Beef Birria Tacos

Rich, smoky, and irresistibly comforting, Beef Birria Tacos are a true celebration of Mexican tradition. Slow-simmered beef is infused with layers of flavor from earthy guajillo and fiery árbol chiles, aromatic spices, and fragrant herbs, creating tender, juicy meat that practically melts apart.

The consommé, a deeply seasoned broth, becomes both the cooking liquid and a dipping sauce—turning each taco into a savory, soul-warming experience.

Dipped tortillas, crisped in a skillet with melted cheese, cradle the shredded birria, while fresh onion, cilantro, and lime add brightness to balance the richness. This dish isn’t just food—it’s comfort, culture, and community wrapped in a tortilla.

Why People Will Love Beef Birria Tacos:

Unforgettable depth of flavor – the slow-simmered beef, infused with smoky chiles, warm spices, and herbs, creates a rich and complex taste that lingers with every bite.

Tender, melt-in-your-mouth texture – hours of braising transform beef chuck roast into juicy, shreddable meat that soaks up the flavorful consommé.

The perfect balance – crispy, cheese-filled tortillas meet the freshness of cilantro, onion, and lime, creating harmony between richness and brightness.

Interactive dining experience – dipping tacos into the fragrant consommé adds a layer of fun and indulgence, making it more than just a meal.

Tradition and comfort combined – rooted in Mexican heritage, this dish carries a sense of celebration, warmth, and family, while being deeply satisfying to the soul.

Key Ingredients:

Beef Chuck Roast – the foundation of birria, marbled with fat that slowly renders during cooking, leaving the meat tender, juicy, and deeply flavorful.

Guajillo & Árbol Chiles – a dynamic duo that builds the soul of the dish: guajillos bring smokiness and subtle sweetness, while árbol chiles add fiery heat and intensity.

Aromatic Spices – paprika, cumin, oregano, clove, bay leaves, and cinnamon infuse the broth with warmth, depth, and layers of earthy, fragrant complexity.

Sanctuary Consommé – the richly seasoned braising liquid doubles as a dipping sauce, binding the meat and tortillas with savory, almost velvety intensity.

Oaxaca or Queso Quesadilla Cheese – perfectly melty and mild, it balances the spice, creates indulgent texture, and helps bind the tortillas together.

Fresh Garnishes – cilantro, onion, and lime cut through the richness with brightness and freshness, completing the perfect bite.

Expert Tips:

Toast the chiles first – lightly toasting guajillo and árbol chiles in a dry skillet before boiling enhances their smokiness and releases essential oils, deepening the flavor of the consommé.

Blend until silky – when pureeing the chile sauce, blend it long enough to achieve a smooth, velvety texture. Straining through a fine sieve removes any skins or seeds for a refined broth.

Choose the right beef cut – chuck roast is traditional for its marbling, but adding oxtail or short ribs enriches the broth with collagen, giving the consommé a luxurious body.

Simmer low and slow – patience is key. A long, gentle simmer (or slow cooker method) allows the beef to shred perfectly while letting the spices fully bloom.

Fry tortillas in fat – instead of cooking spray, use a little rendered beef fat skimmed from the consommé to fry the tortillas. This intensifies flavor and creates a perfectly crisp golden crust.

Balance the heat – árbol chiles pack serious spice. Adjust the number of peppers to your tolerance, or mix in more guajillos if you prefer smoky depth without overwhelming heat.

Let it rest overnight – like many braised dishes, birria tastes even better the next day as the flavors meld and deepen, making it ideal for meal prep or entertaining.

How to make Beef Birria Tacos

Ingredients

Beef Birria

3 pound beef chuck roast (see notes)

2 teaspoons salt + more to taste

1 teaspoon Ground black pepper + more to taste

10 dried chile de árbol peppers, destemmed and deseeded (see notes)

6 dried guajillo chile peppers, destemmed and deseeded

6 cloves garlic, peeled

1 large white onion, quartered

Water

2 tablespoons paprika

1 tablespoon cumin powder

1 tablespoon dried oregano

1/2 tablespoon ground clove (see notes)

3 bay leaves

1 cinnamon stick

For The Tacos

48 corn tortillas, white or yellow

10 ounces Oaxaca cheese, queso quesadilla cheese or Monterey jack, shredded

Non-stick cooking spray

Chopped cilantro

Diced white onion

Lime wedges

Instructions

Beef Birria

Liberally sprinkle beef chuck roast with salt and pepper, rub into roast, and set aside.

Place the chile de árbols, guajillo chiles, garlic, and onions in a pot and cover with water. Bring to a boil and cook for 15 minutes.

Remove from stove. Transfer one cup of the cooking liquid, the chiles, garlic, and onion to a blender. Add the paprika, cumin, oregano, clove, two teaspoons salt, and one teaspoon pepper. Pulse until smooth. *If you wish to remove any chunks from the sauce you can run it through a fine sieve.

Cut the beef chuck roast into large pieces. Place in a dutch oven or stockpot, slow cooker, or Instant Pot. Add the sauce from step three and enough water to cover the beef by no more than one inch. Add the bay leaves and cinnamon stick.

For stovetop: Bring to a boil, cover, reduce heat, and simmer for 4-6 hours; shred meat and return to stove to simmer for an additional 1-2 hours.

For slow cooker: Cook on low heat for 8-10 hours or high for 5-6 hours; shred meat and return to pot. Go ahead and serve or allow to cook an additional 1-2 hours.

For Instant Pot: Close the lid and pressure valve and pressure cook on high for 45 minutes. Allow pressure to release naturally, then do a quick release. Shred the meat and return to pot.

Discard the bay leaves and cinnamon stick.

For The Tacos

Heat a skillet to medium heat and spray with non-stick cooking spray.

Lightly dip a tortilla in consomé (birria broth), shake off excess liquid, and place in the skillet. Sprinkle with cheese (approximately 1-2 tablespoons), then dip a second tortilla in consomé, shake off excess liquid, and place atop the cheese.

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Fry for approximately 30 seconds or until slightly browned, then flip and fry an additional 30 seconds or until slightly browned and cheese is melted. Repeat with remaining tortillas/cheese.

Fill each shell with approximately 1/4 cup shredded beef and top with onion and cilantro. Serve with lime wedges and side of consomé for dipping.

Storage: Refrigerate in an airtight container for up to four days or freeze for up to three months.

Enjoy!!

Important Notes When Making Beef Birria Tacos:

Chiles define the flavor – guajillo chiles give sweetness and depth, while árbol chiles add heat. If you want milder tacos, reduce the árbol chiles and lean heavier on guajillos for a smoky, balanced profile.

Strain for smoothness – after blending the chile sauce, straining it creates a silky consommé without bitter skins or seeds. This step elevates the sauce from rustic to refined.

Season in layers – the beef, chile sauce, and consommé all contribute to seasoning. Taste throughout cooking and adjust gradually to avoid oversalting, especially since the broth reduces.

Don’t rush the simmer – birria develops its rich, layered flavor only through time. Whether stovetop, slow cooker, or Instant Pot, let the beef tenderize fully and allow the spices to infuse the broth.

Fat is flavor – the rendered fat that rises to the top of the consommé is essential for frying tortillas. Skim it and use it to crisp the tacos instead of discarding—it’s what gives birria tacos their signature taste and texture.

Double tortilla trick – dipping tortillas in consommé before frying adds flavor, but it can make them fragile. Using two tortillas together (with cheese in between) keeps them sturdy and indulgent.

Better the next day – like most slow-braised dishes, birria’s flavor deepens overnight. Storing it ahead makes it even more satisfying when reheated.

How To Enjoy Beef Birria Tacos After Cooking

Serve immediately while hot – birria tacos are at their best right out of the skillet, when the tortillas are crisp, the cheese is gooey, and the meat is tender and juicy.

Dip into consommé – pour the rich braising broth into small bowls and use it for dipping each taco. This step elevates the flavor, making every bite juicy, smoky, and full of spice.

Top with freshness – balance the richness of the beef and cheese with diced onion, chopped cilantro, and a squeeze of lime. The acidity and herbs brighten the bold, earthy flavors.

Pair with sides – serve alongside Mexican rice, refried beans, or a fresh cucumber salad to round out the meal and add texture variety.

Turn it into a feast – birria tacos can be part of a larger spread with chips, salsa, and guacamole, making them ideal for gatherings and celebrations.

Get creative with leftovers – use shredded birria meat in burritos, quesadillas, enchiladas, or even on nachos. The consommé also makes an excellent soup base or ramen broth.

Pair with drinks – enjoy with a cold Mexican beer, agua fresca, or a smoky mezcal cocktail to complement the depth of the birria.

Savor slowly – birria is the result of patience and tradition. Take your time eating, dipping, and enjoying—it’s a dish meant to be experienced, not rushed.

Nutrition Information:

For Beef Birria Tacos (per taco, based on about 24 tacos):

Frequently Asked Questions:

Can I use a different cut of beef for the birria?

Yes, you can use other cuts such as beef brisket or beef shank if preferred.

Adjust the cooking time accordingly based on the cut of meat used.

Can I adjust the level of spiciness in the birria sauce?

Absolutely. You can control the spiciness by adjusting the quantity of dried chiles used.

Adding fewer chiles will result in a milder flavor, while adding more will increase the heat.

Can I make the birria sauce in advance?

Yes, you can prepare the birria sauce ahead of time and store it in the refrigerator for up to a week or freeze it for longer storage.

This can help streamline the taco-making process later on.

Can I substitute corn tortillas with flour tortillas?

While corn tortillas are traditionally used for birria tacos, you can certainly use flour tortillas if preferred.

Just keep in mind that the texture and flavor profile may differ slightly.

Is there a vegetarian version of this recipe available?

Yes, you can make a vegetarian version of birria tacos by substituting the beef with plant-based alternatives such as jackfruit or mushrooms.

Adjust the seasoning and cooking method accordingly to suit your taste preferences.

Can I use a different type of meat instead of beef chuck roast?

Yes, you can use other cuts of beef such as beef brisket or beef shank.

You can also use goat meat if you prefer a more traditional approach.

What type of cheese can I use for the tacos?

Oaxaca cheese, queso quesadilla cheese, or Monterey jack are commonly used for beef birria tacos.

These cheeses melt well and add a creamy texture to the tacos.

Can I use flour tortillas instead of corn tortillas?

While corn tortillas are traditionally used for birria tacos, you can certainly use flour tortillas if you prefer.

Just keep in mind that the flavor and texture may vary slightly.

How do I store leftover birria tacos?

Leftover birria tacos can be stored in an airtight container in the refrigerator for up to four days.

They can also be frozen for up to three months.

Reheat them in the microwave or oven before serving.

What is consomé?

Consomé refers to the flavorful broth used in this recipe.

It is made by blending the cooked chilies, garlic, and onions with spices and water.

It adds richness and depth of flavor to the tacos.

Can I customize the toppings for the tacos?

Yes, feel free to customize the toppings according to your taste preferences.

You can add diced tomatoes, avocado slices, or hot sauce for extra flavor.

Are these tacos gluten-free?

Yes, if you use gluten-free corn tortillas and ensure that all other ingredients are gluten-free, these tacos can be suitable for a gluten-free diet.