My Fave Birria Tacos – Juicy, Cheesy & Full of Flavor!
Few things in life are as satisfying as biting into a juicy, cheesy, crispy-edged Birria taco. These Birria Tacos—made with slow-braised chuck roast, dried chiles, aromatic spices, and melty Oaxaca cheese—are hands down the kind of meal that turns any day into a celebration. 💃
Originally from Jalisco, Mexico, Birria started as a celebratory stew. Today, it's found fame worldwide in taco form: dipped in consommé, griddled to crispy perfection, and stuffed with rich, fall-apart meat and gooey cheese.
Let’s break down how to make your new favorite taco right at home — with no shortcuts and no skimping on flavor.
Ingredients
🍖 For the Birria Meat
- 3 lbs chuck roast beef boneless, cut into large chunks
- 1 tbsp olive oil
- 4 cups beef broth
- 2 cups water
- 1 onion halved
- 4 garlic cloves peeled
- 2 bay leaves
🌶️ For the Birria Sauce (Adobo)
- 4 dried ancho chiles stemmed and seeded
- 4 dried guajillo peppers stemmed and seeded
- 4 chipotle peppers in adobo
- ½ cup diced tomatoes
- ½ onion chopped
- 1 tbsp apple cider vinegar
- 1 tsp sea salt
- 1 tsp black pepper
- ½ tsp ground cinnamon
- ½ tsp smoked paprika
- ½ tsp ground allspice
- 1 tsp garlic powder
- 1 tsp dried thyme
- 2 tbsp Mexican oregano
- ½ tsp ground cumin
🧀🌮 For Assembling the Tacos
- 12 corn tortillas
- 1 block Oaxaca cheese shredded
- Chopped cilantro for garnish
- Diced white onion for garnish
- Lime wedges
Instructions
- Step 1: Toast & Soak the Chiles
- In a dry skillet over medium heat, toast the ancho and guajillo chiles until fragrant (about 1 minute per side). Be careful not to burn them.
- Transfer to a bowl and cover with hot water. Let soak for 15–20 minutes to soften.
- Step 2: Blend the Adobo Sauce
- In a blender, combine the soaked chiles, chipotle peppers, tomatoes, half an onion, garlic powder, apple cider vinegar, cumin, allspice, paprika, cinnamon, thyme, oregano, sea salt, and black pepper.
- Blend until smooth, adding a little soaking water if needed for consistency.
- Step 3: Sear the Beef
- In a large pot or Dutch oven, heat olive oil over medium-high heat. Add beef chunks and sear until browned on all sides. Do this in batches if necessary.
- Step 4: Braise the Birria
- Pour in the adobo sauce and stir to coat the meat. Add beef broth, water, bay leaves, garlic cloves, and the halved onion.
- Cover and simmer on low for 3–3.5 hours, or until the beef is tender and shreddable. Skim off any excess fat as needed.
- Step 5: Shred the Beef & Prep the Consommé
- Remove beef from the pot and shred using two forks. Strain the broth (consommé) through a sieve into a bowl. This will be your dipping sauce!
- Return shredded beef to a small portion of the consommé to keep moist and flavorful.
- Step 6: Assemble the Tacos
- Heat a griddle or skillet over medium-high heat. Lightly dip each corn tortilla into the top layer of the consommé (for that signature red crisp!) and place on the hot surface.
- Top with shredded beef, Oaxaca cheese, and fold the tortilla in half. Cook until crispy and cheese is melty, about 2–3 minutes per side.
- Repeat with remaining tortillas.
- Step 7: Garnish & Serve
- Serve tacos hot with a bowl of consommé for dipping. Garnish with chopped cilantro, diced onion, and a squeeze of lime.
Notes
🧀 Variations
🐐 Traditional Goat Birria
Swap beef for goat shoulder (the original meat used in Jalisco-style birria). 🐓 Chicken Birria
Use bone-in chicken thighs — reduce cook time to 1.5 hours. 🌱 Vegetarian Version
Try jackfruit, mushrooms, or seitan braised in the same rich adobo for a satisfying meatless version. 🔥 Spicy Upgrade
Add extra chipotle or a fresh chili (like serrano) to the adobo sauce. 🌮 Birria Quesatacos
Double down on cheese — make quesadillas and stuff them with birria, then crisp like tacos! 🧊 Storage & Reheating
Storage
Meat: Up to 4 days in fridge Consommé: Store separately, same shelf life Tacos: Best fresh, but can be reheated Freezing
Freeze shredded meat and consommé in separate airtight containers for up to 2 months. Reheating
Microwave: 60 seconds Skillet: Best for tacos to restore crispiness Consommé: Heat on stovetop or microwave-safe bowl ❓ 10 Frequently Asked Questions
1. What’s the difference between birria and barbacoa?
Barbacoa is traditionally steamed or cooked underground, while birria is braised in a rich chile sauce. Both are delicious! 2. What tortillas work best?
Corn tortillas give that authentic crisp, but flour tortillas can work too if needed. 3. Can I make this in a slow cooker?
Yes! After searing the beef, transfer everything to a slow cooker and cook on low for 8–10 hours. 4. Is Oaxaca cheese required?
It’s traditional, but mozzarella or Monterey Jack are great substitutes. 5. Can I make this less spicy?
Yes — reduce or omit the chipotle peppers for a milder version. 6. How do I keep the tacos from falling apart?
Use fresh, warm tortillas, and don’t overload them. 7. Can I meal prep birria tacos?
Absolutely. Cook the meat and sauce ahead, then assemble tacos just before serving. 8. Can I pressure cook this?
Yes. Cook on high pressure for 45 minutes and natural release for 15. 9. What do I serve with birria tacos?
Refried beans, Mexican rice, elotes, or a crisp slaw work great. 10. Can I drink the consommé?
Yes! It’s incredibly flavorful — many serve it as a small soup or sipper. 🍽️ Serving Ideas
Serve tacos with a wedge of lime and sliced radishes Use leftover birria for quesadillas, nachos, or burritos Pair with a light Mexican beer or agua fresca Add a side of avocado slices or guacamole 🏁 Conclusion
Birria Tacos are the kind of food that tells a story. They’re bold, messy, rich, cheesy, and deeply satisfying — every bite soaked in tradition and flavor. Whether you’re cooking them for a party, a cozy family dinner, or just because you’re craving something epic, this recipe delivers. From the simmering stew pot to the crispy taco shell, this dish is a celebration of everything that makes Mexican cuisine so legendary. 🌮🔥💥 Once you dip that taco in consommé and take a bite, you’ll never look at tacos the same again.
🐐 Traditional Goat Birria
Swap beef for goat shoulder (the original meat used in Jalisco-style birria). 🐓 Chicken Birria
Use bone-in chicken thighs — reduce cook time to 1.5 hours. 🌱 Vegetarian Version
Try jackfruit, mushrooms, or seitan braised in the same rich adobo for a satisfying meatless version. 🔥 Spicy Upgrade
Add extra chipotle or a fresh chili (like serrano) to the adobo sauce. 🌮 Birria Quesatacos
Double down on cheese — make quesadillas and stuff them with birria, then crisp like tacos! 🧊 Storage & Reheating
Storage
Meat: Up to 4 days in fridge Consommé: Store separately, same shelf life Tacos: Best fresh, but can be reheated Freezing
Freeze shredded meat and consommé in separate airtight containers for up to 2 months. Reheating
Microwave: 60 seconds Skillet: Best for tacos to restore crispiness Consommé: Heat on stovetop or microwave-safe bowl ❓ 10 Frequently Asked Questions
1. What’s the difference between birria and barbacoa?
Barbacoa is traditionally steamed or cooked underground, while birria is braised in a rich chile sauce. Both are delicious! 2. What tortillas work best?
Corn tortillas give that authentic crisp, but flour tortillas can work too if needed. 3. Can I make this in a slow cooker?
Yes! After searing the beef, transfer everything to a slow cooker and cook on low for 8–10 hours. 4. Is Oaxaca cheese required?
It’s traditional, but mozzarella or Monterey Jack are great substitutes. 5. Can I make this less spicy?
Yes — reduce or omit the chipotle peppers for a milder version. 6. How do I keep the tacos from falling apart?
Use fresh, warm tortillas, and don’t overload them. 7. Can I meal prep birria tacos?
Absolutely. Cook the meat and sauce ahead, then assemble tacos just before serving. 8. Can I pressure cook this?
Yes. Cook on high pressure for 45 minutes and natural release for 15. 9. What do I serve with birria tacos?
Refried beans, Mexican rice, elotes, or a crisp slaw work great. 10. Can I drink the consommé?
Yes! It’s incredibly flavorful — many serve it as a small soup or sipper. 🍽️ Serving Ideas
Serve tacos with a wedge of lime and sliced radishes Use leftover birria for quesadillas, nachos, or burritos Pair with a light Mexican beer or agua fresca Add a side of avocado slices or guacamole 🏁 Conclusion
Birria Tacos are the kind of food that tells a story. They’re bold, messy, rich, cheesy, and deeply satisfying — every bite soaked in tradition and flavor. Whether you’re cooking them for a party, a cozy family dinner, or just because you’re craving something epic, this recipe delivers. From the simmering stew pot to the crispy taco shell, this dish is a celebration of everything that makes Mexican cuisine so legendary. 🌮🔥💥 Once you dip that taco in consommé and take a bite, you’ll never look at tacos the same again.