Fave Birria Beef Tacos

These birria tacos bring the vibrant flavors of traditional Mexican street food right into your kitchen. Tender braised beef swims in a deeply spiced birria sauce, then gets tucked inside corn tortillas with melty Oaxacan cheese for that perfect blend of juicy, cheesy, and crispy. The accompanying consomó dipping sauce adds an extra layer of rich flavor that takes these tacos to a new level. This recipe is also versatile with options for dairy-free, gluten-free, and even vegan versions so everyone can enjoy.

I first made these during a family gathering, and ever since they became the star dish requested time and again. The aroma alone fills the kitchen with festive joy.

Gather Your Ingredients

• Dried guajillo and ancho peppers: provide smokiness and mild heat, choose vibrant, unblemished pods for best flavor
• Chipotle peppers in adobo: add smoky spiciness and tang
• Onion and garlic: form the savory base of the chile paste
• Crushed tomatoes: bring acidity and body to the sauce, opt for organic if possible
• Organic beef stock: deepens the sauce flavor, can substitute water if needed but stock is preferable
• Apple cider vinegar: adds brightness and cuts through richness
• Mexican oregano and thyme: essential herbs for authentic birria flavor, dried freshness matters
• Spices including cumin, cinnamon, paprika, and allspice: build complex layers, make sure they are fresh for impact
• Chuck roast beef: ideal cut for slow braising to tender shredding (shank or lamb also work well)
• Extra virgin olive oil: for searing and sautéing, choose good quality for flavor
• Organic corn tortillas: essential to keep these gluten-free and authentic, warm them properly for pliability
• Oaxaca cheese: melts beautifully, the star cheese for these tacos, shredded for even melting
• Fresh cilantro and pico de gallo: bright, fresh toppings that balance the richness of the meat

How to Make It

TO MAKE THE CHILI PASTE:

Remove stems and seeds from the dried guajillo and ancho chiles to avoid bitterness. Bring the organic beef stock to a boil in a medium pot then add the chiles, turning off the heat immediately to soften them for about 15 to 20 minutes. Once softened, transfer the chiles to a blender or food processor along with chipotle peppers in adobo, chopped onion, garlic cloves, crushed tomatoes, apple cider vinegar, bay leaves, Mexican oregano, thyme, cumin, cinnamon, smoked paprika, and allspice. Blend everything until the paste is smooth and thick. If it feels too dense, add more stock or water a little at a time until it reaches your desired consistency.

SEAR THE MEAT FOR DEPTH OF FLAVOR:

Preheat your oven to 350 degrees Fahrenheit. Heat a tablespoon of extra virgin olive oil in a dutch oven over medium-high heat. Season beef chunks generously on all sides with sea salt, black pepper, and garlic powder. Sear the beef pieces in hot oil for about 3 to 4 minutes per side or until nicely browned. Browning creates that rich caramelized flavor critical to birria. Remove the meat once seared and set it aside on a plate lined with paper towels to absorb excess oil. Work in batches if your pot isn't large enough to hold it all at once without crowding.

SAUTÉ ONIONS AND SIMMER THE SAUCE:

Using the same pot, add diced onion and sauté over medium heat for 1 to 2 minutes until fragrant and slightly translucent. Stir in your freshly made chili paste and cook while stirring for another 1 to 2 minutes to let the flavors marry. Pour in the beef stock and water, stirring everything together. Return the seared beef chunks to the pot and stir again. Lower the heat to maintain a gentle simmer for a moment until everything is combined.

BRAISE IN THE OVEN TO TENDER PERFECTION:

Carefully transfer the covered dutch oven to your preheated oven. Let the beef braise slowly for about 2 ½ hours. This slow cooking tenderizes the meat so it falls apart with little effort and allows the flavors to intensify beautifully. Once done, remove the pot from the oven and shred all the beef using two forks. Make sure to keep plenty of the cooking liquid—it will serve as your luscious consomé for dipping and moistening the tacos.

ASSEMBLE AND FRY THE TACOS:

Spoon about one cup of the consomé broth into a small bowl and mix in some freshly chopped cilantro for the dipping sauce. Heat a non-stick skillet over medium heat and wipe in a thin layer of olive oil using a paper towel for even coverage. Lightly dip one corn tortilla into the consomé just long enough to coat the top edge. Place the tortilla in the skillet, then pile on shredded beef, diced onions, chopped cilantro, and a generous handful of Oaxaca cheese. Fold the tortilla over and cook until the cheese melts and the bottom gets nicely golden. Flip carefully and cook the other side to create a crunchy, caramelized crust. Repeat with all the tortillas. Serve hot with the consomé and fresh pico de gallo.

Store leftover beef and consomé broth separately in airtight containers in the refrigerator for up to four days. Keep the tortillas wrapped in a damp towel in the fridge to prevent drying out. Reheat the beef gently in a saucepan with some consomé broth to keep it moist, then reassemble the tacos just before serving for the best texture.

Flavor Boosters

These tacos go perfectly with fresh lime wedges and a side of pickled red onions for acidity contrast. Add some Mexican rice or charro beans to make a complete meal. The consomé dipping sauce also lends itself well to sipping as a spicy broth or using as a flavorful soup base. Fresh pico de gallo or a mild avocado salsa can cool the palate.

Serving Suggestions

Birria originates from the Jalisco region of Mexico and was traditionally made with goat meat for special celebrations. Today it is often prepared with beef or lamb and served in tacos with a consommé on the side for dipping. This dish is often enjoyed during festivities and family gatherings and has gained worldwide popularity for its bold, comforting flavors.

Creative Twists

This recipe shines any time of year especially fall and winter when its warming spices are most appreciated. In warmer months, use chicken or lamb versions and serve with lighter toppings and fresh, zesty salsas. The hearty braising method also makes it ideal for preparing ahead in cooler weather when slow cooking fits perfectly into cozy meal planning.

This recipe captures authentic flavors with ease and brings festive joy right to your table.

Recipe FAQs

→ What cut of meat works best for braising?

Chuck roast is ideal for slow braising due to its marbling and tenderness once cooked.

→ How do you make the chili paste flavorful?

Soak dried guajillo, ancho, and chipotle peppers before blending with garlic, onion, and spices for a rich, smoky base.

→ Can these tacos be made dairy-free?

Yes, omit the Oaxacan cheese or substitute with a dairy-free alternative for a vegan-friendly option.

→ What is consomé used for in the tacos?

The consomé is a rich dipping sauce made from the braising liquid, adding moisture and bold flavor when tacos are dipped before frying.

→ How to ensure crispy tortillas without sticking?

Use a non-stick skillet and lightly oil the surface. Dip tortillas briefly in consomé before frying for a flavorful crisp.