Homemade Birria Tacos are an absolute treat filled with tender, slow-cooked beef that’s juicy and flavorful, wrapped in warm, slightly crispy tortillas. The rich, spicy broth that the meat is cooked in adds a wonderful depth to every bite, making these tacos truly unforgettable. Plus, dipping them into that flavorful consommé is where the magic happens.
I love making birria tacos because they bring everyone around the table; the process of cooking the beef low and slow is totally worth it for the melt-in-your-mouth texture. One of my favorite things is how you can customize the toppings—fresh onions, cilantro, a squeeze of lime, and maybe some melted cheese for a little extra comfort. It’s the kind of meal that feels special but also super casual and fun to eat.
When I serve homemade birria tacos, I always set out the consommé for dipping, which makes every bite extra juicy and satisfying. It’s a perfect dish for a cozy night with family or friends, and I love how it turns taco night into a little celebration. If you haven’t tried making birria tacos at home yet, you’re going to want to make them again and again!
Key Ingredients & Substitutions
Beef Chuck Roast: This cut is perfect for slow cooking because it becomes tender and juicy. If you want a richer flavor, try beef short ribs or brisket. For a leaner option, use sirloin, but cook it carefully to avoid dryness.
Dried Chilies: Guajillo, ancho, and pasilla chilies create the classic birria flavor and color. If you can’t find pasilla, chipotle or New Mexico chilies are good substitutes. Always remove seeds to control heat.
Corn Tortillas: The best choice for authentic birria tacos. Flour tortillas can work but won’t crisp up the same. Look for fresh tortillas—they hold up better when dipped in consommé.
Cheese (Optional): Oaxaca or mozzarella melts beautifully and adds a creamy touch. Feel free to skip cheese for a traditional version or use a Mexican cheese blend for more flavor.
How Do You Get the Tacos Crispy Without Falling Apart?
Crispy, flavorful tacos come from dipping tortillas in the consommé and cooking them in a hot skillet. Here’s how to do it right:
- Warm the consommé so it’s easy to dip the tortillas, but not too hot to handle.
- Quickly dip each tortilla in the consommé to soak but not soak too long or it may tear.
- Heat a little cooking oil in a non-stick or cast iron skillet over medium heat.
- Place the dipped tortilla in the skillet and add shredded meat, cheese, onion, and cilantro on one side.
- Fold the tortilla and press lightly with a spatula to keep shape.
- Cook about 1-2 minutes each side until the tortilla is crispy and golden, and cheese melts if using.
This technique gives you a crunchy exterior with juicy, tender meat inside—just how birria tacos should be!
Equipment You’ll Need
- Heavy-duty blender – I love it because it easily purees the chili sauce smoothly for rich flavor.
- Large Dutch oven or slow cooker – perfect for slowly simmering the meat until tender and flavorful.
- Skillet or griddle – ideal for toasting and crisping the tacos to golden perfection.
- Slotted spoon – makes transferring shredded beef easy without excess liquid.
- Soup bowls or ramekins – great for serving the consommé for dipping.
Flavor Variations & Add-Ins
- Swap beef for chicken or turkey for a lighter version; cook until shred easily for different flavors.
- Add diced potatoes or carrots to the sauce for extra veggies and heartiness.
- Incorporate pickled jalapeños or hot sauce to the beef for a spicy kick.
- Sprinkle with queso fresco or shredded cheddar instead of traditional cheese for variety.
Homemade Birria Tacos
Ingredients You’ll Need:
For The Meat and Sauce:
- 3 lbs beef chuck roast (or beef short ribs or a mix), cut into large chunks
- 5 dried guajillo chilies, stems and seeds removed
- 3 dried ancho chilies, stems and seeds removed
- 2 dried pasilla chilies, stems and seeds removed
- 1 white onion, quartered
- 6 cloves garlic
- 2 cups beef broth
- 1 (14 oz) can crushed tomatoes
- 1 tbsp apple cider vinegar
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- 1 tsp smoked paprika
- ½ tsp ground cloves
- ½ tsp cinnamon
- 2 bay leaves
- Salt and black pepper, to taste
For The Tacos:
- Corn tortillas
- Chopped white onion, for garnish
- Chopped fresh cilantro, for garnish
- Lime wedges, for serving
- Cooking oil (vegetable or canola) for toasting tortillas
- Shredded cheese (optional, like Oaxaca or mozzarella)
How Much Time Will You Need?
This recipe takes about 30 minutes of active prep time and around 3 to 4 hours of slow cooking to get the beef tender. If you choose to use a slow cooker, it will take around 6 to 8 hours. Crisping the tacos and assembling them takes about 10-15 minutes.
Step-by-Step Instructions:
1. Preparing the Chilies:
Start by toasting the dried guajillo, ancho, and pasilla chilies in a dry skillet over medium heat for 1-2 minutes. You’ll know they’re ready when they become fragrant but be careful not to let them burn. Next, soak the toasted chilies in hot water for about 20 minutes until they soften.
2. Making the Sauce:
Drain the softened chilies and place them in a blender. Add the quartered onion, garlic, beef broth, crushed tomatoes, apple cider vinegar, cumin, oregano, smoked paprika, cloves, cinnamon, salt, and pepper. Blend everything until smooth to create a rich, flavorful sauce.
3. Cooking the Beef:
Put the beef chunks into a large pot or Dutch oven. Pour the chili sauce over the meat and add the bay leaves. Bring the mixture to a boil, then lower the heat and cover. Let it simmer gently for 3 to 4 hours, or until the beef is very tender and easy to shred. If you’re using a slow cooker, cook on low for 6 to 8 hours.
4. Shredding the Meat:
Remove the beef from the pot and use forks to shred it finely. Don’t forget to take out the bay leaves from the sauce, and keep the sauce safe because you’ll use it as dipping consommé.
5. Preparing the Consommé:
Strain the cooking liquid to remove any solids and make a smooth consommé for dipping. Taste and adjust salt if needed. Keep it warm for serving.
6. Assembling the Tacos:
Pour a small amount of cooking oil into a skillet and heat over medium heat. Dip each corn tortilla briefly into the consommé to moisten it, but don’t let it get too soggy. Place the tortilla in the skillet, add a good handful of shredded beef, and sprinkle chopped onions, cilantro, and cheese if you like. Fold the tortilla and cook 1-2 minutes on each side until crispy and the cheese is melted.
7. Serving Your Birria Tacos:
Serve your crispy birria tacos hot with lime wedges and extra chopped onion and cilantro on the side. Don’t forget the consommé bowl for dipping each bite, which adds an amazing juicy flavor every time. Enjoy!
Can I Use Frozen Beef for Birria Tacos?
Yes, you can use frozen beef, but make sure to thaw it completely in the fridge overnight before cooking. This helps the meat cook evenly and become tender.
Can I Make Birria Tacos Ahead of Time?
Absolutely! Prepare the beef and sauce a day ahead and refrigerate. When ready to serve, reheat gently on the stove and assemble tacos fresh for the best texture.
How Should I Store Leftover Birria and Consommé?
Store leftovers in airtight containers in the fridge for up to 3 days. Reheat the meat with some consommé to keep it moist, and warm the consommé separately before serving.
What Can I Use if I Don’t Have Dried Chilies?
If you can’t find dried guajillo, ancho, or pasilla chilies, try substituting with chipotle or New Mexico chili powder, but start with less to avoid overpowering the flavor.