Beef Birria Tacos combine everything you love in a taco: Slow-cooked shredded meat in rich chile-spiced consommé. Corn tortillas dipped in that broth and crisped to perfection. Melty cheese (Oaxaca, mozzarella, or Monterey Jack) served with a cup of hot, savoury birria broth for dipping.
Traditionally made with goat or lamb in Jalisco, this beef version has become wildly popular for good reason. It’s the perfect weekend or special-occasion meal. Remove stems and seeds from guajillo, ancho, and pasilla chiles.
Toast the chiles lightly in a dry pan over medium heat (30–60 seconds per side) — just until fragrant. Do not burn; this makes them bitter. In a pot, combine: toasted chiles, 2 Roma tomatoes, ½ onion, 3 garlic cloves and enough water to cover.
Bring to a boil, simmer for 10 minutes, then let sit for another 10. Transfer softened chiles, tomatoes, garlic, and onion to a blender. Add: 1 tsp cumin, ½ tsp thyme, 1 tsp oregano, 3 cloves, 1 tsp black peppercorns, 2 tbsp vinegar and 1 tsp salt. Blend until smooth — add a splash of water or broth if needed.
Strain the sauce if it’s chunky. Cut beef into large chunks (if using roast). Heat oil in a Dutch oven or heavy pot and sear beef on all sides until browned. Remove and set aside. Return beef to the pot.
Add: the blended sauce, 2 bay leaves, 1 cinnamon stick, remaining ½ onion (chopped or whole), 3 cloves garlic. Pour in enough beef broth or water to cover the meat and bring to a boil, then reduce to low. Cover and simmer for 2.5 to 3 hours, until the meat is fall-apart tender.
Optional: Transfer to a 325°F (160°C) oven to finish braising. Remove beef, discard bones if using ribs, shred the meat and set aside. Skim excess fat from the consommé (or save it for frying tacos!) To assemble and fry the tacos, heat a skillet or griddle over medium heat.
Dip tortillas into the top layer of birria broth (fat layer) and place the dipped tortilla on the hot skillet. Add: a layer of cheese and a generous portion of shredded beef. Fold the taco in half and press gently, and fry until crispy and browned, flipping once.
Cheese should be melted, tortilla crisp. Ladle hot birria consommé into small bowls for dipping. Serve tacos hot with: diced onion, chopped cilantro and fresh lime wedges. Dip. Bite. Repeat.
Storage and Reheating
- Birria Beef & Consommé: Store in fridge up to 4 days or freeze up to 3 months.
- Reheat: Gently in a pot, or microwave in short bursts.
- Tacos: Fry fresh for the best texture. Store components separately if meal prepping.
Variations
- Birria Ramen: Add shredded birria + consommé to ramen noodles!
- Birria Quesadillas: Same process, but with larger tortillas.
- Taco Bowls: Serve over rice with toppings and broth.
- Crockpot Version: Brown meat, then slow cook on LOW for 8–10 hours.
Beef Birria Tacos are messy, bold, spicy, cheesy, and completely addictive. The meat is melt-in-your-mouth tender, the consommé is packed with flavour, and the crispy cheese-sealed tortilla is pure perfection.
Ingredients;
For the Beef Birria:
- 3–3.5 lbs (boneless) Chuck roast or short ribs
- 4 Dried guajillo chiles
- 3 Dried ancho chiles
- 2 Dried pasilla chiles
- 2 Roma tomatoes
- Onion 1 (halved)
- 6 cloves of garlic
- 3 whole cloves
- 1 tsp black peppercorns
- 1 cinnamon stick
- 2 bay leaves
- 1 tsp Mexican oregano
- ½ tsp Thyme
- 1 tsp Cumin
- 2 tbsp Vinegar (white or apple cider)
- 4 cups Beef broth or water
- Salt to taste
- Oil for searing
🌮 For the Tacos:
- 12–16 Corn tortillas
- 2–3 cups Shredded Oaxaca or mozzarella cheese
- Chopped onion & cilantro for garnish
- Lime wedges for serving