So let’s not beat around the tortilla here. If you’ve ever bitten into a juicy, crispy-edged birria taco—dripping in deep red consomé, stuffed with fall-apart tender beef—you already know. It’s not just a taco. It’s an experience. One of those messy, soulful food moments that hits every single flavor note and leaves your shirt stained but your heart happy.
But what is a birria taco, exactly? And how do you actually make one that tastes like it came straight outta a roadside stand in Jalisco, but from your kitchen?
This ain’t no Taco Tuesday quick fix. This is slow food that’ll blow your dinner guests away. And we’re diving deep—like into-the-consomé deep. Whether you want a full-on authentic birria recipe, a shortcut easy birria tacos recipe, or just wanna know what’s in birria seasoning, we’ve got you covered.
What Is a Birria Taco?
Birria (pronounced beer-ree-uh) is a traditional Mexican stew. Originating in Jalisco, it was usually made with goat meat, but these days you’ll see beef birria tacos just about everywhere—including food trucks, TikTok, and every trendy street food pop-up.
Now, here’s where it gets good: birria tacos, aka tacos de birria, are what happens when someone decided to take that slow-braised stew, stuff it in a corn tortilla, pan-fry it in its own fat, and dunk it in the spicy, rich broth (consomé) like it’s French dip but Mexican.
And yes, you’re allowed to cry a little when you eat it.
What Makes Birria So Addictive?
Birria is the kind of dish that tastes like it took 24 hours to make—because, well, sometimes it kinda does.
Here’s what’s going on:
- The birria seasoning recipe is a punchy, warming blend of dried chiles, cloves, cinnamon, cumin, garlic, and herbs. It’s smoky. Earthy. A lil spicy, but not burn-your-face-off.
- The meat (usually beef chuck roast, short ribs, or even lamb) is seared and then braised low and slow in that spiced sauce until it’s shreddable with a spoon.
- And the birria taco part? That’s where you dunk corn tortillas in the oily top layer of the stew, fill them with the meat, fry them till crispy, then serve with a side of that birria spice bomb broth for dipping.
This is no ordinary taco. This is taco royalty.
What Kind of Meat Is Used in Birria Tacos?
Traditional birria? That’s usually goat (cabrito), especially in Jalisco.
Most birria tacos recipes today? Go with beef, because it’s easier to find, less gamey, and shreds like a dream.
Here’s what works best:
Not all beef is created equal. Here’s what works best for a juicy, shreddable birria taco:
Beef chuck roast
- Affordable, fatty, and breaks down perfectly after slow cooking
- Great for crockpot birria tacos
Short ribs
- More expensive but adds deep flavor
- Bones = bonus flavor for the broth
Brisket
- Shreds nicely but leans drier unless you cook it low and slow
Oxtail
- Not traditional, but crazy good in flavor.
Goat or lamb
- Traditional choices
- Bold, earthy, and fantastic if you want the true Mexican birria experience
Chicken
- Lighter and faster cooking
- Still flavorful if paired with a good birria seasoning packet or mix
- If you’re doing birria chicken tacos, go for thighs over breasts for juiciness.
You can even go vegan birria tacos using mushrooms or jackfruit—because it’s 2025 and we love options.
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Authentic Beef Birria Tacos Recipe
Description
Here’s how to make birria tacos from scratch. This version is bold, deeply flavorful, and has that signature red-stained tortilla that’s crispy outside and tender inside.
Ingredients
Ingredients for the Birria
For the meat:
- 3 lbs beef chuck roast (you can also mix with short ribs or oxtail for richness)
- Salt and freshly cracked black pepper to taste
- 1–2 tablespoons neutral oil (for searing, like canola or avocado oil)
For the Birria Taco Chile Paste (Seasoning Mix):
Dried Chiles
- 4 dried guajillo chiles (remove stems + seeds)
- 2 dried ancho chiles (remove stems + seeds)
- 2 dried pasilla chiles (optional but highly recommended)
Whole Spices:
- 1 teaspoon cumin seeds
- 1 teaspoon black peppercorns
- ½ teaspoon whole cloves
- 1 small cinnamon stick
- 2 bay leaves
- 1 teaspoon dried Mexican oregano
Aromatics & Acids:
- 5 or 6 whole garlic cloves (peeled)
- 1 medium white onion, quartered
- ¼ cup white vinegar or apple cider vinegar
- 2 to 3 cups beef broth or water (for blending)
For the Stew Base (Consomé):
- Birria chili paste (from above)
- 3 cups beef broth
- 1 tablespoon apple cider vinegar (optional)
- Additional salt to taste
For Serving (Tacos):
- Corn tortillas
- Oaxaca cheese or shredded mozzarella (optional for quesabirria)
- Fresh cilantro, chopped
- White onion, diced
- Lime wedges
- Reserved birria broth (consomé) for dipping
Instructions
Step 1: Prep and Toast the Dried Chiles
Why: Toasting enhances the smoky depth of the chiles and wakes up the oils inside.
- In a dry skillet over medium heat, toast the dried chiles for 20 to 30 seconds per side. Press them down lightly with tongs so they make full contact with the hot pan.
- Be careful: if they start to smoke too much or blacken, they’ll taste bitter. Just warm and fragrant is perfect.
- Once toasted, transfer chiles to a bowl and cover with boiling water.
- Let soak for 15–20 minutes, until soft and pliable. This makes them easy to blend later.
Step 2: Toast the Whole Spices
Why: Toasting brings out the volatile oils in the spices and adds layers of flavor.
- In the same dry pan, toast the cumin seeds, black peppercorns, cloves, and cinnamon stick for 1 to 2 minutes, until fragrant.
- Remove from heat and set aside.
Step 3: Make the Birria Chile Paste
- Drain the soaked chiles and add them to a blender.
- Add:
- Toasted spices
- Garlic cloves
- Quartered onion
- Mexican oregano
- Bay leaves
- Vinegar
- 2 cups beef broth or water
Blend until smooth and thick.
- You may need to stop and scrape down the sides.
- If it’s too thick to blend, add another ½ cup of broth.
- Optional: strain the paste through a fine sieve if you want it ultra-smooth.
Step 4: Sear the Meat
Why: Searing creates a flavor crust (called the Maillard reaction) that makes the final stew taste richer.
- Cut beef into large chunks (around palm-size).
- Pat dry with paper towels (this helps it sear, not steam).
- Season generously with salt and pepper.
- Heat 1–2 tbsp of oil in a heavy-bottomed pot or Dutch oven over medium-high heat.
- Sear the meat on all sides until browned — this will take 3–4 minutes per side. This ain’t just for looks — that sear adds deep, meaty flavor to the stew.
- Work in batches so the meat isn’t crowded.
- Remove the seared beef and set aside.
Step 5: Combine and Simmer
- Pour the birria paste into the same pot. Stir and cook for 3–5 minutes to bloom the spices and thicken slightly.
- Add the seared beef back in.
- Pour in 3 cups beef broth — just enough to cover the meat.
- Add 1 tbsp apple cider vinegar if you like a brighter flavor.
- Bring to a low boil, then reduce heat and cover.
Simmer on low for 3 to 4 hours, stirring occasionally, until the beef is fall-apart tender.
- If using a slow cooker, Crockpot set to low for 8–10 hours.
- If using an Instant Pot, pressure cook on High for 45 minutes, then natural release.
You’ll know it’s done when the meat is fall-apart soft and the sauce smells like a spice market exploded (in the best way).
Step 6: Shred the Meat
- Return shredded meat to the broth and keep warm.
- Remove beef from the pot and place on a cutting board.
- Use two forks to shred the meat — it should fall apart easily.
- Skim off any fat from the broth and reserve it in a bowl (you’ll use this for frying tacos).
Step 7: Build and Fry the Tacos
Grab your corn tortillas, your birria meat, and some cheese (if you want to go full quesa birria tacos).
- Heat a skillet or griddle over medium-high heat.
- Dip a corn tortilla into the reserved fat or straight into the surface of the broth to coat both sides. Or, skim the top layer of red oil off your stew — that’s your secret weapon for frying.
- Lay the tortilla in the hot skillet.
- Add shredded cheese to one side, then top with the birria meat.
- Fold over the tortilla like a quesadilla and press down gently.
- Fry 1–2 minutes per side until the tortilla is crisped, golden and maybe even a little charred and the cheese is gooey.
Repeat for as many tacos as your soul needs.
Step 8: Garnish and Serve
- Serve with lime wedges and a cup of the birria consomé on the side for dipping.
- Sprinkle grilled white onion, grilled jalapeño and fresh cilantro over the tacos.
That’s your dipping broth, baby. Some folks call it a birria spice bomb, and they ain’t wrong.
Topping Ideas & Taco Bar Add-Ons
Here’s a handful of birria taco toppings to make each bite a flavor explosion:
- Chopped white onion (raw or lightly pickled)
- Fresh cilantro — a little goes a long way
- Lime wedges, for that essential tang
- Queso fresco or Cotija crumbles
- Avocado slices or a quick guacamole
- Pickled jalapeños or red onions
- Salsa roja or smoky chipotle sauce
- A drizzle of hot consomé right before biting
Hosting a party? Set up a birria taco bar with all these toppings and let your guests build their dream birrias tacos.
How to Store & Reheat Birria Tacos
Cooked a big batch? Good. You’re set for days.
Fridge
- Store birria meat and consomé separately in airtight containers
- Lasts up to 5 days
Freezer
- Freeze portions with some of the broth
- Stays good for up to 3 months
Reheat
- Skillet: Best for crispy tortillas
- Oven: Works for bulk reheats
- Microwave: Easy, but tortillas may go soft
Pro tip: Always reheat with a bit of consomé so it stays juicy.
Pro Tips for That Perfect Birria Flavor
You want your birria to taste next level? Here’s how:
- Toast your spices before blending. It unlocks their aroma.
- Use bone-in meat for a richer broth.
- Don’t skimp on vinegar — it balances the richness.
- Let your stew sit overnight if you can. The flavors get even better the next day.
- If you’re making a big batch, freeze leftover consomé — it’s liquid gold.
Ingredient Substitutions & Variations
Wanna mix things up a lil’? Here’s how you can tweak your birria tacos recipe without messin’ up the flavor.
Try these swaps
Cheese: Don’t want cheese? Skip it. Want a melty overload? Toss in some Oaxaca or Monterey Jack.
Meat: Beef is classic, but goat, lamb, or chicken birria works too
Vegan version: Use mushrooms or jackfruit. Still juicy. Still delicious.
Tortillas: Corn is traditional. Flour works, especially if you love a softer bite.
Common Mistakes (and How to Avoid Them)
Nobody’s perfect, but here’s what to watch out for:
Burning the chiles – Bitter city. Soak and blend instead of toasting too hard.
Watery stew – Reduce it longer. Let it simmer down to gold.
No flavor depth – Use more cloves, cumin, and bay leaves. Don’t skimp.
Dry meat – Braise low and slow till it falls apart.
Cooking Temp & Doneness Tips
A perfect birria taco starts with meat that’s fall-apart tender and juicy. Here’s what to look for:
- Internal temp: Meat should hit 200°F or higher
- Shred test: Fork should slide through it like butter
- Sauce check: Your consomé should reduce until rich, reddish, and coating the meat in every bite
If it feels tough? Don’t panic. Just simmer longer. Birria takes its sweet time, but the payoff is 100% worth it.
What About Chicken Birria Tacos?
Yes, you’ve got options.
Use boneless chicken thighs instead of beef. Braise them the same way, just less time — about 45 minutes on the stove or 4 hours in a slow cooker. You’ll get juicy birria chicken tacos with slightly lighter flavor but still a deep red punch from the spices.
Leftovers? Make These Birria-Inspired Dishes
You’ll wanna cook extra birria, trust me. Here’s what to do with leftovers:
- Birria Ramen — add shredded beef and consomé to instant noodles
- Birria Quesadillas — stuff tortillas with meat and cheese, griddle till crispy
- Birria Nachos — layer chips, birria, cheese, and bake
- Birria Grilled Cheese — dunk that sandwich in consomé for the ultimate crunch
- Birria Enchiladas — roll meat in corn tortillas, bake with sauce and cheese
- Birria Tostadas or Tacos Dorados — crispy heaven
If there’s a rule here, it’s simple: everything tastes better with birria.
Birria Tacos for Parties or Meal Prep
Got a crowd coming? Or just prepping for lazy weeknights?
For parties
- Set up a taco bar: tortillas, birria, toppings, consomé shooters
- Keep meat in a slow cooker on low
For prep
Tacos stay best if assembled right before serving
Make a big batch and portion out
Freeze half with broth for fast dinners later
Authentic vs Modern Birria Tacos
Authentic birria recipe:
- Traditionally made with goat meat
- Cooked over open fire or buried underground
- Served in consomé with corn tortillas
- Often a celebratory dish for weddings, holidays, and big moments
Modern birria tacos:
- Usually made with beef chuck or short rib
- Cooked in Instant Pot, crockpot, or Dutch oven
- Often paired with melty cheese (quesabirria)
- Massively popular thanks to Instagram & TikTok
There’s no wrong version. Just your version. And that’s what makes birria magic.
Birria Tacos Nutrition & Allergens
A typical birria taco with cheese comes in at around:
- Calories: 300 to 400 per taco (depends on cheese/oil)
- Protein: 15 to 20g
- Fat: 20g+
- Carbs: 15-20g (depends on tortilla size and extras)
Allergens to note
Dairy: Skip the cheese if needed
Not keto by default, but you can make it low carb with cheese crisps or lettuce wraps
Gluten: Only if you use flour tortillas
Birria vs Barbacoa vs Tinga: What’s the Deal?
People always confuse these. Let’s clear the air.
| Dish | Base Meat | Flavor Profile | Cooking Method |
| Birria | Beef or Goat | Spicy, earthy, rich | Braised or stewed |
| Barbacoa | Beef or Lamb | Smoky, tangy, juicy | Steamed or pit-roasted |
| Tinga | Chicken | Tomato, chipotle, savory | Simmered in sauce |
In short: Birria’s bold and brothy. Barbacoa is more smoky and tender. Tinga? Saucy and a bit tangy.
Birria Tacos Near Me?
The birria wave hit cities hard — and stayed. Folks Google birria tacos near me every day in spots like:
- Houston – tons of taco trucks, many open late
- San Antonio – some of the best tacos de res you’ll ever have
- Melbourne – yes, Australia’s in love with birria
- London – birria is the hot new street food across the pond
- Perth – shout out to the late-night birria scene growing fast
And if you can’t find a good spot? Congrats. You’ve just learned how to make them at home.
FAQs
Are birria tacos spicy?
Not usually, but they can be. Most of the heat comes from chipotle or arbol chiles if you choose to add them. Birria flavor leans warm, smoky, rich—not hot.
Is birria Mexican?
Yep. 100%. Born in Jalisco, birria is traditional Mexican food, now loved worldwide.
What’s the difference between birria and tinga chicken?
Tinga chicken is another Mexican stew, but it’s tomato-based, made with chipotle and onions. It’s tangy, lighter, and less complex than birria, which has a spice-heavy, richer profile.
How long does birria last in the fridge?
About 4 to 5 days sealed up tight. You can also freeze it for a few months — just save that consomé!
Can I make birria in a crockpot?
Yep. Sear your meat first, blend the chile sauce, then slow cook it low and slow.
The Final Word: Why Birria Tacos Are Totally Worth It
Making birria tacos recipe at home is a labor of love. It’s slow, messy, a little extra — and absolutely unforgettable. Whether you go full authentic with goat or keep it cozy with chuck roast, the flavor will knock your socks off.
It’s not just food. It’s a ritual. A red-stained, spice-slicked, cheese-pulled miracle wrapped in a tortilla.
So next time you’re wondering what are birria tacos, or looking up the next birria tacos recipe easy, remember this guide. Save it. Cook it. Share it.
And most of all — dunk it.