Homemade Birria Tacos are a tasty treat packed with rich, slow-cooked beef that’s tender and full of flavor. The meat is simmered in a blend of spices and chilies, then wrapped in soft corn tortillas and lightly fried until crispy on the edges. Each bite offers a perfect mix of spicy, smoky, and savory notes that make these tacos irresistible.
I love making birria tacos from scratch because it takes a little time, but it’s totally worth it. I usually prepare the meat the day before to let all those spices soak in, which makes the flavor even deeper. Also, dipping the tacos into the rich broth called consomé while eating is my favorite way to enjoy every taco — it adds so much warmth and yum!
These tacos always bring people together at the table for a fun, casual meal. I like to serve them with a side of diced onions, fresh cilantro, and a squeeze of lime to brighten up each bite. Everyone always asks for seconds, and sometimes I sneak a little extra cheese in there because, well, why not? Birria tacos are definitely a crowd-pleaser you’ll want to make again and again.
Key Ingredients & Substitutions
Beef chuck roast: This cut is perfect because it becomes tender and flavorful when slow-cooked. If you can’t find chuck, short ribs or brisket work well too.
Dried chilies: Guajillo and ancho chilies give the sauce its deep, smoky flavor. If unavailable, pasilla or New Mexican chilies can be swapped. Chipotle adds heat but is optional.
Corn tortillas: Yellow corn tortillas are traditional and add great texture. Fresh ones work best—they crisp nicely when fried. Flour tortillas can be used but won’t be quite the same.
Apple cider vinegar: This brightens the sauce and balances the richness of the meat. You can use white vinegar if needed, but cider vinegar feels more authentic.
How Do You Make the Birria Sauce So Rich and Flavorful?
The magic is in toasting and soaking the chilies, then blending them with spices and aromatics. Here’s how I do it:
- Toast the dried chilies lightly until fragrant—don’t let them burn since that makes the sauce bitter.
- Soak the toasted chilies in hot water to soften them for easier blending.
- Blend softened chilies with onion, garlic, tomatoes, vinegar, and spices for a smooth, thick sauce.
- The slow simmer lets the sauce develop deep flavors while tenderizing the beef.
Patience here is key; don’t rush the simmer—it’s what makes the birria so delicious.
What’s the Best Way to Cook and Shred the Beef?
Start by browning the beef chunks to build flavor with the Maillard reaction—this adds a rich, meaty taste. Then, simmer low and slow in the birria sauce until the meat falls apart easily. You’ll know it’s ready when you can shred it with two forks without resistance.
Tip: After shredding, skim off any fat floating on top of the sauce to keep the flavors balanced and not greasy.
How to Get Crispy, Flavorful Birria Tacos?
Don’t skip dipping the tortillas in the birria sauce before frying. This step infuses the taco shells with flavor and helps them crisp up beautifully. Use a hot skillet and a bit of oil or beef tallow for authentic taste. Cook the tacos until the edges are golden and slightly crispy but still pliable enough to fold.
Sprinkle each taco with diced onion and fresh cilantro to add brightness and crunch. Serve with lime wedges and a bowl of the flavorful consomé for dipping—it’s the perfect finishing touch!
Equipment You’ll Need
- Large pot or Dutch oven – I like this because it’s perfect for slow-cooking and tenderizing the beef.
- Skillet or griddle – for crisping up the tortillas and quick frying.
- Blender – to make the smooth, smoky chili sauce that flavors the meat.
- Strainer or slotted spoon – to soak and drain the chilies easily.
- Cutting board and knives – for chopping onion, garlic, and fresh toppings.
- Kitchen tongs – also helpful for dipping tortillas into the sauce and flipping tacos.
Flavor Variations & Add-Ins
- Use barbacoa or shredded chicken instead of beef for a different taste and faster cooking.
- Add roasted jalapeños or poblano peppers to the sauce for extra spice or smokiness.
- Mix in melted cheese like Monterey Jack or Oaxaca cheese inside the tacos for extra gooeyness.
- Finish with a drizzle of hot sauce or sprinkle of queso fresco for more flavor and texture variation.
Homemade Birria Tacos
Ingredients You’ll Need:
For The Meat and Sauce:
- 3 pounds beef chuck roast (or a mix of beef chuck and short ribs)
- 4 dried guajillo chilies, stemmed and seeded
- 2 dried ancho chilies, stemmed and seeded
- 1 dried chipotle chili, stemmed and seeded (optional for heat)
- 1 white onion, quartered
- 4 cloves garlic
- 2 medium tomatoes, quartered
- 1 tablespoon apple cider vinegar
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 4 cups beef broth or water
- Salt and black pepper to taste
For The Tacos:
- 2 tablespoons vegetable oil or beef tallow (for frying tacos)
- Corn tortillas (12-16, yellow preferred)
- Fresh cilantro, chopped (for garnish)
- Finely diced white onion (for garnish)
- Lime wedges (for serving)
How Much Time Will You Need?
This recipe takes about 20 minutes to prep, and then 3 to 4 hours to simmer the beef until it is tender and flavorful. Plan for a bit of extra time if you want to crisp up your tacos right before serving.
Step-by-Step Instructions:
1. Prepare The Chilies:
Toast the dried chilies in a hot pan over medium heat for 1-2 minutes per side, until you can smell their fragrance but before they burn. Then, place them in a bowl and cover with hot water. Let them soak for 20 minutes to soften.
2. Make The Birria Sauce:
Drain the softened chilies and add them to a blender. Include the quartered onion, garlic cloves, tomatoes, apple cider vinegar, oregano, cumin, smoked paprika, cinnamon, cloves, and a pinch of salt and pepper. Pour in about 1 cup of beef broth or water to help it blend smoothly. Blend everything until you get a smooth sauce. Add more liquid if it’s too thick.
3. Brown The Beef:
Cut your beef into large chunks and season well with salt and pepper. In a large pot or Dutch oven, heat some oil over medium-high heat and brown the beef pieces on all sides to seal in their flavor. Remove the beef and set it aside.
4. Simmer The Birria:
Pour the chili sauce over the browned beef in your pot. Add enough beef broth or water to cover the meat halfway. Bring to a boil, then reduce to low heat. Cover and let it simmer gently for 3 to 4 hours until the beef is super tender and falls apart easily.
5. Shred The Meat:
Take out the cooked beef and shred it with two forks. Skim any extra fat from the sauce left in the pot. Taste and add a little more salt if needed.
6. Prepare The Tacos:
Heat a skillet or griddle over medium heat. Dip each tortilla briefly into the rich birria sauce (consomé) to soak it, then place it on the hot skillet. Add a generous handful of shredded beef on one half, sprinkle with diced onion and fresh cilantro, then fold the tortilla over.
7. Crisp The Tacos:
Cook each taco for 2 to 3 minutes on each side, pressing gently with a spatula, until the tortilla crisp up a little and holds together nicely.
8. Serve and Enjoy:
Serve your birria tacos hot with small bowls of birria consomé for dipping and lime wedges on the side to brighten the flavors. Enjoy every warm, juicy bite!
Can I Use Frozen Beef for Birria Tacos?
Yes! Just be sure to fully thaw the beef in the refrigerator overnight before cooking. This helps the meat cook evenly and become tender.
Can I Make Birria Tacos Ahead of Time?
Absolutely. You can prepare the birria sauce and cook the beef a day ahead. Refrigerate the meat and sauce separately. Reheat gently before assembling the tacos for best flavor.
How Should I Store Leftover Birria and Tacos?
Keep leftover birria meat and consomé in an airtight container in the fridge for up to 3 days. Store tortillas separately to avoid sogginess. Reheat the meat in the consomé on the stove and crisp up tortillas in a hot skillet before serving.
What Can I Substitute for Dried Chilies?
If you can’t find guajillo or ancho chilies, try pasilla or New Mexico chilies. They offer a similar smoky depth. Avoid fresh chili peppers, as they’ll change the flavor profile.
