Homemade Birria Tacos are a delicious treat packed with tender, flavorful beef that’s been slow-cooked in a rich, spicy broth. The tacos are crispy on the outside and juicy inside, usually served with melted cheese and a side of the broth for dipping. The mix of bold spices and the satisfying crunch makes them instantly addictive.
I love making these tacos when I have time to slow-cook the meat and let all the flavors come together. There’s something so comforting about filling up on homemade birria that just melts in your mouth. My favorite part is dipping each crispy taco into the steaming broth—it takes the whole experience to another level.
These tacos are perfect for gatherings with friends or family because they bring everyone to the table with big smiles and full bellies. I like to add fresh cilantro and onions on top, along with a squeeze of lime to brighten things up. If you’re looking for a meal that’s warm, filling, and a little bit messy in the best way, homemade birria tacos are an awesome choice.
Key Ingredients & Substitutions
Beef chuck roast: This cut is perfect for slow cooking because it becomes tender and juicy. If you can’t find chuck roast, short ribs or brisket work well, too. For a leaner option, try beef sirloin, but it may be less tender.
Dried chilies: Guajillo, ancho, and chipotle chilies give birria its rich, smoky flavor. If you can’t find them, use dried pasilla or New Mexico chilies. For less heat, reduce the chipotle or leave it out.
Corn tortillas: Use fresh tortillas if possible; they soften nicely when dipped in the broth. Flour tortillas can be a substitute but won’t get the same authentic texture or color.
Cheese: Mozzarella or Oaxaca cheese melts beautifully in these tacos. If unavailable, Monterey Jack or quesillo are good alternatives. Skip cheese for a dairy-free version.
How Can I Get Tender Shredded Beef and Rich Broth for Birria Tacos?
Slow-cooking the beef is key to tender, flavorful meat. Here’s how to get it right:
- Toast and soak the dried chilies to unlock deep flavors before blending.
- Blend chilies with aromatics and spices to make a rich sauce for cooking.
- Cook beef low and slow (in a slow cooker or on the stovetop) until it shreds easily, about 3-8 hours depending on method.
- Strain the cooking liquid to make consommé, which dips the tacos and adds moisture.
- Dip tortillas briefly in consommé before frying—this softens and flavors them, while frying makes them crispy.
- Add cheese and shredded beef, then toast on both sides until golden and melty.
Taking your time on these steps makes all the difference in taste and texture. Patience = perfect birria tacos!
Equipment You’ll Need
- Small skillet – I use this to toast chilies; it brings out their smoky flavor.
- Blender – essential for creating a smooth chili sauce that infuses the beef with flavor.
- Slow cooker or large pot with lid – slow cooking helps the beef become tender and easy to shred.
- Roasting or baking dish (if roasting chilies) – for drying or toasting chilies in the oven if you prefer.
- Skillet or griddle – for crisping up the tacos and melting cheese once assembled.
- Cooking spoon & tongs – for handling meat and flipping tacos easily.
Flavor Variations & Add-Ins
- Swap beef for shredded chicken or pork shoulder for a different protein; cooks quickly and tastes great.
- Add a splash of mango or pineapple to the chili sauce for a hint of sweetness.
- Mix in sliced pickled jalapeños or strips of roasted peppers for extra heat and flavor.
- Use different cheeses like Monterey Jack or quesillo for a unique melty texture and taste.
Homemade Birria Tacos
Ingredients You’ll Need:
For The Meat and Sauce:
- 3 lbs beef chuck roast (or a mix of chuck and short ribs)
- 4 dried guajillo chilies, stems and seeds removed
- 2 dried ancho chilies, stems and seeds removed
- 2 dried chipotle chilies, stems and seeds removed
- 1 white onion, quartered
- 5 cloves garlic
- 1 (14 oz) can diced tomatoes
- 1 tbsp apple cider vinegar
- 2 tsp dried oregano
- 2 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground cloves
- 1 cinnamon stick
- 4 cups beef broth or water
- Salt and pepper to taste
For The Tacos:
- 12-15 small corn tortillas
- 1-2 cups shredded mozzarella or Oaxaca cheese
- Fresh cilantro, chopped (for garnish)
- White onion, finely chopped (for garnish)
- Lime wedges, for serving
- Vegetable oil or lard (for frying tortillas)
How Much Time Will You Need?
Overall, expect about 15 minutes of prep time, plus 3 to 8 hours of cooking depending on your method. Slow cooking in a slow cooker takes around 8 hours on low or 4-5 hours on high, while stove top simmering will take about 3-4 hours. After that, just a few minutes to assemble and cook the tacos.
Step-by-Step Instructions:
1. Toasting and Soaking the Chilies:
Heat a skillet over medium heat. Lightly toast the dried guajillo, ancho, and chipotle chilies for 1-2 minutes until fragrant. Then, soak the toasted chilies in hot water for about 20 minutes to soften.
2. Preparing the Sauce:
In a blender, combine the soaked chilies (drained), quartered onion, garlic, diced tomatoes, apple cider vinegar, oregano, cumin, smoked paprika, ground cloves, and cinnamon stick. Blend until the sauce is smooth, adding a little beef broth or water if needed.
3. Cooking the Beef:
Season the beef chuck roast with salt and pepper, then place it into a large pot or slow cooker. Pour the blended chili sauce over the beef, and add enough beef broth or water to cover the meat halfway. Stir gently.
Cook the beef on low in a slow cooker for about 8 hours, or on high for 4-5 hours until the meat is very tender. If using the stove, simmer covered on low heat for 3-4 hours.
4. Shredding the Beef and Preparing Consommé:
Remove the beef from the cooking liquid and shred it carefully using two forks. Discard the cinnamon stick from the broth. You may strain the cooking liquid to make a smooth consommé, perfect for dipping the tacos.
5. Assembling and Cooking the Tacos:
Heat a skillet or griddle over medium heat. Lightly brush each corn tortilla with vegetable oil or lard. Dip the tortillas briefly into the consommé to soak up the flavor, then place on the hot skillet.
Sprinkle shredded cheese over half of the tortilla, then add a generous amount of shredded beef. Fold the tortilla over to make a taco and cook for 2-3 minutes on each side, until golden, crispy, and the cheese has melted.
6. Serving the Tacos:
Serve your birria tacos warm with chopped fresh cilantro and diced onions on top. Add lime wedges for squeezing and a small bowl of consommé on the side for dipping.
Enjoy your delicious homemade birria tacos that are bursting with rich, savory flavors!
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.
How Long Can I Store Leftover Birria and Consommé?
Store leftovers in airtight containers in the refrigerator for up to 4 days. Reheat the beef gently with some consommé to keep it moist and flavorful.
Can I Make Birria Tacos Without a Slow Cooker?
Absolutely! You can simmer the beef and sauce on the stove in a covered pot on low heat for about 3-4 hours until tender. Just check occasionally and add more liquid if needed.
What’s the Best Way to Reheat Assembled Birria Tacos?
Reheat tacos in a skillet over medium heat until warmed through and crispy again. Avoid microwaving to keep tortillas from getting soggy.