Beef Birria Tacos Recipe
If there’s one dish that brings friends and family together over a table piled with irresistible flavor and comfort, it’s Beef Birria Tacos. Meltingly tender beef, a richly spiced consommé for dipping, and crisp, cheesy tortillas make every bite an unforgettable experience. Whether you’re planning a cozy weekend meal or making something epic for your next get-together, these tacos are the ultimate labor of love that’s always worth it.
Ingredients You’ll Need
Gathering the right ingredients is the key to building deep, soul-satisfying flavor in Beef Birria Tacos. Each component in this list contributes to the luscious broth, savory meat, vibrant toppings, or crispy exterior—so don’t skip or skimp!
- Chuck roast: The foundation of the birria, this cut becomes incredibly tender and shreds easily after a long simmer.
- Beef short ribs (bone-in): Bring extra richness and depth, thanks to those flavorful bones releasing collagen into the broth.
- Coarse kosher salt: Essential for seasoning the meat and unlocking its natural flavors.
- Black pepper: Adds subtle heat and enhances the overall aroma.
- Vegetable oil: Creates the perfect sear for both the meat and vegetables, boosting that savory factor.
- White onion: Searing brings a sweet, caramelized undertone to the consommé and makes a punchy garnish.
- Garlic bulb: Imparts aromatic depth and gorgeous savoriness as both an ingredient and blending element in the sauce.
- Beef broth: Provides the liquid base that carries all those profound, beefy flavors through the dish.
- Bay leaves: These earthy leaves add a gentle herbal note and classic warmth.
- Dried guajillo chilis: The backbone of the sauce’s smoky, vivid red color and beautifully mild heat.
- Ancho chili powder: (Or regular chili powder) Rounds out the sauce with a touch of sweetness and just-right spice.
- Mexican oregano: Distinctly citrusy and herbaceous, it balances the richness perfectly.
- Ground cumin: Contributes a warm, earthy undertone that marries all the flavors together.
- White corn tortillas: Their sturdy texture and lightly toasted flavor cradle all those meaty, cheesy fillings just right.
- Monterey Jack, Mozzarella, or Oaxaca cheese: Melts luxuriously, making the tacos cheesy and craveable.
- Chopped fresh cilantro: A bright, fresh finish that cuts through the richness.
- Diced white onion: Adds crisp, lingering bite and freshness.
- Lime wedges: A squeeze over the top brings everything to life with a pop of acidity.
How to Make Beef Birria Tacos
Step 1: Brown the Beef
Start by generously seasoning your chunks of chuck roast and short ribs with salt and black pepper. In a large dutch oven over medium-high heat, add the oil and sear the beef in batches until each piece develops a deep, mahogany crust on all sides—this is where layers of flavor begin. Transfer the browned meat to a plate and savor the incredible aroma taking over your kitchen.
Step 2: Caramelize the Aromatics
Using the same pot (don’t clean it; those browned bits are gold!), add your quartered onion and the chunked bulb of garlic. Let them sear for a couple of minutes until a bit of color develops—this will sweeten them and infuse every layer of the broth with gentle complexity.
Step 3: Build the Broth
Pour the beef broth into the pot to deglaze and loosen all those savory bits. Nestle the seared meat back in alongside the bay leaves, dried guajillo chilis, chili powder, oregano, and cumin. Bring the mixture up to a boil, then lower the heat to a gentle simmer and let it cook for about 30 minutes, skimming off any foamy impurities for a cleaner broth.
Step 4: Blend and Strain the Sauce
With tongs or a slotted spoon, remove the softened chilis, onion, and garlic. Squeeze the softened garlic cloves out of their skins. Transfer everything to a blender, blitz until smooth (adding some broth if needed), and then press the puree through a fine mesh sieve. This extra step ensures your birria sauce is silky-smooth. Return the sauce to the pot and stir it back in with the beef.
Step 5: Braise Until Tender
Cover the pot and let it all simmer gently for a good three hours, filling your home with the unforgettable scent of Beef Birria Tacos in the making. When the meat is fall-apart tender and the sauce is deeply aromatic, remove the bay leaves and discard.
Step 6: Shred the Beef
Lift out all the meat (don’t forget to fish out any bones) and shred it using two forks, discarding any large pieces of fat or gristle. For the broth, pour it through a fat separator, collecting the golden beef grease in a separate bowl and returning the strained consommé to the pot to stay warm for dipping.
Step 7: Fry the Tacos
Now comes the magic! Dip a corn tortilla into the reserved beef fat, then cook it on a hot skillet or griddle. Top with a generous scoop of shredded birria and plenty of melty cheese, then fold the tortilla closed and press with a spatula. Fry until crisp and golden on both sides—each taco should be beautifully crunchy and cheesy with tender, beefy filling.
Step 8: Assemble and Serve
Serve your Beef Birria Tacos scattered with fresh cilantro, a handful of diced onion, and a squeeze of lime. Pour the hot consommé into small bowls and get ready to dip. The first plunge and bite are always magic—juice dripping, crunchy edges, savory beef, and all!
How to Serve Beef Birria Tacos
Garnishes
Pile your tacos high with chopped cilantro and a good scoop of crisp white onion for that bright, herby crunch. A squeeze of lime over the top adds just the right amount of citrus tang to round out all the deep flavors, and don’t forget tiny bowls of consommé for everyone at the table for dunking. It’s the classic finishing touch that elevates every bite.
Side Dishes
Beef Birria Tacos are hearty enough to be the main attraction, but they’re over-the-top good alongside simple sides like Mexican rice, charro beans, or a fresh, lightly dressed green salad. Want to go full comfort? Serve with creamy elote (Mexican street corn) or crispy tostadas—your guests will be thrilled!
Creative Ways to Present
If you’re feeding a crowd or just want to make things fun, think outside the taco! Arrange a DIY taco bar with all the garnishes, offer sliders using slider rolls instead of tortillas, or serve the birria in quesadillas with extra cheese. Even at brunch, a crispy birria taco topped with a soft fried egg is a revelation.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, keep the shredded beef and consommé in separate airtight containers in the fridge. When properly stored, both will stay delicious for up to four days without losing their rich flavor or texture.
Freezing
Beef Birria Tacos freeze wonderfully! Let the meat and consommé cool completely, then freeze separately in airtight containers or freezer bags. They’ll keep for up to three months. Thaw overnight in the fridge whenever the craving strikes, and you’ll have fantastic birria on hand at a moment’s notice.
Reheating
To reheat, simply simmer the consommé gently on the stove until hot, and warm the beef through in a covered skillet with a splash of the broth to keep it moist. For leftover tacos, re-crisp them in a hot skillet for a few minutes per side until golden and sizzling once again.
FAQs
Can I use a different cut of beef for Beef Birria Tacos?
You can, but chuck roast and bone-in short ribs truly deliver the most flavorful and tender result. If needed, brisket or beef shank can also work well—just make sure there’s enough fat to keep the meat buttery soft.
Are Beef Birria Tacos very spicy?
Not at all! The guajillo chiles and ancho chili powder give gorgeous color and deep flavor with only gentle warmth. If you like it hotter, add a dried arbol chili or two to the broth, but the classic recipe is more about fragrance than fire.
How do I keep my tortillas from falling apart?
Using a quick dip in beef fat before frying does wonders to prevent breakage and helps hold the cheese and beef together. Warm your tortillas first so they’re pliable—don’t skip this step!
What’s the best cheese to use in Beef Birria Tacos?
Oaxaca cheese is traditional and delicious, but Monterey Jack and Mozzarella both melt beautifully and offer that lovely cheese pull. Feel free to use your favorite or a combination!
Can I make Beef Birria Tacos in advance?
Absolutely—the birria actually tastes even better the next day as the flavors meld. Shred the beef and store with some consummé, then fry up the tacos fresh right before serving for the best taste and texture.
Final Thoughts
If you’re ready to treat yourself and your loved ones to a meal that’s overflowing with flavor, comfort, and a little bit of culinary magic, give these Beef Birria Tacos a try! With just a bit of patience and the promise of those first crunchy, juicy, cheesy bites, you’re sure to win hearts and fill bellies. Happy cooking and even happier eating!
Print
Beef Birria Tacos Recipe
- Total Time: 4 hours 20 minutes
- Yield: 8–10 servings 1x
- Diet: Gluten Free
Description
Learn how to make delicious Beef Birria Tacos with this authentic recipe. Tender beef, flavorful broth, melted cheese, and fresh toppings come together for a mouthwatering dish!
Ingredients
For the Birria:
- 4–5 pounds chuck roast (cut into 4 large chunks)
- 2 pounds bone-in beef short ribs
- 2 teaspoons coarse kosher salt
- 1 teaspoon black pepper
- 1–2 Tablespoons vegetable oil
- 1 large white onion (quartered, dry skins removed)
- 1 garlic bulb (cut in half crosswise, then cut in half again)
- 8 cups beef broth
- 3 bay leaves
- 8 dried guajillo chilis (stems cut off and seeds removed)
- 2 teaspoons ancho chili powder (or regular chili powder)
- 2 teaspoons Mexican oregano
- 1 teaspoon ground cumin
For Assembling Tacos:
- 14–16 white corn tortillas
- 2–3 cups Monterey Jack, Mozzarella, or Oaxaca cheese
- Chopped fresh cilantro
- Diced white onion
- Lime wedges
Instructions
- Pat and Sear the Meat: Season the meat with salt and pepper, then sear in a dutch oven. Set aside.
- Sear Onion and Garlic: Add onion and garlic to the pot and sear briefly.
- Cook with Broth and Spices: Add broth, bay leaves, dried peppers, and spices. Simmer for 30 minutes.
- Blend Veggies: Remove cooked veggies, blend, strain, and add back to the pot.
- Simmer Meat: Cook meat in the broth for 3 hours until tender.
- Shred Meat: Remove meat, shred, and strain the liquid.
- Assemble Tacos: Dip tortillas in grease, fill with meat and cheese, and fry until crisp.
- Serve: Garnish tacos with cilantro, onion, and lime wedges. Serve with warm broth for dipping.
Notes
- For extra flavor, toast the dried chilis in a dry skillet before using.
- Adjust the spice level by adding more or fewer chilis to the broth.
- Feel free to customize toppings with avocado, salsa, or pickled onions.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Stovetop, Oven
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 320
- Sugar: 2g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 75mg
Keywords: Beef Birria Tacos, Birria Recipe, Mexican Tacos, Authentic Birria, Beef Tacos
