Once a humble regional dish from Jalisco, Mexico, birria Tacos originated as a slow-cooked goat stew, revered for its rich, spicy, and smoky flavors. Traditionally served during celebrations, it was known as a comfort food that could heal the soul after long nights of festivities.
In recent years, Birria has become a global food trend — thanks to the invention of Birria Tacos, where tender meat is tucked into crispy, cheese-lined tortillas and dipped into a deep red consommé (broth). The moment people saw that juicy taco being dunked into the sauce on social media, the world fell in love.
Birria Tacos Recipe
Servings: 6-8 tacos
Prep Time: 20 minutes
Cook Time: 3–4 hours
Ingredients
For the Meat & Marinade:
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1.5 kg (3 lbs) beef chuck roast (or mix with lamb/goat for authenticity)
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5 dried guajillo chiles (seeds & stems removed)
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3 dried ancho chiles (seeds & stems removed)
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2 dried pasilla chiles (optional, for depth)
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4 medium tomatoes
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1 large onion (halved)
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6 cloves garlic
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2 bay leaves
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1 cinnamon stick
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1 tsp cumin seeds
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1 tsp dried oregano (Mexican preferred)
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1 tsp smoked paprika
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1 tbsp apple cider vinegar
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Salt & pepper to taste
For the Tacos:
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Corn tortillas
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Shredded Oaxaca cheese (or mozzarella)
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Fresh cilantro, chopped
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Diced onion for topping
Instructions
1️⃣ Prepare the Chili Sauce
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Heat a skillet and lightly toast the dried chiles for about 30 seconds each side (don’t burn them).
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Boil water, then soak the chiles for 15 minutes until soft.
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In the same skillet, char the tomatoes, onion, and garlic until slightly blackened.
2️⃣ Blend the Marinade
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Add soaked chiles, charred tomatoes, onion, garlic, cumin seeds, oregano, paprika, vinegar, and 1 cup of soaking water into a blender.
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Blend until smooth and thick.
3️⃣ Marinate & Cook the Meat
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Season meat with salt & pepper, then coat generously with the chili sauce.
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In a large pot or Dutch oven, add marinated meat, leftover chili sauce, cinnamon stick, bay leaves, and 4 cups beef stock.
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Cover and slow-cook on low heat for 3–4 hours (or in an Instant Pot on “Meat/Stew” setting for 1 hour) until meat is tender and shreds easily.
4️⃣ Assemble the Tacos
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Shred the meat and keep the broth (this is your consommé).
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Dip tortillas briefly into the consommé.
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Heat a skillet, place tortilla down, add cheese, meat, and fold in half.
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Cook until crispy and cheese is melted.
5️⃣ Serve
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Serve with small bowls of hot consommé for dipping.
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Garnish with onion, cilantro, and a squeeze of lime.
Why They’re So Addictive
The secret is in the consommé — a deep, spiced broth that turns an ordinary taco into a dunk-worthy masterpiece. Every bite delivers layers of flavor: smoky chiles, tender meat, melted cheese, and that signature juicy drip.