Birria Tacos Recipe

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My Birria Tacos recipe will blow your mind with flavor. The birria stew is deeply flavorful, while the quesatacos are crisp, cheesy, and totally mouthwatering. Sweet, mildly spicy, and filled with fall-apart tender chuck roast and Mexican cheese, you will savor every bite and want to share them with everyone!

Birria Taco Recipe

Whether you call them birria tacos, quesabirria tacos, or quesatacos, this recipe is amazing. One bite into the crispy shell dipped in delicious beef birria sauce, and you will be completely hooked on these tacos.

It all begins with my homemade birria. Beef consomme is one of my favorite dishes to make, and I promise, it's easier to make than it might seem. Even if you've never made a dish like this before, I promise you will be able to make the most amazing birria on the first try following this recipe!

"Just made this tonight for my family and everyone loved it!! My first time making birria, might i add . Amazing recipe!"

@lookatmarie

Birria Recipe 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

Ingredients notes:

1. Birria meat: I use chuck roast, but you can also use beef shank, short ribs, or sirloin roast.
2. Dried guajillo chiles: Dried Mexican peppers offer 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.
3. 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.

I was craving a good Birria Taco and glad I found this! Absolutely delicious.

Krystal on Pinterest

Birria Tacos Ingredients

• corn tortillas
• diced onion
• chopped cilantro
• Mexican melting cheese such as oaxaca
• lime cut into wedges

Mexican melting cheese: Look for Oaxaca cheese to use in your quesabirria tacos. If you can't find oaxaca, try mozzarella or Monterey Jack.

The best part about using corn tortillas for quesatacos is that they are gluten-free!

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

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

Danelle on Pinterest

How to Make Beef 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 the heat. Simmer until meat is tender and shreds easily about 2½ to 3 hours.

Was so good! Boyfriend did a happy dance lol

Briana 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! Serve with lime wedges and sliced jalapenos if desired. Top tacos with diced onion, more cilantro, and more cheese if desired.

If you have yet to try these famous 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 everywhere. Quesabirria tacos are especially popular in North America, and if you've ever had them, you know why. You'll never want tacos any other way!

These were so delicious! So good that I am now growing the peppers so I have them on hand. Seriously worth the effort.

Kimberly on Pinterest

Tacos de Birria Tips

• You can also make these with chicken. Chicken Birria Tacos are equally just as amazing. Also, you are definitely going to love my beef empanadas!
• For more heat, try adding dried chiles de árbol. These hot peppers add a sharp flavor to the stew that's just perfect for matching the earthy flavors of the rest of the dish.
• Use your largest pot to make this dish.
• Prep all your ingredients, like the peppers and stew base, ahead of time the day before you make the dish to make it even easier to get started.
• Use a nice melting cheese for quesabirria tacos.
• Fry the tacos in the leftover grease that rises to the top of the stew for the most amazing flavor.

What are Birria Tacos?

Birria is an amazingly sweet, spicy, and savory Mexican stew. It is simmered to tender, fall-apart juicy beef, that melts in your mouth.

This saucy goodness is then stuffed into a tortilla and then dipped into the stew and pan-fried until crispy. This results in the most amazing taco you will ever taste!

Birria Tacos Recipes FAQs

Birria Recipes for a Party

Birria tacos are amazing at a taco bar for a party! You can prepare the beef birria consomme ahead of time, fry up the tortilla shells, and give guests their choice of toppings to serve with the quesabirria tacos. Follow my guide on how many tacos to prepare per person!

How Many Beef Birria Tacos Per Person

If you're allowing your guests to fill their own tacos, account for 2 tacos per person - people tend to over-fill their own tacos!

Tip: Use the slide bar next to the recipe yield in the recipe card to automatically calculate how much of each ingredient you will need.

Best Tacos Recipes

• Taco Casserole
• Carne Picada Tacos
• Carne Asada Tacos
• Taco Soup
• Taco Bowls
• Crockpot Taco Meat
• Try my Ground Beef Enchiladas, too!
• I also love making tacos with leftover smoked brisket. They are the perfect use for leftover brisket!

Make more of my favorite Mexican Beef Recipes!

Did you try this recipe? Leave a comment and a rating below to let us know what you think! We love to hear from you!

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4.76 from 66 votes

Beef Birria and Birria Tacos Recipes

My 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! Of all the birria tacos recipes, this is the best!

Prep Time50 mins

Cook Time3 hrs 5 mins

Total Time3 hrs 55 mins

Course: Main Course

Cuisine: Mexican

Keyword: birria recipe, birria taco recipe, birria tacos, birria tacos recipe, 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
  
• Remove the stems and seeds from the dried chile peppers.
  3 dried guajillo chiles, 2 dried ancho chiles
  
• 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
  
• 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.
  
• 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.
  
• 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
  

Making the tacos

• Turn off heat, remove beef from the sauce, and shred.
  
• 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
  
• 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.
  
• 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
  

Video

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