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Authentic Beef Birria Tacos Recipe – Flavorful, Juicy & Irresistible

If you’re craving something bold, juicy, and unforgettable, this Beef Birria Tacos recipe is exactly what you need. These slow-cooked, spice-packed tacos are dipped in rich consomé and then pan-fried to crispy perfection. Originally from Jalisco, Mexico, birria tacos have become a street food favorite around the world—and once you try them, you’ll know why.


Ingredients for Beef Birria Tacos

For the Birria Stew:

  • 2.5 lbs beef chuck roast (cut into large chunks)
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 1 large white onion (quartered)
  • 6 garlic cloves
  • 4 dried guajillo chilies (stemmed and seeded)
  • 2 dried ancho chilies (stemmed and seeded)
  • 1 chipotle pepper in adobo (optional for extra heat)
  • 2 teaspoons cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • 3 cups beef broth
  • 1 tablespoon white vinegar

For the Tacos:

  • Corn tortillas
  • Shredded birria beef (from stew)
  • Chopped white onion
  • Fresh cilantro
  • Shredded Oaxaca or mozzarella cheese (optional)
  • Lime wedges for serving

How to Make Beef Birria Tacos

Plate of beef birria tacos served with lime wedges

Step 1: Toast and Soak the Chilies

In a hot skillet, lightly toast the dried chilies until fragrant (about 1–2 minutes). Then soak them in hot water for 10–15 minutes until soft.

Step 2: Make the Beef Birria Tacos Sauce

Blend soaked chilies, onion, garlic, chipotle (if using), vinegar, and all spices with a bit of beef broth until smooth. Strain for a silky sauce.

Step 3: Brown the Beef

In a large pot, heat oil and sear beef on all sides. Pour the sauce over the beef, add remaining broth, and simmer.

Step 4: Cook Low and Slow

Cover and simmer on low heat for 2.5 to 3 hours, or until beef is tender and shreds easily. You can also use a slow cooker (6–8 hours on low) or Instant Pot (45–50 minutes on high pressure).

Step 5: Shred and Prep

Remove beef, shred with forks, and return to the sauce. This flavorful stew is called consomé.

Step 6: Make the Beef Birria Tacos

Dip tortillas in the top layer of consomé (for that red-golden crisp). Place on a hot skillet, add shredded beef and cheese (if using), fold, and fry until crispy on both sides.

Step 7: Serve

Top with chopped onion, cilantro, and a squeeze of lime. Serve with a bowl of consomé for dipping.


Tips and Variations

Juicy birria tacos dipped in rich consommé sauce
  • Make it spicier by adding more chipotle or a dried arbol chili.
  • Use goat or lamb for traditional birria flavor.
  • Make ahead: Birria tastes even better the next day. Store in fridge for up to 3 days or freeze for later.
  • Crispier tacos: Use a cast iron skillet and press down lightly when frying.

Frequently Asked Questions

What cut of beef is best for Beef Birria Tacos?

Beef chuck roast works great because it’s marbled and becomes tender after slow cooking. You can also mix in short ribs or brisket.

Can I make birria tacos without a blender?

You can, but the sauce may not be as smooth. A hand blender or food processor can be a good alternative.


Try These Authentic Beef Birria Tacos Tonight

Authentic beef birria tacos with fresh cilantro and onions

There’s a reason Birria Tacos have gone viral—they’re incredibly flavorful, satisfying, and easy to make at home. Whether for Taco Tuesday or your next party, this recipe will leave everyone speechless.

Visit my website for more authentic Mexican recipes, bold flavors, and home-style cooking that’s always a hit. Try this birria taco recipe and taste the tradition!

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