If you are craving a dish packed with rich, smoky flavors and tender, melt-in-your-mouth meat, look no further than this Birria Tacos Recipe. This traditional Mexican favorite brings together a perfect blend of dried chilies, aromatic spices, and slow-cooked beef that transforms ordinary tacos into a celebration of taste. Whether you’re making these for a weekend feast or a special dinner, the layers of flavor and satisfying textures make each bite unforgettable. I can’t wait to share this recipe with you so you can enjoy a little piece of Mexico right in your own kitchen!
Ingredients You’ll Need
The beauty of this Birria Tacos Recipe lies in its relatively straightforward ingredient list. Each item plays an essential role in building deep, complex flavors, from the smoky chilies to the tender chuck beef, creating a harmonious balance that’s nothing short of spectacular.
- Guajillo chillies (25 g / 0.9 oz): Provide a mild heat and fruity, berry-like flavor that forms the base of the sauce.
- Ancho chillies (45 g / 1.6 oz): Add a rich, smoky undertone with hints of dried plum and raisins.
- Chillies de arbol (6 g / 0.2 oz): Bring vibrant heat to contrast the milder chilies.
- Chilli soaking water (1/2 cup): Retains the intense flavors from rehydrating the dried chilies, essential for the sauce’s depth.
- Garlic cloves (5, peeled): Introduce a fragrant warmth that complements the chilies beautifully.
- Small onion (1, roughly sliced): Adds subtle sweetness and roundness to the sauce.
- Medium tomato (1, roughly sliced): Balances the bold spices with a fresh, natural acidity.
- Dried oregano (2 tsp): Offers herbal brightness with a slightly peppery edge.
- Ground cumin (1 tsp): Contributes earthy, warm notes that enhance the savory profile.
- Black pepper (1/8 tsp): Adds gentle heat and depth.
- Vegetable oil (5 tbsp): Perfect for sautéing and building richness.
- Chuck beef (1.3 kg / 2.6 lb, cut into 6 large pieces): The star of the dish, slow-cooked until tender and flavorful.
- Beef stock/broth (2 cups, low sodium): Keeps the meat moist and infuses extra meaty flavor.
- Cloves (10 whole): Add a warm, slightly sweet spice that elevates the aroma.
- Cinnamon stick (1): Imparts a subtle, comforting spice note perfect for this dish.
- Bay leaves (3, fresh preferred): Bring herbal complexity and freshness.
- Apple cider vinegar (2 tbsp): Introduces a lovely tanginess that brightens the stew.
- Cooking salt/kosher salt (2 1/2 tsp for cooking, 1/2 tsp additional): Enhances and balances all flavors.
- Corn tortillas (20-25, 6” wide): The perfect vessel to hold the juicy filling and melted cheese.
- White onion (1, diced): Adds crunch and sharpness as a garnish.
- Cilantro (1/2 cup finely chopped): Freshens and lifts the tacos with its bright herbaceous flavor.
- Shredded cheese (3 1/2 cups, Colby, Monterey Jack or Oaxaca): Melts beautifully to create irresistibly gooey Birria tacos.
- Lime wedges (optional): Provide a zesty burst that cuts through the richness.
- Your favorite salsa or hot sauce (optional): Customize your heat and flavor preference.
How to Make Birria Tacos Recipe
Step 1: Prepare the Chilies and Sauce
Start by removing the seeds and stems from the guajillo, ancho, and chillies de arbol. Soak them in hot water to soften, then blend with garlic, onion, tomato, oregano, cumin, black pepper, and half the soaking liquid. This creates the deeply flavorful red sauce that defines your Birria tacos. This step is crucial because it layers the smoky and spicy base that will marry perfectly with the beef.
Step 2: Brown the Beef
Heat the vegetable oil in a large pot and brown the chuck beef pieces on all sides. This step locks in the meat’s juices and adds caramelized notes that enrich the final stew. Don’t rush this process — browning gives your dish a depth of flavor that you simply won’t achieve otherwise.
Step 3: Simmer the Birria
Add the blended chili sauce, beef stock, cloves, cinnamon stick, bay leaves, apple cider vinegar, and salt to the pot. Bring to a simmer, cover, and cook low and slow for about three hours, or until the beef is tender enough to shred easily. This slow cooking melds all the spices and meat juices, creating a rich, aromatic birria that’s already irresistible on its own.
Step 4: Shred and Prepare Tacos
Once the beef is tender, remove it from the sauce and shred it finely. Keep the sauce simmering on low; this flavorful broth, or consommé, is key for dipping the tacos. To assemble, dip corn tortillas into the consommé, then fill with shredded beef and a generous sprinkle of cheese. Cook on a griddle or skillet until the tortillas are crispy and cheese has melted, resulting in perfectly melty, slightly crispy Birria tacos.
How to Serve Birria Tacos Recipe
Garnishes
After all that love in cooking, the right garnishes can elevate your birria tacos to authentic street-taco-level magic. Finely diced white onion and freshly chopped cilantro add crunchy freshness that contrasts beautifully with the rich meat. Don’t forget a generous squeeze of lime juice to introduce a bright, tangy pop that cuts through the hearty flavors. Optional salsas or hot sauces allow you to tailor the heat and spice to your liking.
Side Dishes
Birria tacos are hearty and satisfying, so you want side dishes that complement without overwhelming. Mexican rice or refried beans make traditional, comforting accompaniments. A simple crisp salad with lime dressing or pickled vegetables can provide refreshing balance, ensuring you’re not weighed down but still fully satisfied.
Creative Ways to Present
Why stop at the classic taco? Try serving birria as a torta sandwich for a handheld feast, or pile shredded birria meat over nachos with melted cheese and guacamole for a crowd-pleasing snack. You can also offer the consommé as a flavorful dipping sauce or soup on the side, letting guests dunk their crunchy tacos into rich, spicy broth — an indulgence you won’t want to miss.
Make Ahead and Storage
Storing Leftovers
Leftover birria is a treasure. Store the shredded beef in an airtight container along with some of the sauce to keep it moist and flavorful. It will keep well in the refrigerator for up to 4 days, making for easy reheating and delicious meals later in the week.
Freezing
This Birria Tacos Recipe freezes beautifully. Portion the shredded beef with sauce into freezer-safe containers or bags. When sealed tightly, it will maintain great flavor and texture for up to 3 months. Just thaw overnight in the refrigerator before reheating gently on the stove.
Reheating
To reheat, warm the birria gently over low heat, adding a little extra broth or water if needed to keep it juicy. Reheat the tortillas separately for crispness, then assemble your tacos fresh. This way, each bite tastes just as amazing as when you first made them.
FAQs
Can I use other types of meat for Birria tacos?
Absolutely! While chuck beef is traditional for its tenderness and flavor, some use boneless short ribs or goat for an authentic twist. Just ensure the meat is suitable for slow cooking to get that tender, juicy texture.
Is it necessary to use all three types of dried chilies?
Each chili contributes unique dimensions to the sauce’s flavor and heat, but if you’re missing one, you can adjust with what you have. Guajillo and ancho are key for smokiness and sweetness, while arbol adds heat. Experiment to find your perfect spice balance.
How do I prevent the tortillas from tearing when dipping in consommé?
Dipping quickly and warming the tortillas beforehand helps prevent tearing. Also, using fresh, thicker corn tortillas rather than stale or very thin ones will hold up much better when dipped and folded.
Can I make the Birria Tacos Recipe vegetarian?
While traditional birria is meat-based, you can create a vegetarian version by using mushrooms or jackfruit and making a rich chili sauce. However, it won’t have the exact flavor of the beef version, but it can be a delicious alternative.
What cheese should I use if I can’t find Oaxaca cheese?
Monterey Jack or Colby are excellent substitutes that melt smoothly and provide a mild, creamy flavor reminiscent of Oaxaca cheese. This makes your birria tacos gooey and irresistible no matter where you are.
Final Thoughts
Making this Birria Tacos Recipe is like inviting a fiesta into your kitchen. The process is rewarding, the flavors are rich, and the end result is an unforgettable meal that you’ll want to make again and again. Whether you’re hosting friends or simply indulging yourself, birria tacos never fail to bring smiles to the table. So grab those chilies, get cooking, and enjoy every delicious bite!
Print
Birria Tacos Recipe
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 30 minutes
- Yield: 22-25 tacos
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Description
Delicious and authentic Birria Tacos featuring tender, slow-cooked chuck beef simmered in a rich and flavorful chili-spiced broth. These tacos are served with melted cheese, fresh onions, cilantro, and lime wedges for an irresistible Mexican street food experience perfect for any occasion.
Ingredients
Chili Sauce
- 25 g (0.9 oz) guajillo chillies, dried (~4 pieces, heaped 3/4 cup once chopped)
- 45 g (1.6 oz) ancho chillies, dried (~2–3 pieces, 1 cup once chopped)
- 6 g (0.2 oz) chillies de arbol, dried (~6 pieces, 2 tbsp once chopped)
- 1/2 cup chili soaking water (reserved from simmering chillies)
- 5 garlic cloves, peeled
- 1 small onion, roughly sliced (~tennis ball size)
- 1 medium tomato, roughly sliced (180 g)
- 2 tsp dried oregano
- 1 tsp ground cumin
- 1/8 tsp black pepper
Beef and Broth
- 5 tbsp vegetable oil (or canola oil)
- 1.3 kg/2.6 lb chuck beef, cut into 6 large pieces (or boneless beef short ribs – 1.8 kg/3.6 lb bone-in)
- 2 cups beef stock/broth, low sodium
- 10 cloves (whole) or 1/4 tsp ground cloves
- 1 cinnamon stick (or 1/4 tsp cinnamon powder)
- 3 bay leaves (preferably fresh, else dried)
- 2 tbsp apple cider vinegar (or regular white vinegar, red or white wine vinegar)
- 2 1/2 tsp cooking salt/kosher salt (halve if using table salt, add 30% if flakes)
- 1/2 tsp cooking salt/kosher salt (additional)
For Serving
- 20 – 25 corn tortillas (14.5 cm/6″ wide)
- 1 white onion, diced
- 1/2 cup finely chopped coriander (cilantro) leaves
- 3 1/2 cups (350 g) shredded Colby, Monterey Jack, or Oaxaca cheese
- Lime wedges (optional)
- Your favorite salsa or hot sauce (optional)
Instructions
- Prepare the chili sauce: Remove stems and seeds from guajillo, ancho, and de arbol chillies. Toast them briefly in a dry pan until fragrant but not burnt. Then, soak the chillies in hot water for about 20 minutes until softened. Reserve the soaking water for later use.
- Make the chili puree: In a blender, combine the softened chillies (with some soaking water), garlic cloves, roughly sliced onion, tomato, dried oregano, ground cumin, and black pepper. Blend until smooth to create a rich chili sauce.
- Cook the beef: Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Sear chuck beef pieces until browned on all sides. Remove beef and set aside. Add the chili sauce to the pot and cook for a few minutes to deepen the flavor, stirring frequently.
- Simmer the birria: Return the beef to the pot and add beef stock, whole cloves, cinnamon stick, bay leaves, vinegar, and salt. Bring to a simmer, cover, and cook on low heat for about 3 hours or until the beef is fork-tender and falling apart. Adjust seasoning as needed.
- Shred the beef: Remove beef pieces from the broth and shred finely using two forks. Keep the broth (consommé) to dip the tacos later.
- Assemble the tacos: Warm the corn tortillas on a griddle or skillet. Dip each tortilla lightly in the birria broth to soak. Place shredded beef and shredded cheese on one half of each tortilla. Fold and cook on a hot skillet until the cheese melts and the tortilla is crisp and golden.
- Serve and garnish: Serve the tacos hot, garnished with diced white onion, chopped cilantro, lime wedges, and your favorite salsa or hot sauce. Use reserved consommé as a dipping sauce to enhance flavor.
Notes
- Note 1: Toasting and soaking chillies enhances depth of flavor and softens them for blending.
- Note 2: Vegetable oil or canola oil works best for searing and cooking the sauce.
- Note 3: Chuck beef is preferred for its marbling and tenderness after slow cooking; boneless short ribs are a suitable alternative.
- Note 4: Use fresh corn tortillas about 6 inches wide for authentic tacos.
- Note 5: White onion adds crunch and sharpness as a topping.
- Note 6: Oaxaca cheese is traditional, but Colby or Monterey Jack work well as melty cheese options.
