by: admindz

The Ultimate Birria Tacos Recipe

The Ultimate Birria Tacos Recipe

Alright, I have to admit something right off the bat: birria tacos kind of stole my heart the very first time I bit into one. Picture this—the crispy, slightly charred tortilla folded over tender, juicy shredded beef soaking in this rich, deeply spiced, and smoky broth called consommé. The aroma alone, a crazy mix of dried chilies and warming spices, will have you drooling before you even get to the good part. If you’ve ever wanted to wow your friends with a dish that tastes like it came straight out of a street food stand in Jalisco, this recipe is your golden ticket. Trust me, once you master these, you’ll want to eat birria tacos on repeat (I know I do!).

Quick Facts

  • Yield: Serves 6
  • Prep Time: 30 minutes
  • Cook Time: 3 hours 30 minutes
  • Total Time: 4 hours

Ingredients

For the Main Dish:

  • 3 lbs beef chuck roast, cut into large chunks
  • 4 dried guajillo chilies, stemmed and seeded
  • 2 dried ancho chilies, stemmed and seeded
  • 1 chipotle pepper in adobo sauce
  • 4 cloves garlic
  • 1 small white onion, quartered
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1/2 tsp ground cloves
  • 2 bay leaves
  • 4 cups beef broth
  • 2 tbsp apple cider vinegar
  • Salt and pepper, to taste
  • Vegetable oil, for searing
  • Corn tortillas

For the Garnish / Serving:

  • Chopped white onion
  • Chopped fresh cilantro
  • Lime wedges
  • Consommé (from the cooking liquid)
  • Crumbled queso fresco or shredded cheese (optional)

How I Make It

Step 1:

Start by soaking those dried guajillo and ancho chilies in hot water for about 20 minutes until they soften up. While they’re soaking, season your chunks of beef generously with salt and pepper. This helps the meat build flavor from the start and makes a huge difference!

Step 2:

Drain the chilies, then toss them into a blender along with the chipotle pepper, garlic, onion, cumin, oregano, smoked paprika, ground cloves, apple cider vinegar, and a bit of the beef broth (about 1 cup). Blitz until you get a smooth, rich red sauce. If it’s too thick, add more broth a little at a time.

Step 3:

Heat a couple tablespoons of vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Sear the beef chunks on all sides until beautifully browned—this caramelization is where all the magic flavor starts to build up.

Step 4:

Pour the blended chili sauce over the beef. Add the remaining beef broth and bay leaves. Bring everything to a simmer, then cover and reduce heat to low. Let it cook gently for about 3 to 3 ½ hours, or until the beef is so tender it falls apart with a fork.

Step 5:

Once the meat is tender, shred it right in the pot or on a cutting board, then stir it back into the sauce to absorb all that smoky, spicy goodness.

Step 6:

Heat your corn tortillas in a skillet until warm and pliable. Dip each tortilla briefly into the flavorful consommé, then fill with shredded beef. Fold, toast in a hot pan with a little oil until crispy and golden, crunchy on the outside but juicy inside. Serve with chopped onion, cilantro, lime wedges, and a small bowl of consommé for dipping.

Variations & Tips

  • For a richer flavor, add a splash of Mexican beer to the cooking liquid.
  • Use goat or lamb meat instead of beef for traditional variations.
  • If you like it spicy, leave some seeds in the dried chilies or add extra chipotle peppers.
  • Make ahead and store consommé separately—it tastes even better the next day!
  • Don’t skip the dipping consommé—it’s what makes birria tacos truly addictive.
  • Use a non-stick skillet or a cast-iron pan for extra crispiness on the tacos.

How I Like to Serve It

These birria tacos are perfect for casual weekend dinners or game-day snacks. I love serving them with a cold Mexican lager and a fresh pico de gallo on the side. If it’s chilly out, a warm bowl of consommé on the side feels like an instant hug.

Notes

  • Store leftover meat and consommé separately in airtight containers in the fridge up to 3 days.
  • Reheat the consommé gently on the stove; dunk your tortillas quickly before assembling for that signature flavor.

Closing: Once you’ve nailed these birria tacos, they quickly become your go-to for cozy, crowd-pleasing meals that everyone asks for again and again.