Crispy birria tacos RECIPES with melted cheese and consommé for dipping

Birria Tacos Recipe

ByEmilio
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There’s something magical about tearing into a crisp, cheesy taco dipped in a rich consommé that tastes like it simmered all day (because it did). That, my friend, is the magic of Birria Tacos Recipe. We’re talking slow-cooked beef, loaded with deep chili flavor, served in tortillas, crisped to perfection. These are the authentic Mexican tacos you crave.

I first had birria in a tiny spot near Guadalajara, and it blew my mind. This is my way of bringing that Mexican comfort food to your kitchen—without needing a plane ticket.

Ingredients List

Birria Beef

  • 3 lbs beef chuck roast (or short ribs)
  • 1 tablespoon vegetable oil
  • 1 large onion, chopped
  • 6 cloves garlic, peeled
  • 4 dried guajillo chiles
  • 2 dried ancho chiles
  • 2 chipotle peppers in adobo
  • 1 can (14 oz) diced tomatoes
  • 4 cups beef broth
  • 2 bay leaves
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • ½ teaspoon cinnamon
  • Salt and black pepper, to taste
Crispy birria tacos RECIPES with melted cheese and consommé for dipping
Golden, cheesy birria tacos served with rich consommé and fresh lime—Mexican comfort food at its finest.

Tacos

  • Corn tortillas
  • 2 cups shredded Oaxaca or mozzarella cheese
  • Chopped onion and cilantro (for topping)
  • Lime wedges (for serving)

Kitchen Tools You’ll Need

  • Large Dutch oven or heavy pot (or slow cooker)
  • Blender
  • Tongs
  • Ladle
  • Skillet or griddle

Step-by-Step Instructions: From Searing Beef to Simmered Meat

Sear First: Why Browning Matters

  1. Heat oil in a Dutch oven over medium-high.
  2. Season your chuck roast generously with salt and pepper.
  3. Sear all sides until browned. This is key. You want crusty edges to build flavor.
  4. Set beef aside.

Sauté the Flavor Base

  1. In the same pot, toss in chopped onion and garlic. Let them sweat until translucent. That aroma? You’re doing it right.

Blend the Chili Sauce

  1. Soak dried guajillo and ancho chiles in boiling water until soft (about 10 minutes).
  2. In a blender, combine softened chiles, chipotles in adobo, diced tomatoes, beef broth, and spices.
  3. Blend until smooth. You’re looking for a thick, deep-red sauce. Pure gold.

Slow-Cooked Beef: Traditional Birria Done Right

  1. Return the beef to the pot. Pour the sauce over it.
  2. Add bay leaves. Bring to a boil, then cover and reduce heat to a simmer.
  3. Simmer for 2.5–3 hours. You want fall-apart, simmered meat.
  4. Remove beef, shred it, and return it to the pot.
  5. Reserve some consommé for dipping. Don’t skip this—it’s the soul of the taco.

Assembling the Pan-Fried Tacos: Homemade Birria Tacos Style

Fry with Confidence

  1. Heat your skillet over medium heat.
  2. Dip tortillas in the reserved consommé. Lay them in the pan.
  3. Add shredded cheese, beef, and fold.
  4. Pan-fry until crispy on both sides. Don’t rush it. You want that sizzle.
Pan-fried birria tacos with onion, cilantro, and dipping sauce

Pro Tips for the Best Birria Recipe

  • Slow Cooker Option: Low for 8 hours or high for 4–5.
  • Make Ahead: Tastes even better the next day.
  • Cheese Choice: Oaxaca is authentic, but mozzarella is a solid backup.
  • Serving Idea: Pair with rice, beans, or guac for a full Mexican comfort food spread.
  • Low-Carb Taco Option: Use low-carb tortillas or lettuce wraps.
  • High-Protein Tacos: Load up on the beef and skip extras.

FAQ – Birria Tacos Recipe

What makes birria tacos different from regular tacos?

Birria tacos are made with slow-cooked beef and tortillas dipped in consommé, then crisped up. They’re juicy, flavorful, and served with broth for dipping.

Can I use goat instead of beef?

Yes. Traditional birria uses goat. Beef is just more common and convenient for home cooks.

How many calories in birria tacos?

It varies, but each taco lands around 300–400 calories depending on cheese and tortilla size.

Is this a beginner taco recipe?

Absolutely. It takes time, but the steps are simple and beginner-friendly.

Can I freeze leftover birria?

Yes. Store in an airtight container with consommé for up to 3 months.

If you loved this birria tacos recipe, here are more bold, flavorful recipes to spice up your next taco night:

Conclusion

You just made one of the most satisfying tacos on the planet. This easy birria recipe delivers rich, bold flavor with every bite. Crispy, cheesy, dunked-in-consommé goodness—this is what homemade birria tacos are all about.

Want more authentic Mexican tacos and comfort food favorites? Follow my Pinterest page: and let’s keep the taco love rolling.

This is the birria I want to eat.

Print

Birria Tacos Recipe

Authentic birria tacos with shredded beef and dipping broth
Print Recipe

There’s something magical about tearing into a crisp, cheesy taco dipped in a rich consommé that tastes like it simmered all day. That, my friend, is the magic of Birria Tacos. We’re talking slow-cooked beef, loaded with deep chili flavor, served in tortillas, crisped to perfection. Authentic Mexican comfort food, right in your kitchen.

  • Author: Emilio
  • Prep Time: 30 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 30 minutes
  • Yield: 6–8 servings 1x
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Mexican

Ingredients

Scale
  • 3 lbs beef chuck roast (or short ribs)
  • 1 tablespoon vegetable oil
  • 1 large onion, chopped
  • 6 cloves garlic, peeled
  • 4 dried guajillo chiles
  • 2 dried ancho chiles
  • 2 chipotle peppers in adobo
  • 1 can (14 oz) diced tomatoes
  • 4 cups beef broth
  • 2 bay leaves
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • ½ teaspoon cinnamon
  • Salt and black pepper, to taste
  • Corn tortillas
  • 2 cups shredded Oaxaca or mozzarella cheese
  • Chopped onion and cilantro (for topping)
  • Lime wedges (for serving)

Instructions

  1. Heat oil in a Dutch oven over medium-high.
  2. Season your chuck roast generously with salt and pepper.
  3. Sear all sides until browned, then set beef aside.
  4. In the same pot, cook chopped onion and garlic until translucent.
  5. Soak dried guajillo and ancho chiles in boiling water until soft (about 10 minutes).
  6. Blend softened chiles, chipotles in adobo, diced tomatoes, beef broth, cumin, oregano, cinnamon, salt, and pepper until smooth.
  7. Return beef to the pot and pour the blended sauce over it.
  8. Add bay leaves, bring to a boil, then reduce to a simmer and cover.
  9. Simmer for 2.5–3 hours until beef is tender.
  10. Remove beef, shred it, and return it to the pot. Reserve consommé for dipping.
  11. Heat skillet over medium heat.
  12. Dip tortillas in consommé and lay them in the skillet.
  13. Add shredded cheese, beef, and fold the tortillas.
  14. Pan-fry until crispy on both sides.
  15. Top with chopped onion and cilantro. Serve with lime wedges.

Notes

Oaxaca cheese is authentic, but mozzarella works great too. You can make this ahead—it tastes even better the next day. For a low-carb option, use lettuce wraps. To save time, use a slow cooker: 8 hours on low or 4–5 on high.

Nutrition

  • Serving Size: 1 taco
  • Calories: 350
  • Sugar: 2g
  • Sodium: 550mg
  • Fat: 22g
  • Saturated Fat: 9g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 2g
  • Protein: 25g
  • Cholesterol: 75mg

Keywords: birria tacos, beef tacos, Mexican comfort food, slow cooked beef, authentic birria

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