My Fave Birria Tacos
Rich, crispy, juicy, and completely unforgettable
Birria tacos have gone from a regional Mexican specialty to a global obsession—and for good reason. Originating in the state of Jalisco, traditional birria was a slow-cooked goat stew seasoned with dried chiles and warm spices. Today, beef birria has become the star, especially when transformed into crispy, pan-fried tacos dipped in their own consommé.
This recipe is my personal favorite: deeply savory, slightly spicy, rich without being heavy, and absolutely perfect for sharing. The meat is slow-braised until it falls apart, the broth is complex and aromatic, and the tacos are fried until golden and crackly, then dunked into the consommé like the most indulgent bite imaginable.
📝 Ingredients (Serves 6–8)
Meat
- 1.8 kg (4 lb) beef chuck roast, cut into large chunks
(short ribs or beef shank work beautifully too)
Dried Chiles
- 5 dried guajillo chiles
- 3 dried ancho chiles
- 2 dried árbol chiles (optional, for heat)
Aromatics & Spices
- 1 large white onion, halved
- 6 cloves garlic
- 2 bay leaves
- 1 cinnamon stick
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano (Mexican oregano preferred)
- ½ teaspoon ground cloves
- ½ teaspoon ground black pepper
Acid & Sweet Balance
- 3 tablespoons apple cider vinegar
- 1 tablespoon honey or brown sugar
Liquid
- 1.5 liters (6 cups) beef broth
- 2 tablespoons neutral oil
For the Tacos
- Corn tortillas
- Oaxaca cheese or mozzarella, shredded
- Fresh cilantro, chopped
- White onion, finely diced
- Lime wedges
🔪 Step-by-Step Preparation
1. Toast and soften the chiles
Remove stems and seeds from the dried chiles. Heat a dry skillet over medium heat and toast the chiles briefly—about 10 seconds per side—just until fragrant. Do not burn them.
Transfer the chiles to a bowl and cover with hot water. Let them soak for 20 minutes until softened.
2. Build the birria sauce
In a blender, combine softened chiles, onion, garlic, cumin, oregano, cloves, black pepper, cinnamon, vinegar, honey, and 1 cup of beef broth.
Blend until completely smooth. The sauce should be thick, deep red, and intensely aromatic. Strain if you want an ultra-smooth consommé.
3. Sear the beef
Season the beef generously with salt. Heat oil in a large Dutch oven over medium-high heat. Sear the beef in batches until deeply browned on all sides. This step adds crucial depth to the final dish.
Remove the beef and set aside.
4. Slow braise to perfection
Lower the heat. Pour the chile sauce into the pot and cook for 3–4 minutes, stirring constantly to bloom the spices.
Add remaining beef broth, bay leaves, and seared beef. Bring to a gentle boil, then cover and reduce to a low simmer.
Cook:
- Stovetop: 3–3½ hours
- Oven: 160°C / 325°F for 3 hours
- Slow cooker: 8 hours on low
The meat should shred effortlessly.
5. Shred and separate
Remove the beef and shred it with forks. Skim excess fat from the surface of the broth, but reserve it—this is liquid gold for frying tacos.
Return the shredded beef to the pot or keep separate for taco assembly.
🌮 Assembling the Tacos
6. Dip and fry
Heat a skillet over medium heat. Dip a corn tortilla into the reserved birria fat, then place it in the skillet.
Add shredded beef and cheese to one side of the tortilla. Fold and cook until crispy and golden on both sides.
Repeat until all tacos are made.
🍲 The Consommé
Ladle the rich broth into small bowls. Add chopped onion, cilantro, and a squeeze of lime.
This is not just a side—it’s part of the experience. Dip every bite.
👨🍳 Chef Tips
- Beef chuck gives the best balance of richness and tenderness.
- Don’t skip searing—it’s essential.
- Birria tastes even better the next day.
- Freeze leftovers for instant taco nights.
🌿 Variations
- Extra crispy quesabirria: add more cheese
- Spicy birria: add more árbol chiles
- Lamb or goat birria: traditional and bold
🍻 Pairings
- Mexican lager
- Agua fresca (hibiscus or tamarind)
- Sparkling lime water
✨ Final Bite
These My Fave Birria Tacos are messy, indulgent, and unforgettable—crispy outside, juicy inside, and drenched in flavor. Once you make them, they’ll become a permanent favorite in your kitchen.