So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. Luckily, birria tacos exist. They’re basically the Beyoncé of the taco world—juicy, spicy, dramatic, and always stealing the spotlight. Dip them in consommé (that’s the fancy broth) and boom—you’ve got yourself a messy, glorious food hug in taco form.
Why This Recipe is Awesome
First off, it’s idiot-proof. Even I didn’t manage to screw it up, and trust me, I once burned instant noodles (don’t ask). Second, this recipe brings all the smoky, spicy, tender meat vibes without requiring a culinary degree. Third, you get two meals in one: tacos and a killer broth for dipping. It’s like a Netflix subscription that also pays your bills.
Also, if you’re trying to impress someone—date, friend, or just your own reflection in the mirror—this recipe will make them think you’re secretly a chef. Spoiler: you’re not, but let’s not ruin the illusion.
Ingredients You’ll Need
Here’s your shopping list, broken down so you don’t have to Google everything:
-
Beef chuck roast (about 3 lbs) – Fatty, tender, and perfect. Don’t try to be “healthy” here.
-
Dried guajillo chiles (6-8) – They bring the flavor; don’t skip them.
-
Dried ancho chiles (2-3) – Slightly sweet, balances the heat.
-
Dried chiles de árbol (2) – Warning: these guys pack a punch.
-
Roma tomatoes (2 large) – Because tacos without tomatoes are basically sad tortillas.
-
Onion (1 large, white or yellow) – Dice it, cry a little, move on.
-
Garlic cloves (5-6) – The more garlic, the better your life choices.
-
Beef broth (4 cups) – Store-bought works; I won’t judge.
-
Apple cider vinegar (2 tbsp) – Adds tang; makes you look like you know what you’re doing.
-
Bay leaves (2) – Fancy leaves that make the broth smell like heaven.
-
Cumin (1 tsp) – Mandatory taco spice.
-
Oregano (1 tsp) – Because every “authentic” recipe says so.
-
Cloves (2-3) – Tiny but mighty.
-
Corn tortillas (12-15) – Don’t even think about flour tortillas here.
-
Mexican cheese (Oaxaca or mozzarella, shredded) – Because melty cheese > everything.
-
Fresh cilantro & lime wedges – To make things look Instagram-worthy.
Step-by-Step Instructions
-
Prep the peppers. Cut off stems, remove seeds, and soak chiles in hot water until they’re soft. Pretend you’re giving them a spa day.
-
Blend the magic. Toss softened chiles, tomatoes, onion, garlic, vinegar, cumin, oregano, and cloves into a blender. Blend until smooth. (Your blender’s moment to shine.)
-
Brown the beef. Cut your beef into big chunks, salt it like you’re an overpaid TV chef, then sear it in a hot pot. Don’t skip this—searing = flavor.
-
Add the sauce. Pour your blended chile sauce into the pot with the beef. Stir and watch it look suspiciously like something from a horror movie.
-
Broth it up. Add beef broth, bay leaves, and bring to a simmer. Cover and cook low and slow for 3 hours, until beef is fall-apart tender. This is your Netflix binge window.
-
Shred the beef. Remove chunks, shred with forks, and toss them back into the rich, glorious consommé.
-
Fry the tacos. Dip tortillas into the broth, toss them on a skillet, add cheese and shredded beef, then fold. Fry until crispy on both sides.
-
Serve and dunk. Plate tacos with fresh cilantro, lime, and a bowl of consommé for dipping. Prepare for applause.
Common Mistakes to Avoid
-
Skipping the chile soak. Unless you like chewing leather.
-
Using flour tortillas. Just… don’t. Wrong texture, wrong vibe, wrong life choices.
-
Rushing the simmer. Birria is not a 30-minute meal. If you try, you’ll end up with beef jerky soup.
-
Forgetting the cheese. That’s a crime against tacos, and frankly, humanity.
-
Not frying the tortilla in consommé. It’s the difference between “meh” and “marry me.”
Alternatives & Substitutions
-
Meat swap: Not into beef? Use lamb, goat, or even chicken. (Yes, chicken birria is a thing. Don’t fight me.)
-
Cheese swap: Can’t find Oaxaca? Mozzarella works fine—don’t @ me.
-
No dried chiles? Use a mix of chili powder and paprika in a pinch, but the flavor will be less “authentic” and more “meh.”
-
Gluten-free option: Corn tortillas are already gluten-free, so congrats—you’re trendy without even trying.
-
Spice level: Tone it down by skipping the chiles de árbol, or crank it up if you hate your taste buds.
FAQ (Frequently Asked Questions)
- Can I make this in a slow cooker?
Yep. Just dump everything in and cook on low for 6–8 hours. Lazy genius mode: unlocked. - Do I have to fry the tacos in consommé?
Technically no, but also yes. Why make birria tacos if you’re gonna skip the fun part? - Can I freeze leftovers?
Absolutely. The beef and broth freeze beautifully. The tacos… not so much. - Is this recipe spicy?
Medium spicy. Think “warming up your lips,” not “crying over life choices.” Adjust the árbol chiles to your heat tolerance. - Can I use pre-shredded cheese?
You can, but it has that weird anti-caking powder. Your tacos deserve better. - How long does it take, really?
About 4 hours start to finish. But hey, good things come to those who wait (and snack while cooking). - Will this impress people?
Unless your friends are Michelin star chefs, yes. Even then, they’ll probably ask for seconds.
Final Thoughts
And there you have it—authentic birria tacos that slap harder than your favorite playlist. Crispy, cheesy, juicy, dunkable goodness all wrapped up in one messy, glorious taco. Whether you’re cooking for family, friends, or just yourself (because self-love = tacos), this recipe’s a guaranteed win.
So grab some napkins, a lime wedge, and your appetite. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it! 🌮🔥
Related Recipes To Explore:–
- Irresistible Lee’s Famous Chicken Recipe
- Best-Ever Chocolate Crinkle Cookies Recipe
- Strawberry Heaven on Earth Cake Recipe
- The Ultimate Baked Creamy Mushroom Dip Recipe
- Savory Ground Beef Crepes Recipe
Authentic Birria Tacos Recipe
Ingredients
For the Birria:
- 2 lbs beef chuck roast or short ribs
- 5 dried guajillo chiles stemmed and seeded
- 3 dried ancho chiles stemmed and seeded
- 1 dried chipotle chile optional, for extra heat
- 1 large onion quartered
- 4 garlic cloves
- 2 cups beef broth
- 1 tbsp Mexican oregano or regular oregano
- 1 tsp ground cumin
- 1 cinnamon stick or 1/4 tsp ground cinnamon
- 2 bay leaves
- 1 tbsp apple cider vinegar
- Salt and pepper to taste
For the Tacos:
- 12 corn tortillas
- 2 cups shredded Oaxaca cheese or mozzarella
- ¼ cup chopped cilantro
- ½ cup diced onion
- Lime wedges for serving
Instructions
- Toast chiles: In a dry skillet, toast guajillo, ancho, and chipotle chiles over medium heat for 1-2 minutes until fragrant. Soak in 2 cups hot water for 15 minutes.
- Make sauce: Drain chiles and blend with onion, garlic, oregano, cumin, vinegar, and 1 cup beef broth until smooth.
- Prep beef: Cut beef into chunks, season with salt and pepper, and place in a slow cooker.
- Cook birria: Pour chile sauce over beef, add remaining broth, cinnamon stick, and bay leaves. Cook on low for 6-8 hours until tender.
- Shred meat: Remove beef, shred, and reserve consomé. Skim fat from consomé.
- Assemble tacos: Dip a tortilla in consomé, place in a hot skillet, add beef and cheese, fold, and fry for 2-3 minutes per side until crispy.
- Serve: Garnish with cilantro and onion. Serve with consomé and lime wedges.
Notes
- Storage: Refrigerate birria meat and consomé separately for up to 4 days. Reheat on stovetop.
- Freezing: Freeze shredded meat and consomé for up to 3 months. Thaw overnight before reheating.
- Substitutions: Use mozzarella or Monterey Jack if Oaxaca cheese is unavailable.
- Milder flavor: Skip chipotle chiles for less spice.
- Time-saver: Prep chile sauce a day ahead and refrigerate.
- Pro tip: Double the consomé for extra dipping or sipping.
DID YOU MAKE THIS EASY RECIPE?
If you have, then share it with us by sending a photo. We’re excited to see what you’ve made:-)
Printable Recipe Card
Want just the essential recipe details without scrolling through the article? Get our printable recipe card with just the ingredients and instructions.
