Birria Tacos

Authentic Mexican Birria Tacos with tender, slow-cooked beef, rich chili sauce, and melted cheese in crispy corn tortillas. This homemade birria recipe features a flavorful blend of guajillo, pasilla, and arbol chiles, garlic, and aromatic spices, perfect for tacos with a side of warm consommé for dipping. Ideal for Mexican cuisine lovers and easy weeknight meals.

Ingredients

For the Birria Beef:

• 3 lb beef chuck roast, trimmed of excess fat
• 4 bone-in beef short ribs
• 8 dried guajillo chile peppers*
• 3 dried pasilla chile peppers*
• 2–3 dried arbol chile peppers*
• 5 Roma tomatoes, quartered (about 1.5 lbs)
• 1 white onion, roughly chopped
• 1 head garlic (10–12 cloves)
• 1 Tbsp whole black peppercorns
• 1 Tbsp whole cumin seeds
• 1 Tbsp dried oregano
• 1 Tbsp dried thyme
• ½ tsp whole coriander seed
• 4 whole cloves
• 1 tsp fresh minced ginger
• 1-inch piece Mexican cinnamon stick* (or ⅛ tsp ground cinnamon)
• 2 Tbsp apple cider vinegar or white vinegar
• 2 bay leaves
• 1 Tbsp kosher salt

For the Tacos:

• 15 corn tortillas (white or yellow)
• 2 ½ cups shredded Oaxaca cheese (or mozzarella/Monterey Jack)
• ½ white onion, diced
• 1 bunch fresh cilantro, chopped
• 2 limes, cut into wedges

---

Instructions

1. Prepare the beef: Cut the chuck roast into large pieces and season with salt.
2. Prep the chiles: Rinse chiles, remove stems and seeds (use gloves if desired). For extra heat, leave arbol chiles whole.
3. Make the birria broth: In a large stockpot over medium heat, cook tomatoes and onion for a few minutes, stirring occasionally. Add garlic, chiles, and all spices except bay leaves. Cook for 5 minutes, stirring often. Add vinegar and 4 cups of water. Bring to a low boil, reduce to a simmer, and cook uncovered for 15 minutes.
4. Blend the sauce: Transfer mixture to a blender and blend until smooth. Strain through a fine-mesh sieve back into the pot. Rinse blender with 4 cups water and add back to pot.
5. Cook the beef: Add 1 Tbsp kosher salt. Bring sauce to a boil, then add short ribs, chuck roast, and bay leaves. Cover and simmer for 2 ½ hours, until meat is tender. Remove beef, shred, and discard bones and bay leaves.
6. Assemble tacos: Heat a skillet or griddle over medium heat with a small amount of oil. Dip tortillas in birria sauce, place on skillet, and top with shredded meat, cheese, diced onion, and cilantro. Fold in half and cook until crispy and browned on both sides.
7. Serve: Sprinkle remaining onion and cilantro over tacos. Serve with a cup of warm consommé for dipping and optional hot salsa.

Leftover birria sauce can be frozen up to 3 months and used to cook another roast.

---

Tips

• Use gloves when handling dried chiles to avoid irritation.
• Prep all ingredients before cooking; the stir-frying process goes quickly.
• Warm tortillas before dipping in sauce for easier assembly.

Variations and Substitutions

• Substitute beef with lamb, pork, or chicken for a different flavor.
• Use Monterey Jack or mozzarella if Oaxaca cheese is unavailable.
• Adjust spice level by adding or reducing arbol chiles.

FAQs

Q: Can I make birria tacos in a slow cooker?
A: Yes, cook the beef and sauce in a slow cooker on low for 6–8 hours.

Q: Can I freeze birria tacos?
A: Freeze cooked birria sauce separately. Assemble tacos fresh to keep tortillas crispy.

Q: Can I make this vegetarian?
A: Replace beef with jackfruit or mushrooms and use vegetable broth in the sauce.

Serving Suggestions

• Serve tacos hot with lime wedges, diced onion, and cilantro.
• Offer consommé broth for dipping.
• Pair with Mexican rice, refried beans, or a fresh side salad.

Why You’ll Love This Recipe

Birria tacos combine tender, flavorful beef with a rich, aromatic sauce and crispy tortillas. Perfect for gatherings or a homemade Mexican feast, these tacos are both hearty and indulgent, with layers of spice and savory depth that will impress any taco lover.