How to Make Authentic Beef Birria Tacos
How to Make Authentic Beef Birria Tacos
Juicy, Cheesy, Flavor-Packed Mexican Street Tacos at Home
I take one bite of these insanely juicy beef birria tacos and immediately regret not rolling my sleeves high enough.
That one bite leaves a glorious mess on my shirt, but the flavors are so worth it. The rich, spiced broth, the melt-in-your-mouth beef, the crispy cheese-stuffed tortilla—this is not just food. It’s an experience.
Of all the taco dishes I’ve had, quesabirria tops the list. It’s beefy, cheesy, crispy, and utterly satisfying. Whether for breakfast, lunch, or dinner, it never feels out of place.
Today, I’m showing you exactly how to recreate this mouthwatering magic in your kitchen.
What Are Birria Tacos?
Birria is a traditional Mexican meat stew originating from Jalisco, typically made with goat or lamb and reserved for special occasions.
However, thanks to a delicious taco twist, it has become one of the most popular street foods in Mexico and around the world.
In birria tacos, the tender meat is shredded and layered into tortillas with cheese, then toasted to golden perfection on a skillet.
The real magic? Dunking those crispy tacos into the rich consomé (the spiced broth) before taking a bite.
Recipe Highlights
- Prep Time: 10 minutes
- Cook Time: 4 hours (or less with a pressure cooker)
- Course: Side Dish, Soup, Main
- Cuisine: Mexican
- Servings: 6
- Calories: 520 kcal per serving
Ingredients You’ll Need
For the Birria Stew (Base)
- 4–6 dried guajillo chiles (stemmed, deseeded, rinsed)
- 2 dried chile de arbol (for heat, optional)
- 4 lbs beef chuck roast, cut into chunks
- 5 cloves garlic, peeled
- 1 large white or red onion, chopped
- 2 Tbsp tomato paste
- 1 Tbsp whole coriander seeds
- 1 Tbsp black peppercorns
- 1 tsp whole cloves
- 4 bay leaves
- 1 cinnamon stick
- Salt, to taste
- 6 cups beef broth (preferably homemade)
- 1/3 cup vegetable oil
For Assembly & Toppings
- Corn tortillas
- Oaxaca cheese (or mozzarella if unavailable)
- Fresh coriander (cilantro), chopped
- Fresh or dried oregano
- Chopped onion, for garnish
- Lime or lemon juice, optional
Equipment You’ll Need
- Deep Dutch oven or pot
- Pressure cooker (optional for time-saving)
- Blender
- Cast iron skillet
- Cheesecloth (or any clean cloth for spices)
Step-by-Step Instructions
- Prep Chiles and Beef
- Rinse and deseed all dried chiles. Set them aside.
- Rinse the beef, pat dry, and season lightly with salt.
- Sear the Beef
- In a large pot, heat vegetable oil over high heat.
- Sear beef chunks in small batches, 1–2 minutes per side, until browned. Remove and set aside.
Avoid overcrowding the pot during searing—this helps create a good crust rather than steaming the meat.
- Sauté Aromatics and Tomato Paste
- In the same pot, add chopped onions and garlic. Sauté for 2 minutes until fragrant.
- Stir in tomato paste and cook for another 2–3 minutes until the paste turns bright red.
- Build the Broth
- Wrap the coriander seeds, peppercorns, cloves, bay leaves, and cinnamon stick in cheesecloth. Tie securely.
- Pour in the beef broth and stir to combine.
- Add the beef back into the pot along with the chiles and the spice bundle.
- Cover and simmer on low heat for 2 hours.
- Blend the Chiles
- After 2 hours, remove the chiles and blend them with a bit of broth and the oregano until smooth.
- Return the blended chile sauce to the pot. Stir well to combine.
- Simmer Until Tender
- Continue simmering for 1–2 more hours, or until the beef is fall-apart tender.
- Remove the beef and shred it using two forks.
Shortcut: Use a pressure cooker to reduce total cooking time to 1.5 hours or less.
Assemble the Birria Tacos
- Make the Consomé Dip
- Scoop some broth into a ramekin or small bowl.
- Add chopped onion, fresh cilantro, and lime juice (optional).
- Toast the Tacos
- Heat a cast-iron skillet over medium-high heat.
- Dip a tortilla into the consomé, then place it on the skillet.
- Top with shredded beef and cheese.
- Let the cheese melt, then fold the tortilla and toast both sides until golden and crispy.
- Serve & Dunk
- Serve tacos hot with the consomé dip on the side.
- Dunk each taco into the spicy broth before every bite. Bliss!
Extra Tips for Success
- Don’t rush the scene. Browning the beef intensifies the flavor.
- Use homemade broth if possible—it adds much more depth.
- Add guacamole or salsa for extra toppings if you like.
- Freeze extra consomé for a future quick taco fix.
Final Thoughts
Birria Tacos aren’t just another dish—they’re an experience.
From the moment you smell the simmering spices to that final, saucy dunk, every step builds anticipation for the most rewarding bite.
Whether you’re feeding a crowd or just treating yourself, this dish guarantees rave reviews (and requests for seconds).
Keywords
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