Go Back

Birria Tacos

Birria tacos with crispy, deeply red tortillas dipped in consomme and pulled apart to reveal melted Oaxacan cheese and tender shredded beef. Serve with warm, spiced consomme for dipping for classic birria tacos texture and flavor.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 3 hours
soak time 20 minutes
Total Time 3 hours 40 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Beef and consomme base
  • 3 lb beef chuck roast or short ribs Cut to fit if needed; season before braising.
  • 3 count dried guajillo chiles Stemmed and seeded before toasting.
  • 2 count dried ancho chiles Stemmed and seeded before toasting.
  • 1 can (14 oz) diced tomatoes Use canned diced tomatoes.
  • 1 white onion Quartered.
  • 6 clove garlic 6 cloves, peeled.
  • 2 tsp cumin Ground cumin.
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 3 cup beef broth Use unsalted or low-sodium if preferred; adjust with salt and pepper.
  • salt and pepper to taste Season the beef and consomme to your preference.
Assembly and serving
  • 12 corn tortillas Use for dipping and pan-crisping.
  • 1.5 cup shredded Oaxacan cheese or mozzarella For quesabirria-style filling.
  • 1 diced white onion For garnish.
  • 1 cilantro For garnish.
  • 1 lime wedges For serving.

Equipment

  • 1 Dutch oven

Method
 

Toast and soak chiles
  1. Toast dried guajillo chiles and dried ancho chiles in a dry pan for 30 seconds per side, until fragrant and slightly darkened. Visual cue: they should look glossy and aromatic without burning.
  2. Soak the toasted chiles in boiling water for 20 minutes, until softened and rehydrated. Visual cue: chiles will become pliable and darker red.
Blend birria broth
  1. Blend the soaked chiles with diced tomatoes, quartered white onion, garlic, cumin, dried oregano, smoked paprika, and beef broth until completely smooth. Visual cue: the mixture should be uniform and deep red.
Braised birria (tender beef)
  1. Season the beef chuck roast or short ribs with salt and pepper, coating all sides. Visual cue: the surface should look evenly seasoned.
  2. Place the seasoned beef in a Dutch oven and pour the chile sauce over. Visual cue: the beef should be covered or mostly submerged by the red sauce.
  3. Cook at 325°F for 3 hours, until the beef is fall-apart tender. Visual cue: the meat should pull apart easily with a fork.
Prepare consomme and shred beef
  1. Remove the beef and shred it into tender strands. Visual cue: strands should separate cleanly and look moist.
  2. Strain the chile braising liquid and reserve it as the consomme for dipping, then skim excess fat. Visual cue: the consomme should look smoother with less surface oil.
Crisp and fill the tacos
  1. Dip corn tortillas in the consomme fat layer, coating both sides lightly. Visual cue: tortillas will turn glossy red and soften slightly.
  2. Cook the dipped tortillas in a hot skillet, then add shredded beef and shredded Oaxacan cheese or mozzarella. Visual cue: cheese begins to melt and the taco edges look browned.
  3. Fold and cook until crispy on both sides. Visual cue: tortillas should be deep golden with crisp, lacy red edges.
Serve
  1. Serve tacos with cups of warm consomme for dipping. Visual cue: consomme should steam gently and look rich.
  2. Garnish each taco with diced white onion, cilantro, and lime wedges. Visual cue: fresh green and bright lime add contrast to the red tacos.

Notes

Pro tip: skim excess fat from the strained consomme so the dipping liquid stays flavorful but not greasy. Refrigerate leftover birria beef and consomme separately in airtight containers for up to 4 days; reheat gently. Freezing: yes—freeze shredded beef and consomme separately for up to 3 months. Dietary swap: use chicken or pork instead of beef for a lighter alternative while keeping the same chile consomme.