Birria Tacos
I make these birria tacos on slow Sunday afternoons — the house fills with the warm, smoky scent of guajillo and ancho chiles and everyone circles the table as the tortillas crisp and cheese bubbles. This recipe turns a simple beef chuck roast into tender, richly seasoned shredded meat and a savory consomé for dipping. It’s the sort of meal that’s equal parts comfort food and party trick: humble ingredients, big payoff. If you want tacos that impress without a complicated shopping list, this is your go-to. For a similar take or extra tips, check out this birria tacos guide.
Why you’ll love this dish
Birria tacos are indulgent but straightforward. Slow-braised beef soaks up a chile-forward sauce and yields a consomé that doubles as a flavorful dip — that contrast of juicy shredded meat and crisp, cheesy tortillas is irresistible. This recipe is great for weekend dinners, casual entertaining, and feeding a hungry family without fuss.
“Savory, smoky, and comforting — these birria tacos became our new Friday-night tradition.” — a tester’s note
This dish is budget-friendly (beef chuck is economical), make-ahead friendly (braise then refrigerate), and crowd-pleasing (kids love the crispy taco with melted cheese). If you want more variations, try a different cooking method or side dishes in this taco roundup.
How this recipe comes together
Before you start, here’s a quick overview so you know what to expect:
- Rehydrate dried chiles to build a smooth, smoky sauce.
- Blend chiles with aromatics to make a concentrated braising paste.
- Sear the chuck roast to develop flavor, then braise low and slow in the chile-broth until fork-tender.
- Shred the meat and crisp tortillas that have been dipped in the consomé; cheese melts inside for the quintessential birria bite.
This process takes about 3–3½ hours from start to finish, mostly hands-off during the oven braise. For an alternate technique and tips, see this creative taco inspiration.
What you’ll need
- 2 lbs beef chuck roast (well-marbled)
- 4 dried guajillo chiles (mild, fruity)
- 2 dried ancho chiles (mild, smoky)
- 1 onion, quartered
- 4 cloves garlic
- 1 tsp ground cumin
- 1 tsp dried oregano
- 4 cups beef broth (low-sodium preferred)
- Salt and pepper to taste
- Corn tortillas (preferably fresh)
- Oaxacan cheese (or mozzarella/Monterey Jack as substitutes)
- Fresh cilantro for garnish
- Lime wedges for serving
Notes: If you can’t find Oaxacan cheese, use a melty, mild cheese. For a spicier consomé, add a chipotle or some crushed red pepper when blending.
Directions to follow
- Remove stems and seeds from the dried chiles, then place them in a bowl and pour hot (not boiling) water over them. Let soak about 15 minutes until soft.
- Drain the chiles, then transfer to a blender. Add the quartered onion, garlic cloves, cumin, oregano, and about 1 cup of the beef broth. Blend until very smooth, adding more broth by tablespoonfuls if needed to get a silky puree.
- Pat the chuck roast dry and season all over with salt and pepper. Heat a large, oven-safe pot or Dutch oven over medium-high heat with a tablespoon of oil. Sear the roast 2–3 minutes per side until browned; don’t skip this step — it deepens the flavor.
- Pour the chile puree over the seared beef and add the remaining beef broth. Bring to a gentle simmer on the stovetop. Cover the pot and transfer to a 325°F oven. Braise for about 3 hours, or until the beef pulls apart easily with forks.
- Remove the roast and shred it with two forks. Skim any excess fat from the braising liquid and keep that liquid — it’s your consomé. Adjust salt and pepper.
- To assemble tacos: heat a skillet over medium. Dip a corn tortilla briefly into the warm consomé, lay it on the skillet, add a sprinkle of cheese and a generous spoonful of shredded beef, then top with another lightly dipped tortilla or fold and press down. Cook until the cheese melts and the tortilla is crisp and golden, flipping once.
- Serve hot with chopped cilantro, lime wedges, and a small bowl of the consomé for dipping.
Best ways to enjoy it
Serve birria tacos family-style on a platter with small bowls of chopped onions, extra cilantro, and pickled jalapeños so guests can build their own. For sides, try:
- Mexican rice or simple cilantro-lime rice
- Charred corn esquites or a crisp green salad
- A light beer, sparkling agua fresca, or a smoky mezcal for adults
For a party, keep the shredded beef warm in a slow cooker and let guests assemble tacos to taste.
Storage and reheating tips
- Refrigerate leftover meat and consomé in separate airtight containers within two hours of cooking. Use within 3–4 days.
- To reheat: warm the consomé gently on the stove; dip tortillas, assemble tacos, and crisp in a skillet as before. Reheated meat can also be warmed in the consomé to keep it juicy.
- To freeze: freeze shredded beef in the consomé for up to 3 months in freezer-safe bags, leaving some headspace. Thaw overnight in the fridge before reheating.
Always reheat to an internal temperature of 165°F for safety.
Pro chef tips
- Toast chiles lightly in a dry pan for 20–30 seconds before soaking to deepen flavor, but watch them — they burn quickly.
- Save any fat skimmed from the braise and use a small spoon of it when crisping the tortillas for extra richness.
- If your blender struggles with the chiles, chop them before blending and add liquid gradually.
- For a smokier note, substitute one ancho with a pasilla or add a tiny pinch of smoked paprika.
Flavor swaps
- Chicken birria: use bone-in chicken thighs and reduce oven time to 45–60 minutes.
- Vegetarian option: replace beef with roasted jackfruit and use vegetable broth; add smoked paprika and a splash of soy sauce for umami.
- Spicy kick: add a rehydrated guajillo plus a serrano or chipotle in adobo to the blender.
- Cheese-free: omit the cheese and serve folded tortillas filled with the shredded meat and pickled toppings for a lighter version.
Your questions answered
Q: How long does this take from start to finish?
A: Active prep is about 30–40 minutes; oven braise is roughly 3 hours. Plan for 3–3½ hours total.
Q: Can I make the sauce ahead?
A: Yes — the blended chile sauce can be refrigerated up to 48 hours or frozen for up to 3 months. Thaw in the fridge before using.
Q: Is there a faster method than oven braising?
A: Yes, use a pressure cooker/Instant Pot: sear, add sauce and broth, and cook on high pressure for about 60 minutes with natural release. This cuts time but a slow braise gives deeper flavor.
Q: My tortillas fell apart — what went wrong?
A: Use fresh, pliable corn tortillas. Dip briefly in the warm consomé (don’t soak) and cook on a hot skillet to crisp quickly without becoming soggy.
Q: How do I avoid a bitter sauce?
A: Thoroughly remove seeds and stems from chiles and avoid overcooking the blended sauce on high heat. If bitter, a touch of sugar or a squeeze of orange can balance it.
Conclusion
If you want another home-tested take on birria tacos, this version from Birria Tacos – A Cozy Kitchen offers comforting technique notes and tweaks. For a slightly different spin with extra step-by-step photos, see The Best Birria Tacos – Tastes Better From Scratch which complements the method above nicely.
Enjoy the process — the hands-off braise does most of the work, and the crispy, cheesy tacos are instant crowd-pleasers.
Birria Tacos
Ingredients
For the Beef
- 2 lbs beef chuck roast (well-marbled)
- 4 pieces dried guajillo chiles (mild, fruity)
- 2 pieces dried ancho chiles (mild, smoky)
- 1 medium onion, quartered
- 4 cloves garlic
- 1 tsp ground cumin
- 1 tsp dried oregano
- 4 cups beef broth (low-sodium preferred)
- to taste Salt and pepper
For the Tacos
- Corn tortillas (preferably fresh)
- Oaxacan cheese (or mozzarella/Monterey Jack as substitutes) If you can't find Oaxacan cheese, use a melty, mild cheese.
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
Preparation
- Remove stems and seeds from the dried chiles, then place them in a bowl and pour hot (not boiling) water over them. Let soak about 15 minutes until soft.
- Drain the chiles, then transfer to a blender. Add the quartered onion, garlic cloves, cumin, oregano, and about 1 cup of the beef broth. Blend until very smooth, adding more broth by tablespoonfuls if needed to get a silky puree.
- Pat the chuck roast dry and season all over with salt and pepper.
Cooking
- Heat a large, oven-safe pot or Dutch oven over medium-high heat with a tablespoon of oil. Sear the roast 2–3 minutes per side until browned.
- Pour the chile puree over the seared beef and add the remaining beef broth. Bring to a gentle simmer on the stovetop.
- Cover the pot and transfer to a 325°F oven. Braise for about 3 hours, or until the beef pulls apart easily with forks.
- Remove the roast and shred it with two forks. Skim any excess fat from the braising liquid and keep that liquid — it’s your consomé. Adjust salt and pepper.
Assembly
- Heat a skillet over medium. Dip a corn tortilla briefly into the warm consomé, lay it on the skillet, add a sprinkle of cheese and a generous spoonful of shredded beef, then top with another lightly dipped tortilla or fold and press down.
- Cook until the cheese melts and the tortilla is crisp and golden, flipping once.
- Serve hot with chopped cilantro, lime wedges, and a small bowl of the consomé for dipping.
