Name: Birria Tacos Recipe
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Cuisine: Mexican
Ingredients: 25 g (0.9 oz) guajillo chillies, dried (~4 pieces, heaped 3/4 cup once chopped); 45 g (1.6 oz) ancho chillies, dried (~2-3 pieces, 1 cup once chopped); 6 g (0.2 oz) chillies de arbol, dried (~6 pieces, 2 tbsp once chopped); 1/2 cup chili soaking water (reserved after simmering); 5 garlic cloves, peeled; 1 small onion, roughly sliced (~tennis ball size); 1 medium tomato, roughly sliced (180g); 2 tsp dried oregano; 1 tsp ground cumin; 1/8 tsp black pepper; 5 tbsp vegetable oil (or canola oil); 1.3 kg (2.6 lb) chuck beef, cut into 6 large pieces (or boneless beef short ribs – 1.8 kg/3.6 lb bone-in); 2 cups beef stock/broth, low sodium; 10 cloves; 1 cinnamon stick (or 1/4 tsp ground cinnamon as substitute); 3 bay leaves, preferably fresh; 2 tbsp apple cider vinegar (or regular white, red or white wine vinegar); 2 1/2 tsp cooking salt/kosher salt (halve if using table salt, increase by 30% for flakes); 20 – 25 corn tortillas (14.5 cm / 6″ wide); 1 white onion, diced; 1/2 cup finely chopped coriander/cilantro leaves; 3 1/2 cups (350 g) shredded Colby, Monterey Jack or Oaxaca cheese; Lime wedges, optional; Your favorite salsa or hot sauce, optional

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Introduction

Birria tacos are a flavorful Mexican classic featuring tender, slow-cooked beef wrapped in crispy, cheesy tortillas. Served with a rich consommé for dipping, these tacos are perfect for sharing and bursting with bold spices and smoky chili notes.

Three golden brown quesadillas are on a white marbled surface, each folded in half with crispy, slightly charred edges. The outer layer is an orange, fried tortilla with a shiny, slightly oily texture. Inside, there is dark shredded meat mixed with melted white cheese that is oozing slightly out from the edges. Fresh green cilantro leaves are scattered on top and around the quesadillas, adding a pop of color. Two lime wedges, vibrant green with visible pulp, sit near the top of the image. A white bowl filled with dark red dipping sauce is partially visible, with a woman's hand holding a quesadilla dipped halfway into the sauce. photo taken with an iphone --ar 4:5 --v 7

Ingredients

25 g (0.9 oz) dried guajillo chillies (~4 pieces, heaped 3/4 cup once chopped)
45 g (1.6 oz) dried ancho chillies (~2-3 pieces, 1 cup once chopped)
6 g (0.2 oz) dried chillies de arbol (~6 pieces, 2 tbsp once chopped)
1/2 cup chilli soaking water (reserved after simmering)
5 garlic cloves, peeled
1 small onion, roughly sliced (~tennis ball size)
1 medium tomato, roughly sliced (180g)
2 tsp dried oregano
1 tsp ground cumin
1/8 tsp black pepper
5 tbsp vegetable oil (or canola oil)
1.3 kg (2.6 lb) chuck beef, cut into 6 large pieces (or 1.8 kg/3.6 lb boneless beef short ribs)
2 cups low sodium beef stock or broth
10 cloves (or 1/4 tsp ground cloves)
1 cinnamon stick (or 1/4 tsp cinnamon powder)
3 bay leaves (preferably fresh)
2 tbsp apple cider vinegar (or white, red, or wine vinegar)
2 1/2 tsp kosher or cooking salt (halve for table salt, increase by 30% for flakes)
1/2 tsp kosher or cooking salt
20–25 corn tortillas (14.5 cm / 6″ wide)
1 white onion, diced
1/2 cup finely chopped coriander (cilantro) leaves
3 1/2 cups (350g) shredded Colby, Monterey Jack, or Oaxaca cheese
Lime wedges (optional)
Your favorite salsa or hot sauce (optional)

Instructions

Prepare chillies: Remove stems and seeds from guajillo, ancho, and de arbol chillies. Roughly chop into 1–1.5 cm pieces. In a large saucepan, simmer chillies in boiling water for 10 minutes until softened. Reserve 1/2 cup of the soaking water, then drain chillies well.
Make Adobo paste: In a blender or food processor, blend the softened chillies, reserved soaking water, garlic, onion, tomato, oregano, cumin, and black pepper until as smooth as possible. Set aside.
Sear beef: Heat 5 tbsp vegetable oil in a large heavy-based pot over high heat. Brown half the beef pieces on all sides until dark golden brown (about 1–1 1/2 minutes per side), then set aside. Repeat with the remaining beef.
Cook off Adobo paste: Reduce heat to medium, add the Adobo paste to the pot, and stir for 2 minutes, letting the flavors develop without burning.
Slow cook beef: Add beef stock, cloves, cinnamon stick, bay leaves, vinegar, and 2 1/2 tsp salt to the pot. Stir, then add the seared beef pieces. Bring to a boil, reduce to a gentle simmer, cover with a lid, and cook for 2 1/2 hours (3–3 1/2 hours for short ribs) until the meat shreds easily.
Shred beef: Remove beef to a clean pan and shred thoroughly. Sprinkle 1/2 tsp salt over the shredded meat and toss well.
Skim Birria oil: Skim off as much red oil floating on the braising liquid surface as possible (aim for 6 tbsp or more). Set aside this flavorful “Birria Oil.”
Soak shredded beef: Pour 1 cup of the braising liquid (consommé) into a large non-stick pan over medium-high heat. Simmer briefly, then add shredded beef and toss until the liquid is absorbed. Return beef to the shredding pan, scraping any residue from the non-stick pan.
Prepare consommé: Taste the remaining braising liquid and adjust salt if needed. Keep warm for dipping once tacos are ready.
Make tacos: Heat 1 tsp Birria oil in a non-stick pan over medium-low heat. Place a tortilla in the pan and “wipe” the surface of the pan to dye the underside red. After about 10 seconds, remove tortilla red side down. Repeat two more times, using 1/2 tsp oil per tortilla.
Assemble tacos: On half of each tortilla, layer shredded cheese, beef, diced onion, and coriander. Fold the tortilla over to enclose the filling.
Crisp tacos: In the same pan, pan-fry 3 tacos at a time over medium-high heat for 2 minutes per side, or until golden-red and crispy.
Serve: Serve the crispy birria tacos hot with warm consommé for dipping. Optionally garnish with lime wedges and your favorite salsa or hot sauce.

Tips & Variations

Use gloves when handling dried chillies to avoid irritation.
Oaxaca cheese is traditional but Monterey Jack or Colby melt well for a gooey filling.
For convenience, you can use a slow cooker instead of stovetop to cook the beef, adjusting time to 6–8 hours on low.
If you want extra crispy tacos, press them down gently with a spatula while frying.
The leftover consommé makes a delicious, warming soup—don’t discard it!

Storage

Store any leftover shredded beef and consommé separately in airtight containers in the refrigerator for up to 3 days. Reheat the beef gently in the consommé to keep it moist, and warm tortillas separately before assembling fresh tacos.

How to Serve

The image shows three folded orange-brown quesadillas cooking on a black pan. Each quesadilla has a crispy, slightly uneven texture with small darker spots from frying. The top quesadilla is folded in half, showing a melted white cheese layer and bits of cooked meat inside, with some cheese and meat spilling slightly out from the edges. The other two quesadillas also appear filled and have a similar golden crispy surface. The pan surface has small oil droplets and bits of cooked ingredients scattered around. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of beef for birria?

Yes, chuck roast or beef short ribs work best due to their marbling and toughness that break down during slow cooking, resulting in tender meat. Avoid lean cuts as they can dry out.

How spicy are birria tacos?

The heat level depends on the dried chillies you use. Guajillo and ancho chillies are mild to medium, while chilies de arbol add more heat. You can adjust the quantity of de arbol chillies to control spiciness.