Birria Tacos – Authentic Mexican Quesabirria

Rich, tender, and flavorful, these Birria Tacos feature slow-cooked beef simmered in a spicy, aromatic chile broth, topped with melty cheese and fresh garnishes. Perfectly paired with warm consommé for dipping, these tacos are a show-stopping meal.

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Ingredients

For the Birria Beef:

• 3 lb beef chuck roast, fat trimmed
• 4 bone-in beef short ribs
• 8 dried guajillo chiles*
• 3 dried pasilla chiles*
• 2–3 dried arbol chiles*
• 5 Roma tomatoes, quartered (about 1.5 lbs)
• 1 white onion, roughly chopped
• 1 head garlic (10–12 cloves)
• 1 Tbsp whole black peppercorns
• 1 Tbsp whole cumin seeds
• 1 Tbsp dried oregano
• 1 Tbsp dried thyme
• ½ tsp whole coriander seeds
• 4 whole cloves
• 1 tsp fresh minced ginger
• 1-inch piece Mexican cinnamon stick* or 1/8 tsp ground cinnamon
• 2 Tbsp apple cider vinegar or white vinegar
• 2 bay leaves
• 1 Tbsp kosher salt

For the Tacos:

• 15 corn tortillas, white or yellow
• 2 ½ cups shredded Oaxaca cheese (or mozzarella/Monterey Jack)
• ½ white onion, diced
• 1 bunch fresh cilantro, chopped
• 2 limes, cut into wedges

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Instructions

1. Prepare the beef: Cut chuck roast into large pieces and season with salt.
2. Prep the chiles: Rinse chiles (wear gloves if desired) and cut to remove stems and seeds. For extra heat, leave the arbol chiles whole.
3. Make the birria broth: In a large stockpot, cook tomatoes and onion over medium heat for a few minutes. Add garlic cloves, chiles, and all spices except bay leaves. Cook 5 minutes, stirring. Add vinegar and 4 cups water. Bring to a low boil, then reduce to simmer for 15 minutes uncovered.
4. Blend the sauce: Transfer mixture to a blender and blend until smooth. Strain through a fine mesh sieve back into the pot. Clean the blender with 4 cups water and pour into the pot.
5. Cook the beef: Add kosher salt, bay leaves, short ribs, and chuck roast to the pot. Cover, reduce heat, and simmer for 2 ½ hours until beef is tender. Remove beef, shred, and discard bones and bay leaves.
6. Assemble the tacos: Heat a skillet or griddle over medium heat with a little oil. Dip each tortilla into the birria sauce, place on the skillet, and layer with shredded beef, cheese, onion, and cilantro. Fold tortilla and cook until golden and crispy on both sides.
7. Serve: Top tacos with extra diced onion and cilantro. Serve with warm birria consommé for dipping and optional hot salsa. Freeze leftover birria sauce for up to 3 months to cook another roast later.

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Why You’ll Love This Recipe

• Deep, complex flavors from slow-simmered beef and chile sauce.
• Crispy, cheesy tacos paired with warm consommé make every bite irresistible.
• Perfect for gatherings, taco nights, or weekend meal prep.
• Leftover sauce can be reused to make additional birria dishes.

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Tips

• Use gloves when handling dried chiles to avoid irritation.
• Blend sauce thoroughly for a smooth, velvety texture.
• Fry tacos slowly to get even crispiness and melty cheese.
• Freeze leftover beef and sauce separately for easy reheating.

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Variations and Substitutions

• Protein options: Use lamb, goat, or chicken instead of beef.
• Cheese: Oaxaca, mozzarella, or Monterey Jack all work.
• Heat level: Adjust arbol chiles or add chili powder for more spice.
• Gluten-free: Naturally gluten-free using corn tortillas.

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FAQs

Can I make birria in a slow cooker or Instant Pot?
Yes! Slow cook for 6–8 hours on low or pressure cook in an Instant Pot for about 60–70 minutes.

How do I store leftover birria?
Store shredded beef in the fridge for up to 4 days, or freeze sauce and beef for up to 3 months.

Can I make tacos ahead of time?
Yes, assemble ingredients but fry the tortillas just before serving to maintain crispiness.

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Serving

Serve birria tacos immediately with lime wedges and warm consommé. Offer toppings like diced onions, cilantro, and salsa on the side for customization.

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Suggestions

• Pair with Mexican street corn or a side of rice and beans.
• Offer dipping sauces like chipotle mayo or extra hot salsa.
• Serve mini birria tacos as appetizers for parties or gatherings.