Homemade Birria Tacos are a delicious treat that combines tender, slow-cooked beef with a rich and flavorful broth, all wrapped in crispy, golden tortillas. The meat is juicy and spiced just right, and the tacos are perfect for dipping into the warm consommé that comes with it. The mix of textures—from the soft meat to the crunchy shells—makes every bite exciting and satisfying.
I love making these tacos at home because the filling simmers away for hours, filling the kitchen with amazing smells that get everyone excited. It’s the kind of meal that feels special but isn’t too hard to prepare if you let it cook slowly. I usually add some chopped onions, fresh cilantro, and a squeeze of lime right before eating to brighten up the flavors even more.
One of my favorite ways to serve Birria Tacos is with plenty of the dipping sauce on the side. I like to dip each taco before taking a bite—it’s messy, but so worth it! They’re great for sharing with friends and family, especially on a weekend when there’s time to enjoy the cooking process and chat over good food. Homemade Birria Tacos always bring people together around the table, and that’s why I keep making them again and again.
Key Ingredients & Substitutions
Beef: Chuck roast is ideal for its fat and tenderness after slow cooking. Short ribs work well too. For a leaner option, try brisket, but it may be less juicy.
Dried chilies: Guajillo, ancho, and pasilla chilies provide deep flavor and mild heat. If you can’t find all three, substitute with dried chipotle or New Mexico chilies, adjusting spice levels to your taste.
Corn tortillas: Use fresh or good quality store-bought corn tortillas. Flour tortillas can work but won’t have the authentic texture or absorb the consommé as well.
Consommé broth: This flavorful broth is key for dipping. Be sure to save it after slow cooking and season well. If short on time, use beef broth and add a splash of the chili sauce for taste.
How Do I Make Sure the Meat is Tender and Flavorful?
Slow cooking is the secret for tender birria meat. Here’s how to get perfect results:
- Toast and soak the dried chilies before blending to unlock their smoky flavor without bitterness.
- Simmer the meat gently in the chili sauce and broth, covered, so flavors infuse deeply.
- Cook low and slow: About 7-8 hours in a slow cooker or 3-4 hours simmering on the stove until meat easily pulls apart.
- Don’t rush shredding—wait until meat is cool enough to handle but still warm for perfect strands that soak up sauce.
Following these steps ensures juicy, tender meat packed with rich flavor every time.
How Can I Crisp the Tortillas Without Losing Flavor?
To get that golden crisp texture while keeping the rich taste:
- Lightly brush tortillas with oil before placing in a hot skillet.
- Dip one side of each tortilla quickly into the consommé broth for extra moisture and flavor.
- Place the oil-brushed side down in the skillet marked by the broth-dipped side up—this helps crisp while staying soft enough to fold.
- Cook until golden and crisp, about 2-3 minutes, then flip for a quick 30-second sear if you like extra crunch on both sides.
This technique creates tacos that hold the juicy filling but still have a satisfying crunch.
Equipment You’ll Need
- Skillet or griddle – I like it because it crisps the tortillas perfectly and gets them golden and crunchy.
- Slow cooker or large pot – makes cooking the meat low and slow, so it becomes tender and flavorful.
- Blender – helps turn toasted chilies, garlic, and onion into a smooth, spicy sauce.
- Tongs or slotted spoon – makes shredding the meat and dipping tortillas easy without burning fingers.
- Knife and cutting board – for chopping onions, cilantro, and lime wedges to garnish.
Flavor Variations & Add-Ins
- Use chicken thighs instead of beef for a leaner, quicker version, but keep in mind it will have a different flavor and texture.
- Add a splash of soy sauce or Worcestershire in the sauce for a richer, umami boost.
- Mix in some roasted peppers, corn, or even potatoes for a heartier filling.
- Top with sliced radishes or pickled onions for added crunch and acidity.
Homemade Birria Tacos
Ingredients You’ll Need:
For the Meat and Sauce:
- 3 lbs beef chuck roast or beef short ribs
- 6 dried guajillo chiles, seeds and stems removed
- 3 dried ancho chiles, seeds and stems removed
- 2 dried pasilla chiles, seeds and stems removed
- 4 cloves garlic
- 1 white onion, quartered
- 2 tsp ground cumin
- 2 tsp dried oregano
- 1 tsp smoked paprika
- 1 tsp black pepper
- ½ tsp ground cinnamon
- 2 bay leaves
- 4 cups beef broth or water
- ¼ cup apple cider vinegar
- Salt to taste
For the Tacos:
- 12-15 corn tortillas
- Oil for frying (vegetable or canola)
- 1 cup chopped white onion (for garnish)
- 1 cup chopped fresh cilantro (for garnish)
- Lime wedges (for serving)
Time Needed
This recipe takes about 15-30 minutes to prepare and assemble, plus 3-8 hours for the slow cooking process depending on method. You’ll spend a few minutes prepping the chilies and sauce, then let the meat cook slowly until tender. Finally, tacos come together quickly with frying and garnishing.
Step-by-Step Instructions:
1. Prepare the Chilies:
Start by toasting the dried guajillo, ancho, and pasilla chiles in a dry skillet over medium heat for 1-2 minutes. You’ll want to smell their aroma but be careful not to burn them. After toasting, soak the chiles in hot water for about 20 minutes until soft.
2. Make the Birria Sauce:
Drain the softened chiles and transfer them to a blender. Add garlic, quartered onion, cumin, oregano, smoked paprika, black pepper, cinnamon, apple cider vinegar, and 1 cup of beef broth. Blend everything until smooth, creating a rich, flavorful sauce.
3. Cook the Beef:
Place the beef roast or short ribs in a slow cooker or large pot. Pour the blended chili sauce over the meat, add bay leaves, the remaining beef broth, and salt to taste.
4. Slow Cook the Meat:
Cook on low in the slow cooker for 7-8 hours, or on the stove covered and simmering gently for 3-4 hours. The meat is ready when it’s very tender and easily pulls apart.
5. Shred the Beef:
Take the meat out of the cooking liquid and shred it using two forks. Remove the bay leaves from the broth, keeping this flavorful consommé to serve alongside your tacos for dipping.
6. Prepare the Tortillas:
Heat a skillet or griddle over medium heat. Lightly brush each corn tortilla with oil. Quickly dip one side of the tortilla into the consommé broth, then place it oil-side down in the hot skillet.
7. Assemble the Tacos:
Place a generous amount of shredded beef onto the tortilla while it’s in the skillet. Cook until the bottom turns golden and crisp and the beef is warmed through, about 2 to 3 minutes. Flip the taco for a quick 30-second sear on the other side if you want extra crispness.
8. Garnish and Serve:
Remove the tacos onto a plate. Sprinkle chopped onions and fresh cilantro on top. Serve with lime wedges and a small bowl of the consommé broth for dipping each bite.
Enjoy the warm, rich, and tasty homemade birria tacos with that perfect crispy outside and flavorful, juicy fillings!
Can I Use Frozen Beef for Birria Tacos?
Yes! Just make sure to thaw it completely in the fridge overnight before cooking. This helps the meat cook evenly and become tender.
Can I Make Birria Tacos Ahead of Time?
Absolutely. Prepare and slow-cook the meat a day ahead, then refrigerate. Reheat gently with some consommé broth to keep it juicy before assembling the tacos.
How Should I Store Leftover Birria and Consommé?
Store shredded beef and consommé separately in airtight containers in the fridge for up to 3 days. Reheat the beef with a bit of consommé for moisture before serving.
Can I Substitute Corn Tortillas with Flour Tortillas?
Yes, but corn tortillas give the authentic texture and better absorb the consommé. If you use flour tortillas, they won’t crisp up quite the same when dipped.
