Homemade Birria Tacos are a delicious treat packed with tender, slow-cooked meat that’s bursting with rich, spicy flavors. The meat is cooked in a savory broth made from dried chilies and spices until it becomes soft enough to shred easily. Then, it’s stuffed into warm tortillas, which get dipped into the flavorful cooking broth before being toasted to crispy perfection. The crispy edges combined with the juicy filling make these tacos truly unforgettable.
I love making birria tacos on a weekend when I have time to let the meat simmer low and slow. It’s such a rewarding process because the aroma fills the kitchen and builds everyone’s excitement. One tip I’ve found is to dip each tortilla in the broth just right so it holds together but still gets that perfect crispiness when cooked. It turns every bite into a mouthwatering experience that’s different from your usual taco.
Serving these tacos with a side of the extra broth for dipping, fresh chopped onions, cilantro, and a squeeze of lime really makes the meal shine. I find that sharing a big plate of birria tacos with friends or family is one of the simplest ways to bring everyone together around the table with happy, full bellies. Plus, they’re great for leftovers because the flavors only deepen after a day.
Key Ingredients & Substitutions
Beef Chuck Roast or Short Ribs: These cuts are perfect for slow cooking because they become tender and juicy. If you can’t find them, brisket is a good substitute. Avoid lean cuts as they can dry out.
Dried Chilies: Guajillo, ancho, and pasilla chilies give the sauce a deep, smoky flavor. If you can’t find all three, use any combination you like or substitute with dried New Mexico or chipotle chilies for heat.
Corn Tortillas: Traditional birria tacos use corn tortillas for authentic flavor. You can use flour tortillas if preferred, but they won’t have the same texture or absorb the consommé as well.
Queso Fresco or Shredded Cheese: Optional but adds creaminess. Queso fresco offers a mild tang, while shredded mozzarella or Monterey Jack melt well if you want gooey cheese inside.
How Do You Make the Perfect Birria Sauce for Tender Meat?
The sauce is the heart of birria, made by blending softened dried chilies with spices and aromatics. Here’s how to get it right:
- Toast the chilies: Heat them briefly without burning to unlock their flavor.
- Soak chilies: Soak in hot water until soft; this makes blending easier and smooth.
- Blend well: Combine chilies with onion, garlic, tomatoes, and spices until silky smooth.
- Simmer gently: Slow cook the beef in this sauce with broth and bay leaves on low heat until tender, allowing the flavors to meld deeply.
Taking time during each step means tender meat soaking in rich, smoky sauce—key for authentic, delicious birria tacos.
Equipment You’ll Need
- Large pot or slow cooker – I like using a slow cooker because it makes cooking hands-off and keeps the meat tender and juicy.
- Skillet or comal – Perfect for crisping up the tacos and getting a nice char on the tortillas.
- Blender – Essential for turning the softened chilies and aromatics into a smooth, flavorful sauce.
- Tongs or slotted spoon – Useful for handling hot chilies and meat safely and easily.
- Serving dishes – Bowls for the shredded meat, chopped toppings, and dipping broth make serving easier and more attractive.
Flavor Variations & Add-Ins
- Swap beef for chicken or turkey for a lighter version; cook and shred the poultry just like beef.
- Add a splash of smoky chipotle peppers in adobo sauce to boost heat and smokiness.
- Mix in roasted veggies, like peppers or zucchini, for extra flavor and texture.
- Sprinkle some crumbled queso fresco or shredded cheese inside the tacos for extra creaminess and flavor.
Homemade Birria Tacos
Ingredients You’ll Need:
For the Birria:
- 3 lbs beef chuck roast or beef short ribs, cut into large chunks
- 4 dried guajillo chilies, stemmed and seeded
- 2 dried ancho chilies, stemmed and seeded
- 2 dried pasilla chilies, stemmed and seeded
- 1 white onion, halved
- 4 cloves garlic
- 2 Roma tomatoes, quartered
- 2 bay leaves
- 1 tsp dried oregano
- 1 tsp ground cumin
- ½ tsp ground cinnamon
- ½ tsp black pepper
- 1 tbsp apple cider vinegar
- 4 cups beef broth or water
- Salt to taste
For the Tacos:
- Corn tortillas
- Chopped white onion
- Chopped fresh cilantro
- Lime wedges
- Queso fresco or shredded cheese (optional)
- Oil for cooking tortillas, about ¼ cup
How Much Time Will You Need?
This recipe takes about 30 minutes of prep time and 3-4 hours of cooking time on the stove (or 6-8 hours in a slow cooker). Plan extra time for soaking chilies and shredding the meat, too. The long cook time makes the beef melt-in-your-mouth tender and rich with flavors.
Step-by-Step Instructions:
1. Prepare the Dried Chilies:
Toast the guajillo, ancho, and pasilla chilies in a dry skillet over medium heat for 1-2 minutes until you smell their aroma. Be careful not to burn them! Then, place the chilies in a bowl and cover with hot water. Let them soak for 15-20 minutes until soft and pliable.
2. Make the Chili Sauce:
Drain the softened chilies and add them to a blender. Add the halved onion, garlic, Roma tomatoes, oregano, cumin, cinnamon, black pepper, apple cider vinegar, and about 1 cup of beef broth or water. Blend everything until you get a smooth sauce.
3. Cook the Birria:
In a large pot or slow cooker, add the beef chunks, chili sauce, bay leaves, the remaining beef broth (enough to cover the meat), and salt to taste. Bring to a boil, then reduce heat and simmer with the lid partially on for 3-4 hours (or 6-8 hours on low in a slow cooker). Cook until the meat is very tender and easy to shred.
4. Shred the Meat:
Carefully remove the meat from the pot and shred it using two forks. Strain the cooking liquid to remove solids and keep this flavorful consommé warm—it will be perfect for dipping your tacos.
5. Prepare the Tortillas:
Heat a skillet or comal on medium-high and add a little oil. Dip each tortilla briefly into the warm consommé, then place it onto the hot skillet. Spoon a generous amount of shredded birria meat onto half the tortilla and fold it over.
6. Cook the Tacos:
Cook the folded tortilla for 2-3 minutes until the bottom is crispy and slightly charred. Flip if you want the other side a little crispy too, then remove from the skillet.
7. Serve:
Serve your birria tacos hot, topped with chopped onion and cilantro, and queso fresco if you like. Add lime wedges for squeezing and a small bowl of the consommé on the side for dipping the tacos. Enjoy your tasty, hearty meal!
Can I Use Frozen Beef for Birria?
Yes! Just be sure to fully thaw the beef in the refrigerator overnight before cooking. This ensures even cooking and tender results.
Can I Make Birria Tacos Ahead of Time?
Absolutely! You can prepare the birria and consommé a day in advance. Store the meat and broth separately in airtight containers in the fridge, then reheat gently before assembling the tacos.
How Should I Store Leftover Birria and Tacos?
Keep leftover birria meat and consommé refrigerated in sealed containers for up to 3 days. Store tortillas separately to maintain texture. Reheat the meat with some consommé on the stove for best flavor.
What’s the Best Way to Serve Birria Tacos?
Serve with warm corn tortillas dipped in consommé, topped with fresh chopped onion, cilantro, and a squeeze of lime. Offering queso fresco or melted cheese inside adds a creamy touch.
