If you haven’t tried birria tacos yet, let me introduce you to what might be the most soul-satisfying taco experience ever. My Fave Birria Tacos feature tender, juicy shredded beef, slowly braised in a rich, aromatic consomé, then folded into cheesy corn tortillas and crisped to perfection. The final touch? Dunking them in that same deeply flavored consomé for the ultimate taco night.
Birria is a traditional Mexican dish, originally from the state of Jalisco, traditionally made with goat or beef, and slow-cooked in a rich, earthy chile-based broth. Over the last few years, birria tacos have exploded in popularity across the U.S., and for good reason: they’re absolutely irresistible! This version uses easy-to-find chuck roast, plenty of warming spices, and rich Oaxacan cheese for a taco that is melt-in-your-mouth delicious and easy to make at home.
Why You’ll Love My Fave Birria Tacos
- Slow-braised, tender shredded beef
- Rich, spicy consomé perfect for dipping
- Melty Oaxaca cheese for incredible flavor
- Gluten-free with dairy-free/vegan options
- Feels like a restaurant-quality dish made right in your own kitchen
- Perfect for gatherings, Taco Tuesdays, or cozy weekends
Ingredients
For the Chili Paste:
- 4 dried guajillo peppers
- 4 dried ancho chiles
- 4 chipotle peppers in adobo
- 1 onion, chopped
- 4 garlic cloves
- ½ cup crushed tomatoes
- ½ cup organic beef stock (or water)
- 1 tablespoon apple cider vinegar
- 2 bay leaves
- 2 tablespoons Mexican oregano
- 1 teaspoon dried thyme
- ½ teaspoon cumin
- ½ teaspoon ground cinnamon
- ½ teaspoon smoked paprika
- ½ teaspoon ground allspice
For the Meat + Consomé:
- 3 lbs organic chuck roast, cut into chunks
- 1 tablespoon extra virgin olive oil
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- ½ onion, diced
- 4 cups organic beef stock
- 2 cups water
For the Tacos:
- 12 organic corn tortillas
- Shredded Oaxaca cheese
- 1 cup chopped fresh cilantro
How to Make My Fave Birria Tacos
Step 1: Make the Chili Paste
Remove the stems and seeds from the guajillo and ancho chiles. In a small pot, bring the beef stock to a boil, then add the dried chiles. Cover and soak for about 15–20 minutes until softened.
Transfer the softened chiles to a blender with the onion, garlic, crushed tomatoes, chipotle peppers, vinegar, herbs, and spices. Blend until smooth, adding a splash more stock or water if needed to get a thick, pourable paste.
Step 2: Prepare the Meat
Preheat your oven to 350°F (175°C). In a large Dutch oven over medium-high heat, warm the olive oil. Season the beef chunks with salt, pepper, and garlic powder. Sear the meat for 3–4 minutes per side until golden brown, working in batches if needed. Remove to a plate.
Step 3: Combine and Braise
In the same pot, sauté the diced onion for about 2 minutes until softened. Stir in the chili paste and simmer for a minute to bloom the spices. Pour in the beef stock and water, stirring to combine. Return the seared beef to the pot, mix gently, then cover.
Transfer the Dutch oven to the oven and braise for 2 ½ hours until the beef is fall-apart tender.
Step 4: Shred the Meat
Remove the pot from the oven and transfer the beef to a cutting board. Shred with two forks until the meat is completely pulled. Return it to the pot and stir gently to keep it saucy. Reserve about 1 cup of the consomé in a separate bowl for dipping.
Step 5: Assemble and Fry the Tacos
Heat a nonstick skillet over medium heat. Lightly brush or spray it with oil. Dip each tortilla into the top of the consomé to coat it, then lay it in the pan. Top with a handful of shredded beef, a sprinkle of Oaxaca cheese, diced onions, and chopped cilantro. Fold in half and crisp each side for about 1–2 minutes until the cheese is melted and the tortilla is golden brown.
Repeat until all the tacos are fried to perfection.
Step 6: Serve and Enjoy!
Serve the birria tacos hot with the reserved consomé on the side for dipping — trust me, it’s worth it! Add a squeeze of lime or more chopped cilantro for a fresh finish.
Tips for Success
- Use high-quality beef stock for the deepest flavor
- Don’t skip searing the meat — it locks in flavor
- Chillies vary in heat — taste your paste and adjust if needed
- Freshly grate Oaxaca cheese for the best melt
- Corn tortillas hold up best, but flour tortillas work if you prefer
Serving Suggestions
Birria tacos shine on their own but are even better with:
- Pickled red onions
- Fresh lime wedges
- Mexican rice
- Charro beans
- A cold cerveza or horchata
Storage & Make-Ahead Tips
Store leftover birria meat in its sauce in an airtight container in the fridge for up to 4 days. It also freezes beautifully for up to 2 months. Reheat gently on the stovetop or in the microwave before assembling more tacos.
FAQs
Can I make this dairy-free?
Yes! Skip the cheese or use a dairy-free shredded cheese alternative.
Can I make it vegan?
Definitely — substitute jackfruit or oyster mushrooms for the beef and use vegetable stock.
Can I make this on the stovetop?
Yes — braise gently over low heat for 2 ½–3 hours until tender.
Let’s Stay Connected
If you try My Fave Birria Tacos, I’d love to see how they turned out! Share your creations on social or leave a comment below — your taco masterpieces always inspire me!
The Goods
My Fave Birria Tacos
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Recipes
For the Chili Paste:
- 4 dried guajillo peppers
- 4 dried ancho chiles
- 4 chipotle peppers in adobo
- 1 onion chopped
- 4 garlic cloves
- ½ cup crushed tomatoes
- ½ cup organic beef stock or water
- 1 tablespoon apple cider vinegar
- 2 bay leaves
- 2 tablespoons Mexican oregano
- 1 teaspoon dried thyme
- ½ teaspoon cumin
- ½ teaspoon ground cinnamon
- ½ teaspoon smoked paprika
- ½ teaspoon ground allspice
For the Meat + Consomé:
- 3 lbs organic chuck roast cut into chunks
- 1 tablespoon extra virgin olive oil
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- ½ onion diced
- 4 cups organic beef stock
- 2 cups water
For the Tacos:
- 12 organic corn tortillas
- Shredded Oaxaca cheese
- 1 cup chopped fresh cilantro
Instructions
Step 1: Make the Chili Paste
- Remove the stems and seeds from the guajillo and ancho chiles. In a small pot, bring the beef stock to a boil, then add the dried chiles. Cover and soak for about 15–20 minutes until softened.
- Transfer the softened chiles to a blender with the onion, garlic, crushed tomatoes, chipotle peppers, vinegar, herbs, and spices. Blend until smooth, adding a splash more stock or water if needed to get a thick, pourable paste.
Step 2: Prepare the Meat
- Preheat your oven to 350°F (175°C). In a large Dutch oven over medium-high heat, warm the olive oil. Season the beef chunks with salt, pepper, and garlic powder. Sear the meat for 3–4 minutes per side until golden brown, working in batches if needed. Remove to a plate.
Step 3: Combine and Braise
- In the same pot, sauté the diced onion for about 2 minutes until softened. Stir in the chili paste and simmer for a minute to bloom the spices. Pour in the beef stock and water, stirring to combine. Return the seared beef to the pot, mix gently, then cover.
- Transfer the Dutch oven to the oven and braise for 2 ½ hours until the beef is fall-apart tender.
Step 4: Shred the Meat
- Remove the pot from the oven and transfer the beef to a cutting board. Shred with two forks until the meat is completely pulled. Return it to the pot and stir gently to keep it saucy. Reserve about 1 cup of the consomé in a separate bowl for dipping.
Step 5: Assemble and Fry the Tacos
- Heat a nonstick skillet over medium heat. Lightly brush or spray it with oil. Dip each tortilla into the top of the consomé to coat it, then lay it in the pan. Top with a handful of shredded beef, a sprinkle of Oaxaca cheese, diced onions, and chopped cilantro. Fold in half and crisp each side for about 1–2 minutes until the cheese is melted and the tortilla is golden brown.
- Repeat until all the tacos are fried to perfection.
Step 6: Serve and Enjoy!
- Serve the birria tacos hot with the reserved consomé on the side for dipping — trust me, it’s worth it! Add a squeeze of lime or more chopped cilantro for a fresh finish.
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