Juicy, slow-cooked beef, crispy tortillas, and melty cheese come together to create the best Birria Tacos you’ll ever taste. Dunk them in a rich, flavorful broth for the ultimate bite – perfect for taco night or any time you want something bold and delicious!
Table of Contents
After ordering these too many times to count at our favorite Mexican restaurant (all in the name of research, of course), I decided I had to make a version at home. My husband and kids raved about this dinner and declared it one of the best I have ever made.
There’s nothing quite like the combination of crispy tacos, tender beef, and rich, flavorful broth that makes birria tacos absolutely irresistible. Slow-cooked until fork-tender, the beef soaks up all the smoky, spicy goodness from guajillo chiles, ancho chiles, and a blend of aromatic spices, creating the ultimate shredded meat for stuffing inside warm corn tortillas. Whether you’re dipping them into the bold, beefy consommé or savoring that melty cheese pull, these tacos are pure comfort food with a flavorful kick!
The taco party doesn’t stop here! Dive into my Smoky Chicken Tinga Tacos, Blackened Salmon Tacos Recipe, Navajo Tacos (Indian Fry Bread), Baja Fried Fish Tacos Recipe, and Grilled Pork Tacos al Pastor for even more mouthwatering recipes.
Why We Love This Recipe
- Birria tacos are loaded with slow-cooked, tender meat, simmered in a rich sauce made with dried chiles, beef broth, and warm spices for incredible depth of flavor.
- The crispy tacos get their signature crunch by dipping corn tortillas in the braising liquid before frying, making every bite golden and packed with flavor.
- Served with a side of flavorful broth for dipping, these quesabirria tacos bring restaurant-quality Mexican food right to your kitchen!
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Chuck Roast – A flavorful, marbled cut that becomes fork-tender when slow-cooked, making it perfect for birria de res.
- Beef Short Ribs – Adds extra richness to the shredded beef and enhances the depth of the braising liquid.
- Coarse Kosher Salt & Black Pepper – Essential seasonings that bring out the natural flavors of the beef birria tacos recipe.
- Vegetable Oil – Used for searing the beef, helping develop a deep, caramelized crust before braising.
- White Onion – Adds a mild sweetness and depth to the birria stew and works as a fresh topping for tacos.
- Garlic Cloves – Infuses the birria sauce with a rich, aromatic flavor.
- Beef Broth – The base of the braising liquid, ensuring a bold and flavorful broth for cooking and dipping.
- Guajillo Chiles – Mild, slightly sweet dried chiles that build the signature smoky and complex flavor of traditional birria.
- Ancho Chili Powder – Deepens the warmth and spice of the birria sauce, but regular chili powder works as a substitute.
- Mexican Oregano – A key herb with citrusy, earthy notes that enhances the overall flavor profile of the birria meat.
- Ground Cumin – Adds a warm, slightly smoky element to balance out the heat from the chipotle peppers.
- White Corn Tortillas – The classic base for birria tacos, crisping up beautifully when fried in the reserved grease.
- Oaxaca cheese or Monterey Jack – Perfect for melting to create that signature stretchy, cheesy bite.
- Fresh Cilantro – A bright, fresh garnish that pairs perfectly with the rich, slow-cooked birria meat.
- Lime Wedges – Adds a tangy finish to balance the deep flavors of the birria de res.
- Diced White Onion – A fresh, crunchy topping that enhances the texture and flavor of the tacos.
How to Make Homemade Birria Tacos
- Season and sear meat. Generously season the chuck roast and beef short ribs with salt and black pepper. Heat vegetable oil in a large Dutch oven or frying pan over medium-high heat. Sear the meat in batches, making sure each piece develops a deep golden-brown crust before transferring to a plate.
- Sauté aromatics. In the same pot, add the white onion and garlic bulb. Sear them for two to three minutes, stirring occasionally to develop color and bring out their natural sweetness.
- Add broth and spices. Return the seared meat to the pot and add bay leaves, dried peppers, oregano, chili powder, and ground cumin. Cover with the broth and bring everything to a boil. Let it cook for 30 minutes, skimming off any foam that rises to the top.
- Blend sauce. Remove the softened dried peppers, onion, and garlic from the pot. Squeeze the garlic cloves from their skins and place everything into a blender or food processor (affiliate link). Blend until smooth, adding some of the broth as needed. Strain the mixture through a fine-mesh sieve to remove any bits of skin or seeds, then stir it back into the pot with the meat and broth.
- Slow-cook meat until fork-tender. Cover the pot and lower the heat. Let the birria simmer gently for about three hours, or until the meat is tender and falling apart.
- Separate broth and grease. Strain the rich braising liquid through a fat separator, returning the flavorful broth to the pot. Save the grease in a small skillet or saucepan—this will be used for frying the tacos.
- Prepare meat for tacos. Remove the beef from the broth and cut it into large chunks. Discard any bones, then finely shred or chop the meat into small pieces for easy taco assembly.
- Fry tacos. Heat a large skillet or griddle over medium heat. Dip corn tortillas into the reserved birria sauce grease, coating them lightly. Place the tortillas onto the hot griddle afterward and top with shredded beef and plenty of quesadilla cheese. Fold the tortilla in half and press down with a spatula to help seal. Fry until golden and crispy on the bottom, about two to three minutes, then flip and cook the other side.
- Assemble and serve. Top the crispy tacos with fresh cilantro, diced white onion, and a squeeze of lime juice. Serve with small bowls of the rich birria broth on the side for dipping, because nothing beats that first bite of a crispy, cheesy, flavor-packed birria taco dunked into its own bold and savory broth!
Recipe FAQ’s
Birria Tacos (aka quesabirria) started in Tijuana, Mexico, inspired by the rich, flavorful birria stew of Jalisco, and taco trucks like Tacos Aaron which were among the first to serve it with melty cheese inside crispy tortillas. Around 2016, Tijuana taqueros brought this mouthwatering creation to Los Angeles, where Instagram and TikTok turned it from a regional specialty into a full-blown sensation, with people driving miles and waiting in long lines just to get a taste. By 2019, taqueros in the San Francisco Bay Area where I live jumped on board, and now, quesabirria tacos are a must-try dish across the United States, Mexico, and Canada!
Yes! While chuck roast and beef short ribs make for a rich and tender birria meat, beef shank or a beef roast also work beautifully. Just be sure to use well-marbled cuts for the best flavor.
Corn tortillas are traditional and hold up best when dipped and fried, but flour tortillas will work if that’s what you prefer. They’ll be softer and slightly chewy instead of crispy.
For extra heat, add more chipotle peppers or dried chiles to the broth, or toss in a few crushed red pepper flakes. The spice level is easy to customize to your preference.
Absolutely! In a slow cooker, cook on low for six to eight hours or high for four hours. For an Instant Pot, use high pressure for 45 minutes, followed by a natural release.
Store leftover birria meat in an airtight container in the fridge for up to four days, keeping the broth separate. To reheat, warm the meat in a frying pan or microwave, then crisp up fresh tortillas in a hot pan with a little reserved birria grease before assembling.
Tips for Success
- Use a mix of cuts for the best texture and flavor. Beef short ribs add richness, while chuck roast brings that perfect shredded meat consistency for the best birria tacos.
- Toast the dried chiles before blending. This extra step intensifies their smoky depth, making the birria sauce even more flavorful.
- Let the meat simmer low and slow. The longer it cooks, the more tender and flavorful it becomes – rushing the process won’t give you that signature fall-apart texture.
- Don’t skip dipping the tortillas in the birria grease. This is what gives the tacos that golden, crispy exterior that holds up perfectly when dunked into the broth.
- Make extra broth for dipping. The rich, flavorful broth is what makes quesabirria tacos so addictive – having an extra bowl for dipping takes the experience to another level.
What to Serve with Birria Tacos
A side of Mexican rice or refried beans adds heartiness, soaking up any extra rich birria sauce left on your plate.
For a fresh contrast, a crisp Homemade Coleslaw or a simple avocado salad balances out the deep, smoky flavors of the beef birria tacos.
And, of course, no taco night is complete without a delicious beverage like Horchata or a Virgin Strawberry Daiquiri to go with it!
Substitutions and Variations
- Swap the beef for another protein. Traditional birria is made with goat meat, but you can also use lamb shank, pork shoulder, or even chicken for a lighter take on birria tacos.
- Use flour tortillas instead of corn. While corn tortillas give that classic crispy texture, flour tortillas will make a softer, slightly chewier version of quesabirria tacos.
- Adjust the spice level to your liking. Add extra chipotle peppers or dried chiles for more heat, or tone it down by reducing the amount of ancho chili powder.
- Make it into a birria stew. Skip frying the tortillas and serve the shredded birria meat in bowls with the flavorful broth, topped with fresh cilantro, diced onions, and a squeeze of lime.
- Try a cheesy birria quesadilla. Instead of folding tacos, load up a large tortilla with birria meat and Oaxaca cheese, then grill it to crispy perfection before slicing into wedges.
More Mexican-Inspired Recipes You’ll Love
- The Best Taco Soup Recipe
- New Mexican Posole
- Doritos Taco Salad
- Easy Chorizo con Papas (Mexican Potatoes with Chorizo)
- Ground Beef Tacos
- Spaghetti Verde (Mexican Spaghetti with Creamy Poblano Sauce)
- Homemade Chili
- Mexican Hot Chocolate
Beef Birria Tacos
Ingredients
Birria Taco Meat
- 4-5 pounds chuck roast cut into 4 large chunks
- 2 pounds bone-in beef short ribs
- 2 teaspoons coarse kosher salt
- 1 teaspoon black pepper
- 1-2 Tablespoons vegetable oil
- 1 large white onion quartered, dry skins removed
- 1 garlic bulb cut in half crosswise, then cut in half again
- 8 cups beef broth
- 3 bay leaves
- 8 dried guajillo chilis stems cut off and seeds removed
- 2 teaspoons ancho chili powder or regular chili powder
- 2 teaspoons Mexican oregano
- 1 teaspoon ground cumin
Tacos
- 14-16 white corn tortillas
- 2-3 cups Monterey Jack, Mozzarella, or Oaxaca cheese
- Chopped fresh cilantro
- Diced white onion
- Lime wedges
Instructions
- Pat the meat dry and season on all sides with the salt and pepper. Heat the oil in a large dutch oven over medium-high heat. Working in batches, sear the meat in the hot oil on all sides, turning carefully with tongs, then transfer to a plate.4-5 pounds chuck roast, 2 pounds bone-in beef short ribs, 2 teaspoons coarse kosher salt, 1 teaspoon black pepper, 1-2 Tablespoons vegetable oil
- Add the onion and garlic to the pot. Sear for 2-3 minutes, turning them once or twice to add a little color.1 large white onion, 1 garlic bulb
- Add the beef broth to the pot with the vegetables, along with the seared meat. Add the bay leaves, dried peppers, ancho chili powder, oregano, and cumin. Bring to a boil, then reduce the heat to medium-low and cook for 30 minutes. Skim any foam off the top.8 cups beef broth, 8 dried guajillo chilis, 2 teaspoons ancho chili powder, 2 teaspoons Mexican oregano, 1 teaspoon ground cumin, 3 bay leaves
- Use a slotted spoon or tongs to remove the peppers, onion, and garlic from the pot. Squeeze the cloves of garlic out from the skin of the garlic bulb. Transfer the cooked veggies to a blender or food processor (affiliate link) and blend until smooth, adding broth as needed. Strain and press through a fine mesh sieve to remove bits of skin from the peppers, then stir the puree back into the broth with the meat.
- Cover and simmer for 3 hours on low to medium-low until meat is tender and falling apart. Remove the bay leaves and discard.
- Remove the meat from the broth and shred, discarding the fatty parts and bones from the short ribs. Strain the liquid through a fat separator, saving the grease in a separate bowl. Return the broth to the pot to keep warm until ready to serve.
- Meanwhile, pour the grease into a shallow bowl. Heat a large skillet or griddle over medium heat. Dip each corn tortilla into the reserved grease. Place on the hot griddle and top with some of the shredded meat and cheese. Fold the taco over itself like a quesadilla and press down with a spatula to help seal. Fry until crisp and golden-brown on the bottom, about 2-3 minutes, then flip and cook on the other side.14-16 white corn tortillas, 2-3 cups Monterey Jack, Mozzarella, or Oaxaca cheese
- Serve sprinkled with fresh cilantro and diced white onion, with lime wedges on the side and small bowls of the warm broth on the side for dipping and dip the tacos into the broth while eating.Chopped fresh cilantro, Lime wedges, Diced white onion
Notes
- Slow Cooker Version: Cook on HIGH for 4 hours or LOW for 6-8 hours.
Storage & Make Ahead
- Store: Keep leftover birria meat in an airtight container in the refrigerator for up to four days. Store the broth separately to maintain the best texture and flavor.
- Freeze: For longer storage, freeze the shredded beef and broth in separate freezer-safe containers or resealable bags for up to three months. Thaw overnight in the refrigerator before reheating.
- Reheat: Warm the birria meat in a pan with a splash of broth to keep it juicy. To crisp up fresh tortillas, heat a skillet over medium heat and fry them with a little reserved birria grease before assembling your tacos.
- Make Ahead: Birria tastes even better the next day! Make the meat and broth in advance, store them separately, and reheat when ready to serve for an even deeper, richer flavor.
