Where regular chicken and ground beef tacos are quick and easy to prepare even as a last-minute dinner, these homemade beef birria tacos take several hours to prepare. But the results are more than worth it! Better yet, you can enjoy the beef birria as a stew (birria de rez) or in tacos, and store or freeze the leftover meat for later!
What are birria tacos?
Birria tacos are an appetizing dish and popular taco at restaurants, pop-ups, and street food trucks. Birria is a type of slow-cooked stew originating from Jalisco in Mexico. It combines meat (traditionally goat) with a rich, aromatic broth made with chilies, garlic, and several spices, then simmers it until the meat is melt-in-the-mouth tender. To prepare authentic birria tacos, corn tortillas are dipped or brushed with the fat from the top of the flavorful stew, loaded with the shredded stew meat, cheese (for quesabirria), chopped onion, and cilantro, then griddled or pan-fried until crispy. Once cooked, most serve the Mexican birria tacos with the rich broth/stock left in the pot of stewed meat (aka the consommé) for dipping. The combination of tender, juicy meat, melty cheese, crispy tortillas, and rich consommé dip is utterly mouthwatering.
Beef birria
As birria tacos have gained popularity, the variations have grown, with filling options now including beef, lamb, chicken, jackfruit, and even mushrooms tacos. For this version, I’m making the incredibly popular beef birria tacos (birria de res). Beef is usually easier to find and a less controversial option for serving large crowds. Since it’s slow-cooked (4 methods to choose from), it also enables you to use cheaper cuts of meat. While there isn’t specifically a “best beef for birria,” I usually use beef chuck roast. However, beef shank, short ribs, brisket, sirloin, beef cheeks, or a combination of those (bone in or out) will work to create different flavors and textures. For this version (which I consider the best birria tacos recipe), I’ve also made a slightly thicker sauce than a traditional consommé, thanks to the addition of blended veggies and tomatoes. It’s incredibly appetizing, and the time and effort for these quesa birria tacos are WELL worth it!
Birria tacos ingredients
There are two key elements to preparing homemade birria tacos: the birria stew and the ingredients needed for the tacos. Luckily, this easy birria tacos recipe is almost entirely made from simple, inexpensive, and often pantry-friendly ingredients.
Beef Birria Ingredients
Beef: I prefer beef chuck roast (other best cuts written above), but use goat meat instead if preferred. Chilies: A selection of dried chiles provides not only color and spice but other flavor depth, too: Ancho chiles, Dried Poblano pepper – a fruity, mild heat, Guajillo chiles – mild, fruity, smoky, and slightly sweet, Chiles de Arbol – hot with a sharp flavor.
If you struggle to source dried chilies, you can use just Guajillo peppers (found in the International aisle of most large grocery stores). New Mexico or Pasilla chilies work as substitutes.
Vegetables: To add depth and aromatic flavor, you’ll need onion (white is best, but red onion works, too), garlic cloves, carrots, and Roma tomatoes. Canned fire-roasted Roma tomatoes will work in a pinch, or omit them entirely. Broth: Use homemade or store-bought liquid beef broth or broth powder mixed with water. Seasoning: This authentic recipe is well seasoned with several popular pantry spices: Oregano – use Mexican for authentic flavor, Bay leaves, Cumin, Coriander seeds, Chili powder, Cinnamon stick, Ginger, Cloves, Paprika Black peppercorns, Salt.
Birria Tacos Ingredients
Tortillas: Small corn tortillas work better than flour ones. Onion: White or red onion will work. Fresh cilantro: If you’re a cilantro hater, use flat-leaf parsley or ditch it for fresh salsa. Cheese: I recommend Mexican cheese like Oaxaca or Chihuahua cheese, but Monterey Jack or mozzarella work too. Lime juice: For added bright flavor over the rich tacos.
Other toppings that work well include sliced avocado, pickled red onions and/or pickled jalapeños, hot sauce, etc.
How to make beef birria tacos
While the number of steps may seem intimidating, the method is simple, and the hands-on prep time is minimal.
Cook the Beef Birria
First, trim the ends of the chilies and de-seed them (if you cut off the top with kitchen shears, the seeds should fall out). Then, roughly chop the meat into smaller pieces to fit a large Dutch oven or saucepan. For extra flavor, toast the coriander seeds and peppercorns in the pot first until fragrant (2-3 minutes) and sear the meat. Chop the carrot into 2-3 pieces, peel and cut the onion in half, and peel the garlic, adding them to the saucepan with all the spices and broth. Bring the mixture to a gentle boil, then reduce to a simmer and cook for 3-4 hours, or until the meat is tender, stirring occasionally. If you cut the meat into bite-sized pieces, it can become tender in as little as 2 hours. However, it could take up to 6 hours if it’s in very large pieces. Alternative Cooking Methods: For other cooking methods, I recommend toasting the spices and chiles for 1-2 minutes until fragrant, then adding the broth and veg to cook until they’re tender. Blend the mixture (minus the spices), and only then add the meat (optionally seared) and:
Oven: Use a Dutch Oven, cover it with a lid, and cook at 200ºF/95ºC for 5-6 hours. Slow cooker: Cook on LOW for 8-10 hours or HIGH for 3-4 hours. Instant Pot birria tacos: Add the ingredients to an Instant Pot (including the prepared, blended tomatoes) and cook on manual HIGH pressure for 50 minutes, allowing it to naturally release before removing the lid.
Make the Birria Taco Sauce
About 30 minutes into cooking the birria meat, char the tomatoes over an open flame (or under a broiler) until well blackened. Leave them to cool until manageable, then peel the skins. Using a slotted spoon, remove the onion, carrot, garlic, and chilies from the saucepan and transfer them to a blender or food processor along with the tomatoes and a few tablespoons of the stew broth. Blend until smooth, pour back into the pan, stir, and cook until the meat is tender. Towards the end of the cooking time, prepare the taco toppings by chopping the onion and cilantro and shredding the cheese.
Shred the Simmered Meat
When tender, remove the meat from the pan and remove any fatty bits from it. Then, use two forks to shred the meat.
Dip the Tortilla in the Birria Sauce
Dip the tortillas directly into the top layer of fat from the braising liquid OR skim the fat into a wide bowl first. Also, sieve the stew to remove the spices and bay leaves. Working one at a time, dip the corn tortillas into the reserved fat and fry them in a pre-heated skillet over medium-high heat for about 20 seconds per side.
Assemble and Fry the Birria Tacos
To assemble the birria queso tacos, place some cheese, beef, onion, and cilantro into each tortilla, and fold them in two. Transfer them back to the pan (1-2 at a time) and press with a spatula to fry on both sides until crisp and golden. Repeat with the remaining tacos. Once ready, serve the quesa birria tacos with consommé and lime wedges, and enjoy! If you need to keep the tacos warm until serving, spread them on a baking tray in the oven at 250F/120C.
How to Eat Birria Tacos
These tacos are best when served with lime wedges and the consommé (birria tacos dipping sauce) alone or alongside:
Elote (Mexican corn on the cob), Rice and beans, Cowboy caviar, Pico de Gallo, Authentic Guacamole, Fresh ‘slaw, Crispy overn-baked fries (with Mexican seasoning).
There are plenty of ways to use leftover beef birria for birria recipes, too. Check out the recipe card notes section for ideas!
Storage instructions
It’s best to store the beef birria and tortillas/taco toppings separately in covered containers in the refrigerator for 3-4 days (or freeze the birria meat for up to 3 months). Assembled tacos would become soggy. Any fat will solidify on the top when chilled, making it easy to remove.
How to Reheat Birria Tacos
You can reheat the shredded beef in the broth either in a skillet/saucepan over medium heat, in the oven in a pan covered with foil (10-15 minutes at 350ºF/175ºC), or in the microwave (in 30-second intervals until hot). Then assemble, cook, and serve!
More taco cecipes
Crockpot Shredded Chicken Tacos Ground Beef Tacos Shredded Chicken Tacos Easy Taco Casserole
If you try these tacos with beef birria recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
