Author: Lauren Allen

Elevate your Taco Tuesday with the best Birria Tacos recipe of tender shredded beef and melty cheese inside a crispy pan-fried taco.

If you love taco recipes, you have to try Tacos Al Pastor, Korean Beef Tacos, Slow Cooker Chicken Tacos, or Salmon Tacos!

Ingredients Needed:

• Sauce Ingredients: Dried chiles, tomatoes, onion, garlic, and spices.
• Beef: I like a combination of bone-in short ribs and chuck roast.
• Corn Tortillas: use my recipe to make your own or buy soft white or yellow corn tortillas.
• Oaxaca Cheese: The most authentic choice and melts perfectly. Mozzarella and Monterey jack cheese are good substitutes.
• White Onion: chopped finely. Red onion would also work.
• Cilantro and lime: for a must-have garnish.
• Optional Homemade Hot Salsa: the best way to elevate these tacos even more! You’ll need dried pasilla chiles and arbol chiles, tomatillos, garlic, onion, salt & pepper.

How to make Birria Tacos (in a nutshell):

Prep Meat and Chiles: Trim fat from roast and cut into a few large pieces. Use gloves to remove stems and seeds from chiles.

Make Sauce: It comes together quickly and simmers for 15 minutes before blending smooth, and straining it back into the pot, to cook the meat.

Add Beef and cook until tender, about 2 ½ hours.

Assemble Tacos: Dip corn tortillas in the broth, top with shredded meat, cheese, onion, and cilantro, then fry that beauty until crispy.

Serve quesabirria tacos with a cup of consommé broth for dipping.

Make Ahead and Freezing Instructions:

To Make Ahead: The birria meat and broth can be made a few days in advance, stored in airtight containers in the fridge until ready to assemble and serve.

To Freeze: Store leftover beef birria and broth in a freezer-safe container and freeze for up to 3 months. Thaw in the fridge, then warm and assemble your tacos.

Recipe Variations:

• Chicken Birria Tacos: Make the broth as instructed, and instead of adding beef, add bone-in, skinless chicken thighs to the sauce. Cook chicken for 30 minutes, or until tender and cooked through. Shred chicken and assemble and serve tacos as instructed.
• Crockpot Birria Tacos: Make broth, as instructed, then add to slow cooker with beef. Cook on LOW for 6-8 hours, until meat is tender. Assemble tacos as instructed.

Serve Quesabirria tacos with:

• Elote (Mexican Corn)
• Authentic Mexican Rice
• Borracho Beans
• Charro Beans
• Horchata
• Sopapillas
• Tres Leches Cake

Print

Birria Tacos

There's nothing quite as good as delicious quesabirria Tacos, with shredded beef and melty cheese inside a crispy taco, dipped in broth. These tacos are next-level.

Course Main Course

Cuisine Mexican

Prep Time 20 minutes minutes

Cook Time 2 hours hours 50 minutes minutes

Total Time 3 hours hours 10 minutes minutes

Servings 16

Calories 366kcal

Author Lauren Allen

Cost $66

Equipment

• Blender
• Fine Mesh Strainer

Ingredients

Birria Beef:

• 3 lb beef chuck roast , fat trimmed
• 4 bone-in beef short ribs
• 8 dried guajillo chile peppers*
• 3 dried pasilla chile peppers*
• 2-3 dried arbol chile peppers*
• 5 Roma tomatoes , quartered (about 1.5lbs)
• 1 white onion , roughly chopped
• 1 head garlic (10-12 cloves)
• 1 Tablespoon whole black peppercorns
• 1 Tablespoon whole cumin seeds
• 1 Tablespoon dried oregano leaves
• 1 Tablespoon dried thyme
• 1/2 teaspoon whole coriander seed
• 4 whole cloves
• 1 teaspoon fresh minced ginger
• 1 inch piece Mexican cinnamon stick* or ⅛ teaspoon ground cinnamon
• 2 Tablespoons apple cider vinegar or white vinegar
• 2 bay leaves
• 1 Tablespoon kosher salt

For the Tacos:

• 15 corn tortillas , white or yellow
• 2 1/2 cups shredded Oaxaca cheese , or use mozzarella or Monterey jack
• 1/2 of a white onion , diced
• 1 bunch fresh cilantro , chopped
• 2 limes cut into small wedges

US Customary – Metric

Instructions

• Cut chuck roast into a few large pieces and season with salt.
• Prep chiles: rinse (use gloves if desired) and use scissors to open and remove stem and seeds. (For extra spice, leave arbol chiles whole).
• Birria broth: Add tomatoes and onion to a large stock pot (at least 5.5qt pot or bigger) over medium heat. Cook for a few minutes, stirring. Add whole garlic cloves, chile peppers, and all of the spices except the bay leaf. Cook for 5 minutes, stirring often. Add vinegar and 4 cups water. Bring to a low boil, reduce heat to simmer and cook for 15 minutes, uncovered.
• Blend: Add mixture to a blender and blend as smooth as possible. Pour mixture through a fine mesh strainer, back into the pot. Add 4 cups of water to the blender and swirl it around to clean excess sauce from the blender, then add it to the pot.
• Cook beef: Add 1 Tablespoon kosher salt. Bring to a boil. Add short ribs, chuck roast and 3 bay leaves. Cover, reduce heat to a simmer and cook for 2 ½ hours. Check beef to make sure it’s tender, then remove to a plate and shred. Discard bones and bay leaves.
• Assemble Tacos: Heat a large griddle or skillet over medium heat. Coat pan with a small amount of oil. Dip a corn tortilla into the birria sauce and lay tortilla on hot pan. Quickly top some shredded meat, cheese, chopped onion and cilantro. Fold tortilla over, in half. Fry for several minutes, until crispy and browned on the bottom. Flip and cook until crispy and browned on the other side. Remove to a plate, for serving.
• Serve: Sprinkle remaining chopped white onion and cilantro on top of prepared tacos. Serve quesabirria tacos with a cup of warm consommé broth, for dipping. We also like to serve with the hot salsa recipe in the notes below.
• *Save any leftover sauce by freezing for up to 3 months, and reheating to cook another roast inside.

Video

Notes

Peppers Spice Level: Guajillo and Passilla peppers are mild. Passila peppers could be swapped for mulato chiles, or use 1-2 extra guajillo chiles. Arbol chiles are spicy, so for very mild heat you can leave them out, or for medium heat, remove the seeds.

Cinnamon Stick: Mexican cinnamon sticks are softer than cassia cinnamon sticks, so be sure to use Mexican cinnamon sticks so they blend well, or substitute ground cinnamon.

Make Ahead Instructions: The birria meat and broth can be made a few days in advance, stored in airtight containers in the fridge until ready to assemble and serve.

Freezing Instructions: Store leftover beef birria and broth in a freezer-safe container and freeze for up to 3 months. Thaw in the fridge, then warm and assemble your tacos.

Chicken Birria Tacos: Make the broth as instructed, and instead of adding beef, add bone-in, skinless chicken thighs to the sauce. Cook chicken for 30 minutes, or until tender and cooked through. Shred chicken and assemble and serve tacos as instructed.

Crockpot Birria Tacos: Make broth, as instructed, then add to slow cooker with beef. Cook on LOW for 6-8 hours, until meat is tender. Assemble tacos as instructed.

Optional Hot Salsa, for serving:

• 2 chiles pasilla
• 5 arbol chiles
• 10 tomatillo
• 3 cloves garlic
• Small piece onion
• Salt and pepper

Cover chiles and tomatillos with water and boil. Boil for 3 minutes. Turn off heat and allow to rest for 10 minutes. Use a slotted spoon to remove everything chiles and tomatillos from the liquid and add to a blender. Add ½ cup of the water from the saucepan, garlic cloves, onion, and season with salt and pepper. Blend until smooth. Serve as hot sauce for birria tacos.

Nutrition

Calories: 366kcal | Carbohydrates: 18g | Protein: 27g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 852mg | Potassium: 490mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1192IU | Vitamin C: 7mg | Calcium: 84mg | Iron: 3mg

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I originally shared this recipe May 2022. Updated October 2024.