Homemade Birria Tacos are a delicious treat packed with tender, slow-cooked meat that’s perfectly seasoned and bursting with flavor. Wrapped in warm corn tortillas and often dipped in the rich, spicy broth called consomé, these tacos are crispy on the outside and juicy on the inside. The combination of the meat, melted cheese, and the crispy tortilla makes for a perfect balance of textures and tastes.
I love making birria tacos at home because you can take your time to build the flavors in the meat, and the smell while it’s cooking fills the whole house with a wonderful, comforting aroma. Adding a little bit of the consomé for dipping really takes the experience up a notch, and I always find myself going back for just one more. Making these tacos with friends or family is a great way to relax and enjoy a shared meal that feels special but is so approachable.
My favorite way to serve homemade birria tacos is with some fresh cilantro, chopped onions, and a squeeze of lime on the side, plus a small bowl of the consomé for dipping. It turns a simple taco night into something that feels like a little celebration. Whether you’re making them for a casual dinner or a festive gathering, these tacos never fail to bring smiles and full bellies.
Key Ingredients & Substitutions
Beef Chuck Roast or Short Ribs: These cuts are great for slow cooking because they get tender and juicy. If you want a leaner option, try beef brisket or even lamb shoulder for a twist.
Dried Chiles (Guajillo, Ancho, Pasilla, Chipotle): These give birria its smoky, slightly spicy flavor. If you can’t find them, substitute with a mix of smoked paprika and mild chili powder, but fresh dried chiles bring the best depth.
Corn Tortillas: Use fresh small corn tortillas for authenticity. If unavailable, flour tortillas work but the taste and texture will change. For a gluten-free option, stick with corn ones.
Cheese: Oaxaca or mozzarella cheese melts beautifully in the tacos. If you want it cheeseless, you can skip this, and the tacos will still taste amazing with just meat, onion, and cilantro.
How Do I Make the Meat Tender and Full of Flavor?
Slow-cooking the meat is key to tender birria. Here’s how:
- After blending the chile sauce, pour it over the beef in a pot or slow cooker.
- Cook low and slow for hours—3-4 hours on the stove or 6-8 hours in a slow cooker—until the meat falls apart easily.
- The low heat breaks down the tough fibers, making the beef juicy and flavorful.
- Always save the cooking liquid (consomé); it’s packed with spices and richness.
Patience here pays off big time. The longer and slower you cook, the better the texture and flavor.
Equipment You’ll Need
- Dry skillet – I use it to toast the chiles and develop deep smoky flavors.
- Blender – helps make a smooth, rich chile sauce that coats the meat perfectly.
- Large pot or slow cooker – perfect for slow-cooking the beef until tender.
- Skillet or griddle – ideal for crisping the tacos and melting the cheese.
- Kitchen tongs and spatula – make handling hot tortillas and shredded meat easy.
- Small bowls – great for chopping garnishes like onions and cilantro, and for serving salsa or consommé.
Flavor Variations & Add-Ins
- Swap beef for lamb or pork for a different flavor profile — pork shoulder gives a richer, slightly sweeter taste.
- Mix in diced cooked potatoes or roasted carrots inside the tacos for extra veg and texture.
- Add a dash of smoked paprika or chipotle powder if you want more smoky heat in your chile sauce.
- Top with sliced radishes or pickled jalapeños for a crunchy, tangy contrast.
How to Make Homemade Birria Tacos
Ingredients You’ll Need:
For The Meat and Sauce:
- 3 lbs beef chuck roast or beef short ribs
- 5 dried guajillo chiles, stems and seeds removed
- 3 dried ancho chiles, stems and seeds removed
- 2 dried pasilla chiles, stems and seeds removed
- 1 dried chipotle chile (optional for heat)
- 4 cups beef broth
- 1 large white onion, quartered
- 6 garlic cloves
- 2 tsp dried oregano
- 2 tsp ground cumin
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- 1 tbsp apple cider vinegar
- Salt and pepper to taste
For The Tacos:
- 12 small corn tortillas
- Vegetable oil or butter, for frying
- 1 cup shredded Oaxaca or mozzarella cheese (optional)
- Fresh cilantro, finely chopped
- White onion, finely chopped
- Lime wedges
- Salsa or hot sauce, for serving
How Much Time Will You Need?
This recipe takes about 20 minutes to prep and 3 to 4 hours to cook on the stove, or 6 to 8 hours in a slow cooker. After cooking, you’ll spend 10 to 15 minutes assembling and frying the tacos. Overall, plan for around 4 to 5 hours if cooking on the stove or slow cooker, mostly hands-off time.
Step-by-Step Instructions:
1. Toasting and Soaking the Chiles:
Heat a dry skillet over medium heat. Toast each dried chile for about 2 minutes per side until fragrant but not burnt. Then, place the chiles in a bowl and cover with hot water. Let them soak for 15 to 20 minutes until soft. Drain and save the soaking water.
2. Making the Chile Sauce:
In a blender, add the soaked chiles, quartered onion, garlic cloves, oregano, cumin, cinnamon, cloves, apple cider vinegar, and 2 cups of beef broth or some chile soaking water. Blend until smooth. If the sauce is too thick, add more broth or soaking water little by little to get a smooth, pourable sauce.
3. Cooking the Meat:
Season the beef with salt and pepper. Place it in a large pot or slow cooker and pour the chile sauce over the meat. Add the remaining beef broth to partially cover the beef. Bring to a simmer over medium heat, then reduce to low. Cover and cook for 3 to 4 hours until the beef is tender enough to shred easily. If using a slow cooker, cook on low for 6 to 8 hours.
4. Preparing the Meat and Consomé:
Remove the meat from the pot and shred it with two forks. Strain the cooking liquid (consomé) through a fine mesh to remove solids, reserving it for dipping the tacos.
5. Making the Tacos:
Heat a skillet or griddle over medium heat and lightly brush corn tortillas with oil or butter. For each taco, place one tortilla on the skillet, add some shredded beef and cheese if using, then top with another tortilla. Press gently and cook for 2 to 3 minutes on each side until the tortillas are golden and crispy, and the cheese melts.
6. Serving Your Birria Tacos:
Serve the tacos hot, topped with chopped white onion and cilantro. Add a squeeze of lime and a side of salsa or hot sauce. Don’t forget a small bowl of the flavorful consomé to dip your tacos for that authentic touch. Enjoy!
Can I Use Frozen Beef for Birria Tacos?
Yes, you can! Just be sure to thaw the beef completely in the fridge overnight before cooking to ensure even cooking and tender results.
Can I Make Birria Tacos Ahead of Time?
Absolutely! The meat and sauce actually taste better the next day after the flavors have melded. Store the cooked beef and consomé in airtight containers in the fridge for up to 3 days.
How Should I Store Leftover Birria Tacos?
Keep leftover shredded beef and consomé separately in the fridge for up to 3 days. Reheat the beef gently in the consomé to keep it moist, and crisp tortillas fresh on a hot skillet before serving.
What Can I Substitute for Dried Chiles?
If you can’t find dried guajillo, ancho, or pasilla chiles, try using smoked paprika combined with mild chili powder for a similar smoky flavor, though the taste won’t be quite the same as authentic birria.