Authentic Birria Tacos Recipe
Tender braised beef, crispy cheese-crusted tortillas, and rich consomé for dipping
Quick Answer
Birria tacos (also called quesabirria or tacos de birria) are corn tortillas dipped in rich chile consomé, filled with tender slow-braised beef and cheese, then griddled until crispy. They're served with a bowl of the braising liquid (consomé) for dipping. The viral dish originated in Jalisco, Mexico and has taken the food world by storm.
If you've seen those beautiful red tacos all over social media—dripping with cheese, being dunked into rich, glossy broth—you've seen birria tacos. This dish went from a regional Mexican specialty to a worldwide phenomenon, and for good reason: the combination of tender, spiced beef, crispy cheese-crusted corn tortillas, and that addictive consomé for dipping is absolutely unreal.
Yes, this recipe takes time—about 3.5 hours total—but most of that is hands-off braising while your kitchen fills with the most incredible aroma. The result is worth every minute: fall-apart tender beef, a deeply flavored chile sauce, and tacos that rival any taqueria.
What You'll Need
Ingredients
For the Birria
- 3 lbs beef chuck roast, cut into large chunks
- 4 dried guajillo chiles
- 3 dried ancho chiles
- 2 dried pasilla chiles
- 1 medium white onion, quartered
- 6 cloves garlic
- 4 Roma tomatoes
- 1 tbsp cumin, 1 tbsp oregano
- 1 tsp black pepper, 1/2 tsp cloves
- 1/2 tsp cinnamon
- 4 cups beef broth
- 2 tbsp apple cider vinegar
- 2 bay leaves
For the Tacos
- 12 corn tortillas
- 2 cups shredded Oaxaca or mozzarella cheese
- Vegetable oil for the griddle
For Serving
- Fresh cilantro, chopped
- White onion, finely diced
- Lime wedges
- Salsa verde or salsa roja
- Radish slices (optional)
About the Chiles
Guajillo
Mild, tangy, slightly fruity. Provides the signature red color.
Ancho
Sweet, raisiny, mild heat. Adds depth and richness.
Pasilla
Earthy, slightly bitter. Adds complexity.
Can't find all three? Use 6-7 guajillo chiles plus 2 ancho chiles as a substitute.
Instructions
Prepare the Chiles
Remove stems and seeds from all dried chiles. Heat a large dry skillet over medium heat. Toast the chiles for 1-2 minutes per side, pressing them flat with a spatula, until fragrant and slightly pliable (don't burn them!). Transfer to a bowl and cover with very hot water. Let soak for 20-30 minutes until soft.
Char the Aromatics
While chiles soak, char the onion quarters, garlic cloves, and Roma tomatoes in the same dry skillet over medium-high heat. Turn occasionally until blackened in spots all over, about 10-15 minutes. This charring adds essential smoky depth—don't skip it!
Blend the Sauce
Drain the soaked chiles (reserve soaking liquid). Add chiles to a blender with the charred vegetables, cumin, oregano, black pepper, cloves, cinnamon, and 1 cup of beef broth. Blend on high until completely smooth—this may take 2-3 minutes. If too thick, add a splash of the chile soaking liquid.
Sear the Beef
Preheat oven to 325°F. Pat beef chunks very dry with paper towels and season generously with salt. Heat a Dutch oven over high heat with a tablespoon of oil. Sear beef in batches (don't crowd!) until deeply browned on all sides, about 3-4 minutes per side. Remove and set aside.
Build the Braise
Lower heat to medium. Pour the chile sauce into the pot (careful—it will splatter!) and cook for 2-3 minutes, stirring. Add remaining 3 cups beef broth, apple cider vinegar, and bay leaves. Return the seared beef to the pot, nestling it into the liquid. The liquid should come about 3/4 up the meat.
Braise Until Tender
Cover the pot with a tight-fitting lid. Transfer to the oven and braise for 2.5-3 hours, until the beef is completely fall-apart tender. You can also do this on the stovetop over very low heat. The meat should shred effortlessly with a fork when ready.
Shred and Season
Remove beef from the consomé and shred with two forks, discarding any large fat pieces. Return shredded meat to the pot and stir to combine. Taste the consomé and adjust seasoning—it should be rich, slightly spicy, and deeply flavorful. Remove bay leaves.
Make the Tacos
Heat a flat griddle or large skillet over medium-high heat with a thin layer of oil. Using tongs, dip each corn tortilla into the consomé, coating both sides. Place on the griddle. Immediately add a small handful of cheese to one half, then top with shredded birria meat. Fold the tortilla in half and press gently.
Crisp and Serve
Cook the taco for 2-3 minutes per side until the tortilla is crispy and the cheese has melted and become slightly crispy around the edges. Serve immediately with a small bowl of hot consomé for dipping. Top with fresh cilantro, diced onion, and a squeeze of lime. Dip each bite into the consomé—that's the magic!
Pro Tips for Perfect Birria
For the Meat
- Use beef chuck for the best texture and fat content
- Don't skip searing—it builds crucial flavor
- Low and slow is key—rushing ruins the texture
- Short ribs make an amazing alternative
For the Tacos
- Dip tortillas quickly—don't soak them
- Use Oaxaca cheese for authentic stretch
- High heat creates crispy edges
- Serve immediately—they lose crispness fast
Frequently Asked Questions
What is birria?
Birria is a traditional Mexican stew originating from Jalisco, Mexico. It was traditionally made with goat, but beef has become more common in the US. The meat is braised in a rich, spiced chile sauce called consomé until fall-apart tender. The dish can be served as a stew or used to make the viral birria tacos (quesabirria).
What makes birria tacos red?
The signature red color comes from the dried guajillo and ancho chiles in the consomé. When you dip the corn tortillas in the consomé before griddling, they absorb the red-orange chile sauce and develop that iconic color as they crisp up.
Can you make birria in advance?
Absolutely—birria actually tastes better the next day! Make the braised meat and consomé up to 3 days ahead and refrigerate. The fat will solidify on top, making it easy to remove if desired. Reheat before assembling tacos. You can also freeze birria for up to 3 months.
What's the difference between birria tacos and quesabirria?
They're essentially the same thing! "Quesabirria" emphasizes the cheese (queso), while "birria tacos" or "tacos de birria" is the more traditional name. Both refer to consomé-dipped tortillas filled with birria meat and cheese, griddled until crispy, and served with consomé for dipping.
More Taco Recipes
Ready to Make Viral Birria Tacos?
Get authentic Texas corn tortillas delivered to your door