Introduction to Beef Birria Tacos Recipe

Are you ready to make the most amazing beef birria tacos you’ve ever tasted? This beef birria tacos recipe will take your taco game to a whole new level! Birria originated in Jalisco, Mexico, as a spicy goat stew cooked slowly until the meat becomes super tender. Today, the beef version has taken over social media and food trucks across America.

Beef birria tacos have exploded in popularity because they combine everything we love about comfort food: rich flavors, tender meat, and that amazing moment when you dip the taco into the red consommé broth. What makes these tacos special is the perfect trio of slow-cooked beef that falls apart with just a touch, the flavorful consommé that doubles as a dipping sauce, and the crispy tortillas with melted cheese that hold everything together.

What is Birria?

Birria is a traditional Mexican dish that’s been around for centuries. It’s a stew typically made from goat meat, but beef birria has become more common, especially in the United States. The beef variation uses cuts like chuck roast or short ribs instead of goat, making it more accessible for home cooks.

The key difference between traditional goat birria and beef birria is mainly the meat – goat has a stronger flavor, while beef is milder and more familiar to many palates. Both versions use the same amazing blend of flavors.

What gives birria its distinctive taste is the combination of dried chile peppers (like guajillo, ancho, and chipotle), aromatic spices (cinnamon, cloves, and cumin), and the slow cooking method that allows all these flavors to meld together. The meat simmers for hours in this rich mixture until it becomes fall-apart tender.

Ingredients You’ll Need – Beef Birria Tacos Recipe

For the perfect beef birria tacos recipe, gather these ingredients:

For the meat and consommé:

3 pounds beef chuck roast or short ribs (or a mix of both)
4 dried guajillo chiles
2 dried ancho chiles
1 chipotle pepper in adobo sauce
1 medium onion, quartered
4 garlic cloves
1 tablespoon vinegar
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
2 bay leaves
2 tablespoons vegetable oil
4 cups beef broth
Salt and pepper to taste

For the tacos:

Corn tortillas
2 cups shredded Mexican cheese blend or Oaxaca cheese
1 small white onion, finely diced
Fresh cilantro, chopped
Lime wedges for serving

Equipment Needed – Beef Birria Tacos Recipe

You don’t need fancy equipment to make amazing beef birria tacos at home:

Dutch oven or large heavy pot (preferred) – this helps the flavors develop best
Alternative: slow cooker or Instant Pot
Blender or food processor for the chile sauce
Strainer for the consommé
Tongs for dipping and flipping tortillas
Heavy skillet for crisping the tacos
Cutting board and sharp knife for meat prep

Step-by-Step Beef Birria Preparation

Let’s break down this beef birria tacos recipe into simple steps:

Preparing the chile sauce:

Remove stems and seeds from dried chiles
Toast chiles in a dry pan for 1-2 minutes until fragrant
Soak chiles in hot water for 20 minutes until soft
Add softened chiles, onion, garlic, vinegar, and spices to a blender
Blend until smooth, adding a bit of water if needed

Marinating the meat:

Cut beef into large chunks
Season meat with salt and pepper
Coat the meat with half of the chile sauce
Let it marinate for at least 30 minutes (overnight in the fridge is even better)

Slow cooking process:

Heat oil in Dutch oven over medium-high heat
Brown the meat on all sides (about 2-3 minutes per side)
Add remaining chile sauce, bay leaves, and beef broth
Bring to a boil, then reduce to a simmer
Cover and cook for 3-4 hours until meat is super tender

Shredding the meat:

Remove the meat from the broth
Let it cool slightly so you can handle it
Shred the meat using two forks, pulling apart in opposite directions
Set aside for taco assembly

Creating the Perfect Consommé

The consommé is what makes beef birria tacos truly special:

Straining the consommé: After removing the meat, strain the cooking liquid through a fine-mesh strainer into a clean pot. This removes any solid bits and creates a smooth, flavorful broth.

Enhancing the flavor: Taste your consommé and adjust the seasonings. You might want to add a pinch more salt, a squeeze of lime juice, or even a dash of extra spices. The consommé should be rich and full of flavor.

Getting the right consistency: If your consommé seems too thin, simmer it uncovered for 15-20 minutes to reduce and concentrate the flavors. You want it to be rich enough to coat the back of a spoon but not too thick.

Assembling Birria Tacos

Now comes the fun part of this beef birria tacos recipe – putting it all together:

Dipping and frying the tortillas:

Skim some of the fat from the top of the consommé
Heat a skillet over medium heat
Dip a corn tortilla quickly into the fat
Place the tortilla in the hot skillet

Adding the fillings:

While the first side cooks, add a handful of shredded cheese
Add a portion of shredded beef on one half of the tortilla
Fold the tortilla in half when the cheese starts to melt

Getting them crispy: Cook for about 1-2 minutes per side until the tortillas are crispy and golden brown. The cheese should be fully melted and starting to ooze out a bit.

Serving Suggestions

Serve your beef birria tacos with:

Small bowls of consommé for dipping
Finely diced white onion and fresh cilantro
Lime wedges for squeezing over tacos
Hot sauce for those who like extra heat

These tacos pair wonderfully with:

Mexican rice
Refried beans
Simple side salad with avocado
Cold Mexican beer or horchata

The classic way to eat beef birria tacos is to take a bite, then dip the end into the consommé before taking another bite. The contrast between the crispy taco and rich broth is amazing!

Recipe Variations

You can adapt this beef birria tacos recipe to fit your needs:

Instant Pot method: Cook on high pressure for 45 minutes instead of the 3-4 hour stovetop method. Natural release for 15 minutes, then shred meat as directed.

Slow cooker option: Place all ingredients in a slow cooker and cook on low for 8 hours or high for 4-5 hours.

Quesabirria: For extra cheesy tacos, add more cheese inside and let it crisp up around the edges of the tortilla.

Birria ramen: Use the consommé as a base for ramen! Add cooked ramen noodles, shredded birria meat, soft-boiled egg, and green onions.

Make-Ahead and Storage Tips

This beef birria tacos recipe is great for meal prep:

Storing leftovers: Store the meat and consommé separately in airtight containers in the refrigerator for up to 4 days.

Reheating: The best way to reheat the meat is to warm it gently in a bit of the consommé. This keeps it moist and flavorful. Reheat the consommé in a saucepan over medium heat until hot.

Freezing: Both the meat and consommé freeze well for up to 3 months. Thaw overnight in the refrigerator before reheating.

Common Mistakes to Avoid

Watch out for these pitfalls when making beef birria tacos:

Meat issues: Don’t rush the cooking process. If your meat isn’t falling-apart tender, it needs more time. Also, don’t cut the pieces too small before cooking, or they might dry out.

Consommé problems: Avoid adding too much water, which dilutes the flavor. If your consommé tastes bland, try reducing it more or adding a bit more salt and a squeeze of lime juice.

Tortilla troubles: Don’t soak the tortillas too long in the consommé or they’ll get soggy and fall apart. Just a quick dip is all you need. Also, make sure your pan is hot enough to crisp the tortillas.

Frequently Asked Questions

What are the best cuts of beef for birria tacos?

Chuck roast is ideal because it has good marbling and becomes tender when cooked slowly. Short ribs or beef shank also work well. You can mix cuts for the best flavor.

Can I substitute some ingredients?

If you can’t find certain chile peppers, use what’s available. Guajillos can be swapped with New Mexico chiles, and anchos with mulato peppers. In a pinch, good quality chili powder can work (about 3-4 tablespoons).

How can I save time making birria tacos?

The Instant Pot method is your best friend for time-saving. You can also prepare the chile sauce a day ahead, and the entire dish actually tastes better the next day.

How many people does this recipe serve?

This beef birria tacos recipe makes about 12-15 tacos, serving 4-6 people. For a party, you can easily double the recipe.

What beef is Birria tacos made of?

Beef birria tacos are typically made from cuts like chuck roast, beef shank, or short ribs. Many recipes use a combination of these cuts to get the perfect balance of flavor and texture. These tougher cuts break down beautifully during the slow cooking process, resulting in tender, flavorful meat.

What is birria taco sauce made of?

Birria taco sauce (or consommé) is made from dried chile peppers (usually guajillo, ancho, and sometimes chipotle), spices like cumin, cinnamon, and oregano, garlic, onion, vinegar, and the rich broth created when slow-cooking the meat. This creates a deep red, flavorful sauce that’s used both for cooking the meat and as a dipping sauce.

What are the ingredients for birria?

The main ingredients for birria include meat (traditionally goat, but beef is common in the US), dried chile peppers (guajillo, ancho, chipotle), spices (oregano, cumin, cinnamon, cloves, bay leaves), aromatics (onion, garlic), vinegar, and beef broth. For birria tacos specifically, you’ll also need corn tortillas, cheese, cilantro, lime, and diced onion.

What cut of beef is best for birria?

Chuck roast is considered the best cut for beef birria because it has excellent marbling and becomes wonderfully tender after slow cooking. Beef shank and short ribs are also excellent choices as they contribute rich flavor and gelatin to the consommé. Some recipes combine multiple cuts for the best texture and flavor.

How to get birria tacos crispy?

To get birria tacos crispy, first dip the corn tortillas in the fat skimmed from the top of the consommé, then fry them in a hot skillet. Add cheese, which helps create a crispy texture when melted. Make sure your skillet is hot enough, and cook the tacos for 1-2 minutes on each side until golden brown and crispy.

Are birria tacos healthy?

Birria tacos can fit into a balanced diet when enjoyed in moderation. They contain protein from the meat and some nutrients from the spices and garnishes. However, they are relatively high in fat and calories, especially when fried in fat and loaded with cheese. You can make them healthier by skimming off more fat from the consommé and using less cheese.

Why is it called birria?

The word “birria” comes from the Spanish word “birrioso,” which means worthless or of little value. This name originated because birria was traditionally made with goat meat, which was considered a less desirable meat at the time. Ironically, the slow-cooking method transformed this “worthless” meat into a delicious dish that became highly valued in Mexican cuisine.

Should you marinate birria overnight?

While not absolutely necessary, marinating birria meat overnight in the chile sauce is highly recommended. This extra time allows the flavors to penetrate deeper into the meat, resulting in a more flavorful final dish. If you’re short on time, even 30 minutes of marinating will make a difference, but overnight is ideal.

Why do people add vinegar to birria?

Vinegar serves multiple purposes in birria: it helps tenderize the meat, balances the richness of the dish with acidity, enhances the flavors of the spices, and helps preserve the dish (traditionally important before refrigeration). The slight tanginess from vinegar also complements the rich, spicy flavors of the birria.

Should birria tacos be flour or corn?

Traditionally, birria tacos are made with corn tortillas, not flour. Corn tortillas hold up better when dipped in the consommé and fried, developing a better texture and flavor that complements the birria. They also align with the authentic Mexican origins of the dish. Flour tortillas tend to become soggy when dipped in the consommé.

Why are my birria tacos bitter?

Bitterness in birria tacos typically comes from the dried chile peppers. This can happen if you don’t remove all the seeds and veins from the chiles, if you burn them during toasting, or if you use too many chipotles. To fix bitterness, add a small amount of sugar or honey to the consommé, or balance it with more acidity from lime juice or vinegar.

Why add water to tacos?

Water isn’t typically added directly to tacos, but in birria tacos, the consommé (which contains water and broth) serves as a dipping sauce. This adds moisture and enhances the flavor experience. The contrast between the crispy taco exterior and the rich, flavorful consommé creates the signature birria taco experience that has made this dish so popular.

Conclusion – Beef Birria Tacos Recipe

Now you have all the secrets to making amazing beef birria tacos at home! The key to perfect birria tacos is patience – let those flavors develop during the slow cooking process, and you’ll be rewarded with an incredible meal.

Don’t be intimidated by the list of ingredients or steps. Once you make this beef birria tacos recipe, you’ll see it’s actually quite simple, just requiring a bit of time. The results are so worth it!

Ready to impress your family and friends with your taco skills? Give this beef birria tacos recipe a try this weekend and share your results with us in the comments! Don’t forget to tag us in your social media posts with #BirriaTracos #HomemadeGoodness.Beef Birria Tacos Recipe: The Ultimate 4-Step Weekend Dinner