Ultimate Beef Birria Tacos

There’s nothing quite like biting into Ultimate Beef Birria Tacos—crispy, cheesy tortillas stuffed with tender, slow-braised beef, then dipped into a steaming bowl of rich consommé. This iconic dish has taken the food world by storm, and it’s easy to see why. With every bite, you get layers of smoky chile flavor, melty cheese, and juicy meat.

What makes these tacos truly special is the consommé. The slow braise infuses the broth with chile, tomato, and spice, creating a dipping sauce that transforms each taco into something unforgettable. And while they look restaurant-worthy, birria tacos are surprisingly simple to make at home with just a bit of patience.

Originally from Jalisco, Mexico, birria was traditionally made with goat or lamb. Today, beef has become the popular choice, bringing bold yet comforting flavors to the table.

These tacos are the perfect centerpiece for a weekend meal, game day spread, or anytime you want to impress.

Recipe Yield: 6 servings

INGREDIENTS

18 small corn tortillas
3 lb beef chuck roast, cut into large chunks
2 cups Oaxaca cheese, shredded
4 cups beef broth, divided
1 large white onion, quartered
6 garlic cloves, peeled
5 dried guajillo chiles, stems and seeds removed
3 dried ancho chiles, stems and seeds removed
2 dried pasilla chiles, stems and seeds removed
2 Roma tomatoes, halved
2 chipotle peppers in adobo sauce
2 tbsp apple cider vinegar
1 tbsp ground cumin
1 tbsp dried oregano
1 tsp smoked paprika
2 bay leaves
2 tbsp vegetable oil
Salt and black pepper, to taste
½ cup fresh cilantro, chopped
1 lime, cut into wedges

INSTRUCTIONS

1. Prepare chiles:
Bring 2 cups of broth to a simmer. Add guajillo, ancho, and pasilla chiles. Simmer 10 minutes until softened, then transfer to a blender.

2. Blend sauce:
Add onion, garlic, tomatoes, chipotle peppers, vinegar, cumin, oregano, paprika, and 1 teaspoon salt to blender with softened chiles. Blend until smooth.

3. Brown the beef:
Season beef chunks generously with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Sear beef on all sides until golden.

4. Braise the meat:
Pour chile sauce over beef. Add bay leaves and remaining 2 cups broth. Stir, bring to a boil, then cover and reduce heat. Simmer gently for 2.5–3 hours until beef is fork-tender.

5. Shred beef:
Remove bay leaves. Transfer beef to a cutting board and shred with two forks. Return meat to the pot, stirring it into the rich consommé (the flavorful braising broth).

6. Fry tacos:
Heat a skillet over medium heat. Lightly dip or brush tortillas with consommé, then place in skillet. Sprinkle with cheese, add shredded beef, fold, and cook until golden and crispy, about 2 minutes per side.

7. Serve:
Garnish tacos with cilantro and lime wedges. Serve with small bowls of consommé for dipping.

Helpful Tips to Perfect This Recipe

• Balance the heat: Use more chipotle or add arbol chiles if you want spicier tacos, or reduce for a milder flavor.
• Cheese choice matters: Oaxaca melts beautifully, but mozzarella or Monterey Jack also work well without overpowering the consommé.
• Crispy finish: Always dip tortillas in consommé before frying. This not only adds flavor but also creates the irresistible crispy texture.