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Crispy Birria Tacos recipe filled with shredded beef, melted cheese, and fresh cilantro, with consomé for dipping

My Fave Birria Tacos | Birra Tacos Recipe Best, Good Mexican Food Recipes

These birria tacos bring the flavor of the street‑food favorite into your home — slow‑braised beef in a rich chile broth, melted cheese, crisped tortillas and a bowl of consomé for dipping. Bold, messy and unforgettable.
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Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings: 6 people
Course: Dinner, Main
Cuisine: Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs beef chuck roast or short ribs
  • 3 dried guajillo chiles stemmed & seeded
  • 2 dried ancho chiles stemmed & seeded
  • 1 white onion quartered
  • 4 cloves garlic
  • 1 tsp dried oregano
  • 1/2 tsp ground cumin
  • 1/2 tsp cinnamon
  • 2 bay leaves
  • salt and pepper to taste
  • 4 cups beef broth
  • 1/4 cup apple cider vinegar
For assembling tacos
  • corn tortillas street taco size, as needed
  • shredded mozzarella or Oaxaca cheese as desired
  • chopped cilantro for topping
  • diced onion for topping

Equipment

  • Large Dutch oven or heavy pot
  • Blender
  • Skillet or griddle
  • Strainer or sieve

Method
 

  1. Toast the dried chiles in a skillet for 1–2 minutes. Then soak them in hot water for about 15 minutes until softened.
  2. Blend the softened chiles with onion, garlic, spices (oregano, cumin, cinnamon), vinegar and 1 cup of beef broth to form a smooth chile sauce.
  3. In a large pot, sear the beef chunks until browned. Pour in the chile sauce and the remaining beef broth, add bay leaves, salt and pepper, bring to a simmer, then cover and cook low and slow for 3–4 hours until the meat is tender and shreddable.
  4. Remove the beef, shred it, and strain the cooking liquid to serve as the consomé for dipping.
  5. To assemble tacos: Dip each corn tortilla into the warm consomé (or the fat/oil from the cooking liquid) and place on a hot skillet or griddle. Sprinkle cheese, add shredded beef, then more cheese. Fold the tortilla and press gently until golden and crispy and the cheese has melted.
  6. Serve the tacos hot, topped with chopped cilantro and diced onion, and a small bowl of the consomé for dipping each taco.

Notes

Variations: Substitute lamb or goat for beef for a more traditional version. Add jalapeños or spicy salsa if you like heat. Make‑ahead: The beef and consomé can be made in advance; tacos should be assembled and crisped just before serving to keep them crispy. According to tradition, these tacos are meant to be dipped into the consomé and enjoyed messy and hot. :contentReference[oaicite:1]{index=1}