Homemade Birria Tacos are a delicious, flavorful treat filled with slow-cooked, tender beef that’s been simmered in a rich blend of spices and chilies. The tacos are crispy on the outside, thanks to a quick dip in the flavorful cooking sauce before frying, and inside they’re juicy and packed with all those amazing savory flavors you can’t wait to bite into.
I love making birria tacos at home because the process itself feels special—slow cooking the meat makes the whole house smell amazing, and it’s so satisfying to see the pieces fall apart perfectly tender. I usually double up on the sauce for dipping because, honestly, I think the best part is dunking every bite into that tasty, spicy broth. It’s my little twist that keeps everyone coming back for more.
These tacos are perfect for a casual dinner or a fun gathering with friends. I like to serve them with some fresh onions, cilantro, and a squeeze of lime on top. Plus, having plenty of that warm birria broth on the side makes the meal that much cozier. Every time I make these, it feels like a small celebration right at the dinner table!
Key Ingredients & Substitutions
Beef: Chuck roast or short ribs are perfect for slow cooking as they get tender and juicy. If you want a leaner option, beef brisket works too but may be less fatty.
Dried Chilies: Guajillo, ancho, and pasilla chilies give a deep, rich flavor that’s essential here. If you can’t find pasilla, substitute with more guajillo or ancho. Avoid fresh chilies; dried ones add the signature smoky taste.
Broth: Beef broth keeps the sauce rich and flavorful. You can use homemade or store-bought, or swap for chicken broth if preferred, but beef broth keeps it classic.
Cheese: Queso fresco or cotija add a nice salty touch on top. If you don’t have these, shredded mozzarella or a mild feta can work as a substitute.
How Do You Get Tender, Flavorful Meat for Birria?
Slow cooking is key to tender birria. Here’s what I do:
- First, brown the beef on all sides to lock in flavor and create a good base.
- Prepare a smooth chili sauce to simmer the meat in, adding depth and spice.
- Simmer covered on very low heat for 3–4 hours until the meat falls apart easily.
- Shred the meat and soak it again in the sauce so every bite is juicy.
Patience pays off here—don’t rush the cooking time. This gentle slow cook breaks down tough fibers in the beef for melt-in-your-mouth texture.
Equipment You’ll Need
- Large pot or Dutch oven – I prefer a heavy one because it heats evenly and can handle the slow simmering.
- Blender – makes the chili sauce smooth and well-blended; a good quality blender makes the job easier.
- Skillet or griddle – perfect for warming tortillas and crisping the tacos to perfection.
- Tongs – handy for dipping tortillas in broth and flipping tacos without burning your fingers.
- Meat shredder or two forks – makes shredding the cooked beef quick and easy.
Flavor Variations & Add-Ins
- Protein Swap: Use shredded cooked chicken or pork for a different twist, especially if you’re looking for a lighter option.
- Cheese Options: Sprinkle on crumbled queso fresco, cotija, or even shredded Monterey Jack for varied cheesy flavor.
- Veggie Add-ins: Top your tacos with chopped radishes, sliced jalapeños, or pickled onions for extra crunch and spice.
- Spice Adjustments: Increase or decrease the chili peppers to make it milder or spicier, depending on your taste.
Homemade Birria Tacos
Ingredients You’ll Need:
For the Birria Meat and Sauce:
- 3 lbs beef chuck roast or beef short ribs, cut into large chunks
- 6 dried guajillo chilies, stemmed and seeded
- 2 dried ancho chilies, stemmed and seeded
- 2 dried pasilla chilies, stemmed and seeded
- 4 cups beef broth
- 1 white onion, quartered
- 6 cloves garlic
- 2 bay leaves
- 1 tbsp dried oregano
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp black pepper
- ½ tsp ground cloves
- 1 tbsp apple cider vinegar
- Salt to taste
- 2 tbsp vegetable oil
For the Tacos:
- Corn tortillas (about 12-15)
- Chopped white onion for garnish
- Fresh cilantro leaves for garnish
- Lime wedges for serving
- Crumbled queso fresco or cotija cheese (optional)
How Much Time Will You Need?
This recipe takes around 4 to 5 hours total. You’ll spend about 30-40 minutes preparing and browning the meat, making the sauce, and assembling the tacos. Then, allow 3 to 4 hours for slow cooking the beef until it’s tender and perfect to shred. Finally, it takes a few minutes to cook the tacos and garnish before serving.
Step-by-Step Instructions:
1. Prepare the Chilies:
Toast the dried guajillo, ancho, and pasilla chilies in a dry skillet over medium heat for 1-2 minutes, stirring often to prevent burning. Once toasted, soak them in hot water for 20 minutes until softened.
2. Make the Birria Sauce:
Drain the chilies but keep some soaking water. Blend the softened chilies with onion, garlic, oregano, cumin, cinnamon, black pepper, cloves, apple cider vinegar, and 1 cup of beef broth until smooth. Add more broth or chili soaking water if you need to thin the sauce.
3. Brown the Beef:
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the beef chunks on all sides for 5-7 minutes, then remove them from the pot.
4. Cook the Birria:
In the same pot, pour in the birria sauce and cook for 3-4 minutes, stirring occasionally. Add the browned beef, bay leaves, the remaining beef broth, and salt to taste. Bring everything to a simmer, cover, and cook on low heat for 3 to 4 hours until the meat is very tender and easy to shred.
5. Shred the Meat:
Take the beef out and shred it with two forks. Return the shredded meat to the pot with the sauce to soak up more flavor and keep warm.
6. Prepare the Tortillas:
Warm the corn tortillas on a skillet or griddle. For authentic birria tacos, quickly dip each tortilla into the birria broth (consommé) before placing it on the skillet to crisp up.
7. Assemble the Tacos:
Fill each dipped tortilla with a generous amount of shredded birria meat. Sprinkle with crumbled queso fresco or cotija cheese if using, then fold the tacos.
8. Cook the Tacos:
Cook the tacos on the skillet for about 1-2 minutes per side until tortillas are crispy and slightly charred.
9. Garnish and Serve:
Serve hot, topped with fresh chopped onion and cilantro. Offer lime wedges on the side for an extra zing, and don’t forget a small bowl of warm birria broth for dipping your tacos. Enjoy!
Can I Use Frozen Beef for Birria Tacos?
Yes! Just make sure to completely thaw the beef in the refrigerator overnight before cooking. This ensures even cooking and tender results.
Can I Make Birria Sauce Ahead of Time?
Absolutely! You can prepare the chili sauce up to 2 days in advance and store it in the fridge. Just blend and refrigerate in an airtight container until ready to use.
How Should I Store Leftover Birria Tacos?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave, and warm up some birria broth to dip for extra flavor.
What’s the Best Way to Reheat Birria Meat?
Reheat shredded birria meat slowly on the stove with some of the leftover sauce or broth to keep it moist and flavorful. Avoid microwaving dry meat to preserve tenderness.
