Birria Tacos Recipe

Birria Tacos are not just tacos; they’re an experience. Deep red, crispy tortillas stuffed with juicy, shredded beef, dunked into a rich, chile-infused consommé that’s bold, beefy, and layered with smoky heat. Every bite delivers crunch, melt, spice, and savory depth all at once.

What makes my version special is precision and technique. The chillies are measured by weight, not number, so the flavor stays consistent. The shredded beef is tossed directly in the sauce so it absorbs every drop.

The red oil is skimmed and used to crisp the tortillas to that signature deep red color. And the consommé? It’s not watery. It’s slightly thicker than usual, so it clings beautifully to the tacos when you dip.

Why I Keep Making This Dish

I keep making these Birria Tacos because they deliver intensity in every single bite. The slow-cooked beef becomes incredibly tender, soaking up the rich adobo sauce until it’s deeply flavored throughout.

The consommé develops a full-bodied richness that tastes like it simmered all day, because it did. And once you dip a crispy, cheese-filled taco into that sauce and take a bite, it’s game over.

There’s also something deeply satisfying about the process. Toasting the chillies, blending the adobo, searing the beef, skimming that vibrant red oil — it feels intentional. It’s the kind of recipe that rewards patience.

And when you serve these, people remember them.

Tips I Learned the Hard Way

• Weigh your chillies. Dried chillies vary wildly in size. Measuring by weight ensures consistent heat and flavor every time.
• Remove the seeds. Most of the aggressive heat lives in the seeds, and removing them keeps the sauce balanced while preventing gritty bits.
• Cook the adobo in oil first. This deepens the flavor and removes any raw chilli taste.
• Sear aggressively. Dark browning on the beef creates depth in the final consommé.
• Simmer gently, not rapidly. Low and slow builds a rich broth without toughening the meat.
• Skim the red oil. That oil is liquid gold — it gives the tortillas their signature red crispness.
• Toss beef in consommé before stuffing. This ensures every shred is juicy and flavorful.
• Keep the consommé slightly salty. It should be seasoned enough for dipping but still enjoyable to sip.

Variations You Can Mess Around With

1. Use short ribs instead of chuck. They’re richer and fattier, though slightly more work to shred.
2. Adjust spice level. Reduce chile de arbol for milder heat.
3. Add mozzarella blend. If you can’t find Oaxaca, mix mozzarella with a pinch of salt.
4. Make birria quesadillas. Larger tortillas, more cheese, same crispy technique.
5. Try flour tortillas. They crisp well but won’t be quite as traditional.
6. Serve as birria bowls. Skip tortillas and serve over rice.
7. Add pickled onions. Bright acidity cuts through the richness beautifully.

How To Make Birria Tacos Recipe?

Ingredients

Birria Adobo (Paste)

• 25 g (0.9 oz) guajillo chillies, dried
• 45 g (1.6 oz) ancho chillies, dried
• 6 g (0.2 oz) chillies de arbol, dried
• 1/2 cup reserved chilli soaking water
• 5 garlic cloves
• 1 small onion, sliced
• 1 medium tomato (180g), sliced
• 2 tsp dried oregano
• 1 tsp ground cumin
• 1/8 tsp black pepper

Birria Braising

• 5 tbsp vegetable or canola oil
• 1.3 kg / 2.6 lb chuck beef, cut into large pieces
• 2 cups low-sodium beef stock
• 10 cloves (or 1/4 tsp ground cloves)
• 1 cinnamon stick
• 3 bay leaves
• 2 tbsp apple cider vinegar
• 2 1/2 tsp kosher salt

Beef Seasoning

• 1/2 tsp kosher salt

Birria Tacos

• 20–25 corn tortillas (6″)
• 1 white onion, diced
• 1/2 cup chopped coriander/cilantro
• 3 1/2 cups (350g) shredded Colby, Monterey Jack or Oaxaca cheese
• Lime wedges (optional)
• Salsa or hot sauce (optional)

Equipment

• Large heavy-based pot or Dutch oven
• Large saucepan
• Fine sieve
• Stick blender or high-speed blender
• Large non-stick skillet
• Tongs
• Slotted spoon
• Ladle

Instructions

Step 1:
Deseed and chop dried chillies. Simmer in boiling water for 10 minutes until softened. Reserve 1/2 cup soaking water, then drain.

Step 2:
Blend softened chillies with reserved water and all remaining adobo ingredients until as smooth as possible.

Step 3:
Heat oil in a heavy pot over high heat. Sear beef in batches until deeply browned on all sides. Remove.

Step 4:
Lower heat and cook adobo paste in the same pot for 2 minutes, stirring constantly.

Step 5:
Add beef stock, cloves, cinnamon, bay leaves, vinegar, and salt. Return beef to pot. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 2 1/2 hours, until beef shreds easily.

Step 6:
Remove beef and shred. Toss with 1/2 teaspoon salt.

Step 7:
Skim off the red oil floating on the surface of the braising liquid and reserve separately.

Step 8:
Place 1 cup of braising liquid into a skillet over medium-high heat. Add shredded beef and toss until the liquid is absorbed. Return beef to a bowl.

Step 9:
Taste consommé and adjust salt if needed. Keep warm.

Step 10:
Heat 1 teaspoon reserved birria oil in skillet. Lightly coat one tortilla in oil until red and softened. Remove. Repeat with two more tortillas, adding 1/2 teaspoon oil each time.

Step 11:
Top half of each tortilla with cheese, beef, onion, and cilantro. Fold and pan-fry over medium-high heat for about 2 minutes per side until crisp and golden-red.

Step 12:
Serve hot with warm consommé for dipping.

Nutritional Information

Nutrient	Amount
Calories	405 kcal
Carbohydrates	30 gm
Fat	26 gm
Protein	29 gm

Note: Nutritional values are approximate and may vary depending on ingredient size, quality, brand, location, and the proportions used. All nutritional information is calculated on a per-serving basis.

If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

How I Like to Serve This

1. With small bowls of consommé. Dunking is essential and part of the full experience.
2. Extra chopped cilantro and onion on the side. Adds freshness to every bite.
3. With lime wedges. A squeeze brightens the richness.
4. With a simple cabbage slaw. Adds crunch and contrast.
5. Alongside Mexican rice. Makes it a full meal.
6. With cold drinks. The richness pairs beautifully with something refreshing.

Storage, Leftovers, and Next-Day Thoughts

• Store components separately. Keep beef, consommé, and oil apart for the best texture.
• Reheat gently. Warm beef in some consommé to restore juiciness.
• Crisp fresh each time. Tacos are best pan-fried right before serving.
• Fridge life. Keeps up to 4 days refrigerated.
• Freezer-friendly. Beef and consommé freeze well for up to 3 months.
• Great for meal prep. Assemble and fry on demand.

FAQs (Real Questions People Actually Ask)

Can I make this less spicy?
Yes, reduce or omit the chile de arbol.

Can I use a slow cooker?
Yes, cook on low for 8 hours after searing and blending.

Why is my consommé thin?
It likely needs to simmer longer to reduce slightly.

Can I pressure cook it?
Not recommended — time builds the depth of flavor.

What cheese works best?
Oaxaca is traditional, but Monterey Jack melts beautifully.

Can I use flour tortillas?
Yes, though corn is more traditional and crisps better.