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    Home » Recipes » Mexican Beef Recipes

    Published: Jun 1, 2022 Modified: Jun 27, 2022 by Isabel Laessig

    Birria Tacos Recipe - Tacos de Birria

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    My amazing Beef Birria Tacos recipe is amazing! It has all the flavors you're looking for in a birria recipe! They're sweet and mildly spicy, with fall-apart tender chuck roast beef and Mexican cheese.

    Whether you call them Birria tacos, Quesabirria tacos, or Quesatacos, this recipe is amazing! One bite into the crispy shell dipped in the delicious sauce and you'll never go back.

    Beef birria tacos on a white platter with birria stew in a bowl
    Jump to:
    • Best Birria Tacos Recipe
    • What is birria?
    • Birria Stew Ingredients
    • Birria Tacos Ingredients
    • How to Make Birria
    • How to Make Birria Tacos
    • Birria Tacos Recipes FAQs
    • What is the difference between birria and barbacoa?
    • Is birria spicy?
    • What to Serve with Dipping Tacos
    • Best Mexican Beef Recipes
    • Beef Taco Recipes
    • 📌 Pin it for later!
    • 📋 Recipe
    • 💬 Reviews

    Best Birria Tacos Recipe

    It all begins with my homemade beef birria recipe! Beef Consomme is one of my favorite dishes to make. It's rich and earthy with just the right amount of spice, and perfect for use in dishes like these tacos de birria!

    If you have yet to try birria tacos, you've probably heard about them or seen them on a menu! They're all the rage right now on social media and are popping up in food trucks and restaurants internationally. Quesabirria tacos are especially popular in North America, and if you've ever had them, you know why.

    They are so delicious. There is nothing like tender beef birria tacos, with their earthy, mildly spicy flavor that goes so well with melty Mexican cheese, cilantro, and lime. Dip them in birria consome - it's the best taco dipping sauce - and you will know why they're so popular!

    The trick to making these incredible beef birria tacos is dipping your tortillas in the birria consome fat, then frying them in a pan! Crisp fried taco shells are a life-changer.

    Oh my goodness!!! This recipe was everything!!! So so so good!!

    Jennifer on Pinterest
    Birria tacos on a plate with stew in a bowl

    What is birria?

    Birria is a popular Mexican recipe from the state of Jalisco, originally made with lamb meat. Beef birria recipes, or birria de res, are common now - I use chuck roast beef in my Mexican stew.

    Traditionally, birria stew is served for Mexican celebrations like the holidays or weddings, but it's become popular internationally recently - and there's no question why!

    You can also make this recipe with chicken. Chicken Birria Tacos are equally just as amazing. And if you like this recipe, then you are also going to love my empanadas recipes!

    Birria Stew Ingredients

    • boneless chuck roast cut into large chunks
    • olive oil
    • guajillo chiles
    • ancho chiles
    • tomatoes quartered
    • onion halved
    • garlic
    • cinnamon stick up to 2-inch
    • bay leaf
    • dried oregano
    • cumin seeds 
    • dried thyme
    • salt 
    • black peppercorns
    • beef broth
    Guajillo and ancho chiles on a surface with scissors and a bowl

    Birria Tacos Ingredients

    • corn tortillas
    • diced onion
    • chopped cilantro
    • Mexican melting cheese such as oaxaca
    • lime cut into wedges
    • Beef birria meat: I use chuck roast beef in my recipe, but you can also use beef shank, short ribs, or sirloin roast.
    • Dried guajillo chiles: Dried Mexican peppers offering mild heat and a fruity, smoky, sweet flavor. You can generally find these peppers in the international aisle of your local grocery store, near Mexican foods. New Mexico, Pasilla, and California peppers can be used instead if necessary.
    • Dried ancho chiles: Ancho chiles are dried poblano peppers. They have a smoky, fruity flavor and offer a mild spice level. You can find them in the same place as the dried guajillo chiles.
    • Mexican melting cheese: Look for Oaxaca cheese to use in your quesabirria tacos. If you can't find oaxaca, try mozzarella or Monterey Jack.

    I tried it! It came out perfect and delicious. So easy and fun to make!!

    Danelle on Pinterest
    Beef birria tacos ingredients on a white surface

    How to Make Birria

    1. Place a large pot or dutch oven over medium-high heat. Add olive oil. When hot, season beef with salt and pepper and add to pot. Sear on all sides. Add half of the onion to the pot and cook for two minutes more. Remove the dutch oven from heat and set aside while you make the sauce.
    2. Remove the stems and seeds from the dried chile peppers.
    3. In a medium pot, add the chiles, tomatoes, half onion, garlic cloves, cinnamon stick, and bay leaf. Pour in enough water to cover all ingredients, about 4 to 5 cups. Place on stove over medium-high heat and bring to boil. Once boiling, reduce heat to low and simmer uncovered for 10 minutes.
    4. Add remaining seasonings to the saucepot: dried oregano, cumin seeds, dried thyme, and salt and peppercorns. Give it a stir and simmer for 10 minutes more. Remove from heat and allow to cool for a couple of minutes.
    5. Strain the contents of the saucepot into a large wire-mesh strainer over a large bowl. Remove the bay leaf and cinnamon stick and discard. Place remaining solids into a blender.
    6. Add 2 cups of the broth from the sauce into the blender, plus 1 cup of beef broth. Whirl until well blended. Taste and add more salt if needed and blend just until mixed in.
    7. Place the pot with the beef and onion back on the stove at medium heat. Pour the contents of the blender over the beef. If the sauce is not enough liquid to cover the beef, pour in enough beef broth to cover. Bring to a simmer, then cover and lower heat. Simmer until meat is tender and shreds easily about 2½ to 3 hours.
    Birria beef stew in a dutch oven pot

    These were so delicious! So good that I am now growing the peppers used in this recipe so I have them on hand. Seriously worth the effot.

    Kimberly on Pinterest

    How to Make Birria Tacos

    1. Turn off the heat, remove beef from the sauce, and shred.
    2. Heat a large skillet or griddle over medium heat. Using tongs, dip a tortilla into the top of the stew (where the fat floats), then place it in the hot skillet. Top with some shredded beef, cheese, and cilantro.
    3. Fold tortilla over and fry for about one minute on each side, until crispy. Remove taco to plate or baking sheet and keep warm. Repeat the above steps with the remaining tortillas.
    4. Serve warm with a small bowl of the birria stew for dipping. This is key!
    5. Serve with lime wedges and sliced jalapenos if desired. Top tacos with diced onion, more cilantro, and more cheese if desired.

    Birria Tacos Recipes FAQs

    What are birria tacos?

    Birria tacos are made of delicious Mexican Stew and Mexican cheese such as oaxaca (my personal favorite). The secret to what makes birria tacos so incredible is dipping the tortillas in the fat from the stew to fry them in a pan. You then dip the tacos in the birria consome.

    What meat is used for birria tacos?

    The traditional Mexican beef stew used in birria tacos used goat meat. But these tacos have evolved over the year and now it is common to also use beef. I use beef chuck roast to make my beef birria stew, then remove it from the stew to shred and use in tacos. You can use any kind of stew meat you prefer, but I like chuck roast for its affordability and how easy it is to shred with a fork.Beef birria stew meat next to a dutch oven of the stew

    What cheese goes on birria tacos?

    Mexican cheese, like oaxaca, works best. You can also use another melty cheese like Monterey Jack or Mozzarella.Beef birria tacos in a skillet

    Are tacos de birria gluten-free?

    As long as you check your beef broth making the stew is gluten-free, and you use corn tortillas as in this recipe, quesabirria tacos are totally gluten-free

    What is the difference between birria and barbacoa?

    Barbacoa traditionally uses the same meat as birria, but is steamed and slow-cooked rather than cooked submerged in a broth. The result is a dish of smooth, shredded meat, typically not spicy.

    Birria, however, is cooked with a variety of spices, submerged in a broth. It has the consistency of a stew and is typically spicy whereas barbacoa is not.

    Is birria spicy?

    Traditional birria recipes are typically spicy, but the flavor of my dish is a nice balance of earthy and spicy flavors. Using guajillo and ancho chiles, my birria recipe is only mildly hot.

    For more heat, try adding dried chiles de árbol. These hot peppers add a sharp flavor to birria stew that's just perfect for matching with the earthy flavors of the rest of the dish.

    What to Serve with Dipping Tacos

    • Use the stew broth as a dipping sauce
    • Serve with Portuguese rice on the side
    • Elote is a perfect side dish

    Best Mexican Beef Recipes

    • Mexican Casserole
    • Taco Casserole
    • Carne Picada

    I also love making tacos with leftover smoked brisket. They are the perfect use for leftover brisket. Try more of my favorite Mexican Beef Recipes!

    If you love beef stew, try our Beef Bourguignon!

    Beef Taco Recipes

    • Carne Asada Tacos
    • Taco Soup
    • Beef Taco Seasoning
    • Crockpot Taco Meat

    Try more of the best beef cuts according to your needs and budget by following my guide on the Best Cuts of Beef and our Popular Beef Dishes!

    Dipping a beef birria taco in stew

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    📋 Recipe

    Beef birria tacos on a white platter
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    4.75 from 44 votes

    Amazing Beef Birria Tacos Recipe

    My Beef Birria Tacos recipe has all the flavors you're looking for in birria: they're earthy and mildly spicy, with fall-apart tender chuck roast beef and Mexican cheese!
    Prep Time50 mins
    Cook Time3 hrs 5 mins
    Total Time3 hrs 55 mins
    Course: Main Course
    Cuisine: Mexican
    Keyword: birria tacos, birria tacos recipe, how to make birria tacos, tacos de birria
    Servings: 12 to 15 tacos
    Calories: 311kcal
    Author: Isabel Laessig

    Equipment

    • Dutch oven
    • Blender or food processor
    • Kitchen scissors
    • Medium pot
    • Skillet
    • Tongs

    Ingredients

    • 2 to 2 ½ pounds boneless chuck roast cut into large chunks
    • 1 tablespoon olive oil
    • 3 dried guajillo chiles
    • 2 dried ancho chiles
    • 2 roma tomatoes quartered
    • 1 medium onion halved
    • 3 cloves garlic
    • 1 ½ inch cinnamon stick up to 2-inch
    • 1 bay leaf
    • 1 teaspoon dried oregano
    • ½ teaspoon cumin seeds or ¼ teaspoon ground cumin
    • 1 teaspoon dried thyme
    • 1 teaspoon salt plus more to taste
    • ½ teaspoon black peppercorns
    • 1 to 2 cups beef broth

    For Tacos

    • 12-15 corn tortillas
    • 1 cup diced onion
    • ¼ cup chopped cilantro
    • ½ cup Mexican melting cheese such as oaxaca
    • 1 lime cut into wedges

    Instructions

    • Place a large pot or dutch oven over medium-high heat. Add olive oil. When hot, season beef with salt and pepper and add to pot. Sear on all sides. Add half of the onion to the pot and cook two minutes more. Remove dutch oven from heat and set aside while you make the sauce.
      2 to 2 ½ pounds boneless chuck roast, 1 tablespoon olive oil, 1 teaspoon salt, ½ teaspoon black peppercorns, 1 medium onion
      Birria beef in the dutch oven
    • Remove the stems and seeds from the dried chile peppers.
      3 dried guajillo chiles, 2 dried ancho chiles
      Guajillo and ancho chiles on a surface with scissors and a bowl
    • In a medium pot, add the chiles, tomatoes, half onion, garlic cloves, cinnamon stick, and bay leaf. Pour in enough water to cover all ingredients, about 4 to 5 cups. Place on stove over medium-high heat and bring to boil. Once boiling, reduce heat to low and simmer uncovered for 10 minutes.
      3 dried guajillo chiles, 2 dried ancho chiles, 2 roma tomatoes, 1 medium onion, 1 ½ inch cinnamon stick, 1 bay leaf, 3 cloves garlic
    • Add remaining seasonings to the sauce pot: dried oregano, cumin seeds, dried thyme, and salt and peppercorns. Give it a stir and simmer for 10 minutes more. Remove from heat and allow to cool for a couple minutes.
      1 teaspoon dried oregano, ½ teaspoon cumin seeds, 1 teaspoon dried thyme, ½ teaspoon black peppercorns, 1 teaspoon salt
      Birria stew cooking in pot
    • Strain the contents of the sauce pot into a large wire-mesh strainer over a large bowl. Remove the bay leaf and cinnamon stick and discard. Place remaining solids into a blender.
      Chiles, tomatoes, and onions in a blender
    • Add 2 cups of the broth from the sauce into the blender, plus 1 cup of beef broth. Whirl until well blended. Taste and add more salt if needed and blend just until mixed in.
      Birria beef stew base blended
    • Place the pot with the beef and onion back on the stove at medium heat. Pour the contents of the blender over the beef. If the sauce is not enough liquid to cover the beef, pour in enough beef broth to cover. Bring to a simmer, then cover and lower heat. Simmer until meat is tender and shreds easily, about 2½ to 3 hours.
      1 to 2 cups beef broth
      Birria beef stew in a dutch oven pot

    Making the tacos

    • Turn off heat, remove beef from the sauce, and shred.
      Beef birria stew meat next to a dutch oven of the stew
    • Heat a large skillet or griddle over medium heat. Using tongs, dip a tortilla into the top of the stew (where the fat floats), then place in the hot skillet. Top with some shredded beef, cheese, and cilantro.
      12-15 corn tortillas
      Beef birria tacos in a skillet
    • Fold tortilla over and fry for about one minute on each side, until crispy. Remove taco to plate or baking sheet and keep warm. Repeat above steps with remaining tortillas.
      Two beef birria tacos folded over in skillet
    • Serve warm with a small bowl of the birria stew for dipping. Serve with lime wedges and sliced jalapenos if desired. Top tacos with diced onion, more cilantro and more cheese if desired.
      1 cup diced onion, ¼ cup chopped cilantro, ½ cup Mexican melting cheese, 1 lime
      Beef birria tacos arranged on a white platter with a bowl of mexican beef stew

    Notes

    For more heat, try adding dried chiles de árbol when cooking the beef, or jalapenos after making the tacos.
     

    Nutrition

    Serving: 1taco | Calories: 311kcal | Carbohydrates: 20g | Protein: 23g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 453mg | Potassium: 573mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1913IU | Vitamin C: 7mg | Calcium: 64mg | Iron: 3mg

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    About Isabel Laessig

    Isabel Laessig, better known as Family Foodie and the founder of the Sunday Supper Movement, is passionate about food and family! She is the author of the Boujee Steak Cookbook, and hosts Family Foodie Friday on WTSP's Great Day Tampa Bay along with other television appearances to spread her mission of bringing Sunday Supper back around the family table in every home.

    Reader Interactions

    Comments

    1. Amanda Anderson says

      November 29, 2021 at 11:38 am

      5 stars
      This was SO GOOD. I'm going to make it again soon, I need to add more dried chiles de árbol to make it more spicy!! 🥵

      Reply
      • Em Beitel says

        November 30, 2021 at 11:59 am

        Amanda, we're so glad you enjoyed it! Adding more chile peppers sounds incredible. We do love the spice!

        Reply
    2. Gloriann says

      April 05, 2022 at 12:02 pm

      Hello,
      Can you make this in a crockpot?

      Reply
      • Em Beitel says

        April 11, 2022 at 5:00 pm

        Hi Gloriann! If you make this in the crockpot, I recommend cooking on low for 8 to 10 hours. Thank you for your question!

        Reply
    3. Kathy says

      April 22, 2022 at 3:03 pm

      5 stars
      Love this recipe! Added chile de Arbol for heat. Making a bigger batch next time!

      Reply
      • Em Beitel says

        April 25, 2022 at 4:00 pm

        Thanks so much, Kathy! We're so glad you enjoyed it!

        Reply
    4. Bill Harod says

      May 12, 2022 at 11:14 pm

      5 stars
      They were delicious! I'm a big onion fan, so I doubled the amount; the consomme came out thicker and slightly chunky (small fine bits, but nonetheless, not a thin consomme texture). So I added beef broth and strain it through a fine sieve, kept the flavor, lost the chunks and it turned out beautiful.

      Reply
      • Em Beitel says

        May 18, 2022 at 2:46 pm

        Thank you for sharing, Bill! We're so glad you enjoyed it! Your adjustments sound delicious.

        Reply
    5. Aja says

      June 09, 2022 at 3:55 pm

      5 stars
      I’ve been obsessed with these tacos lately so when I found a recipe, I was so excited! And Omg I’m in love with these! Made them for dinner last night and I cried happy tears cause they were so good! Made elotes as my side dish and oooh best thing ever! Definitely going to have these on the dinner table more often, thank you for your recipe!

      Reply
      • Em Beitel says

        June 09, 2022 at 4:20 pm

        That is so awesome, Aja! We're so glad you enjoyed them - thank you for sharing!

        Reply

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