Go Back
birria tacos recipe authentic
Aima Solace

Authentic Birria Tacos Recipe

A classic Mexican dish featuring tender, slow-cooked beef in a rich chile sauce, stuffed into crispy corn tortillas with melted cheese, and served with a savory consomé for dipping.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 6 hours
Total Time 6 hours 30 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Ingredients Method Notes

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

Method
 

  1. 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.
  2. Make sauce: Drain chiles and blend with onion, garlic, oregano, cumin, vinegar, and 1 cup beef broth until smooth.
  3. Prep beef: Cut beef into chunks, season with salt and pepper, and place in a slow cooker.
  4. Cook birria: Pour chile sauce over beef, add remaining broth, cinnamon stick, and bay leaves. Cook on low for 6-8 hours until tender.
  5. Shred meat: Remove beef, shred, and reserve consomé. Skim fat from consomé.
  6. 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.
  7. 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:-)