IRRESISTIBLE BIRRIA TACOS FOR FLAVOR LOVERS
Birria Tacos are a traditional Mexican delicacy from Jalisco, combining slow-cooked, tender beef with aromatic spices, folded into corn tortillas, and served with a rich consommé for dipping. Known for their deep, savory flavor and melt-in-your-mouth texture, birria tacos have gained international fame for their irresistible combination of juicy meat, crispy tortillas, and flavorful broth.
Making birria at home may seem intimidating, but with the right ingredients and technique, you can create restaurant-quality tacos that will wow your family and friends. Whether for Taco Tuesday, a festive gathering, or a comforting meal, these tacos are a showstopper.
Why Birria Tacos Are Special
- Slow-cooked beef: Achieves tender, juicy, and flavorful meat.
- Complex flavor profile: Dried chiles, garlic, and spices create a rich depth.
- Crispy tortilla exterior: Griddled after dipping in consommé for maximum flavor.
- Consommé dipping sauce: Adds an extra burst of savory goodness.
Tips for Perfect Birria
- Use a mix of dried chiles – like guajillo and ancho for balanced flavor.
- Toast spices lightly – enhances aroma.
- Simmer slowly – low heat ensures tender meat.
- Blend chiles and broth well – smooth sauce without lumps.
- Dip tortillas in consommé before frying – ensures crispy, flavorful tacos.
Ingredients
For the Meat & Marinade:
- 2 lbs beef chuck roast, cut into large chunks
- 4 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 3 cloves garlic
- 1/2 white onion
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1/2 tsp ground cloves
- 1/4 tsp cinnamon
- 2 cups beef broth
- 2 tbsp apple cider vinegar
- Salt and pepper to taste
For Tacos:
- Corn tortillas
- Fresh cilantro, chopped
- White onion, finely chopped
- Lime wedges
- Optional: shredded cheese
Instructions
- Toast dried chiles in a dry skillet for 1–2 minutes until fragrant.
- Soak chiles in hot water for 15 minutes to soften.
- In a blender, combine softened chiles, garlic, onion, oregano, cumin, cloves, cinnamon, vinegar, and 1 cup beef broth; blend until smooth.
- Season beef chunks with salt and pepper.
- Pour chile mixture over beef in a slow cooker or pot, add remaining beef broth.
- Cook on low heat 6–8 hours (slow cooker) or simmer 2–3 hours (stovetop) until beef is tender.
- Remove beef from broth, shred with two forks. Strain consommé for smooth dipping sauce.
- Heat a skillet; dip corn tortillas into consommé, then place on skillet.
- Fill tortillas with shredded beef, fold, and crisp on each side.
- Serve tacos with chopped onion, cilantro, lime wedges, and a side of consommé for dipping.
Serving & Storage Tips
- Store leftover meat in consommé in the fridge up to 4 days.
- Reheat on stovetop or in air fryer for crispiness.
- Freeze consommé and meat separately for up to 2 months.
Birria Tacos
Tender, flavorful shredded beef tacos served with rich consommé for dipping, inspired by traditional Mexican cuisine.
Ingredients
Equipment
Method
- Toast dried chiles in a dry skillet for 1-2 minutes.
- Soak chiles in hot water for 15 minutes.
- Blend chiles with garlic, onion, spices, vinegar, and 1 cup beef broth until smooth.
- Season beef with salt and pepper.
- Pour chile mixture over beef, add remaining broth, and cook slowly.
- Cook 6-8 hours in slow cooker or 2-3 hours stovetop until tender.
- Shred beef and strain consommé.
- Dip tortillas in consommé, then crisp in skillet.
- Fill tortillas with shredded beef and fold.
- Top with onion, cilantro, lime wedges, and serve with consommé.
Notes
Leftover meat can be stored in consommé for up to 4 days; freeze for up to 2 months.
