New York: If you’ve spent any time on food TikTok or Instagram Reels in the past year, chances are you’ve seen a sizzling griddle, crispy tortillas dipped in reddish-orange broth, and juicy meat oozing cheese with each pull-apart bite. Yes, we’re talking about Birria Tacos—and they are every bit as addictive as they look.
Originating from Jalisco, Mexico, Birria was traditionally made using goat meat and slow-cooked for celebrations. Today, beef birria has taken the food world by storm, especially when transformed into tacos—drenched, fried, and served with a side of rich consommé for dipping. Think of them as the comfort food you didn’t know you needed until you took your first cheesy, crispy, spicy bite.
Whether you’re planning a weekend cook-up, an at-home date night, or just want to impress your foodie friends, this birria taco recipe is your golden ticket to taco bliss.
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Birria Tacos Ingredients
For the Birria (slow-cooked meat):
- 2.5 lbs beef chuck roast (or a mix of chuck and short ribs)
- 1 tbsp salt
- 1 tsp black pepper
- 1 tbsp oil (for searing)
- 6 cups beef broth (or water + bouillon)
For the Birria Marinade:
- 4 dried guajillo chiles (stems + seeds removed)
- 2 dried ancho chiles (stems + seeds removed)
- 2 chipotle peppers in adobo (from a can)
- 1 onion (quartered)
- 6 cloves garlic
- 1 tbsp vinegar (apple cider or white)
- 1 tsp ground cumin
- 1 tsp oregano
- ½ tsp cinnamon
- 3 cloves
- 1 bay leaf
For the Tacos:
- Corn tortillas
- Shredded mozzarella, Oaxaca, or Monterey Jack cheese
- Finely chopped white onion & cilantro (for topping)
- Lime wedges (for serving)
How to Make Birria Tacos
1. Make the Marinade
Toast the dried chiles in a dry pan for a minute until fragrant. Boil them in water for 5–10 minutes to soften. Blend the chiles with the remaining marinade ingredients until smooth.
2. Marinate the Meat
Season the beef with salt and pepper. In a large pot or Dutch oven, sear the beef in oil until browned. Pour the blended marinade over the beef. Add the bay leaf and broth.
3. Slow Cook It
Cover and simmer on low for 3–4 hours (or use a slow cooker for 6–8 hours) until the meat is tender and shreddable. Remove bay leaf and shred the beef using two forks.
4. Make the Consommé
Strain or blend the broth if needed. This spicy, smoky liquid is your consommé—aka the taco dip of dreams.
5. Assemble the Tacos
Dip each tortilla into the consommé and place it on a hot skillet. Top with cheese and shredded meat. Fold the tortilla and fry until crispy and golden on both sides.
6. Serve and Dip
Serve hot with a cup of consommé on the side for dipping. Top with onion, cilantro, and a squeeze of lime.
Tips for Tasty Birria Every Time
- Use a fatty cut of meat like chuck roast for the juiciest tacos.
- Want to skip the stove? Try a pressure cooker or Instant Pot for faster cooking.
- Prefer goat or lamb? Go traditional—just follow the same recipe.
- Make extra consommé and freeze it. It’s amazing over rice or noodles too.
Where to Find Ingredients
You can find dried chiles (guajillo, ancho) and canned chipotle in most Latin markets or online. Don’t skip them—they’re essential to that smoky birria flavour.
Birria tacos are more than a trend—they’re a celebration of flavor, culture, and indulgence. Sure, they take a little time, but the result is worth every minute. Whether you’re hosting friends or treating yourself, this dish delivers a bold, unforgettable bite that will keep you coming back.
Let your kitchen smell like magic. Make Birria. 🔥
