Description

Birria tacos are a beloved Mexican dish, perfect for a cozy dinner, a weekend gathering, or any time you crave bold, comforting flavors. Traditionally from Jalisco, Mexico, these tacos feature tender, slow-cooked meat, rich chile sauce, and melty cheese, all wrapped in a crisp tortilla. This recipe makes it simple to recreate this flavorful dish at home without hours of prep. With a few easy steps, you can enjoy restaurant-quality birria tacos that are juicy, cheesy, and full of authentic flavor, perfect for family meals or taco nights with friends.

Ingredients

Scale

For the Birria Meat:

2 lbs beef chuck roast, cut into chunks
4 dried guajillo chiles, stemmed and seeded
2 dried ancho chiles, stemmed and seeded
2 tablespoons tomato paste
1 large white onion, quartered
6 garlic cloves
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon ground cinnamon
4 cups beef broth
Salt and pepper, to taste
2 bay leaves
2 tablespoons vegetable oil

For the Tacos:

12 small corn tortillas
2 cups shredded mozzarella or Oaxaca cheese
Chopped fresh cilantro, for garnish
Diced onions, for garnish
Lime wedges, for serving

Cook Mode Prevent your screen from going dark

Instructions

Toast the guajillo and ancho chiles in a dry skillet over medium heat for 1–2 minutes until fragrant.
Soak the toasted chiles in hot water for 15–20 minutes until softened. Drain and set aside.
Blend the soaked chiles, tomato paste, onion, garlic, oregano, cumin, smoked paprika, cinnamon, and 1 cup of beef broth until smooth.
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Season beef chunks with salt and pepper, then brown on all sides. Remove beef and set aside.
Pour the blended chile sauce into the pot and cook for 2–3 minutes. Return the beef, add remaining 3 cups of beef broth and bay leaves. Bring to a boil, then reduce heat to low, cover, and simmer for 2–3 hours until meat is tender.
Remove the beef and shred with forks. Discard bay leaves and reserve some cooking liquid (consommé) for dipping.
Heat a skillet over medium heat. Dip a tortilla in consommé, place on the skillet, sprinkle with cheese, and top with shredded beef. Fold and cook 2–3 minutes per side until crispy and golden.
Serve hot with cilantro, onions, lime wedges, and consommé on the side.

Notes

Make ahead: Prepare birria meat a day ahead; reheat gently in sauce.
Cheese options: Oaxaca or mozzarella both work.
Spice level: Adjust chiles and remove seeds for less heat.
Serving tip: Add pickled jalapeños or cabbage slaw for extra texture.
Freezing: Leftover birria meat freezes up to 3 months in airtight containers.

Prep Time: 25 minutes
Cook Time: 3 hours