These birria tacos are so flavorful. Made with corn tortillas that have been dipped in broth then filled with tender beef and cheese, they are then pan fried until crispy quesabirria perfection!
If you love Mexican food, add these, carne asada tacos and fish tacos to your taco night rotation!
Table of Contents
The Best Beef Birria Tacos
Birria tacos are not your everyday shredded beef tacos or ground beef tacos, but they are the best tacos that ever taco’d. Taco trucks and TikTok may have made them popular, and if you have wanted to try them, this recipe is the best!
They’re made with beef birria cooked low and slow in a spicy, smoky, and savory broth, also known as consomme until the meat meltingly falls apart. The tortillas are then dipped in the grease from the broth and then filled with shredded beef and cheese and fried until crispy.
Birria Tacos Recipe Ingredients
Homemade birria tacos may look like a lot of work, but I assure you the end result is more than worth it!
Find the full printable recipe with specific measurements below.
- Two kinds of meat: I’m using a combination of chuck roast cut into 4 large chunks and bone-in short ribs. You can also use bone-in back ribs.
- Aromatics: Onion, garlic, and bay leaves give the broth beautiful aromatic flavors.
- Dried guajillo chiles: Dried chili peppers are one of the signature ingredients in any birria recipe. It’s what delivers the smoky, spicy element and what gives the consomme a deep red color.
- Hot water: Adding hot water to the pot rather than cold will help the bouillon dissolve faster.
- Chicken bouillon: I like to use chicken rather than beef broth so that it doesn’t overpower the flavor of the actual beef in this birria tacos recipe. The chicken flavor is a little more mellow but still adds great flavor.
- Herbs & spices: Salt, ground cumin, chili powder, dried oregano. If you can find Mexican oregano use it!
- Olive oil: Used for the pan when crisping up the tortillas.
- Corn tortillas: White or yellow, whichever you prefer.
- Cheese: If you can find Oaxaca cheese, use it! It’s a Mexican cheese that’s a cross between Monterey Jack and Mozzarella. Use either of the other two if you can’t find Oaxaca.
- Toppings: Onions, fresh cilantro, lime juice (and additional lime wedges for serving), and salt.
Quesabirria Tacos Variations
There are a few versions of beef birria tacos circulating which means the ingredients are quite flexible, and you’ll still get the best results!
- Type of meat: Use beef shank, sirloin, short ribs, or oxtail instead of chuck roast or in addition to it. It’s nice to have a combination of flavors and texture in the meat.
- Peppers: Guajillo peppers can be found in your Mexican shops or in your local grocery store in the Mexican food aisle. If you have trouble finding them, you can use ancho chiles or chipotle peppers in adobo.
- Flavor add-ins: You can also up the flavor of the liquid by adding things like tomatoes for a bit of acidity, or a bit of apple cider vinegar. Toss in a cinnamon stick and coriander along with the other spices as they all pair well with each other.
- Serving: Serve taco style as pictured or use the meat to make this easy tostada recipe!
How to Make Birria Tacos
- Combine ingredients for the first simmer. In a large stockpot or Dutch oven add the beef, aromatics, bay leaves, and dried chiles. Cover with water and then add the bouillon, oregano, cumin, and salt. Bring everything to a boil over medium-high heat and then reduce it to a low simmer for 30 minutes. Skim the top to get rid of any impurities that get extracted from the bone.
- Puree peppers and add chili powder to the broth. Transfer the softened peppers to a blender and pulse until smooth. If you need liquid, add 1/4 cup of broth. Strain the pepper if any noticeable peel remains and then add it back into the stew along with the chili powder.
- Second simmer until the beef falls apart. Cover the pot with a lid and simmer for 3 hours, stirring approximately every 40 minutes. The beef should be tender and shredded easily when it’s done. Take a little bite and add any season to taste. Skim any grease from the top of the broth and pour it into a shallow bowl. Set it aside, you’ll need it for dipping your tortillas.
- Shred the beef. Use tongs to lift your beef out of the consume and transfer all the pieces to a cutting board to shred. Discard any bones from the meat and discard the onion, garlic, and bay leaves from the liquid. Save a cup of broth for dipping (not the same portion you’ve reserved for the tortillas).
- Assemble the tortilla. Dip 1 tortilla at a time into the reserved broth (the one in the shallow bowl) then place it into a prepared non-stick skillet. Keep it there for 15-20 seconds and then flip it before it crisps up completely. Quickly, add the beef and cheese to one-half of the tortilla, topped with onion, cilantro, lime juice, and salt.
- Fry tacos until crispy and serve! Fold the tortilla in half and press down with a spatula. Fry until both sides are crisp and then transfer to a plate while you repeat with the remaining tortillas. Serve birria tacos with toppings if you didn’t add yours earlier, and a cup of warm broth for dipping. Enjoy!
Expert Tips
- A high-powered blender will puree the peppers enough so that straining the skin isn’t necessary.
- Bone-in meat will provide more flavor in the tacos de birria than boneless.
- Make sure the meat is fully submerged in the liquid. Not only to keep it moist but to make sure it’s cooking evenly.
- You can adjust the spice level of your birria tacos by starting with the guajillo peppers and adding the chili powder as needed. Remove the seeds from the peppers or keep some in if you can handle extra spice.
Recipe FAQs
Birria tacos are filled with birria de res, which is a classic Mexican stew. Originally made with lamb or goat meat, the version made popular on social media and here in the U.S. uses beef and sometimes chicken. I make mine with beef.
Once the shells are dipped in the flavorful grease, they are filled with the stewed meat and cheese then pan-fried until crispy. Similar to quesadilla in that they’re folded closed and crispy, held together by melted cheese, and the dipping of the taco birria is basically the way you’d dip a sandwich in au jus.
They can be! Although guajillo peppers are medium spicy, it’s the addition of chili powder that takes it up a level. If you want them very mild, use ancho chilis instead, which are just dried poblano peppers, and use the chili powder sparingly.
The meat and broth can be made up to 5 days in advance. Keep everything in an airtight container until you’re ready to make birria tacos.
It’s the Spanish term for stewed meat. It’s what we use to fill the tacos.
Serving Suggestions
I must admit, I don’t serve many sides when I make these birria tacos. We’re all about the tacos, and not much else!
However, if you’re planning a menu for your Cinco de Mayo festivities, or you’re serving a dinner crowd, having slices of this Spanish omelette recipe on hand or a basket of homemade tortilla chips along with some avocado salsa or Rotel dip as an appetizer is always a good idea!
Storing
Keep any leftover meat and broth in an airtight container in the fridge for up to 5 days. You can also freeze it for up to 3 months and then thaw it in the fridge the night before you want to reheat it.
To reheat it, you want to make sure you’re not drying out the meat. I’d say the microwave is your last resort as it can overcook the meat quickly. Simmer it on the stove over medium heat in the liquids until warmed through.
For more Mexican-inspired recipes check out Mexican rice, Mexican corn on the cob, and Mexican street corn salad.
More Flavorful Taco Recipes
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Birria Tacos Recipe
Video
Ingredients
Birria Meat and Sauce
- 2 pounds chuck roast , cut into 4 pieces
- 1 pounds bone-in short ribs or bone-in back ribs
- ½ large white onion , peeled and halved
- 1 whole garlic bulb , unpeeled and top cut off
- 3 bay leaves
- 4 dried guajillo chiles , stems and seeds removed
- 5 cups hot water
- 1 ½ Tablespoons chicken bouillon
- 1 teaspoon Kosher salt , or to taste
- 1 teaspoon ground cumin
- 1-2 teaspoons chili powder , or to taste
- ½ teaspoon dried oregano
Tacos
- Olive oil , for the pan
- 12-16 white or yellow corn tortillas
- 1 ½ cups shredded mozzarella , Monterey Jack, or Oaxaca cheese
Topping
- 1 medium onion , diced
- 1 bunch cilantro , chopped
- 1-2 limes , some cut into wedges
- ½ teaspoon kosher salt
Instructions
Birria Meat and Sauce
- In large Dutch oven or large stockpot, add chuck roast, ribs, onion, garlic, bay leaves and dried peppers. Cover with water. Stir in bouillon, oregano, cumin, and salt. Bring to a boil over medium-high heat. Reduce heat to medium low and simmer 30 minutes. Skim any impurities from the bone from the top of the broth.
- When the peppers are softened, transfer to a blender. Blend until smooth, adding up to 1/4 cup broth if needed. Strain the pepper mixture if any peel remains.
- Stir the pepper puree and chili powder into the stew. Cover and simmer, stirring every 40 minutes or so, 3 hours, or until the beef is tender and shreds easily. Taste and adjust seasoning as needed.
- Skim any grease from the top of the broth and reserve in a shallow bowl for dipping the tortillas. Discard the onion, garlic, and bay leaves. Transfer the beef to a cutting a board and shred into small pieces, discarding any bones. Save a cup of broth for dipping.
Tacos
- Mix together the onion, cilantro, juice from 1 lime and salt in a small bowl.
- Spray a large non-stick skillet with olive oil. Dip 1 tortilla into the skimmed broth and place in the skillet. Flip after about 15-20 seconds before it crisps and then quickly top one half of the tortilla with a spoonful of shredded beef and about 2 Tablespoons of cheese. You can add the topping now if preferred.
- Fold tortilla in half and press down with a spatula. Fry until both sides are crisp, about 1-2 minutes per side. Transfer to a plate for serving. Repeat with remaining tortillas, beef, cheese, onion, and cilantro.
- Serve with topping, lime wedge and a cup of warm broth for dipping.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: Beef, Cinco De Mayo, Dinner, Freezer-Friendly, Gluten-Free, Meal Prep, Mexican, Stovetop
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is also the author of the I Heart Naptime Cookbook. Here you will find easy family-friendly recipes for every occasion.
I’m a decent cook. I get a lot of compliments and requests all the time. Just made this for dinner tonight. All of my family and I agree that this is the BEST food I’ve ever made!!! It is so amazing. And that’s after I had great asada street tacos at a little authentic place today for lunch.
This is wonderful Adena! I’m so happy the tacos were a hit with you and your family!!