Homemade Birria Tacos Recipe
I love meals that feel both comforting and packed with flavor, and Homemade Birria Tacos check all those boxes. They combine the richness of slow-cooked meat with bold, smoky spices, all wrapped in crispy, cheese-coated tortillas. Every bite is juicy, cheesy, and dripping with irresistible consommé that takes taco night to a whole new level.
Whether you’re cooking for a weekend gathering or just treating yourself to a flavorful dinner, these tacos never disappoint. The tender beef is simmered low and slow until it falls apart, then tucked into golden tortillas with melted cheese and dipped into a deeply spiced broth. If you’re looking for something truly special and satisfying, this recipe will easily earn a permanent spot in your dinner rotation.
Why You’ll Love These Homemade Birria Tacos
There are so many reasons why this recipe is a must-try. First, it’s absolutely packed with flavor thanks to the chili-based consommé that infuses the meat with depth and warmth. The beef becomes so tender that it practically shreds itself, and when paired with crispy cheese-filled tortillas, the texture is just perfect. It may take a bit more time than a typical taco night, but the reward is well worth it. Plus, the consommé doubles as a dipping sauce, adding even more flavor to every bite.
What Kind of Meat Should I Use for Birria Tacos?
Traditionally, birria is made with goat or lamb, but for these tacos, I recommend using beef for a more familiar and accessible option. Beef chuck roast is the most popular cut because it’s well-marbled and becomes incredibly tender when slow-cooked. You could also use short ribs or beef shank if you want to add even more richness and gelatin to the broth. Just be sure to give it plenty of time to simmer so the meat becomes soft and flavorful.
Options for Substitutions
If you need to make a few changes based on what you have or your preferences, here are some ideas to try:
Ingredients for These Homemade Birria Tacos
Step 1: Prepare the Chiles
Start by removing the stems and seeds from the dried chiles. Lightly toast them in a dry skillet over medium heat for a few minutes until fragrant. Then place them in a bowl with hot water and let them soak for 15–20 minutes to soften.
Step 2: Blend the Sauce
Drain the soaked chiles and add them to a blender along with garlic, onion, spices (cinnamon stick, cloves, Mexican oregano), apple cider vinegar, and a bit of beef broth. Blend until completely smooth. Strain the mixture through a fine mesh sieve to remove any bits for a silky sauce.
Step 3: Sear the Beef
Cut your beef into large chunks and season generously with salt and pepper. In a large pot or Dutch oven, heat a bit of oil over medium-high heat and sear the beef pieces on all sides until browned. This adds a lot of flavor to the finished dish.
Step 4: Simmer the Birria
Pour the chili sauce over the seared beef, then add additional beef broth to cover the meat. Add bay leaves and bring to a simmer. Cover and cook on low heat for 3 to 3.5 hours, or until the beef is fall-apart tender. You can also do this step in a slow cooker or pressure cooker.
Step 5: Shred the Beef
Once the meat is tender, remove it from the pot and shred it using two forks. Return the shredded beef to the pot to soak up all the delicious broth.
Step 6: Make the Tacos
Dip each tortilla into the top layer of the consommé (the oily part), then place it in a hot skillet. Add a handful of shredded cheese and some of the beef. Fold the tortilla and cook until crispy on both sides and the cheese is melted and golden.
Step 7: Garnish and Serve
Serve your tacos hot with a bowl of the birria consommé on the side for dipping. Garnish with chopped onions, fresh cilantro, and a squeeze of lime for the ultimate finish.
How Long to Cook Homemade Birria Tacos
The key step here is the slow-cooking process. Plan for about 3 to 3.5 hours on the stovetop, or slightly longer in a slow cooker. The beef should be extremely tender and easy to shred. If using a pressure cooker, the cook time can be reduced to around 1 hour, but the flavor develops best with a longer simmer.
Tips for Perfect Birria Tacos
Watch Out for These Mistakes While Cooking
What to Serve With Homemade Birria Tacos
Storage Instructions
Store any leftover birria meat and consommé in separate airtight containers in the refrigerator for up to 4 days. The flavors actually get better the next day. To reheat, warm the meat in a skillet with a bit of consommé to keep it juicy. You can also microwave individual portions.
To freeze, let the meat and broth cool completely. Store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop until heated through.
Estimated Nutrition (Per Serving – Based on 6 Servings
|
Calories |
520 |
|
Protein |
38g |
|
Fat: |
30g |
|
Saturated |
14g |
|
Carbohydrates |
25g |
|
Sugar |
2g |
|
Fiber |
3g |
|
Cholesterol |
110mg |
These numbers are estimates and can vary depending on the ingredients used.
Conclusion
Homemade Birria Tacos are more than just a trendy dish—they’re a flavorful, comforting meal that brings restaurant-level taste right to your kitchen. With juicy, slow-cooked meat, melty cheese, crispy tortillas, and a rich consommé to dip it all in, this recipe is sure to wow anyone you serve it to. Whether it’s taco Tuesday or a special weekend treat, these tacos are a satisfying, crave-worthy addition to your dinner lineup.
