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Birria Tacos Recipe

Authentic Birria Tacos

These authentic birria tacos feature tender, slow-braised beef and lamb in a rich, spiced consommé. The meat is tucked into crispy corn tortillas that are first dipped in the flavorful broth, then pan-fried with melted Oaxaca cheese for the ultimate Mexican street food experience.
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Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Resting Time 30 minutes
Total Time 4 hours 20 minutes
Servings: 10 tacos
Course: Main Course
Cuisine: Mexican
Calories: 296
Ingredients Equipment Method Notes

Ingredients
  

Birria Consommé Base
  • 3 lbs beef chuck roast, cut into large chunks
  • 2 lbs lamb shoulder, cut into chunks or substitute with more beef
  • 6 whole guajillo chilies, stemmed and seeded
  • 4 whole ancho chilies, stemmed and seeded
  • 2 whole chipotle chilies, stemmed and seeded
  • 2 large Roma tomatoes
  • 1 large white onion, quartered
  • 6 cloves garlic
  • 2 tsp ground cumin
  • 1 tsp dried thyme
  • 2 whole bay leaves
  • 1 tbsp apple cider vinegar
  • 6-8 cups beef stock or water
  • Salt and black pepper to taste
Taco Assembly
  • 20 small corn tortillas
  • 2 cups shredded Oaxaca cheese or Monterey Jack
  • 1 small yellow onion, finely diced
  • 1/2 cup fresh cilantro, chopped
  • 2 whole limes or lemons, juiced

Equipment

  • Large Dutch oven or heavy pot
  • Cast iron skillet
  • High-speed blender
  • Fine-mesh strainer
  • Ladle
  • Two forks for shredding

Method
 

  1. Season the beef and lamb chunks generously with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Brown the meat on all sides until deeply caramelized, about 8-10 minutes. Remove and set aside.
  2. In the same pot, add the quartered onion and cook for 20 minutes, stirring occasionally, until golden and caramelized.
  3. Meanwhile, toast the dried chilies in a dry skillet over medium heat for 2-3 minutes until fragrant. Add the toasted chilies, garlic, tomatoes, cumin, thyme, and bay leaves to the pot with onions. Cook for 5-7 minutes until the chilies soften.
  4. Transfer the chile mixture to a high-speed blender with 2 cups of beef stock and the apple cider vinegar. Blend until completely smooth, about 2-3 minutes.
  5. Pour the blended mixture back into the pot and add the remaining beef stock. Return the browned meat to the pot and bring to a simmer. Reduce heat to low, cover partially, and cook for 2-3 hours until the meat shreds easily with a fork.
  6. Remove the meat from the pot and let rest for 10 minutes. Using two forks, shred the meat into bite-sized pieces. Strain the remaining liquid through a fine mesh strainer back into the pot, discarding solids. Season the consommé with salt and pepper to taste.
  7. To assemble tacos, heat a cast iron skillet over medium-high heat. Quickly dip a corn tortilla into the hot consommé, ensuring it's coated but not soggy. Place in the hot skillet.
  8. Immediately sprinkle cheese on the tortilla, then add shredded meat to one half. Optional: add diced onions and cilantro. Cook for 1-2 minutes until the bottom crisps up.
  9. Fold the taco in half and press gently to seal. Cook for another minute until crispy edges form. Repeat with remaining tortillas and filling.
  10. Serve immediately with small bowls of warm consommé garnished with lime juice, diced onions, and cilantro for dipping.

Notes

Essential Tips:
  • Make sure there's a fat layer on top of the consommé before dipping tortillas - this creates the crispy texture
  • If the broth appears too lean, add a little oil or butter to the pan
  • Toast the chilies in a dry skillet for deeper, smokier flavor
  • Use two corn tortillas stacked together if they feel too delicate
  • The consommé can be made 1-2 days ahead and refrigerated
Storage: Store shredded meat in consommé for up to 6 days refrigerated or 6 months frozen. Reheat gently over low heat.