My Fave Birria Tacos

This rich and deeply flavorful birria taco recipe brings the warmth and celebration of Mexican cooking right into your home kitchen. Inspired by street food classics yet tailored for cozy nights with friends and family, these tacos deliver melt-in-your-mouth beef with layers of smoky and fragrant spice.

Last year I perfected this at a weekend get-together and since then not a month goes by without friends asking for another batch. My kids actually consider these special occasion food.

Gather Your Ingredients

• Dried guajillo peppers: Four for that signature mild heat and brick-red color. Try to find pliable fresh ones for best flavor
• Dried ancho chiles: Four to add richness and natural sweetness. Choose ones with deep reddish brown skin and no cracks
• Chipotle peppers in adobo: Four from a small can for smokiness and a subtle tang. Check labels for added sugar if you prefer it less sweet
• Onion: One chopped. Adds aromatic depth. White or yellow onions are fine
• Garlic cloves: Four whole. To build sharpness and classic warmth. Fresh makes a difference
• Crushed tomatoes: Half cup. For body and a gentle acidity. Choose organic or San Marzano if possible
• Organic beef stock: Half cup in the marinade plus four cups for simmering. Go for low sodium to control salinity
• Apple cider vinegar: One tablespoon. Balances the richness and cuts through the beefiness. Bragg or unfiltered are my pick
• Bay leaves: Two. For gentle herbal notes. Dried Mediterranean style work perfectly
• Mexican oregano: Two tablespoons. More fragrant than regular oregano. With floral citrusy flavor. If possible buy from a Latin market
• Dried thyme: One teaspoon. Adds subtle earthiness. Check color and sniff before using
• Cumin: Half teaspoon. For warmth and grounding. A must for authentic taste
• Ground cinnamon: Half teaspoon. Brings a faint cozy sweetness
• Smoked paprika: Half teaspoon. Delivers a background of smoky depth. Use Spanish if you can
• Ground allspice: Half teaspoon. For mysterious undertones and extra dimension
• Organic chuck roast beef: Three pounds, cut in chunks. The star of the show. Choose well marbled bright pink roast for the best result
• Extra virgin olive oil: One tablespoon. For searing and flavor
• Sea salt: One teaspoon. For seasoning and bringing all the flavors together. Flake or kosher is easier to sprinkle evenly
• Black pepper: One teaspoon. Freshly ground packs more punch
• Garlic powder: One teaspoon. Doubles up on the big garlic flavor
• Onion: Half diced. Reserved for taco topping. Raw red onion will add mild bite
• Organic corn tortillas: Twelve total. Look for ones with the fewest ingredients and a fresh corn aroma
• Fresh cilantro: One cup chopped. For a bright finish. Wash before chopping
• Shredded Oaxaca cheese: To taste. Soft and stretchy with a lovely mild flavor. Monterrey Jack works if you cannot find Oaxaca

How to Make It

Toast and Soak the Dried Chiles:

Gently toast the guajillo and ancho chiles in a dry skillet over medium heat for about two minutes, flipping often until fragrant. Do not let them smoke or burn, then transfer to a heatproof bowl. Cover with hot water and soak for fifteen minutes until very soft.

Blend the Marinade:

In a blender combine soaked chiles, chipotle in adobo, chopped onion, garlic cloves, crushed tomatoes, half cup beef stock, apple cider vinegar, bay leaves, Mexican oregano, thyme, cumin, cinnamon, paprika, allspice, and a generous pinch of sea salt. Blend on high until smooth and creamy. Scrape down the sides at least once to catch any stray chunks.

Marinate the Beef:

In a large bowl or zip top bag add beef chunks. Pour half the blended chile mixture over the meat. Toss well so every piece is coated. Cover and let marinate in the fridge for at least one hour, overnight if you have the time. Reserve the other half of the marinade for the simmering broth.

Sear the Beef:

Heat the olive oil in a heavy bottomed pot or Dutch oven over medium high. When shimmering, remove beef from marinade and let any excess drip off. Sear in batches so the pieces develop a dark brown crust on all sides. This is where flavor magic happens.

Build and Simmer the Broth:

Pour all reserved marinade into the pot with the seared beef. Scrape up any browned bits from the bottom. Add remaining beef stock and two cups water. Stir well. Bring to a gentle boil then reduce to a low simmer. Cover and cook for two and a half to three hours until the beef is incredibly tender and shreds easily with a fork.

Shred the Beef and Make the Consomé:

Lift out beef pieces and set aside. Skim any excess fat from the surface of the broth but save some for dipping. Remove bay leaves. With two forks shred the beef into mouthwatering bite size chunks. Return beef to the pot. Stir and taste for salt.

Assemble and Crisp the Tacos:

Warm corn tortillas by dipping each side quickly in the surface fat of the hot consomé. Transfer to a skillet over medium heat. Add a mound of shredded beef and some Oaxaca cheese to one side. Fold the tortilla and cook, pressing gently, until both sides are crispy and the cheese melts, about two to three minutes per side.

Serve with Garnishes:

Top each taco with diced onion and fresh cilantro. Serve with a small bowl of hot consomé for dipping. This is non negotiable and the key to birria taco greatness.

These tacos have always been a celebration centerpiece at our house. The long simmer means amazing aromas fill the kitchen and my favorite part is the moment we all sit down to dip that first crispy taco in the consomé. There is always laughter and a little bit of a friendly fight over the last taco.

Flavor Boosters

Allow leftover beef and broth to cool before storing. Refrigerate in airtight containers for up to four days. The flavors meld beautifully when reheated. If freezing, portion the shredded beef in broth and remove as much air as possible to avoid freezer burn. Store tortillas separately and crisp afresh before serving.

Serving Suggestions

Serve with pickled onions or jalapeños for a bright crunchy contrast. I love pairing these with a crisp radish salad or simple slaw. Fresh lime wedges add a welcome zing and a dusting of cotija cheese is always a crowd pleaser.

Creative Twists

If you cannot find guajillo or ancho chiles, sub with New Mexico or pasilla chiles. For a milder version reduce the chipotles or leave them out entirely. Use chicken thigh or boneless short rib for a different twist and Monterey Jack or mozzarella for cheese if Oaxaca is out of reach.

Birria tacos are ideal for gatherings and potlucks—they disappear fast! The longer you let the flavors develop, the better they get. You will find yourself making these again and again.

Common Questions About This Recipe

→ What type of meat works best for birria tacos?

Chuck roast is ideal for its marbling and tenderness after slow-cooking, but brisket or short rib can also be used.

→ Are guajillo and ancho peppers necessary?

Both lend depth and smokiness, but if unavailable, substitute with other mild dried red chiles for similar richness.

→ Can I make these tacos ahead of time?

Yes! Prepare the beef and filling in advance, then warm up and assemble tacos just before serving for best results.

→ How do I get crispy, flavorful tortillas?

Dip tortillas in the beef broth before pan-frying, giving each taco a savory, golden crust and extra flavor.

→ What cheese melts best inside these tacos?

Oaxaca cheese is traditional for its creamy, melty texture, but mozzarella also works well.