If you’re looking for a dish that’s rich in flavor, steeped in tradition, and guaranteed to impress a crowd, these Beef Birria Tacos are the answer. Originally from the state of Jalisco, Mexico, birria is a spiced stew traditionally made with goat meat. However, beef has become a popular alternative due to its deep flavor and tenderness after slow cooking.

What sets birria tacos apart is the combination of juicy, shredded beef, melted cheese, and crispy corn tortillas that have been dipped in the birria consomé. Each taco is griddled until golden brown and served with a small bowl of broth for dipping—making this dish not only delicious but interactive and satisfying.

This recipe transforms a time-honored preparation into something accessible for the home cook while preserving its authenticity. Whether you’re feeding family or hosting a weekend gathering, this is a meal that creates conversation, connection, and serious cravings.

Ingredients and Preparation

For the Beef and Marinade

2.5 to 3 pounds beef chuck roast, cut into large chunks
6 dried guajillo chilies (mild, sweet heat)
3 dried ancho chilies (rich, smoky flavor)
2 dried árbol chilies (optional, for spicier broth)
1 medium yellow onion, peeled and quartered
6 cloves garlic
2 tablespoons apple cider vinegar
1 teaspoon ground cumin
1 teaspoon dried Mexican oregano
½ teaspoon ground cinnamon
½ teaspoon ground cloves
Salt and black pepper, to taste
2 tablespoons neutral oil (vegetable or canola)
2 bay leaves
4 to 6 cups beef broth (enough to cover the beef in the pot)

For Assembling the Tacos

Corn tortillas (12 to 16, depending on size)
1 ½ to 2 cups shredded Oaxaca cheese or mozzarella
Reserved beef consomé (from braising liquid)
Diced white onion, for topping
Fresh chopped cilantro, for garnish
Lime wedges, for serving

Step-by-Step Instructions

1. Prepare the Dried Chilies

Remove stems and shake out the seeds from guajillo, ancho, and árbol chilies.
Toast them lightly in a dry skillet over medium heat for 30 seconds per side. This enhances their smoky aroma.
Place the toasted chilies in a bowl and cover with hot water. Soak for 20 minutes until softened.

2. Blend the Marinade

Drain the softened chilies (you can save the soaking water to adjust the broth later if desired).
Add chilies, onion, garlic, apple cider vinegar, cumin, oregano, cinnamon, and cloves to a blender.
Pour in about ½ cup of beef broth and blend on high until smooth. If needed, add more broth to reach a thick sauce-like consistency.

3. Sear the Beef

Season beef pieces generously with salt and pepper.
Heat oil in a large Dutch oven or heavy pot over medium-high heat.
Sear the beef in batches, browning on all sides for about 3 minutes per side.
Transfer the browned beef to a plate while you prepare the next batch.

4. Simmer the Birria

Once all the beef is seared, return it to the pot.
Pour in the chili marinade and stir to coat the meat.
Add the remaining beef broth until the beef is just submerged.
Add bay leaves and bring to a boil.
Reduce the heat to low, cover, and simmer for 3 to 4 hours.
Stir occasionally and check the liquid level; add more broth or water if needed to keep the meat mostly covered.
The beef is done when it shreds easily with a fork.

5. Shred the Beef

Remove the beef from the pot and transfer to a large bowl.
Use two forks to shred it finely.
Return the shredded beef to the pot to keep warm in the consomé.
Skim off some of the red oil (fat) from the surface of the broth and reserve for crisping the tortillas later.

6. Assemble and Fry the Tacos

Heat a large skillet or griddle over medium heat.
Lightly dip a corn tortilla into the top layer of the broth to coat it in red oil.
Place it on the hot skillet and sprinkle one half with shredded cheese.
Add a generous amount of shredded birria beef on top of the cheese.
Fold the tortilla in half over the filling and cook until crispy on both sides, about 2–3 minutes per side.
Repeat with remaining tortillas, beef, and cheese.

Beginner Tips and Notes

Choosing the Beef: Chuck roast is ideal for its balance of fat and connective tissue, which becomes tender when slow-cooked. You can also use beef short ribs or brisket for a more luxurious texture.
Mild vs Spicy: Guajillo and ancho chilies are mild and flavorful. Add or reduce árbol chilies based on your spice tolerance.
Tortilla Tip: Fresh, slightly thick corn tortillas work best. Thin or dry tortillas may tear when dipped.
Cheese Substitutes: If Oaxaca cheese isn’t available, shredded mozzarella or Monterey Jack also works well.
Storage: The beef and broth can be stored separately in the fridge for 3 to 4 days or frozen for up to 2 months. Reheat gently to avoid drying out the meat.

Serving Suggestions

Birria Tacos with Dipping Sauce: Serve each taco with a small bowl of hot consomé for dipping.
With Mexican Rice: Pair your tacos with a side of arroz rojo (Mexican red rice) or cilantro-lime rice for a full meal.
Fresh Toppings:
- Chopped onions
- Fresh cilantro
- Pickled red onions
- Lime wedges
Make a Platter: Set up a taco bar with tortillas, birria meat, cheese, and garnishes so everyone can build their own.