Birria Tacos Recipe - Tacos de Birria

Best Beef Recipes is an Amazon Associate. We receive compensation for purchases made through affiliate links.

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.

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

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Birria is a popular Mexican recipe from the state of Jalisco, originally made with lamb meat.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

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

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.

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 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!

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!

📋 Recipe

Print Recipe Pin Recipe

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
  
• 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
  

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