Homemade Birria Tacos are a delicious, comforting meal featuring tender, slow-cooked meat packed with rich spices and flavors, all wrapped up in warm, crispy tortillas. The standout part has to be the deep, savory taste of the birria stew paired with the slightly crunchy taco shells, often dipped in the flavorful broth for an extra burst of yum.
I love making birria tacos because the process feels so rewarding, and the smell that fills the kitchen while cooking is seriously the best. A little tip I always follow is to make extra birria so I can use the leftover meat to make quesadillas or just snack on the broth—it’s that good! Plus, it’s fun to dip each bite in the consommé; it makes the whole taco-eating experience so special.
For serving, I like to pile on fresh toppings like chopped onions, cilantro, and a squeeze of lime to add some brightness and freshness. These tacos are great for sharing with family or friends because they bring everyone together around the table. Whenever I make them, there’s this sense of celebration and comfort that feels just right, no matter the occasion.
Key Ingredients & Substitutions
Beef Chuck Roast: This cut is great for slow cooking and gets tender easily. If unavailable, you can also use beef short ribs or brisket for a similar texture and flavor.
Dried Chiles (Guajillo, Ancho, Chipotle): These give birria its signature smoky and slightly spicy character. If you can’t find all three, use just guajillo or ancho. For less heat, reduce chipotles or omit them.
Corn Tortillas: Fresh corn tortillas work best for that authentic taste and texture. If you prefer, flour tortillas are a softer option but may not soak up the consommé as well.
Beef Broth or Water: Broth adds more flavor to the cooking liquid, but water works fine if you don’t have broth handy.
How Do You Get Tender, Shreddable Meat for Birria?
Slow cooking the beef in the chile marinade is key. Here’s how to do it right:
- Cut the meat into large chunks. This helps it cook evenly and remain juicy.
- Simmer low and slow. Whether in a pot or slow cooker, keep the heat low to let the connective tissues break down over several hours—usually 3-4 on the stove, or 6-8 in a slow cooker.
- Check tenderness. The meat should shred easily with forks—not be tough or dry.
- Keep the cooking liquid. Strain it to use as consommé for dipping and soaking tortillas. It packs a lot of flavor!
Patience here pays off with tender meat that melts in your mouth, making your birria tacos truly delicious.
Equipment You’ll Need
- Dry skillet – I recommend it for gently toasting the dried chiles without burning them, which enhances their flavor.
- Blender – perfect for creating a smooth chile marinade that coats the meat evenly.
- Large pot or slow cooker – ideal for slow cooking the beef until it’s tender and easy to shred.
- Strainer – helps remove the chiles and onion pieces from the cooked liquid to make the consommé.
- Skillet or griddle – for crisping up the tacos until nicely browned and crunchy.
- Tongs or spatula – useful for dipping tortillas in the broth and flipping them while frying.
- Cutting board and knife – for chopping onions, cilantro, and preparing the beef.
Flavor Variations & Add-Ins
- Swap beef for chicken or pork—these meats work beautifully and cook faster, perfect if you’re short on time.
- Add a splash of orange juice or pineapple juice to the marinade for a subtle sweetness that balances the smoky chiles.
- Mix in sliced jalapeños or serrano peppers to increase the heat level when you like things spicier.
- Top the tacos with sliced radishes or pickled red onions for extra crunch and tang—yum!
Homemade Birria Tacos
Ingredients You’ll Need:
For The Meat and Marinade:
- 3 lbs beef chuck roast (or a mix of chuck and short ribs)
- 5 dried guajillo chiles, stemmed and seeded
- 3 dried ancho chiles, stemmed and seeded
- 2 dried chipotle chiles, stemmed and seeded
- 1 white onion, quartered
- 5 garlic cloves
- 2 tbsp apple cider vinegar
- 2 tsp ground cumin
- 2 tsp dried oregano
- 1 tsp ground cinnamon
- ½ tsp ground black pepper
- 4 cups beef broth or water
- Salt to taste
For The Tacos:
- Corn tortillas
- Vegetable oil (for frying tortillas)
- Fresh cilantro, chopped (for garnish)
- White onion, finely chopped (for garnish)
- Lime wedges (for serving)
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time and around 3-4 hours of slow simmering (or 6-8 hours in a slow cooker). After that, cooking the tacos on the skillet will take roughly 15 minutes. It’s a longer process but totally worth it for that tender, juicy birria meat with crispy, flavorful tacos!
Step-by-Step Instructions:
1. Toast and Soak the Chiles:
Warm a dry skillet over medium heat and toast the dried guajillo, ancho, and chipotle chiles for 1-2 minutes. You’ll know they’re ready when they smell fragrant but be careful not to burn them. Then, place the chiles in a bowl, cover with hot water, and let them soak for about 20 minutes until soft.
2. Make the Marinade:
Drain the softened chiles, reserving about 1 cup of the soaking liquid. In a blender, combine the chiles, soaking liquid, quartered onion, garlic cloves, apple cider vinegar, cumin, oregano, cinnamon, and black pepper. Blend until smooth and set aside.
3. Cook the Beef:
Cut the beef into large chunks and season generously with salt. In a large pot or slow cooker, place the meat and pour the chile marinade over it. Add the beef broth or water until the meat is mostly covered. Cover and simmer on low heat for 3-4 hours or cook on low in a slow cooker for 6-8 hours, until the meat is tender and easy to shred.
4. Prepare the Meat and Consommé:
Remove the beef chunks from the pot and shred them using forks. Strain the cooking liquid (consommé) to remove solids and set it aside for dipping and soaking tortillas.
5. Assemble and Cook the Tacos:
Heat a skillet over medium heat with a bit of vegetable oil. Dip each corn tortilla briefly into the consommé to soak it, then place it on the skillet. Add a generous amount of shredded beef to one half of the tortilla, fold it over, and cook until crispy and slightly browned on both sides—about 2-3 minutes per side.
6. Serve and Enjoy:
Serve your birria tacos hot, garnished with fresh cilantro, chopped onions, and lime wedges. For an extra tasty touch, serve a small bowl of consommé on the side for dipping each bite.
Can I Use Frozen Beef for Birria Tacos?
Yes! Just make sure to fully thaw the beef in the refrigerator overnight before cooking. Pat it dry to remove excess moisture for better browning and flavor absorption in the marinade.
How Do I Store Leftover Birria and Consommé?
Store leftover shredded beef and consommé separately in airtight containers in the fridge for up to 3-4 days. Reheat the meat gently in the broth to keep it moist before assembling more tacos.
Can I Make Birria Tacos in a Pressure Cooker?
Absolutely! You can use a pressure cooker to cut down cooking time. Cook the marinated beef under high pressure for about 60-75 minutes, then shred and proceed with frying the tacos as usual.
What’s the Best Way to Heat Tortillas for Birria Tacos?
Dipping tortillas briefly in the consommé before frying them in a hot skillet with a bit of oil gives them incredible flavor and crispness—don’t skip this step for authentic tasty results!
