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Get ready to dive into one of the most flavorful, crowd-pleasing taco recipes ever—My Fave Birria Tacos! These mouthwatering tacos are packed with juicy, tender shredded beef, melty cheese, and bold Mexican spices, all wrapped in warm corn tortillas and crisped to perfection. Complete with a rich, savory consomé for dipping, these tacos are the ultimate comfort food.
Why You’ll Love These Birria Tacos
- Rich, savory, slow-braised beef
- Gooey melted Oaxacan cheese
- Crispy, golden tortillas
- Deep, bold flavors from dried chiles and spices
- Make-ahead friendly
- Naturally gluten-free, with dairy-free and vegan options available
These tacos are a guaranteed hit for Taco Tuesday, game day gatherings, or any time you’re craving something extra delicious. Plus, they freeze and reheat beautifully!
What Are Birria Tacos?
Birria Tacos are a traditional Mexican dish made with meat (commonly goat, beef, lamb, or chicken) that is slowly braised in a spiced chili-based sauce until fork-tender. The meat is shredded, tucked into tortillas with cheese, then pan-fried until crispy. What sets these tacos apart is the side of consomé—the rich broth from the braise—used for dipping.
Ingredients
For the Chili Paste:
- 4 dried guajillo peppers
- 4 dried ancho chiles
- 4 chipotle peppers in adobo
- 1 onion, chopped
- 4 garlic cloves
- 1/2 cup crushed tomatoes
- 1/2 cup beef stock (or water)
- 1 Tbsp apple cider vinegar
- 2 bay leaves
- 2 Tbsp Mexican oregano
- 1 tsp dried thyme
- 1/2 tsp cumin
- 1/2 tsp ground cinnamon
- 1/2 tsp smoked paprika
- 1/2 tsp ground allspice
For the Meat + Consomé:
- 3 lbs chuck roast, cut into large chunks
- 1 Tbsp olive oil
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1/2 onion, diced
- 4 cups beef stock
- 2 cups water
For the Tacos:
- 12 corn tortillas
- Shredded Oaxaca cheese (or mozzarella)
- Fresh cilantro, chopped
How to Make Birria Tacos
- Make the Chili Paste: Remove seeds from dried chiles. Boil with beef stock, then blend with remaining chili paste ingredients until smooth.
- Sear the Meat: In a Dutch oven, heat oil and sear beef chunks until browned. Set aside.
- Simmer the Sauce: In the same pot, sauté onion, add chili paste, then beef stock and water. Stir in seared beef.
- Braise: Cover and braise in the oven at 350°F for about 2.5 hours, until the meat is fall-apart tender.
- Shred the Meat: Remove from oven and shred the meat using forks.
- Make the Consomé: Strain out 1 cup of the broth and add chopped cilantro for dipping.
- Assemble the Tacos: Dip tortillas in consomé, place in skillet, add shredded beef and cheese, fold, and cook until golden and crispy.
Tips for Success
- Double Tortillas: If your tortillas are thin, use two to prevent sogginess.
- Warm Tortillas First: Makes them pliable and less likely to tear.
- Don’t Soak Too Long: A quick dip in the consomé keeps them flavorful but crisp.
- Serve Immediately: For maximum crunch and flavor.
Make It Your Own
Feel free to swap the beef for lamb, chicken, or even jackfruit for a plant-based option. Add your favorite toppings like shredded cabbage, avocado, spicy salsa, or pickled jalapeños.
Storage
Store leftovers in airtight containers:
- Meat and broth: Up to 4 days in the fridge
- Tacos: Reheat in the oven at 350°F for best results
More Taco Recipes
- Meatless Jackfruit Birria Tacos
- Gochujang Cauliflower Tacos
- Blackened Chicken Tacos
- BBQ Pinto Bean Tacos
- Buffalo Chicken Tacos
Final Thoughts
These homemade Birria Tacos are loaded with bold flavor, tender meat, and cheesy goodness. Once you try them, you’ll never want to go back to plain tacos again. They’re just that good.
Bon Appétit!