheese, add shredded beef, then fold in half and press lightly. Cook until bottom is crisp and golden (~1 min), then flip and crisp the other side (~45 sec).
Repeat until all tacos are crisped.
Serve hot, accompanied by warm consommé for dipping. Garnish with chopped onion, cilantro, and lime wedges.
- Prep Time: 30 minutes (+15-minute chili soak)
- Cook Time: ~3 hours
- Category: Beef
