Stop scrolling through delivery apps.

You’re about to make tacos that’ll have you questioning every taco you’ve ever eaten.

Birria tacos are the kind of food that makes you pause mid-bite, close your eyes, and wonder why you ever settled for less.

I’m talking about slow-cooked beef that falls apart if you look at it wrong, melted cheese that stretches for days, and tortillas dunked in rich, spiced broth before they hit the griddle.

Then you dip the whole thing back into that same broth (called consommé) and it’s game over.

The first time I had real birria tacos, I was in a tiny street stand in Tijuana. The cook was searing these folded tacos on a well-worn griddle, and the smell alone made my stomach do backflips.

One bite and I understood why people drive across town for these.

You might think this is complicated. It’s not.

Time-consuming? Sure. But most of that is hands-off while your beef transforms into something magical in the oven.

Let me show you how to make them.

What You’ll Need

For the Birria

Ingredient	Amount	Notes
Beef chuck roast	3 lbs	Cut into 3-inch chunks
Beef short ribs	1 lb	Adds richness to broth
Dried guajillo chiles	5	Stems and seeds removed
Dried ancho chiles	3	Stems and seeds removed
Dried chile de arbol	2	Optional, for heat
White onion	1 large	Quartered
Garlic cloves	6	Peeled
Roma tomatoes	3	Halved
Cinnamon stick	1	Whole
Whole cloves	4
Cumin seeds	1 tsp
Mexican oregano	1 tsp	Dried
Black peppercorns	1/2 tsp
Bay leaves	3
Apple cider vinegar	1/4 cup
Beef broth	4 cups
Vegetable oil	2 tbsp	For searing
Salt	To taste

For Assembly

Ingredient	Amount	Purpose
Corn tortillas	16-20	Street taco size
Oaxaca cheese	2 cups	Shredded (or mozzarella)
Monterey Jack cheese	1 cup	Shredded
Fresh cilantro	1/2 cup	Chopped
White onion	1 small	Finely diced
Limes	2-3	Cut into wedges
Vegetable oil	As needed	For frying

Tools You’ll Need

✓ Dutch oven or large oven-safe pot with lid
✓ Blender
✓ Large skillet or griddle
✓ Tongs
✓ Small bowls for toppings
✓ Ladle
✓ Fine-mesh strainer

Pro Tips

🌶️ Toast Those Chiles Properly

Heat a dry skillet over medium heat and press each chile flat for about 10 seconds per side.

They should smell amazing and puff up slightly, but not burn.

If they turn black, they’ll make your sauce bitter and you’ll have to start over.

🥩 Don’t Skip the Sear

Pat your beef completely dry with paper towels, season it heavily with salt, and get a good crust on all sides before braising.

This step adds depth that you can’t replicate any other way.

The browned bits stuck to the bottom of the pot? That’s liquid gold.

🥄 Strain Your Consommé

After cooking, pour the broth through a fine-mesh strainer to remove any chile skin bits or spices.

Your dipping sauce should be smooth, not gritty.

Some people skip this. Those people are wrong.

🌮 Double Dip Your Tortillas

Before frying, dip each tortilla in the consommé, then add your filling and cheese, fold it, and fry it.

The fat from the beef will have risen to the top of the consommé, and coating your tortillas in it creates that signature crispy, red exterior that Instagram dreams are made of.

💯 Make Extra Consommé

You’ll want it. For dipping, for sipping, for pouring over rice the next day.

I usually make 6 cups instead of 4 just so I don’t run out.

Substitutions and Variations

Meat Options

Instead of	Use This	What Changes
Short ribs	All chuck roast	Less rich broth, still delicious
Beef	Goat	Traditional Jalisco style, gamier flavor
Beef	Lamb	Rich, slightly sweet flavor
Beef	Oxtail	Extra gelatinous, silky broth

Chile Flexibility

No guajillo chiles? Use 8 dried New Mexico chiles instead.

Missing ancho? Add more guajillo and a tablespoon of tomato paste for sweetness.

Heat control: The chile de arbol is your spice dial. Add more if you like heat, leave them out if you don’t.

Cheese Swaps

Best option: Oaxaca cheese melts like a dream
Can’t find it? Low-moisture mozzarella works
Want more flavor? Mix in some sharp cheddar
Going simple? Full Monterey Jack is fine

Important: Avoid pre-shredded cheese. The anti-caking agents will mess with your melt.

Cooking Method Comparison

Method	Time	Flavor Intensity	Convenience
Dutch Oven	3.5-4 hrs	⭐⭐⭐⭐⭐	⭐⭐⭐
Slow Cooker	8 hrs	⭐⭐⭐⭐	⭐⭐⭐⭐⭐
Instant Pot	50 min	⭐⭐⭐⭐	⭐⭐⭐⭐

Make Ahead Tips

Here’s a secret: This is actually better the next day.

The flavors meld, the fat solidifies on top (making it easy to skim if you want), and the beef soaks up even more of that spiced broth.

Timeline

When	What to Do
3 days ahead	Make birria, store meat and consommé separately
Day before	Reheat consommé, shred beef if needed
Day of	Fry tacos fresh (don’t do this ahead!)
Long term	Freeze for up to 3 months

The one thing you can’t do ahead? Frying the tacos.

They need to be made fresh or they get soggy. Trust me, I’ve tried.

How to Make Birria Tacos

Step 1: Prep Your Chiles

Heat a dry skillet over medium heat.

Working in batches, press your dried chiles flat against the pan for about 10 seconds on each side.

They’ll puff up and release an incredible smell. Don’t walk away, they burn fast.

Drop the toasted chiles into a bowl and cover them with boiling water.

Let them soak for 15-20 minutes until they’re soft and pliable.

Step 2: Sear the Meat

Pat your beef chunks completely dry. Season generously with salt on all sides.

Heat 2 tablespoons of oil in your Dutch oven over medium-high heat until it’s shimmering.

Working in batches so you don’t crowd the pan, sear the beef chunks until deeply browned on at least two sides.

This takes about 3-4 minutes per side. Set the seared meat aside.

Don’t clean the pot. All those brown bits are flavor.

Step 3: Make the Chile Sauce

In your blender, combine:

• Soaked chiles (drained)
• Quartered onion
• Garlic
• Tomatoes
• Cumin seeds
• Oregano
• Peppercorns
• Cloves
• Apple cider vinegar
• 1 cup beef broth

Blend on high until completely smooth, at least 2 minutes.

If your blender struggles, add a bit more broth.

The sauce should be deep red and silky.

Taste it. It should be slightly spicy, earthy, and tangy. If it’s bitter, your chiles burned.

Step 4: Braise the Beef

Preheat your oven to 325°F.

Pour the chile sauce into your Dutch oven with all those beautiful browned bits.

Stir over medium heat for about 5 minutes. The sauce will darken and smell incredible.

Add:

• Seared beef
• Short ribs
• Cinnamon stick
• Bay leaves
• Remaining 3 cups beef broth

The liquid should almost cover the meat. If it doesn’t, add a bit more broth or water.

Bring to a simmer, cover with the lid, and slide it into the oven.

Braising timeline:

• Check at 3 hours
• Should be fall-apart tender
• If still tough, give it another 30 minutes
• Total time: 3.5-4 hours

Step 5: Shred and Strain

Pull the pot from the oven and let it sit for 10 minutes. The meat is too hot to handle yet.

Transfer the meat to a cutting board. It’ll probably fall apart as you lift it.

Shred it with two forks, discarding any large pieces of fat or the bones from the short ribs.

Strain the consommé through a fine-mesh strainer into a large bowl.

Press on the solids to extract all the liquid, then toss the solids.

Skim off some of the fat if you want, but leave at least half. That fat is what makes the tortillas crispy.

Taste the consommé and add salt if needed. It should be rich and deeply spiced.

Step 6: Assemble and Fry the Tacos

Heat a large skillet or griddle over medium heat. Add just enough oil to lightly coat the surface.

The technique:

1. Dip a corn tortilla in the consommé, coating both sides
2. Let the excess drip off
3. Lay it on the griddle
4. Immediately add beef on one half
5. Sprinkle with both cheeses
6. Fold the tortilla over
7. Fry for 2-3 minutes per side until crispy and deep reddish-brown
8. Press down gently with your spatula

Repeat with remaining tortillas.

Work in batches and keep the finished tacos warm in a low oven if needed.

Step 7: Serve

The setup:

🌮 Plate your tacos
🌿 Small bowl of chopped cilantro
🧅 Small bowl of diced onion
🍋 Lime wedges
🥣 Individual bowls of warm consommé

The proper technique: Pick up a taco, take a bite, dip it in the consommé, take another bite.

Repeat until you’ve eaten six tacos and don’t know where the time went.

Nutritional Breakdown (Per Taco)

Nutrient	Amount
Calories	285
Protein	18g
Fat	16g
Carbs	15g
Fiber	2g
Sodium	420mg

Based on 18 tacos from this recipe

Meal Pairing Suggestions

Side Dishes That Work

Mexican Rice – Soaks up extra consommé beautifully
Refried Beans – Classic pairing, adds protein
Elote – Sweet corn balances the rich meat
Simple Salad – Something fresh cuts through the richness
Chips & Guac – For when you’re waiting for the tacos to fry

Drink Pairings

Drink	Why It Works
Mexican Coca-Cola	Sweet cuts through fat
Horchata	Creamy, cooling contrast
Michelada	Beer + lime + spice = perfection
Agua de Jamaica	Tart hibiscus cleanses palate
Mexican Lager	Light, crisp, refreshing

Leftovers and Storage

Storage Guidelines

Item	Container	Location	Duration
Shredded beef	Airtight	Fridge	4 days
Consommé	Airtight	Fridge	4 days
Both together	Airtight	Freezer	3 months
Fried tacos	Don’t store	N/A	Make fresh

Reheating Instructions

From fridge: Heat consommé in a pot until fat melts. Add beef to warm through, or microwave beef separately.

From freezer: Thaw overnight in fridge. The texture holds up surprisingly well.

Leftover Ideas That Aren’t Tacos

🍕 Birria Pizza – I’ve used it as a pizza topping and will absolutely do it again
🥖 Tortas – Mexican sandwiches with the shredded beef
🍚 Over Rice – Mix beef with consommé, pour over rice
🍜 Birria Ramen – Add meat and consommé to instant ramen
🌯 Breakfast Burrito – Mix with scrambled eggs

FAQ

Why is my consommé greasy?

That’s the fat from the beef, and it’s supposed to be there.

It’s what makes your tortillas crispy and gives them that signature red color.

If it really bothers you, refrigerate the consommé and scrape off the solidified fat from the top, but leave some or your tacos won’t crisp up properly.

Can I make this in an Instant Pot?

Yes. Sear your meat using the sauté function, add everything else, and pressure cook on high for 45-50 minutes with natural release.

The flavor won’t be quite as deep as oven braising, but it’s a solid weeknight shortcut.

My chile sauce is bitter. What happened?

You burned the chiles. They only need about 10 seconds per side in the dry pan.

Start over with fresh chiles and watch them like a hawk this time.

What’s the difference between birria and barbacoa?

Feature	Birria	Barbacoa
Cooking method	Braised in chile sauce	Pit-cooked or steamed
Sauce	Rich consommé for dipping	Sometimes served with sauce
Traditional meat	Goat or beef	Beef, lamb, or goat
Texture	Fall-apart tender	Shredded, slightly drier

Do I have to use corn tortillas?

Technically, you can use flour tortillas, but corn is traditional and tastes better for this.

The corn tortillas absorb the consommé better and get crispier.

If you use flour, they’ll be more like quesadillas than birria tacos.

Why aren’t my tortillas getting crispy?

Checklist:

• ✓ Are you dipping them in the consommé first?
• ✓ Is your pan hot enough? (Medium heat is the sweet spot)
• ✓ Are you overcrowding the pan?
• ✓ Is there enough fat in your consommé?

The fat in the consommé is what creates that crispy exterior.

Can I use chicken instead of beef?

You can, but it won’t be traditional birria.

Chicken doesn’t have the same fat content or flavor.

If you do it anyway, use bone-in, skin-on chicken thighs and reduce the cooking time to about 1.5 hours. Remove the skin before shredding.

How spicy is this?

Heat level breakdown:

🌶️ Guajillo chiles: Mild
🌶️ Ancho chiles: Mild
🌶️🌶️🌶️ Chile de arbol: Hot

Two chile de arbol peppers gives you a gentle background heat that most people can handle.

Want it spicier? Add more. Want it mild? Skip them entirely.

What if I can’t find Mexican oregano?

Use regular oregano, but cut the amount in half.

Mexican oregano has a more citrusy, less minty flavor than Mediterranean oregano.

They’re not the same plant, but regular oregano works in a pinch.

Time Management Tips

For Busy Weeknights

Monday night: Make the birria (3.5-4 hours mostly hands-off)
Tuesday-Thursday: Fry fresh tacos in 15 minutes
Friday: Still have leftovers for one more round

For Meal Prep

Make a double batch on Sunday. You’ll have:

• Tacos Monday and Tuesday
• Birria rice bowls Wednesday
• Birria tortas Thursday
• Freeze the rest for next month

Speed Hacks

Task	Time Saver	Trade-off
Meat prep	Buy pre-cut stew meat	Costs more, less control
Chile paste	Buy pre-made	Less fresh flavor
Cheese	Pre-shredded	Won’t melt as smoothly
Broth	Store-bought	Less rich

My recommendation? Don’t cut corners on the chiles or the sear. Those two things make or break the dish.

Wrapping Up

You just learned how to make tacos that’ll ruin you for all other tacos.

Sorry, not sorry.

The smell of these cooking will bring neighbors to your door. The first bite will make you understand why people wait in hour-long lines for these.

And the second bite? You’ll already be planning when to make them again.

Make a double batch. You’ll thank me.

Have you tried making birria tacos before? Drop a comment and tell me how it went.

And if you have any questions before you start, ask away. I’m here to help you nail this.

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