Homemade Birria Tacos are a delicious treat made with tender, slow-cooked meat seasoned with bold spices, wrapped in warm tortillas, and often served with a rich, flavorful broth on the side. The meat is juicy and full of deep, comforting flavors that make every bite a little celebration.
I love making these tacos when I want something special but still cozy. The slow cooking fills the whole kitchen with amazing aromas that make everyone excited to eat. One tip I always follow is to dip the tortilla in the broth before grilling it just a little; it makes the taco crispy and extra tasty on the outside while keeping the inside juicy.
These tacos are perfect for sharing with friends or family because they bring everyone together around the table. I like to add a squeeze of lime, some fresh onions, and cilantro on top for a fresh finish. Serving them with extra broth for dipping makes it feel like a fun and interactive meal that everyone can enjoy at their own pace.
Key Ingredients & Substitutions
Beef: Chuck roast or short ribs work best because they get tender and juicy after slow cooking. If you want a leaner option, brisket is good too, but avoid really lean cuts as they can dry out.
Dried Chiles: Guajillo, ancho, and pasilla chiles give the broth its rich, smoky, and slightly sweet flavors. If you can’t find these, substitue with other mild dried red chiles like New Mexico or chipotle, but the flavor will change slightly.
Tortillas: Corn tortillas are traditional and provide the perfect texture when dipped in broth and grilled. If you prefer, you can use flour tortillas, but they won’t be quite the same texture or taste.
Cheese (Optional): Queso fresco or Oaxaca cheese add a creamy touch inside the tacos. If you want a melted, gooey filling, Oaxaca is better. For a crumblier, fresh flavor, use queso fresco. You can skip cheese for dairy-free tacos.
How Do You Make the Birria Meat Tender and Full of Flavor?
Slow cooking is the key to tender, flavorful meat in birria tacos. Here’s how you can make sure it turns out perfect:
- Toast the chiles: This step releases their aroma and deepens flavor. Do it gently to avoid bitterness.
- Soak the chiles: Soaking softens the dried chiles so they blend into a smooth marinade that coats the meat fully.
- Cook low and slow: Whether on the stovetop or slow cooker, cooking the beef slowly for several hours breaks down tough fibers, making it easy to shred.
- Shred the meat finely: This lets the meat soak up more juices and helps it mix well in the tacos.
Take your time and keep the cooking temperature low. The smell and taste at the end will reward your patience!
Equipment You’ll Need
- Skillet or frying pan – I use it to toast chiles and crisp up the tacos for a delicious, golden outside.
- Blender – makes the spicy marinade smooth and easy to pour over the beef.
- Slow cooker or large pot – helps cook the beef slowly until tender and easy to shred.
- Cooking spoon or tongs – for handling the beef and flipping the tacos without mess.
- Mini bowls or dishes – perfect for serving garnishes, chopped onions, cilantro, and lime wedges.
Flavor Variations & Add-Ins
- Use chicken or pork instead of beef for a different take; cook similarly for tender, flavorful meat.
- Add a handful of chipotle chiles in adobo sauce to give the broth a smoky, spicy kick.
- Mix in roasted veggies like bell peppers or zucchini inside the tacos for extra flavor and texture.
- Sprinkle some shredded cheese like Oaxaca or mozzarella inside the tacos for gooey, cheesy bites.
Homemade Birria Tacos
Ingredients You’ll Need:
- 3 lbs beef chuck roast or short ribs, cut into large chunks
- 6 dried guajillo chiles, stemmed and seeded
- 4 dried ancho chiles, stemmed and seeded
- 2 dried pasilla chiles, stemmed and seeded
- 1 large white onion, quartered
- 6 garlic cloves
- 1 (14 oz) can diced tomatoes
- 2 cups beef broth
- 2 tbsp apple cider vinegar
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- 1 tsp smoked paprika
- ½ tsp ground cinnamon
- ½ tsp ground cloves
- Salt and pepper to taste
- 20 small corn tortillas
- Vegetable oil, for frying
- Fresh white onion, finely chopped (for garnish)
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
- Optional: Queso fresco or Oaxaca cheese, grated (for filling)
How Much Time Will You Need?
This recipe takes about 30 minutes to prep the ingredients and make the marinade. Then you’ll need 3–4 hours simmering on the stove, or 8 hours in a slow cooker, for the meat to get tender and perfect. After that, assembling and cooking the tacos takes about 15–20 minutes more. Plan a little extra time if you’d like to serve with warm broth for dipping!
Step-by-Step Instructions:
1. Toast and Soak the Chiles:
Heat a dry skillet over medium heat and toast the dried guajillo, ancho, and pasilla chiles for 1 to 2 minutes, turning frequently until fragrant. Be careful not to burn them! Place the toasted chiles in a bowl and cover with hot water. Let them soak for about 20 minutes until softened.
2. Make the Marinade:
Drain the chiles, reserving the soaking liquid and straining out any seeds. In a blender, add the soaked chiles, quartered onion, garlic cloves, diced tomatoes, apple cider vinegar, cumin, oregano, smoked paprika, cinnamon, and cloves. Pour in about ½ cup of the chile soaking liquid to help blend. Blend everything until you get a smooth, thick sauce.
3. Cook the Beef:
Season the beef chunks with salt and pepper and place them in a large pot or slow cooker. Pour the marinade over the beef, then add the beef broth. Stir gently to coat the meat with the sauce. Cover and cook on low for 8 hours in a slow cooker, or simmer on the stovetop covered over low heat for 3 to 4 hours, until the meat is fork-tender and easy to shred.
4. Shred the Meat and Prepare the Consommé:
Once cooked, remove the beef from the pot and shred it finely using two forks. Strain the cooking liquid to remove solids and keep this rich birria consommé warm—it’s perfect for dipping the tacos.
5. Assemble and Cook the Tacos:
Heat a skillet over medium heat and pour some vegetable oil for frying. Lightly dip each corn tortilla into the warm consommé, then place it on the skillet. Add a generous amount of shredded beef (and cheese if you like) on one side of the tortilla. Fold the tortilla over to create a taco and cook for 2 to 3 minutes on each side, or until the tortilla turns crispy and golden.
6. Serve with Toppings and Broth:
Serve your birria tacos hot, topped with fresh chopped white onion and cilantro. Add lime wedges on the side for extra brightness. Don’t forget to serve the warm consommé in small bowls for dipping—it adds a wonderful, savory touch!
Enjoy your rich, flavorful, and authentic Homemade Birria Tacos with a zesty lime squeeze and fresh garnishes!
Can I Use Frozen Beef for Birria Tacos?
Yes, you can! Just make sure to fully thaw the beef in the fridge overnight before cooking. This ensures even cooking and tender results.
Can I Make Birria Tacos Ahead of Time?
Absolutely! Prepare the birria meat and consommé a day ahead, refrigerate, and reheat gently before assembling the tacos. The flavors often deepen overnight.
How Should I Store Leftover Birria Meat and Consommé?
Store leftovers in airtight containers in the fridge for up to 3 days. Keep the meat and consommé separate if possible. Reheat the consommé on the stove and gently warm the meat before assembling fresh tacos.
What Are Good Substitutes for Dried Chiles?
If you can’t find guajillo, ancho, or pasilla chiles, try using New Mexico or chipotle chiles for a smoky flavor. Keep in mind the heat level and taste might vary slightly.
