Get ready to indulge in the perfect combination of tender shredded beef, oozing cheese, and crispy tortillas with my all-time Fave Birria Tacos recipe! These homemade tacos are packed with the rich flavors of braised birria de rez and complemented by a flavorful consomé (dipping sauce). Whether you’re cooking for a crowd or just craving a delicious taco night, these birria tacos are the perfect dish to tantalize your taste buds.

Why You’ll Love This Recipe

These Birria Tacos are a crowd-pleaser for many reasons:

Bold, Rich Flavor: The slow-braised beef cooked in a homemade chili paste results in a deep, savory flavor that is unmatched.
Crispy, Cheesy Tacos: With melted Oaxacan cheese inside and crispy tortillas, these tacos are the perfect balance of texture and flavor.
Dipping Sauce: The consomé, made from the braised beef’s rich broth, adds an extra layer of flavor when you dip your tacos.
Make-Ahead Option: You can prepare the beef and chili paste in advance and simply assemble the tacos when you’re ready to eat.

My Favorite Birria Tacos

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chili Paste:

4 dried guajillo peppers
4 dried ancho chiles
4 chipotle peppers in adobo
1 onion, chopped
4 garlic cloves
½ cup crushed tomatoes
½ cup organic beef stock (or substitute with water)
1 tablespoon apple cider vinegar
2 bay leaves
2 tablespoons Mexican oregano
1 teaspoon dried thyme
½ teaspoon cumin
½ teaspoon ground cinnamon
½ teaspoon smoked paprika
½ teaspoon ground allspice

For the Meat and Consommé (Dipping Sauce):

3 lbs organic chuck roast beef, chopped into medium-large chunks (can substitute with shank cut of beef, lamb, or chicken)
1 tablespoon extra virgin olive oil
1 teaspoon sea salt
1 teaspoon black pepper
1 teaspoon garlic powder
½ onion, diced
4 cups organic beef stock
2 cups water

For the Tacos:

12 organic corn tortillas
Shredded Oaxaca cheese
1 cup chopped fresh cilantro

Directions

Make the Chili Paste:

Prepare the Chiles: Remove the stems and seeds from the dried ancho and guajillo chiles. Add the beef stock to a medium pot and bring to a boil. Add the chiles and cover, letting them sit for 15-20 minutes until softened.
Blend the Paste: Once the chiles are softened, transfer them to a high-powered blender or food processor. Add the remaining ingredients and blend until smooth and thick. For a thinner consistency, add an extra ½ cup of beef stock or water.

Braise the Meat:

Sear the Meat: Preheat your oven to 350°F (175°C). In a Dutch oven over medium-high heat, add olive oil. Season the chopped beef with salt, black pepper, and garlic powder. Sear the beef on each side for 3-4 minutes until golden. Work in batches if necessary to avoid overcrowding the pot.
Cook the Onion: In the same pot, add the diced onion and sauté for 1-2 minutes until fragrant and translucent. Add the prepared chili paste and simmer for 1-2 minutes.
Add Liquids: Pour in the beef stock and water, stirring to combine. Add the seared beef back into the pot, reduce the heat, and let it simmer for 1 minute.
Braise in the Oven: Transfer the Dutch oven to the preheated oven and braise for about 2 ½ hours, or until the beef is tender and easily shreds with a fork.

Shred the Meat:

Shred the Beef: Remove the pot from the oven. Using two forks, shred the beef until it’s pulled apart into bite-sized pieces. Make sure there’s plenty of saucy liquid for dipping the tacos.
Set Aside the Consommé: Remove 1 cup of the braising liquid (consommé) and set it aside in a small bowl for dipping the tacos. Stir in some fresh chopped cilantro to garnish.

Assemble the Tacos:

Fry the Tortillas: Heat a medium skillet or frying pan over medium heat. Add 1 tablespoon of olive oil and lightly wipe it across the pan with a paper towel.
Dip the Tortillas: Dip each tortilla into the reserved consommé for a few seconds, then place it in the hot skillet. Fry briefly, just to warm it up.
Add the Filling: Top the fried tortilla with shredded beef, diced onions, chopped cilantro, and shredded Oaxaca cheese. Fold the tortilla in half and let the cheese melt. Flip the taco onto the other side to give it a nice char.
Serve: Serve the tacos hot with a side of the consommé for dipping.

Servings and Timing

Servings: 12 tacos
Prep time: 20 minutes
Cook time: 2 hours 30 minutes
Total time: 2 hours 50 minutes

Tips & Tricks

Make Ahead: You can prepare the beef and chili paste in advance and store them separately in the fridge for up to 3 days. Just heat up the beef when you’re ready to assemble the tacos.
Spices: This recipe is bold in flavor. Feel free to adjust the amount of spices and herbs based on your preferences.
For Extra Crunch: If you prefer a crunchier taco, you can deep fry the tacos instead of pan-frying them.
Leftovers: Leftover birria meat and consommé can be stored in an airtight container in the fridge for up to 3-4 days. Reheat and enjoy!

Storage/Reheating

Storage: Store the braised beef and consommé separately in an airtight container in the fridge for up to 3-4 days.
Reheating: To reheat the beef, simply warm it in a skillet or microwave. For the consommé, heat it gently in a pot. Assemble fresh tacos when ready to serve.

FAQs

Can I make this recipe vegan?

Yes, you can substitute the beef with jackfruit or mushrooms for a plant-based version. Make sure to use vegetable broth for the consommé.

Can I use a different cut of beef?

Yes, other cuts like brisket or short ribs will work well in this recipe. Just make sure to adjust the cooking time depending on the cut of meat used.

Can I freeze the beef and consommé?

Yes, you can freeze both the braised beef and consommé for up to 2 months. Let them cool completely before freezing, then reheat when ready to serve.

Can I use store-bought tortillas?

While homemade tortillas are ideal, store-bought corn tortillas will work fine for this recipe. Just make sure to heat them well to ensure they don’t crack when assembling the tacos.

Conclusion

These Fave Birria Tacos are everything you could want in a taco—crispy, cheesy, and packed with rich flavor from the braised beef and spicy chili paste. Whether you’re making them for a special occasion or a taco night with friends and family, these tacos will definitely be a hit. The addition of the consommé for dipping takes them to the next level, making each bite a burst of flavor. Enjoy!