Homemade Birria Tacos are a flavorful and tender treat that brings a little bit of Mexican street food right to your kitchen. Think juicy, slow-cooked beef swimming in a rich, spicy broth, wrapped in warm corn tortillas, and topped with melted cheese and fresh cilantro. These tacos are crispy on the outside and packed with savory goodness on the inside—an absolute crowd-pleaser.
I love making birria tacos at home because it’s like having a mini celebration every time you eat them. The best part for me is the dipping sauce, known as consommé, made from the cooking juices—it’s spicy, smoky, and perfect for dunking each taco before taking a big bite. Plus, once you get the hang of the slow-cooked meat and sauce, they become one of those dishes you want to make again and again.
Serving these tacos with a side of fresh lime wedges and chopped onions really brightens everything up, and I always find myself grabbing a second—or third—helping. Whether it’s a cozy weeknight dinner or a weekend gathering, homemade birria tacos never fail to bring smiles and a little heat to the table.
Key Ingredients & Substitutions
Beef chuck roast: This cut is perfect for slow cooking because it becomes tender and juicy. You can substitute with beef short ribs or brisket for a richer flavor.
Dried chiles (guajillo, ancho, chipotle): These give birria its signature smoky and spicy taste. If you can’t find all three, guajillo and chipotle alone work well. For less heat, reduce the chipotle.
Corn tortillas: Fresh corn tortillas add authentic flavor and crispiness. If unavailable, use flour tortillas but corn is preferred.
Queso fresco or cotija cheese: These add a nice salty finish. Feta can be a good alternative if you don’t have Mexican cheeses.
How Do You Get Perfectly Tender and Flavorful Birria Meat?
Slow cooking is key for tender birria. Here’s how to master it:
- Toast the dried chiles gently to release their flavor without burning.
- Blend the chiles and aromatics into a smooth sauce to coat the meat well.
- Brown the beef before simmering — this adds depth of flavor.
- Simmer low and slow for 3-4 hours or use a slow cooker to break down tough fibers.
- Shred the meat right in the broth to soak up all those spices.
Patience here rewards you with juicy, tender meat perfect for tacos and dipping in consommé.
Equipment You’ll Need
- Large pot or Dutch oven – I prefer it because it evenly cooks the meat and makes it easy to simmer the birria.
- Skillet or griddle – for crisping up the tacos to a golden perfection.
- Blender or food processor – helps make a smooth, flavorful chile sauce.
- Strainer or fine sieve – for filtering the broth to make the consommé clear and free of solids.
- Tongs or spatula – for handling hot tortillas and flipping tacos.
- Measuring spoons and cups – to keep everything balanced and flavorful.
Flavor Variations & Add-Ins
- Swap beef for chicken or pork to make different styles of birria tacos; they cook faster and have a milder flavor.
- Add a dash of smoked paprika or chipotle powder in the sauce for an extra smoky kick.
- Mix in roasted vegetables like poblano peppers or zucchini for a veggie twist.
- Top with sliced jalapeños or radishes for extra crunch and heat before serving.
Homemade Birria Tacos
Ingredients You’ll Need:
For the Birria:
- 3 lbs beef chuck roast (or a mix of beef chuck and short ribs)
- 5 dried guajillo chiles, stems and seeds removed
- 3 dried ancho chiles, stems and seeds removed
- 2 dried chipotle chiles, stems and seeds removed
- 1 white onion, quartered
- 6 cloves garlic
- 1 (14 oz) can diced tomatoes
- 2 cups beef broth
- 1 tsp cumin
- 1 tsp dried oregano
- ½ tsp ground cinnamon
- 2 bay leaves
- Salt and black pepper, to taste
- 2 tbsp apple cider vinegar
- 2 tbsp vegetable oil (for cooking)
For the Tacos:
- Corn tortillas (about 12-16)
- Chopped white onion (for garnish)
- Chopped fresh cilantro (for garnish)
- Crumbled queso fresco or cotija cheese (for garnish)
- Lime wedges (for serving)
- Vegetable oil or butter (for frying)
For the Consommé (Dipping Sauce):
- Reserved birria cooking broth (strained)
- Optional: chopped cilantro and a squeeze of lime for garnish
How Much Time Will You Need?
Preparing the marinade and soaking chiles takes about 20 minutes. The meat needs 3-4 hours to simmer until tender, or 6-8 hours in a slow cooker. Assembly and cooking the tacos will take around 20 minutes. Overall, expect around 4 hours total, mostly hands-off while the birria simmers.
Step-by-Step Instructions:
1. Toast and Soak the Chiles:
In a dry skillet over medium heat, lightly toast the guajillo, ancho, and chipotle chiles for about 1-2 minutes, until fragrant but not burned. Transfer them to a bowl and cover with hot water. Let soak for about 15 minutes until softened.
2. Make the Marinade:
Drain the softened chiles and add to a blender with the quartered onion, garlic, diced tomatoes, cumin, oregano, cinnamon, apple cider vinegar, salt, and pepper. Add about 1 cup of the soaking water or beef broth. Blend until smooth to create a flavorful sauce.
3. Brown the Meat:
Cut the beef chuck roast into large chunks. Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the meat pieces well on all sides, then remove and set aside.
4. Simmer the Birria:
Pour the chile sauce into the pot and cook for a few minutes to enhance flavor. Add beef broth and bay leaves. Return the meat to the pot and make sure it’s covered in sauce. Cover and simmer on low heat for 3-4 hours, until the beef is tender and easy to shred. Alternatively, use a slow cooker on low for 6-8 hours.
5. Shred the Meat:
Take the cooked meat out of the pot and shred it using forks. Taste and adjust seasoning if needed. Strain and reserve the cooking broth (consommé).
6. Prepare and Crisp the Tacos:
Heat a skillet or griddle over medium heat. Dip each corn tortilla lightly into the consommé to coat. Place the tortilla on the skillet, sprinkle cheese on one half, add shredded meat on top, then fold the tortilla over.
7. Cook the Tacos:
Cook each folded tortilla for 2-3 minutes on each side until the outside turns crispy and the cheese melts inside. Keep some consommé nearby for dipping.
8. Serve and Garnish:
Place tacos on a serving plate. Garnish with chopped white onion, fresh cilantro, and crumbled queso fresco or cotija cheese. Serve lime wedges on the side and a small bowl of consommé for dipping.
9. Enjoy Your Birria Tacos!
Dip each crispy taco into the warm consommé, then take a big bite. The combination of melty cheese, tender meat, and flavorful sauce will make these homemade birria tacos impossible to resist!
Can I Use a Different Cut of Meat for Birria?
Absolutely! While beef chuck roast is ideal for tenderness, you can also use short ribs, brisket, or even pork shoulder. Just adjust the cooking time accordingly to ensure the meat becomes tender and easy to shred.
Can I Make Birria Tacos Ahead of Time?
Yes! The birria meat and consommé can be made a day or two in advance. Store them separately in airtight containers in the fridge. Reheat gently before assembling the tacos for the best flavor and texture.
How Do I Store Leftover Birria and Tacos?
Keep leftover birria meat and consommé in airtight containers in the refrigerator for up to 3 days. To reheat, warm the meat in the consommé on the stove. Reheat cooked tacos in a skillet to keep them crispy.
Can I Use Flour Tortillas Instead of Corn?
You can substitute flour tortillas if needed, but traditional birria tacos are made with corn tortillas for their authentic flavor and texture. If using flour, just be mindful they won’t crisp up quite the same when dipped in consommé.