Name: My Fave Birria Tacos Recipe
Prep time: 30 min
Cook time: 2 h 20 min
Total time: 2 h 50 min
Cuisine: Mexican
Ingredients: 4 dried guajillo peppers; 4 dried ancho chiles; 4 chipotle peppers in adobo; 1 onion, chopped; 4 garlic cloves; 1/2 cup crushed tomatoes; 1/2 cup organic beef stock (you can substitute with water); 1 Tbsp apple cider vinegar; 2 bay leaves; 2 Tbsps Mexican oregano; 1 tsp dried thyme; 1/2 tsp cumin; 1/2 tsp ground cinnamon; 1/2 tsp smoked paprika; 1/2 tsp ground allspice; 3 lbs organic chuck roast beef, chopped into medium-large chunks; 1 Tbsp extra virgin olive oil; 1 tsp sea salt; 1 tsp black pepper; 1 tsp garlic powder; 1/2 onion, diced; 4 cups organic beef stock; 2 cups water; 12 organic corn tortillas; Shredded Oaxaca cheese; 1 cup chopped fresh cilantro; Pico de Gallo (fresh tomato salsa)

Jump to Recipe

If you’ve ever dreamed of sinking your teeth into tacos that boast deep, soulful flavors with tender, juicy meat wrapped in warm tortillas, then you are going to love My Fave Birria Tacos Recipe. This recipe is a celebration of rich Mexican tradition with a comforting, home-cooked twist. The blend of smoky dried chiles, aromatic spices, and slow-braised beef creates a spectacularly flavorful filling that just melts in your mouth. Served with a savory dipping sauce called consomé and gooey melted cheese, these birria tacos are perfect for any occasion, whether you’re feeding a crowd or just treating yourself to something special. Let’s dive into why these tacos have earned a permanent spot in my recipe lineup!

A black cast iron pan holds a stack of golden-brown folded tacos arranged in layers, each taco showing a crispy texture with a slight oil sheen. Inside the tacos is a mix of dark brown shredded meat and chopped white onions sprinkled with fresh green herbs, giving a fresh touch. Bright green lime wedges are tucked between the tacos and scattered on the pan’s edge. Around the pan on a white marbled surface are small bowls filled with lime wedges, red dried chili peppers, and a reddish-brown dipping sauce. Green parsley sprigs lay casually on the surface, adding color. The overall scene has a warm and rustic feel. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Gathering the right ingredients is the first step to unlocking the magic of my birria tacos. Each component plays a key role, from building layers of flavor with dried chiles and spices to creating that luscious, braised beef filling that’s absolutely crave-worthy.

Dried guajillo peppers: These add a mild heat and fruity, smoky depth that balances beautifully with other chiles.
Dried ancho chiles: Offering a rich, slightly sweet flavor with hints of raisin and chocolate to complement the beef.
Chipotle peppers in adobo: Smoky, spicy, and tangy, they give the chili paste a serious kick and complexity.
Onion, chopped and diced: Provides a savory base and a bit of texture contrast when fresh on the tacos.
Garlic cloves: Essential for that warm, aromatic punch in the chili paste and meat.
Crushed tomatoes: Helps thicken and brighten the sauce with a subtle sweetness.
Organic beef stock: Infuses deep, meaty flavor and moisture to keep the beef tender.
Apple cider vinegar: Adds a touch of tang to balance the richness.
Bay leaves: Contribute subtle herbal notes during the braising process.
Mexican oregano: Brings a distinctive, slightly citrusy flavor essential to authentic birria.
Dried thyme, cumin, ground cinnamon, smoked paprika, ground allspice: This spice blend creates the warm, inviting aroma and depth that make the sauce unforgettable.
Organic chuck roast beef, chopped: Perfect for slow cooking until fork-tender and shreddable.
Extra virgin olive oil: For searing the beef and frying the tortillas crisp.
Sea salt, black pepper, garlic powder: Basic seasoning to highlight every flavor.
Organic corn tortillas: The authentic canvas that wraps all those flavors together.
Shredded Oaxaca cheese: Melted gooey goodness that makes these tacos irresistible.
Chopped fresh cilantro and Pico de Gallo: Fresh, vibrant accompaniments to brighten and balance each bite.

How to Make My Fave Birria Tacos Recipe

Step 1: Prepare the Chili Paste

Begin by removing the stems and seeds from the dried guajillo and ancho chiles, then boil them in beef stock until softened. This soak releases their smoky, fruity flavors, which are key to the sauce’s character. Once soft, blend the peppers with chipotle in adobo, garlic, onion, crushed tomatoes, apple cider vinegar, and spices into a smooth, thick paste. This paste will infuse the beef with that rich, layered taste synonymous with amazing birria.

Step 2: Sear the Beef

Preheat your oven to 350°F. While it warms, sear the beef chunks seasoned with salt, black pepper, and garlic powder in olive oil inside a Dutch oven. Browning the meat locks in juices and adds a beautiful caramelized flavor that compliments the spices and chiles perfectly. Doing this in batches ensures each piece gets a lovely golden crust.

Step 3: Build the Braising Base

After searing, sauté onions in the same pot until translucent to create a fragrant foundation. Stir in your homemade chili paste to coat the onions and briefly simmer, waking up all those spices. Then add the beef stock and water, returning the seared beef to the pot and lowering the heat to prepare for the slow braise.

Step 4: Braise the Beef to Perfection

Carefully transfer the Dutch oven into the preheated oven, letting everything braise for about 2 1/2 hours. This slow cooking breaks down the beef’s connective tissues so it becomes tender enough to shred effortlessly. The sauce thickens and intensifies, marrying the spices with the meat’s natural richness to create that unforgettable birria flavor you’ll crave again and again.

Step 5: Shred and Sauce

Once tender, remove the beef and shred it thoroughly in the pot to soak up as much sauce as possible. Reserve some of the broth (consomé) with fresh cilantro as a dipping sauce to serve alongside the tacos. This dipping sauce adds moisture, flavor, and that authentic touch that makes these tacos extraordinary.

Step 6: Assemble the Tacos

Heat a skillet with a touch of olive oil and dip each corn tortilla into the consomé. Fry it briefly until pliable, then pile on shredded beef, diced onions, cilantro, and lastly shredded Oaxaca cheese. Fold, cook each side until golden with melty cheese inside, and repeat for all twelve tacos. These crispy, cheesy, and flavor-packed beauties are ready to be enjoyed fresh and hot.

How to Serve My Fave Birria Tacos Recipe

A black skillet filled with about ten folded tacos with golden-orange tortillas that have a slightly crispy and oily texture. Inside each taco, there is shredded meat mixed with small pieces of white onion and green chopped herbs. Scattered throughout the tacos are wedges of bright green lime. Around the skillet, there are small bowls of green and orange sauces and some whole red chilies, all set on a bright yellow surface. The photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh garnishes bring vibrancy and brightness that balance the richness of the braised beef. I love topping these tacos with chopped cilantro and diced white onion for some fresh crunch. Adding a squeeze of lime or some zesty Pico de Gallo amps up the freshness, making every bite a perfect harmony of flavors.

Side Dishes

Birria tacos shine on their own but pairing them with traditional sides makes the meal even more special. A simple bowl of Mexican rice or refried beans complements the robust flavors. You can even offer pickled vegetables or a light cabbage slaw to add crunch and acidity that cuts through the richness beautifully.

Creative Ways to Present

For a fun twist, serve your birria tacos family-style with the consomé in a communal bowl for dipping. Another idea is to turn the shredded birria into nachos layered with cheese and drizzled with the broth for a casual party dish. Mini birria taco sliders topped with pickled onions can impress guests at your next gathering, delivering all the flavors in a smaller, snackable format.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer the shredded birria and sauce to an airtight container and refrigerate. The flavors actually deepen over time, making leftovers even more delicious the next day. Stored properly, they stay fresh for up to 4 days—perfect for quick, flavorful meals throughout the week.

Freezing

If you want to enjoy My Fave Birria Tacos Recipe later, freezing is your best friend. Package the shredded beef and broth separately or together in freezer-safe containers. They’ll keep well for up to 3 months. Just thaw overnight in the fridge before reheating gently so you don’t lose any of the tender texture or delicious sauce.

Reheating

Reheat your birria gently on the stove over low heat, stirring occasionally and adding a splash of broth or water if it starts to dry out. For the best taco experience, warm your tortillas separately right before assembling and crisp them up in a skillet with melted cheese as when first served.

FAQs

What kind of beef is best for birria tacos?

Chuck roast is ideal because it becomes incredibly tender and flavorful when slow-braised. Its marbling melts during cooking, enriching the sauce and ensuring the meat pulls apart perfectly for tacos.

Can I make this recipe in a slow cooker?

Absolutely! After searing the beef and preparing the chili paste, transfer everything to a slow cooker and cook on low for 6-8 hours. It’s a convenient option that yields similarly tender and delicious results.

How spicy are these birria tacos?

The level of heat is moderate and well-balanced thanks to the mix of dried chiles and chipotle peppers. If you prefer it milder, remove the seeds or reduce the chipotle quantity; if you like it spicy, feel free to add extra chipotle or fresh jalapeños.

What cheese works best for birria tacos?

Oaxaca cheese is traditional and melts beautifully, providing a mild, creamy texture that contrasts the rich meat. If unavailable, mozzarella or Monterey Jack can work as great substitutes.

Can I use flour tortillas instead of corn?

While corn tortillas give that authentic texture and flavor, flour tortillas can be used if needed. Just keep in mind that corn tortillas soak up the consomé better and have that classic birria taco bite.

Final Thoughts

There’s something truly magical about My Fave Birria Tacos Recipe that turns any meal into a celebration. The layers of smoky chiles, tender braised beef, melted cheese, and fresh garnishes come together in perfect harmony. I hope you’ll give this recipe a try and experience the joy of these irresistible tacos with your friends and family. Once you taste that first bite, you’ll understand why it’s become one of my all-time favorites!