I can never resist these crispy, cheesy birria tacos with juicy shredded beef tucked inside and a rich, savory consommé on the side. One bite makes it obvious why they became an internet obsession.

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I’m obsessed with these birria tacos because they hit every craving at once: rich, messy, cheesy, beefy, and loaded with that deep chile flavor I can never get enough of. I love how the beef chuck roast turns unbelievably tender, then gets tucked into crisp-edged tacos with stretchy Oaxaca cheese doing the most.

And that glossy dipping sauce? I could honestly sip it straight.

But the best part is the contrast: juicy meat, melted cheese, fresh toppings, bright bite, crunchy shell. Absolute taco chaos.

The good kind. Every time I make these, I get why the internet lost its mind.

Ingredients

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Beef chuck gets super tender and juicy, basically the whole reason we’re here.
Guajillo chiles bring that deep red color and mellow, cozy heat.
Ancho chiles add smoky sweetness without making your mouth panic.
Chipotle in adobo gives it a bold, messy, taco-truck vibe.
Crushed tomatoes keep the sauce rich, tangy, and not too heavy.
Onion and garlic do the behind-the-scenes work.
You’d miss them.
Beef broth makes the dipping consomé savory, warm, and dangerously sippable.
Vinegar and lime cut through the richness, so it doesn’t feel greasy.
Oaxaca cheese melts like a dream.
Plus, crispy edges are everything.
Corn tortillas soak up the sauce, then fry up golden and sturdy.
Cilantro, pico, and jalapeño add freshness, crunch, and a little attitude.

Ingredient Quantities

3 pounds beef chuck roast, cut into 2 inch pieces

6 dried guajillo chiles, stems and seeds removed

2 dried ancho chiles, stems and seeds removed

2 tablespoons chipotle peppers in adobo sauce

1 cup canned crushed tomatoes

1 large white onion, quartered

6 garlic cloves

2 cups beef broth

2 tablespoons apple cider vinegar

2 teaspoons kosher salt

1 teaspoon ground black pepper

1 teaspoon ground cumin

1 teaspoon dried Mexican oregano

4 whole cloves or 1/4 teaspoon ground cloves

1 small cinnamon stick or 1/4 teaspoon ground cinnamon

2 bay leaves

2 tablespoons vegetable oil

12 corn tortillas

2 cups shredded Oaxaca cheese or shredded mozzarella

2 Roma tomatoes, diced (for pico de gallo)

1/2 small white onion, finely chopped (for pico de gallo)

1 jalapeño, seeded and minced (optional, for pico)

1/2 cup fresh cilantro, chopped

2 limes, cut into wedges

1 teaspoon brown sugar or a pinch of sugar (optional, to balance acidity)

How to Make this

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1. Remove stems and seeds from guajillo and ancho chiles, tear into pieces, toast briefly in a dry skillet until fragrant, then soak in hot water for 15 minutes to soften; reserve soaking liquid.

2. In a blender combine soaked chiles (drain but reserve liquid), chipotle peppers in adobo, crushed tomatoes, quartered onion, garlic, apple cider vinegar, beef broth, kosher salt, black pepper, cumin, Mexican oregano, cloves, cinnamon, and 1 tablespoon of the chile soaking liquid; blend until very smooth.

3. Pat beef chuck pieces dry and season lightly with salt and pepper; heat 1 tablespoon vegetable oil in a skillet over medium-high heat and brown the beef on all sides in batches, about 2 to 3 minutes per side.

4. Transfer browned beef to a slow cooker, pour the blended chile braising sauce over the meat, add bay leaves, cover, and cook on low for 8 hours or on high for 4 to 5 hours until beef is very tender.

5. When beef is done, remove meat to a cutting board and shred with two forks; strain braising liquid into a saucepan, skim excess fat, then simmer to reduce and concentrate flavor for 10 to 15 minutes; taste and adjust seasoning with salt, pepper, and optional brown sugar to balance acidity.

6. Make pico de gallo by combining diced Roma tomatoes, finely chopped half onion, minced jalapeño if using, chopped cilantro, a squeeze of lime, and a pinch of salt; set aside.

7. Heat a large skillet over medium heat and add the remaining 1 tablespoon vegetable oil; working one at a time, dip a corn tortilla into the warm braising liquid to lightly coat, place in the skillet, sprinkle with shredded Oaxaca or mozzarella, add a portion of shredded beef, top with a little more cheese, fold and cook until crisp and golden on both sides and cheese is melted, about 1 to 2 minutes per side.

8. Repeat with remaining tortillas, adding more oil to the skillet if needed and re-dipping tortillas in the braising liquid for maximum flavor.

9. Serve the quesabirria tacos hot topped with pico de gallo, chopped cilantro, and lime wedges, with the reduced braising liquid on the side for dipping.

Equipment Needed

1. Blender or high speed food processor
2. Dry skillet or sauté pan (for toasting chiles)
3. Large skillet or cast iron pan (for browning beef and frying quesadillas)
4. Slow cooker or heavy Dutch oven (for braising)
5. Saucepan (for reducing strained braising liquid)
6. Fine mesh strainer or sieve
7. Chef s knife and cutting board
8. Two forks or meat shredding forks
9. Tongs and a slotted spoon
10. Measuring cups and spoons

FAQ

Can I use a different cut of beef or a different meat? Yes. Beef chuck is ideal for its marbling and texture, but brisket or short ribs work well. For a lighter option, use lamb shoulder or pork shoulder, adjusting cooking time until fork tender.

How do I properly prepare the dried chiles? Toast them briefly in a hot skillet until fragrant but not burnt, then soak in hot water for 15 to 20 minutes until softened. Drain and reserve some soaking liquid to thin the sauce if needed.

Can I make this in a slow cooker or Instant Pot? Yes. For a slow cooker cook on low 8 to 9 hours or high 4 to 5 hours until meat shreds easily. For an Instant Pot use high pressure for 60 to 75 minutes with a natural release. Sear the meat first for more flavor if desired.

How do I get crispy, cheesy tacos and a flavorful consomé? Shred the cooked meat and dip tortillas in the birria sauce before frying. Heat a skillet with a little oil, place a tortilla, sprinkle cheese, add meat, fold and cook until crisp and cheese is melted. Serve with warm consomé made by straining the cooking liquid and skimming excess fat.

How should I store and reheat leftovers? Refrigerate the meat and sauce in an airtight container up to 4 days or freeze up to 3 months. Reheat gently on the stove in the sauce to keep meat moist, or in the Instant Pot on saute or warm setting with a bit of extra broth.

How can I adjust the heat and acidity? Reduce chipotle or remove seeds from jalapeño for less heat. Add the optional brown sugar to balance acidity from tomatoes and vinegar. Taste the sauce after blending and adjust salt, vinegar, or sugar to preference.

Best Birria Tacos Recipe Substitutions and Variations

3 pounds beef chuck roast: substitute beef short ribs, beef brisket, or pork shoulder for a richer or slightly fattier result
6 dried guajillo chiles and 2 dried ancho chiles: substitute pasilla or New Mexico chiles, or use 3 tablespoons ancho/guajillo chile powder plus toasted cumin if dried chiles are unavailable
2 tablespoons chipotle peppers in adobo: substitute 1 teaspoon chipotle powder plus 1 tablespoon tomato paste, or 1 to 2 teaspoons smoked paprika plus a pinch of cayenne for smokiness
2 cups beef broth: substitute chicken broth, low sodium vegetable broth, or diluted beef bouillon for a lighter or pantry-friendly option

Pro Tips

1. Toast the chiles gently until fragrant but not burned; scorched chiles bring bitterness. After soaking, save at least a cup of the soaking liquid and add it sparingly to the blender so the sauce stays smooth without getting too watery.

2. Pat the beef very dry before browning and work in small batches so you get a rich brown crust. That crust gives real depth to the braising liquid and makes the shredded meat more savory.

3. After cooking, let the meat rest a few minutes before shredding. While you reduce the braising liquid, skim fat from the surface and taste for balance. A small pinch of brown sugar or an extra squeeze of vinegar can tame an overly acidic or heavy sauce.

4. For maximum flavor in each taco, dip the tortillas in warm braising liquid rather than soaking them. A thin coating lets them crisp up in the skillet while picking up that chile-beef flavor without falling apart.

5. Make components ahead. The braised beef and reduced jus keep and even improve a day in the fridge, and pico tastes brighter after resting for 30 minutes. Reheat gently and crisp the tacos just before serving so textures stay perfect.

Best Birria Tacos Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I can never resist these crispy, cheesy birria tacos with juicy shredded beef tucked inside and a rich, savory consommé on the side. One bite makes it obvious why they became an internet obsession.

Servings

servings

Calories

430

kcal

Equipment: 1. Blender or high speed food processor
2. Dry skillet or sauté pan (for toasting chiles)
3. Large skillet or cast iron pan (for browning beef and frying quesadillas)
4. Slow cooker or heavy Dutch oven (for braising)
5. Saucepan (for reducing strained braising liquid)
6. Fine mesh strainer or sieve
7. Chef s knife and cutting board
8. Two forks or meat shredding forks
9. Tongs and a slotted spoon
10. Measuring cups and spoons

Ingredients

3 pounds beef chuck roast, cut into 2 inch pieces
6 dried guajillo chiles, stems and seeds removed
2 dried ancho chiles, stems and seeds removed
2 tablespoons chipotle peppers in adobo sauce
1 cup canned crushed tomatoes
1 large white onion, quartered
6 garlic cloves
2 cups beef broth
2 tablespoons apple cider vinegar
2 teaspoons kosher salt
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 teaspoon dried Mexican oregano
4 whole cloves or 1/4 teaspoon ground cloves
1 small cinnamon stick or 1/4 teaspoon ground cinnamon
2 bay leaves
2 tablespoons vegetable oil
12 corn tortillas
2 cups shredded Oaxaca cheese or shredded mozzarella
2 Roma tomatoes, diced (for pico de gallo)
1/2 small white onion, finely chopped (for pico de gallo)
1 jalapeño, seeded and minced (optional, for pico)
1/2 cup fresh cilantro, chopped
2 limes, cut into wedges
1 teaspoon brown sugar or a pinch of sugar (optional, to balance acidity)

Directions

Remove stems and seeds from guajillo and ancho chiles, tear into pieces, toast briefly in a dry skillet until fragrant, then soak in hot water for 15 minutes to soften; reserve soaking liquid.
In a blender combine soaked chiles (drain but reserve liquid), chipotle peppers in adobo, crushed tomatoes, quartered onion, garlic, apple cider vinegar, beef broth, kosher salt, black pepper, cumin, Mexican oregano, cloves, cinnamon, and 1 tablespoon of the chile soaking liquid; blend until very smooth.
Pat beef chuck pieces dry and season lightly with salt and pepper; heat 1 tablespoon vegetable oil in a skillet over medium-high heat and brown the beef on all sides in batches, about 2 to 3 minutes per side.
Transfer browned beef to a slow cooker, pour the blended chile braising sauce over the meat, add bay leaves, cover, and cook on low for 8 hours or on high for 4 to 5 hours until beef is very tender.
When beef is done, remove meat to a cutting board and shred with two forks; strain braising liquid into a saucepan, skim excess fat, then simmer to reduce and concentrate flavor for 10 to 15 minutes; taste and adjust seasoning with salt, pepper, and optional brown sugar to balance acidity.
Make pico de gallo by combining diced Roma tomatoes, finely chopped half onion, minced jalapeño if using, chopped cilantro, a squeeze of lime, and a pinch of salt; set aside.
Heat a large skillet over medium heat and add the remaining 1 tablespoon vegetable oil; working one at a time, dip a corn tortilla into the warm braising liquid to lightly coat, place in the skillet, sprinkle with shredded Oaxaca or mozzarella, add a portion of shredded beef, top with a little more cheese, fold and cook until crisp and golden on both sides and cheese is melted, about 1 to 2 minutes per side.
Repeat with remaining tortillas, adding more oil to the skillet if needed and re-dipping tortillas in the braising liquid for maximum flavor.
Serve the quesabirria tacos hot topped with pico de gallo, chopped cilantro, and lime wedges, with the reduced braising liquid on the side for dipping.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.