Name: My Fave Birria Tacos
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2.5 lbs beef chuck roast, cut into large chunks; 4 dried guajillo chiles, stemmed and seeded; 2 dried ancho chiles, stemmed and seeded; 1 white onion, quartered; 5 cloves garlic, peeled; 1 (14 oz) can diced tomatoes; 2 bay leaves; 1 tsp dried oregano; 1 tsp ground cumin; 1/2 tsp ground cinnamon; 4 cups beef broth; Salt and pepper, to taste; 12 corn tortillas; 1 cup shredded Oaxaca or mozzarella cheese; Chopped cilantro and diced onion, for garnish

Okay, So This Is How I Fell for Birria Tacos

You know that feeling when you finally crack a recipe at home that used to seem like pure wizardry? That’s me with these Birria Tacos. The first time I made them, honestly, I got sauce everywhere—even on my dog, who was lurking underfoot just hoping for a miracle. It definitely wasn’t pretty, but wow, the taste made up for the mess (and the side-eye from said dog). Now, whenever I make a batch, I’m immediately reminded of one smoky little taco stand I stumbled onto in LA—tiny, half-busted chairs, but tacos to make you weep. Anyway, enough nostalgia; let’s taco ‘bout the good stuff.

Why You’ll Love This (Or At Least, Why I Do)

I whip these up when I feel like impressing people—or, let’s be real, when I want to eat something saucy and cheesy without leaving the house. My family goes wild for them (except my youngest, who once declared Birria was “too spicy for my feelings”—whatever that means). And if I’m being honest, half the time I make these, it’s because I want an excuse to dip tacos in broth. Is it messy? Yeah. But that’s part of the fun; you’ll know what I mean when you get that first cheesy bite. Also, if you’ve ever been annoyed by slow-cooker recipes taking forever, just know I’ve suffered too. But actually, I find it works better if you let things go low and slow, as painful as that waiting can be.

What You’ll Need (Substitutions & All)

2-3 lbs beef chuck roast or short ribs (I’ve tried brisket too—works in a pinch)
4 dried guajillo chiles (can swap in ancho if that’s what’s in the pantry; I once used New Mexico chiles and it was fine, just milder)
2 dried ancho chiles
1-2 chipotle peppers in adobo (optional, but adds awesome smoky heat)
5 garlic cloves (I love garlic, so sometimes I double that—no regrets)
1 large yellow onion, chopped (red onion works too, honestly)
3 bay leaves
1 tbsp dried oregano (my grandma always said Mexican oregano is best, but any kind works—don’t stress)
1 tsp cumin seeds (ground is fine)
1 tsp black pepper
4 cups beef broth (I’ve used chicken broth in a pinch, not ideal but it gets the job done)
Salt to taste
Corn tortillas (flour works if you’re desperate, but corn is classic)
2 cups shredded cheese (I go with Oaxaca or mozzarella, but Monterey Jack is fine—heck, I even tried cheddar, wasn’t mad)
Fresh cilantro, diced onion, lime wedges for serving

Let’s Get Cooking (Don’t Be Afraid of the Mess!)

Start with the chiles: Tear the dried chiles open, shake out the seeds (I never get them all, but close enough), and toast them in a dry skillet for 1-2 minutes. They should get fragrant but not burnt—my first time, I scorched them and had to start over. Lesson learned!
Soak the chiles: Toss the toasted chiles in a bowl of hot water. Let them sit for about 20 minutes, or until they go all floppy.
Blend the sauce: Chuck the soaked chiles, chipotle (if using), garlic, onion, oregano, cumin, and about a cup of broth into a blender. Blend until it looks like…well, a red smoothie. Don’t taste it yet, it’s weird at this stage.
Brown the meat: In a big Dutch oven or heavy pot, sear the beef on all sides until you get some nice color. You want that flavor, trust me.
Add the sauce: Pour the blended chile mixture over the meat, add the rest of the broth, bay leaves, and a good pinch of salt.
Simmer away: Bring it all to a simmer, then cover and let it cook low and slow for 3-4 hours. You want the beef falling apart. I know it’s tempting to peek or poke, but just let the magic happen. (This is usually when I clean up the kitchen chaos… or scroll food blogs like Serious Eats for moral support.)
Shred the beef: Fish out the meat, shred it with forks (or your hands, if you don’t mind things getting wild). Return it to the sauce.
Make the tacos: Dip a tortilla in the top layer of the birria broth (the red oily stuff—yes, that’s the good part). Toss it into a hot skillet. Add cheese, then a pile of beef, and fold it over. Crisp both sides. Do this in batches unless you have a gigantic pan (I do not).
Serve with consommé: Ladle some of the broth into little cups for dipping. Sprinkle tacos with cilantro, diced onion, and a squeeze of lime. Hot sauce is always welcome. And this is where I usually sneak a taste before anyone else sees.

Things I Learned the Hard Way

Don’t rush the simmer—the beef will get cranky and tough. I once tried cheating with the Instant Pot, and it was just… meh.
Not all chiles are created equal; some batches can be way spicier. I keep a spoon nearby and check before dumping in extra chipotle.
If the sauce is too runny, just let it simmer uncovered for a bit. Or don’t worry about it; it’ll still taste great.

Variations I’ve Tried (Some Good, Some… Not)

Chicken birria: Actually, not bad—just use thighs instead of beef, but cut back on the simmer time.
Mushroom/veggie version: I wanted to like it, I really did, but it felt like something was missing. Maybe more cheese next time?
Leftover birria quesadillas: Genius. Just pile beef and cheese in a tortilla, crisp it up, dunk in broth. You’re welcome.

But Do I Really Need Fancy Equipment?

Okay, so a Dutch oven is pretty ideal here, but I’ve totally used a big stockpot, and once I even did a slow-cooker version (had to brown the meat in a pan first, still worked). Don’t let the lack of gear stop you. And if you don’t have a blender? I once used an immersion blender right in the pot—splattered everywhere, but it worked. Kitchen towels were sacrificed, but the tacos survived.

Storing Leftovers (If That Ever Happens)

Supposedly, you can keep leftover birria in the fridge for 3-4 days or freeze for a couple months, but honestly, in my house it never lasts more than a day! If you do have leftovers, maybe stash some broth separately so the tacos don’t get soggy. I think the flavor’s even better on day two, but that’s just me.

How I Like to Serve ‘Em

I always do a little taco bar—set the meat, cheese, toppings, and dipping broth out so everyone can build their own. My cousin insists on jalapeño slices and radishes, which I never remember until the last minute. Sometimes we turn it into a whole Sunday spread with Mexican rice and elote (street corn), and I’ll throw on a playlist like this one for extra mood.

My Real-Life Pro Tips (a.k.a. My Goofs)

I once tried rushing the browning step and regretted it because the flavor just wasn’t there. Don’t skip it.
Cheese can burn fast—don’t crank the heat too high or you’ll end up with a smoky kitchen (ask me how I know).
Test your tortillas! Some supermarket brands fall apart when dipped. I sometimes use two stacked together just in case.

FAQ (Things People Actually Ask Me)

Can I make these less spicy? Yep! Just skip the chipotle and maybe use fewer dried chiles. Or, honestly, add more cheese. Cheese fixes almost everything.
Do I really have to use beef? Nah—you can use chicken, lamb, or even jackfruit if you’re going veg. My aunt swears by goat, but I’m not that brave.
What’s consommé and do I have to dip? Consommé is just the broth left over from cooking the beef and chiles. Dipping is kind of the point, but if you want to skip it, no one will report you to the taco police. (At least, I won’t!)
Can I prep ahead? Yes! In fact, I think this tastes better the next day, so go wild. Just reheat the broth gently so it doesn’t separate.

So that’s my totally imperfect, slightly chaotic guide to Birria Tacos. If you want to see other versions (or just drool over more taco pics), I love checking out Mexico in My Kitchen. Happy cooking—and if you spill a little sauce, just consider it part of the experience!

My Fave Birria Tacos