Authentic Birria Tacos

Tender, flavorful beef wrapped in crispy tortillas, served with a rich consomé for dipping.

Birria Tacos are a savory Mexican delicacy featuring slow-cooked, spiced beef shredded and stuffed into corn tortillas, then pan-fried to crispy perfection. The dish is paired with a rich, flavorful consomé made from the braising liquid for an irresistible dipping experience. Perfect for gatherings or indulging at home, these tacos deliver bold flavors, tender textures, and a satisfying crunch in every bite. Garnished with fresh cilantro and onion, they’re a feast for the senses.

Recipe

Ingredients:

For the Beef and Consomé:

3 pounds beef chuck roast or short ribs
4 dried guajillo chilies
2 dried ancho chilies
1 chipotle pepper in adobo
1 large onion, quartered
4 garlic cloves
2 medium tomatoes, diced (or 1 cup canned tomatoes)
3 cups beef stock
1 tablespoon apple cider vinegar
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
1 bay leaf
Salt and pepper to taste

For the Tacos:

Corn tortillas
1 cup shredded cheese (optional, like Oaxaca or mozzarella)
Diced onion and fresh cilantro, for garnish
Lime wedges, for serving

Recipe Instructions:

Prepare the Beef and Consomé:

Toast and Soak Chilies:
- Remove the stems and seeds from the guajillo and ancho chilies.
- Lightly toast them in a dry skillet for 1–2 minutes until fragrant.
- Soak the toasted chilies in hot water for 10 minutes until softened.
Make the Sauce:
- Blend the soaked chilies with the chipotle pepper, onion, garlic, tomatoes, vinegar, cumin, oregano, and 1 cup of beef stock until smooth.
Cook the Beef:
- Season the beef with salt and pepper. Sear it in a large pot or Dutch oven until browned on all sides.
- Add the blended sauce, remaining beef stock, bay leaf, and paprika. Stir to combine.
- Simmer on low heat for 3–4 hours, or until the beef is tender and shreddable. Alternatively, pressure cook on High for 45 minutes in an Instant Pot, then naturally release the pressure.
Shred the Beef:
- Remove the beef from the pot and shred it with two forks. Skim any fat from the top of the consomé and reserve it for cooking the tortillas.

Assemble the Tacos:

Prepare the Tortillas:
- Heat a skillet over medium heat. Dip each tortilla into the reserved consomé fat, then place it on the skillet.
Add the Filling:
- Layer shredded beef and cheese (if using) onto one side of the tortilla. Fold the tortilla in half and press gently.
Crisp the Tacos:
- Cook for 2–3 minutes per side until the tortilla is crispy and the cheese is melted.