Bold, flavorful, and totally satisfying—these Birria Tacos bring together tender, slow-cooked beef, vibrant broth for dipping, and melty cheese—all wrapped in golden tortillas. They’ve become my go-to when I want hands-down amazing tacos without the fuss.

Why You’ll Love This Recipe

I love how these tacos are indulgent yet approachable. The beef simmers until meltingly tender, the consommé is rich and aromatic, and the tortillas crisp to cheesy perfection. They’re celebratory enough for a special dinner, yet simple enough for a casual weeknight feast.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

beef chuck roast (about 2 lb), cut into chunks
dried guajillo and ancho chiles, stems and seeds removed
onion, quartered
garlic cloves
beef broth
diced tomatoes or tomato sauce
ground cumin
dried oregano
ground cinnamon
bay leaf
salt and black pepper
corn tortillas
shredded Oaxaca or Monterey Jack cheese
fresh cilantro, chopped
lime wedges, for serving

directions

I toast the dried chiles in a skillet over medium heat for 1–2 minutes, then soak them in hot water until softened.
I blend soaked chiles with onion, garlic, tomatoes, cumin, oregano, cinnamon, salt, and pepper until smooth, adding a bit of water or broth if needed.
I place the beef chunks in a slow cooker or large pot, pour the chili paste over, and add beef broth and a bay leaf.
I cook on low for 6–8 hours (or simmer on the stovetop for about 2½ hours) until the beef shreds easily.
I remove the beef and shred it with forks, discarding any excess fat. I skim any fat from the broth—it becomes my consommé.
I dip corn tortillas quickly into the warm consommé, then place them in a hot skillet. I add shredded cheese and tender beef on one half, fold, and toast until tortillas are crisp and cheese is melted.
I repeat with remaining tortillas, adding a squeeze of lime and cilantro atop each taco.
I serve the tacos with small bowls of consommé for dunking—each bite is richer with that broth dip!

Servings and timing

Servings: makes about 8–10 tacos (serves 4 as a meal)
Prep time: about 20 minutes (plus soaking time)
Cook time: 2½ hours stovetop or 6–8 hours slow cooker
Total time: ~3 hours stovetop or ~8½ hours slow cooker

Variations

I swap beef for goat or chuck pork for a different flavor profile.
I add a splash of beer or a stick of cinnamon to the broth for depth.
I top with diced onion, radish slices, or pickled jalapeños for brightness.
I fold in melted cheese right before serving burrito-style for sloppy quesabirria.
I add chopped cilantro and crema into the consommé for a richer dipping sauce.

storage/reheating

I store leftover shredded beef and consommé in separate airtight containers in the fridge for up to 3 days—or freeze for up to 3 months. To reheat, I gently warm both on the stove until steaming. I crisp freshly dipped tortillas on the skillet, assemble, and dip again—just like the first time.

FAQs

1. Can I make birria in an Instant Pot?

Yes—I cook it under high pressure for about 60 minutes, then let a natural release for 15 minutes. I finish by shredding the beef and straining the consommé.

2. Can I skip dried chiles?

They’re key to that authentic flavor and color—if I’m short on dried ones, I add a dash of chipotle powder or adobo sauce, but it’s not quite the same.

3. How spicy is this?

It’s mildly spicy from the chiles, but not overpowering. I adjust heat by removing seeds or using fewer ancho chiles. If I crave more, I spoon in hot sauce or chopped fresh peppers at serving.

4. Can I use flour tortillas?

Absolutely. They crisp beautifully with cheese and hold up well when dipped. Corn tortillas are more traditional, but both work.

5. Is birria gluten-free?

Yes—since the main ingredients (beef, chiles, tortillas) are naturally gluten-free. I double-check the broth and any packaged tortillas to avoid cross-contamination.

Conclusion

These Birria Tacos are my ultimate comfort-food obsession—juicy, cheesy, dipped-in-broth perfection. They’re festive, crave-worthy, and fun to make. Every time I make them, I know I’ll be going back for more.