Name: Birria Tacos: How to Make Mexico’s Favorite Dippable Street Tacos at Home
Prep time: 30 min
Cook time: 4 min
Total time: 4 h 30 min
Ingredients: 3 lbs beef chuck roast, cut into large chunks; 1 lb short ribs or oxtail (adds extra richness); Salt and pepper, to taste; 4 dried guajillo chiles; 3 dried ancho chiles; 2 dried pasilla chiles (optional for smokiness); 5 cloves garlic; 1 medium white onion; 1 tsp ground cumin; 1 tsp dried oregano (preferably Mexican); 1 tsp smoked paprika; ½ tsp cinnamon; ¼ tsp ground cloves; 2 bay leaves; ¼ cup apple cider vinegar; 1½ cups beef broth; 4 cups beef broth (in addition to what’s in the sauce); 1–2 tbsp oil for searing; 12 corn tortillas; 1 cup Oaxaca cheese (or mozzarella), shredded; Chopped white onion and cilantro; Lime wedges

When it comes to comfort food with a cult following, birria tacos top the list. What started as a traditional stew from Jalisco, Mexico, has exploded into a global street food sensation—and for good reason. With their crispy golden tortillas, juicy, spice-laden meat, and the ritual of dipping each bite into a deep, savory consommé, these tacos are a full-on sensory experience.

In this ultimate guide to making birria tacos at home, we’ll walk through everything you need to know—from selecting the right cut of meat to crafting an authentic birria sauce and achieving that perfect pan-fried crunch.

What Are Birria Tacos?

Traditionally, birria is a slow-cooked stew made with goat meat and a blend of dried Mexican chiles and spices. As it spread throughout Mexico and the U.S., beef became a popular substitution—especially for tacos. In the taco version, tender shredded meat is folded into tortillas, pan-fried in beef fat and consommé, and served with a bowl of hot, flavorful broth for dipping.

These days, you’ll find birria tacos with beef in food trucks, hip restaurants, and home kitchens worldwide. But there’s nothing quite like making them from scratch in your own kitchen.

Why Are Birria Tacos So Popular?

From viral TikTok videos to street food stalls across the globe, birria tacos have captured the hearts (and stomachs) of food lovers for several reasons:

They’re visually stunning: Red-tinged tortillas, bubbling cheese, rich broth—it’s an aesthetic.
They’re flavorful: Layers of smoky, spicy, umami-rich flavors meld together over hours of slow cooking.
They’re interactive: The act of dipping each taco in consommé makes it feel like more than just a meal—it’s an experience.

Recipe Overview

Difficulty Level: Medium
Cuisine: Traditional Mexican / Street Food
Serving Size: 6–8 tacos (serves 3–4)
Prep Time: 30 minutes
Cooking Time: 3.5 to 4 hours
Total Time: 4.5 hours (including marinating time)

Nutritional Snapshot (Per Serving)

Calories: ~480
Protein: 30g
Carbohydrates: 28g
Fat: 25g
Fiber: 3g
Sodium: 720mg

Note: Values will vary depending on portion size and toppings.

Ingredients You’ll Need for Authentic Birria Tacos

For the Meat:

3 lbs beef chuck roast, cut into large chunks
1 lb short ribs or oxtail (adds extra richness)
Salt and pepper, to taste

For the Birria Sauce (Adobo):

4 dried guajillo chiles
3 dried ancho chiles
2 dried pasilla chiles (optional for smokiness)
5 cloves garlic
1 medium white onion
1 tsp ground cumin
1 tsp dried oregano (preferably Mexican)
1 tsp smoked paprika
½ tsp cinnamon
¼ tsp ground cloves
2 bay leaves
¼ cup apple cider vinegar
1½ cups beef broth

For Cooking:

4 cups beef broth (in addition to what’s in the sauce)
1–2 tbsp oil for searing

For the Tacos:

12 corn tortillas
1 cup Oaxaca cheese (or mozzarella), shredded
Chopped white onion and cilantro
Lime wedges

Step-by-Step Instructions: How to Make Birria Tacos at Home

Step 1: Prepare the Dried Chiles

Start by removing stems and seeds from the guajillo, ancho, and pasilla chiles. Toast them lightly in a dry skillet for 30–45 seconds to enhance their aroma and flavor.

After toasting, soak the chiles in hot water for about 15–20 minutes until softened.

Overhead shot of raw ingredients for birria tacos including beef chuck, dried chiles, garlic, spices, onions, vinegar, and beef broth on a wooden surface.

Step 2: Make the Adobo Marinade

While the chiles soak, sauté the onion and garlic in a skillet until golden. Then, add the softened chiles, onion, garlic, vinegar, beef broth, and spices to a blender. Blend until very smooth. Strain the sauce if needed for a velvety consistency.

This thick red marinade will coat and flavor the beef. It’s the heart of any authentic Mexican birria recipe.

Step 3: Marinate the Beef

In a large bowl or zip-top bag, coat the beef chunks with the adobo sauce. Marinate for at least 4 hours, but overnight is best for deep flavor.

Top shot of cooked beef in its marinade sauce.

Step 4: Slow-Cook the Birria

Transfer the marinated beef and all the sauce into a Dutch oven or large pot. Add 4 more cups of beef broth and bay leaves.

Simmer gently on low heat for 3–4 hours until the beef is falling apart tender. Skim off excess fat and set it aside for frying the tacos.

Once the meat is tender, remove and shred it using forks. Reserve the cooking liquid—it’s your birria consommé.

Step 5: Strain the Consommé

Strain the remaining liquid to remove any solids, and return it to a pot to keep warm. Taste and adjust salt if needed.

This consommé is your taco dipping sauce. Add a squeeze of lime and a few chopped onions for brightness.

Hands filling a birria taco with shredded beef and cheese over a wooden board, showing the taco before pan-frying.

Step 6: Assemble and Fry the Tacos

Heat a skillet over medium heat and add a tablespoon of the reserved beef fat. Dip a corn tortilla into the consommé until fully coated, then place it on the skillet.

Top with a spoonful of shredded birria beef and cheese. Fold the tortilla in half and cook until crisp, flipping once.

Repeat with remaining tortillas. Keep warm in the oven if making a large batch.

Step 7: Garnish and Serve

Serve each taco hot with chopped onions, cilantro, lime wedges, and a small bowl of consommé on the side for dipping.

The crispy exterior, melty cheese, juicy beef, and dipping broth create a layered, mouthwatering experience.

Popular Variations of Birria

Want to get creative? Try these popular offshoots of the classic:

Quesabirria Tacos

Add more cheese for a gooey, quesadilla-style birria taco.

Birria Ramen

Combine birria consommé and meat with cooked ramen noodles for a Mexican-Japanese fusion comfort bowl.

Birria Pizza

Spread birria meat, cheese, and onions on a thin crust, drizzle with consommé, and bake.

Tips for the Best Birria Tacos

Use marbled beef like chuck roast or brisket for a tender, juicy result.
Make it in a slow cooker or Instant Pot if you’re short on time.
Chill your consommé overnight to easily remove and save the fat layer for frying.
Always toast your chiles to deepen the flavor.
Don’t skip the vinegar—it balances the richness beautifully.

How to Store and Reheat Birria

Fridge: Store meat and consommé in separate airtight containers for up to 4 days.
Freezer: Freeze both in freezer-safe bags for up to 2 months.
Reheat: Gently reheat meat in a skillet and consommé in a saucepan until hot.

FAQs: Everything You Need to Know About Birria Tacos

What meat is used in birria tacos?
Traditionally goat, but beef chuck, short ribs, and brisket are most commonly used in U.S. versions.

Are birria tacos spicy?
They’re flavorful with mild heat. Adjust the number and type of chiles to control the spice level.

Can I make birria tacos ahead of time?
Yes. Cook and shred the meat in advance. Reheat and assemble tacos when ready to serve.

What’s the difference between birria and barbacoa?
Barbacoa is often steamed and simpler in seasoning, while birria is stewed in a chile-based adobo sauce and served with consommé.

Final Thoughts: Why Birria Tacos Deserve a Spot on Your Table

With their irresistible combination of crispy tortillas, tender meat, gooey cheese, and deeply flavored consommé, birria tacos are more than a trend—they’re a culinary experience rooted in tradition and adapted for modern cravings.

Whether you’re planning a taco night, a weekend cooking project, or trying to impress guests, this birria tacos recipe with consommé delivers every time. It’s bold, satisfying, and totally customizable—proof that some of the best dishes come from taking your time and layering your flavors.