There’s something about birria tacos that turns an ordinary dinner into a shared celebration around the table. A while back, my youngest daughter asked if I could make birria tacos for our family dinner. She’d heard her friends rave about them and was curious enough to convince me. The first time I made birria tacos at home, I wasn’t sure if they’d live up to the hype. But the moment we all took our first bites, smiles and requests for seconds quickly followed. That night, the birria tacos didn’t just fill our plates; they brought us together, sparking laughs and stories that stretched well past the meal. Since then, birria tacos found a permanent spot in our weekly rotation. They’re one of those meals that everybody looks forward to, no matter how busy life gets.
The great thing about birria tacos is that they feel special without being complicated. I’ve learned how to make birria tacos in a way that fits into a family’s busy schedule, without sacrificing authentic flavors or that rich, satisfying consommé for birria that everyone can dip into. If you want to try making birria tacos that your family will love, I’m here to share the steps, tips, and secrets I’ve polished over time. This recipe brings the warmth and joy of a Mexican birria recipe right to your kitchen, turning mealtime into a moment people cherish.
Before you know it, you’ll have a delicious batch ready that your family won’t stop talking about. If you’re curious how to make birria tacos happen at your house, stick around—I’ll guide you through each step so you’re confident from start to finish. And if your family loves these as much as mine does, you might also enjoy cozy meals like the chili’s chicken enchilada soup recipe I posted earlier. Let’s get started making your own unforgettable birria tacos tonight.
What You’ll Need
Here’s a straightforward ingredient list for birria tacos that keeps things simple without cutting corners on flavor.
- 3 pounds beef chuck roast or birria de res cut (for the best birria tacos, choose well-marbled meat so it stays tender and juicy)
- 6 dried guajillo chilies, stemmed and seeded
- 3 dried ancho chilies, stemmed and seeded
- 2 cups beef broth (look for low sodium to control the saltiness)
- 1 medium white onion, quartered
- 4 cloves garlic, peeled
- 2 tablespoons apple cider vinegar
- 1 tablespoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon black pepper
- 2 bay leaves
- Corn tortillas (fresh if possible—my family prefers them soft and pliable)
- 2 cups shredded Oaxaca or mozzarella cheese (for the best melty bites)
- Chopped cilantro and diced white onion for topping
You’ll find everything for this birria tacos recipe at your regular grocery store or a good Latin market. The dried chilies might not be in every aisle, but often these markets have a great selection. If you don’t have guajillo or ancho chilies, substitute with pasilla or chipotle for a little twist in flavor. This birria tacos recipe is forgiving if you need to swap spices or skip the smoked paprika.
My family prefers when I make the consommé for birria extra flavorful by simmering the meat slowly to bring out all the deep flavors. Preparing the dried chilies by soaking them in hot water softens them and makes blending easier—trust me, this step makes a huge difference. Having all your spices and broth ready before you start gives you a smooth cooking experience. This birria tacos ingredient list is designed with real kitchens in mind—simple, accessible, and absolutely delicious.
How to Make It
Making birria tacos at home is easier than it looks, and the payoff is worth the little effort. Here’s how to make birria tacos your family will ask for again and again.
- Prep the chilies: Start by soaking the guajillo and ancho chilies in hot water for about 15 minutes until soft. This step is key to unlocking the rich flavors in your birria taco sauce.
- Blend the sauce: Drain the chilies and add them to a blender with quartered onion, garlic, apple cider vinegar, oregano, cumin, smoked paprika, black pepper, and a little beef broth. Blend until smooth to create your birria taco sauce.
- Brown the meat: Cut the beef chuck into large chunks and brown it in a large pot with a bit of oil. This caramelization adds depth to your birria tacos.
- Simmer with sauce: Pour the birria taco sauce over the browned meat. Add the bay leaves and remaining beef broth. Cover and simmer on low for about 3 to 4 hours until the meat is tender enough to shred.
Your kitchen will smell amazing while this birria tacos cooks, filling the air with a spicy, savory aroma that gets everyone’s appetite going.
- Shred the beef: Remove the meat and shred it with forks. Return it to the pot to soak up that flavorful consommé for birria.
- Prepare the tortillas: Warm the corn tortillas briefly in a skillet. Then dip each one in the consommé before filling with shredded beef and cheese. This step is what makes birria tacos so irresistibly juicy.
- Cook the tacos: Place the filled tortillas onto a hot skillet or griddle, cooking until the cheese melts and the edges turn crispy.
- Serve with toppings: Add chopped cilantro, diced onions, and extra consommé on the side for dipping.
This birria tacos typically takes me about four and a half hours from start to finish, but the hands-on time is manageable and the slow simmer is mostly hands-off. While your birria tacos is cooking, you can prep sides or check out recipes like this southern maple sweet potato casserole for a comforting addition.
Don’t worry if your birria tacos looks wet at first — that consommé is meant to soak in and keep everything juicy. If you want to speed things up, you can use a slow cooker or an Instant Pot. Some friends swear by the stovetop method shared on Tao of Spice for a faster version that still gets amazing results.
Serving Ideas
Birria tacos prove time and again to be a crowd-pleaser at our table.
We love serving them piled high with fresh cilantro and diced onions, alongside small bowls of consommé for birria to dip the tacos in. The dipping adds a whole new layer of flavor and warmth that turns eating into a real event.
This birria tacos is perfect for casual get-togethers, weekend meals, or when you want to impress your loved ones without hours in the kitchen.
For presentation, placing the tacos on a wooden board with lime wedges and a fresh salsa really makes them look inviting. My family reaches for seconds when this birria tacos comes out with homemade guacamole and pickled red onions.
Leftover birria tacos we save in the fridge make excellent next-day lunches or easy dinners—just reheat the consommé with the meat and warm the tortillas anew. If you want a fun twist, try folding in some queso fresco or swapping beef for shredded chicken to mix things up.
The feedback I get on this birria tacos often includes surprised smiles about how good homemade can taste. If your family loves this, they’ll also enjoy the chili’s chicken enchilada soup recipe I mentioned earlier for another Mexican-inspired meal that brings people together.
Your Questions Answered
It’s natural to have some questions about making birria tacos at home. Here are a few I’ve heard most:
Can I make birria tacos ahead of time?
Absolutely! I often make the birria de res the day before. The flavors deepen overnight, and it’s even easier to assemble the next day. Just keep the consommé refrigerated separately.
What if I don’t have dried chilies?
While dried guajillo and ancho are ideal, you can use chipotle or pasilla chilies for a smoky twist. If you’re in a pinch, some store-bought adobo sauce mixed in can add good flavor.
How do I store leftover birria tacos?
Store the shredded meat and consommé in an airtight container in the fridge for up to 4 days. Keep tortillas separate to avoid sogginess.
Can I use a slow cooker or Instant Pot?
Yes, both are great options for less hands-on time. I recommend checking Tao of Spice’s guide on beef birria tacos with consommé for stovetop, slow cooker, and Instant Pot methods.
Is it okay to use other meats?
Birria tacos traditionally use beef, but lamb or goat work well too if you can find them.
How do I make consommé for birria?
It’s the flavorful broth that cooks with the meat and sauce. I strain the cooking liquid to remove solids and serve it hot alongside the tacos for dipping.
What cheese works best in birria tacos?
Oaxaca is traditional, but mozzarella makes a great substitute if you can’t find it. Your family will love the melty, cheesy bite.
If you want more ideas, La Piña en la Cocina offers a great birria de res con consomé recipe with a slightly different take on this classic dish.
The Final Word
Birria tacos have earned their spot in my recipe collection because they’re both a meal win and a moment maker at the table. My family loves watching the tortillas dunk into that rich consommé for birria before folding in all the cheesy goodness. It’s a hands-on kind of meal that brings everyone closer without fuss.
My Birria Tacos Tips:
– Soak your chilies thoroughly in hot water for a smooth sauce every time.
– Brown the meat well to deepen flavor.
– Don’t skip dipping the tortillas in the consommé—it’s what makes these birria tacos unforgettable.
Over the years, I’ve tried variations of this birria tacos with shredded chicken, lamb, and even a vegetarian version using mushrooms. The shredded beef version still remains the family favorite, especially with my husband and kids asking for seconds.
I hope this birria tacos inspires you to invite your family together over a meal that’s as fun as it is flavorful. When you make this recipe your own, no matter how simple or adventurous, remember it’s about the connection you create at the table. Have fun with it and enjoy those moments.
For more comforting family meals, check out my southern maple sweet potato casserole or the cranberry orange scones perfect for brunch. And if you’d like a twist on hearty Mexican dishes, take a peek at my chili’s chicken enchilada soup recipe. Also, for extra inspiration, visit Birria Tacos – A Cozy Kitchen for more delicious ideas that bring family and friends together.
Wishing you joyful cooking and many happy memories with your birria tacos!
Birria Tacos
Birria Tacos feature tender, slow-cooked beef stewed in rich, aromatic Mexican spices, served in crispy tortillas dipped in flavorful consommé for an irresistible, authentic taste.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 20 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
Ingredients
- 3 lbs beef chuck roast, cut into chunks
- 4 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 1 dried pasilla chile, stemmed and seeded
- 1 white onion, quartered
- 4 cloves garlic
- 2 cups beef broth
- 1 tbsp apple cider vinegar
- 1 tbsp dried oregano
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 2 bay leaves
- Salt and pepper, to taste
- Corn tortillas
- Chopped white onion and fresh cilantro, for garnish
- Lime wedges, for serving
- Queso fresco or shredded cheese (optional)
Instructions
- Toast the dried chiles lightly in a hot skillet until fragrant, about 1-2 minutes. Then soak them in hot water for 15 minutes until softened.
- In a blender, combine softened chiles, onion, garlic, beef broth, apple cider vinegar, oregano, cumin, cinnamon, salt, and pepper. Blend until smooth to make the marinade.
- Place beef chunks in a large bowl or pot and pour the marinade over the meat. Cover and marinate in the refrigerator for at least 2 hours or overnight for best flavor.
- Transfer the beef and marinade to a slow cooker. Add bay leaves. Cook on low for 8 hours or until the beef is tender and shreds easily.
- Remove the beef from the slow cooker and shred it with two forks. Strain the cooking liquid to use as a consommé for dipping.
- Heat a skillet or griddle over medium heat. Dip tortillas briefly into the consommé, then cook on the skillet until crispy and slightly browned.
- Fill the tortillas with shredded beef and cheese if using. Fold and cook for another minute to melt the cheese.
- Serve the tacos hot, garnished with chopped onion, cilantro, and lime wedges, with a side of consommé for dipping.
Notes
For an extra kick, serve birria tacos with a spicy salsa or hot sauce. Leftover consommé can be used as a flavorful broth for soups.