Traditional Mexican Birria Tacos Recipe
Nothing brings friends and family together quite like Traditional Mexican Birria Tacos. Forever a crowd pleaser, this dish is all about slow-cooked, spice-laden beef stuffed into tortillas, then pan-fried to irresistibly crispy perfection. Rich consommé for dipping makes every bite juicy and unforgettable. If you’ve been searching for tacos that go beyond the ordinary, birria tacos deliver a flavor-packed punch that’s perfect for sharing at celebrations or even just a cozy weekend dinner at home.
Ingredients You’ll Need
The ingredients for Traditional Mexican Birria Tacos are simple, but each one is essential—working together to create their famously deep, savory flavor and signature texture. From the earthy chiles to the melty cheese, every item builds layers of color, fragrance, and taste.
- Beef chuck roast or short ribs (3 lbs): Go for well-marbled meat, as it becomes beautifully tender and flavorful during the slow cook.
- Dried guajillo chiles (4, stemmed and seeded): Bring a mild heat and gorgeous red color to the sauce.
- Dried ancho chiles (2, stemmed and seeded): Add sweet, smoky undertones—a birria essential!
- Chipotle pepper in adobo (1): Just one packs a tangy, smoky punch that makes the broth unforgettable.
- Medium onion (1, quartered): Gives body and sweetness to the sauce base.
- Garlic cloves (4): Earthy goodness that melds with the spices for bold depth.
- Ground cumin (2 teaspoons): Musty, nutty spice that matches perfectly with the beef.
- Dried oregano (1 teaspoon): Lends an herbal brightness, balancing those big flavors.
- Ground cloves (1/2 teaspoon): Just a touch for warmth and a whisper of sweetness.
- Black pepper (1/2 teaspoon): For bite and balance.
- Apple cider vinegar (1 tablespoon): Adds essential tang to round out the richness.
- Cinnamon stick (1): Brings warmth and a subtle aromatic touch to the broth.
- Bay leaf (1): Adds depth and complexity to the slow-cooked consommé.
- Beef broth (4 cups): The backbone of that luscious, sippable sauce.
- Salt (to taste): Don’t be shy—seasoning is crucial!
- Corn tortillas: These crisp up beautifully after a quick dip in the consommé.
- Shredded Oaxaca or mozzarella cheese (1 cup): Melt-in-your-mouth perfection that’s wonderfully gooey.
- Chopped onions and cilantro (for garnish): A fresh, crunchy finish that pops.
- Lime wedges (for serving): A final squeeze of brightness to cut through the richness.
How to Make Traditional Mexican Birria Tacos
Step 1: Prepare the Chiles
Start by placing the dried guajillo and ancho chiles in a saucepan with about 2 cups of water. Bring this to a gentle simmer and let them soften for about 10 minutes. This step unlocks all their gorgeous color and mellow heat, forming the foundation of your birria. Once softened, remove them from the heat so they’re ready for blending.
Step 2: Blend the Sauce
Now to build the real magic—combine the softened chiles with the chipotle pepper, onion, garlic, cumin, oregano, cloves, black pepper, apple cider vinegar, and 1 cup of the chile soaking water in a blender. Blend until perfectly smooth; don’t rush this process, as a silky sauce is vital for coating your beef in flavor. If you like things extra smooth, pour the sauce through a fine-mesh strainer.
Step 3: Cook the Beef in Sauce
Season your beef generously with salt and nestle it into a large Dutch oven or slow cooker. Pour in your puréed sauce, then add the beef broth, cinnamon stick, and bay leaf. Cover it up and let the magic happen: cook on low for 3 to 4 hours on the stovetop, or up to 8 hours in the slow cooker. Resist the urge to peek—low and slow is the secret to tender, shreddable beef that soaks up every bit of rich, spiced sauce.
Step 4: Shred the Beef & Soak
When the beef is fork-tender (it practically falls apart!), remove it from the pot and shred it with two forks. Then return all that shredded meat to the broth so it can soak up even more of that irresistible consommé. This is what gives Traditional Mexican Birria Tacos their unforgettable juiciness and depth.
Step 5: Fry the Tacos
Time to transform your tortillas! Heat a skillet over medium heat. Dip each corn tortilla briefly into the hot birria broth, then lay it flat in the skillet. Sprinkle with shredded cheese and top with your freshly shredded beef. Fold the tortillas into taco shape and cook for 2 to 3 minutes per side, until crisp and golden brown—the cheese will melt and the tortillas will develop that signature birria crunch.
Step 6: Assemble and Serve
Serve the Traditional Mexican Birria Tacos hot off the pan, loaded with chopped onions, fresh cilantro, and a squeeze of lime. Don’t forget a small bowl of consommé on the side for dipping—this extra step turns a great taco into a truly memorable experience.
How to Serve Traditional Mexican Birria Tacos
Garnishes
Classic garnishes for these tacos are freshly chopped onions, bright green cilantro, and juicy lime wedges. Each adds a burst of freshness that balances the savory richness of the birria. For a little kick, offer sliced jalapeños or pickled onions—these extras take the flavors to the next level!
Side Dishes
Traditional Mexican Birria Tacos shine alongside simple but flavorful sides like Mexican rice, refried beans, or charro beans. For a lighter touch, a crunchy cabbage slaw or grilled corn on the cob (elote) pairs beautifully and adds a refreshing contrast to the rich tacos.
Creative Ways to Present
Want to wow your guests? Arrange the tacos on a large platter, sprinkle liberally with onion and cilantro, and set small cups of consommé around for communal dipping. For extra fun, set up a taco bar with a variety of toppings, allowing everyone to customize their own perfect Traditional Mexican Birria Tacos experience.
Make Ahead and Storage
Storing Leftovers
Leftover birria is just as delicious the next day. Store the shredded beef together with some broth in an airtight container in the fridge for up to 3 days. This keeps the meat juicy and lets the flavors deepen overnight.
Freezing
To freeze, pack both the broth and shredded beef together in freezer-safe containers or zip-top bags. Label and freeze for up to 2 months. Thaw overnight in the fridge before reheating for that same fresh-braised flavor.
Reheating
Warm the birria gently on the stovetop or in the microwave until hot, adding a splash of broth if needed to loosen things up. For best results, assemble and fry the tacos fresh right before serving for that signature crispy edge.
FAQs
Can I use a different type Main Course
Yes! While beef is popular, birria is traditionally made with goat or lamb as well. Both are excellent for absorbing the bold flavors of the sauce, so feel free to experiment based on what you love or have on hand.
Are Traditional Mexican Birria Tacos very spicy?
Not at all—the heat is quite mild, thanks to the combination of dried chiles. If you prefer extra spice, you can add an extra chipotle or serve with hot sauce on the side.
Can I make these tacos without cheese?
Absolutely! While the melty cheese is delightful, these tacos are still delicious without it. Simply leave it out to keep them dairy-free or for a lighter bite.
What’s the best way to get the tortillas crispy?
Dipping the tortillas into hot consommé before frying is key. Make sure your skillet is hot and use just enough oil to help them crisp up while the cheese melts and the edges turn golden brown.
Can I make birria ahead of time for a party?
Yes! In fact, making birria a day ahead lets the flavors deepen even more. Simply reheat, fry the tacos, and serve your Traditional Mexican Birria Tacos hot and fresh to guests.
Final Thoughts
There’s a special kind of joy in savoring homemade Traditional Mexican Birria Tacos—they’re hearty, irresistibly crispy, and brimming with rich flavor. Don’t be surprised if these become your new taco-night tradition. Gather your favorite people, give this recipe a try, and enjoy every last juicy, cheesy, satisfying bite together!
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Traditional Mexican Birria Tacos Recipe
- Total Time: 4 hours 30 minutes
- Yield: 8–10 tacos 1x
- Diet: Non-Vegetarian
Description
These Traditional Mexican Birria Tacos are a flavorful and comforting dish perfect for any occasion. The tender shredded beef, infused with a rich and spicy chili sauce, is nestled in crispy corn tortillas and topped with melted cheese, onions, cilantro, and a squeeze of lime. Enjoy these delicious tacos with a side of the savory birria consommé for dipping.
Ingredients
For the Birria:
- 3 lbs beef chuck roast or short ribs, cut into large chunks
- 4 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 1 chipotle pepper in adobo
- 1 medium onion, quartered
- 4 cloves garlic
- 2 teaspoons cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cloves
- 1/2 teaspoon black pepper
- 1 tablespoon apple cider vinegar
- 1 cinnamon stick
- 1 bay leaf
- 4 cups beef broth
- Salt to taste
For Serving:
- Corn tortillas
- 1 cup shredded Oaxaca or mozzarella cheese
- Chopped onions and cilantro for garnish
- Lime wedges for serving
Instructions
- Prepare the Chili Sauce: Simmer guajillo and ancho chiles in water until softened. Blend with chipotle, onion, garlic, cumin, oregano, cloves, pepper, vinegar, and soaking water.
- Cook the Beef: Season beef with salt, place in a Dutch oven, pour sauce over, add broth, cinnamon, and bay leaf. Cook until tender.
- Make the Tacos: Dip tortillas in consommé, add cheese and beef, fold, and cook until crispy.
- Serve: Garnish tacos with onions, cilantro, and lime wedges. Serve with consommé for dipping.
Notes
- Make the birria a day ahead for richer flavor.
- Leftovers can be frozen in broth for up to 2 months.
- For a traditional twist, use a combination of beef and lamb or goat.
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Stovetop or Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 320
- Sugar: 2g
- Sodium: 390mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 65mg
