This Birria Tacos Recipe brings you one of Mexico’s most famous and flavorful street foods. Known for their slow-cooked, juicy meat and rich consommé dipping sauce, birria tacos have taken the food world by storm. Whether you’re making them at home or ordering from a food truck, their crispy tortilla, tender beef, and bold spices make them an unforgettable dish.
Birria tacos are traditionally made with slow-braised meat, typically beef, goat, or lamb, cooked in a spiced broth until fall-apart tender. The meat is then shredded, stuffed into corn tortillas dipped in the broth, fried until crispy, and served with the deeply flavorful consommé for dipping.
If you’re a fan of rich, slow-cooked meats, check out our Hawaiian Beef Stew for another hearty and satisfying dish.
What Makes Birria Tacos So Special?
Birria tacos stand out from traditional tacos because of their unique cooking method, deep flavors, and crispy texture. The combination of slow-cooked meat, spices, and the signature consommé creates a dish that is both satisfying and packed with umami.
Key Features of Birria Tacos
- Slow-Cooked Meat – The beef (or other protein) is braised for several hours in a flavorful broth, making it incredibly tender.
- Consommé Dipping Sauce – Unlike regular tacos, birria tacos come with a rich, spiced broth for dipping, enhancing the flavors.
- Crispy, Cheesy Tortillas – The tortillas are dipped in the consommé, then fried with cheese for a crispy, golden-brown texture.
- Complex Flavor Profile – A blend of chilies, spices, and slow-braised meat gives birria its deep, smoky, and slightly sweet taste.
The History of Birria Tacos
Birria originated in Jalisco, Mexico, as a traditional dish made with goat meat. It was often served as a stew and eaten during celebrations. Over time, the dish evolved, and beef became the preferred protein. The taco version became famous in Tijuana, where street vendors began serving the tender meat inside crispy tortillas with a side of consommé.
Today, birria tacos have exploded in popularity worldwide, with food trucks and restaurants offering their own unique takes on this classic dish.
If you’re a fan of Mexican comfort food, try our Mexican Caesar Salad for a fresh, zesty side to pair with your tacos.
How to Make Birria Tacos Step-by-Step
Making birria tacos at home takes time, but the result is a rich, flavorful dish that’s worth every minute. The process involves slow-cooking the meat, preparing the consommé, and frying the tacos to crispy perfection.
Ingredients for Birria Tacos
| Ingredient | Purpose | Substitutions |
|---|---|---|
| Beef (Chuck Roast or Short Ribs) | The main protein, slow-cooked until tender | Goat, lamb, or a mix of meats |
| Dried Guajillo Peppers | Adds mild heat and smoky flavor | Ancho chilies or New Mexico chilies |
| Dried Ancho Peppers | Deepens the flavor with a hint of sweetness | Pasilla peppers |
| Garlic and Onions | Essential for the broth’s depth | Shallots for a milder taste |
| Apple Cider Vinegar | Helps tenderize the meat | White vinegar or lime juice |
| Mexican Oregano | Adds earthy, citrusy notes | Regular oregano |
| Cinnamon Stick | Provides warmth to the broth | Ground cinnamon (use sparingly) |
| Bay Leaves | Enhances aroma and flavor | Thyme for a slightly different twist |
| Beef Broth | Forms the base of the consommé | Chicken broth (lighter flavor) |
| Corn Tortillas | Holds the filling, gets crispy | Flour tortillas (not traditional) |
| Oaxaca or Mozzarella Cheese | Melts perfectly for cheesy tacos | Monterey Jack or Queso Asadero |
Step 1: Prepare the Birria Marinade
- Remove stems and seeds from the dried chilies.
- Toast the chilies in a dry pan until fragrant.
- Blend them with garlic, onion, vinegar, oregano, bay leaves, cinnamon, and beef broth until smooth.
Step 2: Marinate and Slow-Cook the Meat
- Coat the beef with the blended marinade and let it sit for at least 4 hours (or overnight).
- Transfer the marinated meat to a slow cooker, Dutch oven, or pressure cooker.
- Add extra broth and simmer on low heat for 4-6 hours until the meat is fall-apart tender.
Step 3: Shred the Meat and Prepare the Consommé
- Remove the meat from the broth and shred it using forks.
- Strain the broth to remove solids, leaving behind a rich, flavorful consommé for dipping.
Step 4: Assemble and Fry the Birria Tacos
| Step | Instructions |
|---|---|
| Dip the Tortillas | Submerge corn tortillas in the consommé |
| Add Cheese & Meat | Place on a hot skillet, add cheese and shredded birria |
| Fold & Fry | Fold the tortillas in half and fry until crispy |
| Serve | Plate with extra consommé for dipping |
For another slow-cooked, flavor-packed dish, check out our Hawaiian Beef Stew for a rich and hearty meal.
Best Cuts of Meat for Birria Tacos
The key to perfect birria tacos is choosing the right cut of meat. Since birria requires slow cooking, the best options are fattier, tougher cuts that break down over time, resulting in tender, juicy meat.
| Cut of Meat | Why It Works | Best Cooking Method |
|---|---|---|
| Beef Chuck Roast | Well-marbled, rich in flavor | Slow cooking, braising |
| Beef Short Ribs | Tender, flavorful, and juicy | Slow cooking, pressure cooking |
| Beef Shank | Contains collagen for a silky broth | Slow simmering |
| Brisket | Slightly leaner but still flavorful | Low and slow braising |
| Goat (Traditional) | Authentic Jalisco-style birria | Long braising |
| Lamb Shoulder | Slightly gamey, softens beautifully | Slow cooking, roasting |
While beef is the most common choice today, traditional birria was made with goat. If you prefer a lighter flavor, lamb is an excellent alternative. For an even more decadent dish, combining two or more meats (like beef short ribs with brisket) adds complexity to the flavor.
What Part of the Animal is Birria?
Birria is typically made from tougher, collagen-rich cuts that require slow cooking. The most common parts include:
- Beef chuck, short ribs, and brisket for tenderness and flavor
- Lamb shoulder for a slightly gamey, rich taste
- Goat meat for a more traditional approach
If you’re looking for another slow-cooked, beef-based dish, try our Beef Pepperoni Guide for tips on making flavorful, protein-rich meals.
Are Birria Tacos Healthy?
Birria tacos are rich in protein and packed with flavor, but their nutritional value depends on how they’re prepared. The slow-cooked meat is nutrient-dense, but the cheese, frying process, and consommé dipping sauce can add extra fat and calories.
Nutritional Breakdown of Birria Tacos (Per Taco)
| Nutrient | Average Amount (with cheese & consommé) | Healthier Alternative |
|---|---|---|
| Calories | 350-450 kcal | 250-300 kcal (baked, less cheese) |
| Protein | 20-25g | 25g (leaner cuts of meat) |
| Fat | 20-30g | 15g (skip frying or use lean meat) |
| Carbohydrates | 20g | 15g (low-carb tortillas) |
| Sodium | High (due to consommé & cheese) | Moderate (homemade consommé) |
How to Make Birria Tacos Healthier
| Unhealthy Factor | Healthier Alternative |
|---|---|
| Frying in oil | Use air fryer or lightly pan-sear |
| High-fat cuts | Choose leaner beef (top round, sirloin) |
| Too much cheese | Reduce cheese or use dairy-free alternatives |
| High sodium broth | Make homemade consommé with low-sodium broth |
| Corn tortillas | Use whole wheat, cassava, or low-carb tortillas |
While traditional birria tacos are indulgent, small tweaks can make them a balanced meal. If you’re looking for another nutritious but satisfying dish, try our Ground Turkey Pasta for a protein-packed, lighter option.
Can You Make Birria in a Pressure Cooker or Instant Pot?
Yes! Using a pressure cooker or Instant Pot is a great way to reduce cooking time while still getting juicy, flavorful birria.
| Cooking Method | Time Required | Texture & Flavor |
|---|---|---|
| Slow Cooker | 6-8 hours | Most tender, deep flavor |
| Dutch Oven | 4-6 hours | Rich, traditional taste |
| Pressure Cooker | 1-1.5 hours | Fastest option, still flavorful |
Instant Pot Birria Instructions
- Sauté onions, garlic, and dried chilies in the Instant Pot.
- Add the beef, broth, and seasonings.
- Set to Pressure Cook (High) for 45 minutes, then let natural release for 15 minutes.
- Shred the meat, strain the consommé, and prepare tacos as usual.
The Best Drinks to Pair with Birria Tacos
Pairing the right beverage with birria tacos can enhance the flavors and balance the richness of the dish.
| Drink | Why It Works |
|---|---|
| Horchata | The creamy, sweet flavor balances the spice |
| Agua Fresca | Refreshing, fruity contrast to the bold flavors |
| Michelada | The tangy, spicy beer drink complements the tacos |
| Margarita | The citrus cuts through the richness of the meat |
| Mexican Coca-Cola | Adds a touch of sweetness to balance the heat |
For a refreshing non-alcoholic option, try our Strawberry Puree for a homemade fruity drink.
How to Store and Reheat Birria Tacos
Since birria takes time to cook, making a large batch and storing leftovers is a great way to enjoy it throughout the week.
| Storage Method | How to Store | Shelf Life |
|---|---|---|
| Refrigerator | Store shredded birria meat & consommé in airtight containers | Up to 5 days |
| Freezer | Freeze in a sealed container, leaving room for expansion | Up to 3 months |
| Tortillas | Keep separately in a zip-top bag | 1 week (fridge) |
Best Ways to Reheat Birria Tacos
| Method | Instructions | Best For |
|---|---|---|
| Stovetop | Heat a skillet over medium heat, add tacos, and warm for 2-3 minutes per side | Best texture |
| Oven | Preheat oven to 350°F, place tacos on a baking sheet, and heat for 10-12 minutes | Large batches |
| Air Fryer | Heat at 375°F for 5 minutes for extra crispiness | Crispy texture |
| Microwave | Heat on medium power for 45-60 seconds | Quick reheating |
Common Mistakes to Avoid When Making Birria Tacos
Even though birria tacos are easy to make, there are a few common mistakes that can affect their flavor and texture.
| Mistake | Why It’s a Problem | How to Fix It |
|---|---|---|
| Using Lean Meat | Not enough fat leads to dry birria | Use chuck roast, short ribs, or brisket |
| Skipping the Marinade | Reduces depth of flavor | Marinate for at least 4 hours |
| Not Frying the Tacos Properly | Tacos become soggy | Fry over medium-high heat for crispiness |
| Overloading the Tortillas | Makes them hard to flip and eat | Use a moderate amount of filling |
| Forgetting the Consommé | Misses out on the best part | Always serve with a dipping sauce |
If you love learning cooking techniques, check out our Beef Bacon Guide for more ways to cook delicious, flavorful meats.
Frequently Asked Questions About Birria Tacos
What is a birria taco made of?
Birria tacos are made with slow-cooked, shredded meat, typically beef, goat, or lamb, served inside corn tortillas that are dipped in consommé, filled with cheese, and pan-fried until crispy. They are often topped with cilantro, onions, and lime, and served with a side of consommé for dipping.
What is so special about birria tacos?
Birria tacos stand out because of their deep, smoky flavor, crispy texture, and rich dipping broth. Unlike traditional tacos, the tortillas are dipped in the braising broth before frying, giving them a bold, reddish hue and extra flavor. The slow-cooked meat is fall-apart tender, and the addition of melted cheese makes them incredibly satisfying.
How is birria pronounced?
Birria is pronounced “BEE-ree-ah”, with a rolled “r” sound. The word comes from Jalisco, Mexico, and refers to a slow-cooked meat stew that has evolved into the taco version known worldwide today.
What part of the animal is birria?
Traditional birria was made using goat meat, often from the shoulder or ribs, which are ideal for slow-cooking. Today, beef birria is more common, using cuts like chuck roast, brisket, short ribs, or beef shank. The key is to use tougher cuts with connective tissue, which break down into a juicy, flavorful filling after long, slow cooking.
How unhealthy is birria tacos?
Birria tacos are high in protein but can also be high in fat and sodium due to the frying process, cheese, and rich consommé. A single taco can have 350-450 calories, depending on the ingredients used. To make them healthier, you can:
Use leaner cuts of meat like sirloin instead of chuck roast.
Bake or air-fry the tacos instead of frying in oil.
Limit cheese or use dairy-free alternatives.
Reduce sodium by making a homemade consommé with low-sodium broth.
What cut of meat is birria?
The best cuts of meat for birria tacos are beef chuck roast, short ribs, brisket, or shank because they have enough fat and connective tissue to create a tender, flavorful texture when slow-cooked. Goat or lamb shoulder is also used for a more traditional flavor.
For another slow-cooked beef dish, check out our Beefaroni and Spaghetti Recipe for a comforting and easy meal.
Conclusion and Final Thoughts on Birria Tacos
Birria tacos have become a worldwide sensation for a good reason—they combine rich, slow-cooked meat, crispy tortillas, melted cheese, and flavorful consommé into one irresistible dish. Whether you’re making them for a family dinner or a weekend gathering, these tacos are guaranteed to impress.
To achieve the best birria tacos, focus on using the right cut of meat, balancing the spices in the consommé, and frying the tortillas to crispy perfection. While traditional birria is indulgent, small modifications—such as using leaner meat, baking instead of frying, or reducing cheese—can make them a healthier option without sacrificing flavor.
For those who love Mexican-inspired dishes, check out these related recipes:
- Mexican Caesar Salad – A fresh, zesty side that pairs well with birria tacos.
- Hawaiian Beef Stew – Another slow-cooked dish with bold flavors.
- Beef Pepperoni Guide – Learn how to incorporate high-protein, flavorful beef into different meals.
- Beefaroni and Spaghetti Recipe – A comforting, hearty pasta dish.
Birria tacos are more than just a meal—they’re an experience full of bold flavors, textures, and tradition. Whether you stick to the classic recipe or experiment with healthier variations, this dish is one that everyone should try at least once.
Birria Tacos
Equipment
- Slow Cooker or Dutch Oven
- Blender
- Skillet
Ingredients
Birria Meat and Marinade
- 2 lbs beef chuck roast or short ribs, brisket, or goat
- 4 dried guajillo peppers seeds removed
- 2 dried ancho peppers seeds removed
- 4 cloves garlic minced
- 1 onion chopped
- 2 tbsp apple cider vinegar
- 1 tsp Mexican oregano
- 1 cinnamon stick
- 2 bay leaves
- 4 cups beef broth
Tacos
- 12 corn tortillas
- 1 cup Oaxaca cheese or mozzarella, shredded
- fresh cilantro chopped, for garnish
- lime wedges for serving
Instructions
- Remove the stems and seeds from the dried guajillo and ancho peppers. Toast them in a dry pan until fragrant.
- Blend the toasted peppers with garlic, onion, vinegar, oregano, bay leaves, cinnamon, and beef broth until smooth.
- Coat the beef with the blended marinade and let it sit for at least 4 hours or overnight.
- Transfer the marinated meat to a slow cooker or Dutch oven, add extra broth if needed, and cook on low heat for 4-6 hours until the meat is fall-apart tender.
- Remove the meat from the broth, shred it using two forks, and strain the broth to create a rich consommé for dipping.
- Dip the corn tortillas in the consommé, place them on a hot skillet, add shredded cheese and meat, fold in half, and fry until crispy on both sides.
- Serve the birria tacos hot with chopped cilantro, lime wedges, and a side of consommé for dipping.