Indulge in the delightful fusion of flavors once you bite into these birria tacos, a.k.a. tacos de birria. These tacos are a culinary delight, featuring succulent chuck roast and creamy Oaxacan cheese nestled within a crispy tortilla. 

Served with a deep red consommé for dipping, infused with warm flavors of cinnamon, and spiced with a savory blend of spices, the mildly sweet yet spicy flavor profile of these birria de res tacos will satiate your savory cravings.

The combination of fork-tender, chuck roast, crispy tortillas, and the deep red consommé creates a unique and mouthwatering birria recipe that has captured the hearts and taste buds of spicy food enthusiasts around the world.

Perfect for a cozy family dinner or a fun Taco Tuesday with friends, this Birria Tacos recipe is sure to become a beloved favorite. Give this taco de birria recipe a try, and you'll find yourself adding it to your weekly meal rotation.

This Birria Tacos (tacos de birria) recipe is juicy, delicious, and full of cheesy goodness. I have made this recipe 3 times already this summer. It is great to throw some meat on the grill, but there is nothing like some chuck roast and short ribs that are braised and then fried up in a tortilla. My husband and kids think this is the best recipe on the blog so far.

What Is Birria?

Birria is a traditional Mexican dish from the state of Jalisco, which has become increasingly popular worldwide. It is a slow-cooked stew made primarily from goat meat or beef, though some variations may also use lamb or a combination of meats.

The secret to the irresistible birria flavor lies in the slow-cooked beef, which becomes incredibly tender and flavorful as it simmers in a rich, spiced sauce. The combination of spices, chiles, and herbs in this recipe creates a complex and delightful flavor profile that is comforting and exciting.

Birria Tacos Recipe

Birria meat is typically served with corn tortillas, chopped onions, cilantro, and lime wedges, alongside a bowl of consomé de birria, allowing diners to create their tacos (like in this recipe). This savory consomé is a broth made from the juices released during the slow-cooking process, which is served alongside the dish as a taco dipping to add another layer of flavor and depth to the meal.

One of the best parts of making Juicy Birria Tacos is dipping the tortillas in the rich, flavorful fat from the cooked meat and then pan-frying them to a perfect crisp. It infuses the tortilla with savory meat juices, creating a taco shell that is incredibly tasty and unforgettable. It's a game-changer that takes these tacos with dipping sauce to the next level, making every bite an irresistible gourmet feast.

Birria Tacos Ingredients

Let's dive into the ingredients required to make the best Birria Tacos:

Beef Short Ribs and Chuck Roast: These cuts of meat are excellent for slow cooking, ensuring tender, juicy, and flavorful results.

Oil (Avocado or Vegetable): For searing the meat to enhance its flavor and frying the tacos, giving them a crispy texture.

Ancho, Cascavel, Guajillo, And Chiles De Arbol: These dried chiles create a deep, complex flavor in the sauce, offering a mix of mild heat and slightly sweet, smoky undertones. Trim the edges with kitchen shears and discard the seeds. Those who crave a super spicy version of these birria tacos can leave the seeds on. 

White Onion and Garlic: Essential aromatics that add depth of flavor to the birria sauce.

Roma Tomatoes: These tomatoes provide a bright acidity and sweetness that balances out the heat from the chiles.

Herbs and Spices: A combination of warm, earthy spices, including Black peppercorns, Mexican oregano, cumin, coriander, ground cloves, cinnamon stick, and bay leaves blends to infuse the meat with a rich, aromatic flavor profile characteristic of Mexican cuisine.

Minced Cilantro and White Onion: Used as a garnish, they provide a fresh, zesty contrast to the rich meat and sauce.

Lime Juice: Its acidity brightens up the flavors, cutting through the meat's richness.

Kosher Salt: Essential for seasoning and enhancing the flavors of the ingredients.

Corn & Flour Mix Tortillas: These serve as the vessel for flavorful birria filling.

Oaxacax Cheese: Mexican cheese melts beautifully, adding a creamy, stringy texture to the tacos.

Beef Broth and Beef Bouillon Cubes: They provide depth and enhance the meaty flavor of the birria sauce.

Sazón: A famous Puerto Rican spice that blends coriander, cumin, achiote, garlic powder, oregano, salt & pepper to add bright, savory notes to the recipe.

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How to make Birria Tacos

There's something magical about the combination of fork-tender chuck roast, melty Mexican cheese, crunchy green onions, and cilantro stuffed into a crispy tortilla. Served with a deep red consommé for dipping, these unique Birria Tacos offer a mildly sweet yet spicy flavor profile that will leave you craving more.

So, roll up your sleeves, ignite your passion for cooking, and let the enchanting journey of crafting these heavenly Birria Tacos unfold.

INGREDIENTS

• 1 pound beef short ribs
• 2 pounds beef chuck roast
• 2 teaspoon oil (avocado or vegetable oil)
• 6 ancho chiles (ends trimmed and de-seeded)
• 6 Cascavel, Guajillo chiles (ends trimmed and de-seeded)
• 3 chiles de arbol (ends trimmed and de-seeded)
• 1 white onion (peeled chopped)
• 3 garlic cloves (peeled)
• 3 Roma tomatoes
• 1 tablespoon black peppercorns
• 1 teaspoon dried Mexican oregano
• 1 teaspoon cumin
• 1 teaspoon coriander 
• ¼ teaspoon ground cloves
• ½ cinnamon stick 
• 3 Bay leaves
• ¼ cup minced cilantro
• ¼ white onion (minced)
• Juice from 1 lime
• Kosher salt
• Corn & Flour Mix tortillas
• 3 ounces Oaxacax cheese
• 4 cups beef Broth
• 2 Beef bouillon cubes
• 1 pack of Sazón

INSTRUCTIONS

1. Take the meat out the refrigerator and let it sit out on the counter for 20- 30 minutes to bring to room temperature.
2. Cut the beef roast in 1/2 (if necessary), be sure not to cut the meat in small pieces, keep it in big chunks. This helps the beef retain moisture.
3. Set stovetop to medium-high, and place large Dutch oven over heat, add in 2 teaspoons of avocado oil or vegetable oil. When hot, add the meat and sear on all sides until browned. You will have to do this in batches. Transfer to a large bowl and set aside
4. Meanwhile, in another medium pot, add the cinnamon stick (remember to take this out before placing in blender), chiles, white onion (halved), garlic cloves, tomatoes, spices, bay leaves ,2 cups of beef broth, and add a cup of water or more, until everything is covered.
5. Place over medium heat and simmer gently for about 15-20 minutes. 
6. Once done remove the Cinnamon stick and transfer everything else (whole spices as well) to a blender. Once blended add in the 1 package of GOYA Sazón to the mixture.
7. Preheat the oven to 300F. Place the meat back to the pot and pour the sauce in the blender over the browned meat with 2 additional cups of beef broth. Then, add 2 beef bouillon cubes to the pot. Place over medium heat until it reaches a simmer and then cover and transfer to the preheated oven. Cook for about 3 hours in oven or 6 hours in crockpot on low, the meat should be tender and falling apart.
8. ‍Mix together the cilantro, chopped white onion, lime and salt. Set aside.
9. Remove the meat from the sauce and place in a bowl. Remove the Short rib bones and shred meat using two forks. 
10. Scoop 1/4 cup of the sauce from the Dutch oven into a small serving bowl, and add 1/3 cup of beef stock. Then, add a handful of diced cilantro and minced onions on top. Do this for each person that is being served. They should have their own broth. set aside
11. Add a non-stick skillet over medium heat with a tsp of oil. Dip the tortilla into the top of the sauce reserved in the crockpot or Dutch oven (this should be fat) and add it to the skillet. Pan fry on one side for about 30 seconds and then flip over. Add a some of the shredded meat and the shredded cheese. Fold over and cook until pan fried on both sides, about 1 minute. Transfer to a plate and serve alongside the broth.

Recipe Tips:

Quality of Meat: Always choose high-quality meat for the best flavor. Birria is traditionally made with goat, but you can use beef (like chuck roast or brisket) as a more readily available substitute.

Low and Slow Cooking: Birria is all about slow-cooked meat. The longer you cook the meat, the more tender and flavorful it will be.

Dipping Tortillas in Consommé: Don't skip dipping the tortillas in the consommé before frying them. It may seem an extra step, but it’s the secret behind the deep red signature color and finger-licking flavor of these birria tacos.

Cheese: A good melting cheese like Oaxaca or mozzarella is essential for achieving that melty, cheesy taste inside the tacos.

Serving: Always serve Birria Tacos with consommé on the side for dipping. It enhances the flavor and makes the eating experience even more enjoyable.

Adjust Heat to Taste: If you like your food spicy, you can add more chilies. You can deseed the chilies or use fewer if you prefer a milder taste.

Leftovers: If you have leftover meat, you can use it for quesadillas, burritos, or even topping for nachos.

FAQ’s

What to serve with Birria Tacos?

Birria tacos are incredibly versatile and make an excellent pairing with many recipes. Here are a few suggestions:

Mexican Rice – Also known as Spanish rice, this is a perfect complement to tacos. It's a flavorful dish made with rice, tomatoes, and spices.

Refried Beans – These mashed and cooked beans are a staple in Mexican cuisine and offer a creamy counterpart to the crispy tacos.

Guacamole – Freshly made guacamole offers a cool, creamy, and slightly tangy flavor that works well with the spiciness of the birria tacos.

Pico de Gallo – This fresh tomato salsa is a lovely refreshing side to pair with the richly flavored tacos.

Mexican Coleslaw – A slaw with a lime and cilantro dressing can provide a nice crunch and freshness to contrast with the rich tacos.

Can I make Birria Tacos with chicken?

You can substitute beef with chicken to make this Birria Tacos recipe. Instead of beef chuck roast and short ribs, use bone-in, skin-on chicken thighs or breasts. This switch will likely reduce your cooking time, as chicken generally takes less time to become tender than beef.

Replace the beef with chicken in the recipe and follow the same steps. Just be sure to check for doneness appropriately—the chicken should reach an internal temperature of 165°F (74°C).

What is consommé?

Consommé is the broth that the meat cooks in. It is rich, flavorful, and traditionally served on the side for dipping the tacos.

Can I make Birria Tacos ahead of time?

While it's best to serve Birria Tacos fresh, you can make the birria (meat and consommé) a day ahead and refrigerate it. Then, you can reheat the birria and assemble and fry the tacos when ready to serve them.

How do I store leftovers?

Store any leftover meat and consommé in separate airtight containers in the refrigerator. They should last for 3-4 days. To reheat, warm the meat in a saucepan over medium heat and bring the consommé to a simmer.

Can I freeze Birria Tacos?

It's best to freeze the birria (meat and consommé) separately. When you're ready to eat, thaw in the refrigerator overnight, reheat the birria, and assemble and fry the tacos. They should last in the freezer for up to 3 months.