Birria Tacos Recipe: How to Make Them at Home

Birria tacos are corn tortillas filled with chile-braised shredded beef and cheese, fried crisp, and served with the braising broth, called consommé, for dipping.

To make them at home, you blend dried chiles into an adobo, braise beef in it for about three hours, then fry the filled tortillas in the red fat from the pot. The work is mostly waiting. Hands-on time is under an hour.

This recipe covers the ingredients, the best cut of beef, five clear steps, high-altitude changes, storage, food safety and what to serve on the side. If you would rather eat them than cook them, the slow-braised birria tacos at Mi Casa in Breckenridge come with consommé on the side.

What Are Birria Tacos?

Birria tacos are tacos made with birria, a Mexican stew of meat marinated in a vinegar and dried-chile adobo, then cooked in its own broth. Goat is the traditional meat, and beef is the common choice in the US.

The taco version most people know comes from Tijuana. There, cooks used beef, added more liquid, and later stuffed the meat into tortillas with cheese. That cheesy, crisp style is often called quesabirria.

For the dish's full background, from its name to its regional styles, see what birria is and where it comes from. This page sticks to making it.

Ingredients for Birria Tacos

This recipe makes about 18 to 20 tacos, enough for 6 people. Measure the dried chiles by count, but know that chile sizes vary.

For the Chile Adobo

• 4 dried guajillo chiles
• 3 dried ancho chiles
• 2 to 4 dried chiles de árbol (optional, for heat)
• 1 medium white onion, quartered
• 6 garlic cloves, peeled
• 2 Roma tomatoes, halved
• 1/4 cup apple cider vinegar
• 1 teaspoon ground cumin
• 1 teaspoon dried Mexican oregano
• 1/2 teaspoon black pepper
• 4 whole cloves, or 1/8 teaspoon ground cloves
• 1 cup of the chile soaking water

Guajillo chiles are the dried form of the mirasol pepper and taste sweet and fruity. Ancho chiles are dried poblanos and add a deep, mild sweetness. Chiles de árbol bring most of the heat, so skip them for a mild pot.

For the Braise

• 3 pounds boneless beef chuck roast, cut into 4 large pieces
• 1 1/2 pounds bone-in beef short ribs (optional, for richer broth)
• 1 tablespoon kosher salt, plus more to taste
• 2 tablespoons neutral oil
• 4 cups low-sodium beef broth
• 2 bay leaves
• 1 cinnamon stick, about 3 inches

For the Tacos

• 18 to 20 corn tortillas, 6-inch
• 8 ounces Oaxaca cheese or Monterey Jack, shredded (about 2 cups)
• 1 medium white onion, finely diced
• 1 cup chopped fresh cilantro
• 3 limes, cut into wedges
• Salsa of your choice

Corn tortillas are the standard here because they crisp in fat without falling apart. If you are weighing the two, read up on the difference between corn and flour tortillas before you shop.

Equipment

• Large Dutch oven or heavy oven-safe pot with a lid, at least 6 quarts
• Dry skillet or comal for toasting the chiles
• Blender
• Fine-mesh strainer
• Large nonstick skillet or griddle for frying the tacos
• Tongs, two forks and a ladle
• Instant-read thermometer
• Small bowls for serving the consommé

How to Make Birria Tacos

Total time is about 4 hours: 45 minutes of prep, 3 hours of braising and 20 minutes of frying. Heat the oven to 325°F before you start.

Step 1: Toast and Soak the Chiles

1. Cut the stems off the guajillo and ancho chiles. Slit them open and shake out the seeds.
2. Toast them in a dry skillet over medium heat for 20 to 30 seconds per side, until they smell nutty. Do not let them blacken, or the adobo turns bitter.
3. Put the toasted chiles in a bowl and cover them with very hot water. Soak 20 minutes, until soft.
4. Toast the chiles de árbol for 10 seconds only. They burn fast.

Step 2: Blend the Adobo

1. In the same skillet, char the onion, garlic and tomatoes over medium-high heat until spotted black, about 6 minutes.
2. Drain the chiles and save 1 cup of the soaking water.
3. Blend the chiles, charred vegetables, vinegar, cumin, oregano, pepper, cloves and the saved water until very smooth, about 2 minutes.
4. Pour the adobo through a fine-mesh strainer, pressing with a spoon. This removes chile skins and gives the consommé a silky body.

Step 3: Sear and Braise the Beef

1. Pat the beef dry and season it on all sides with the kosher salt.
2. Heat the oil in the Dutch oven over medium-high heat. Sear the beef in batches until browned, 3 to 4 minutes per side.
3. Pour the strained adobo over the beef. Add the broth, bay leaves and cinnamon stick. The meat should be just covered; add water if needed.
4. Bring to a simmer on the stove, cover, and move the pot to the 325°F oven.
5. Braise 3 to 3 1/2 hours, until the beef pulls apart easily with a fork. Short ribs may need the full time.

Step 4: Shred the Meat and Finish the Consommé

1. Move the beef to a cutting board. Discard the bones, bay leaves and cinnamon stick.
2. Shred the meat with two forks. Toss it with 1/2 cup of the broth so it stays moist.
3. Let the broth in the pot settle for 5 minutes. Skim the red fat from the top into a small bowl. You will fry the tacos in it.
4. Taste the remaining broth and season with salt. This is your consommé. Keep it hot over low heat.

Step 5: Fry the Tacos

1. Heat a large skillet over medium heat.
2. Dip one side of a tortilla in the reserved red fat, or brush it on. Lay it fat-side down in the skillet.
3. Scatter cheese over the whole tortilla, then add meat to one half.
4. When the cheese melts, after about 1 minute, fold the tortilla in half.
5. Fry 1 to 2 minutes per side, until deep red and crisp at the edges.
6. Serve right away with a bowl of hot consommé topped with onion and cilantro, plus lime wedges.

The fold-and-fry move is close to a quesadilla-style fold, only richer, because the fat carries the chile flavor into the crust.

Best Cut of Beef for Birria

The best beef for birria is a well-marbled, collagen-rich cut that turns tender in a long braise. Chuck roast is the easiest choice, and short ribs add body to the broth.

• Chuck roast: Marbled, affordable, shreds well (note: Best all-round choice)
• Bone-in short ribs: Rich meat, bones add body to consommé (note: Takes the longest)
• Beef shank: Lots of connective tissue (note: Great broth, less meat)
• Brisket: Holds shape, slices or shreds (note: Can run lean)
• Goat leg: The traditional meat (note: Look in halal and Caribbean markets)

Skip lean cuts such as sirloin or tenderloin. They dry out in a three-hour braise instead of turning soft.

Tips for the Best Birria Tacos

1. Strain the adobo. Chile skins make a gritty consommé. A strainer fixes that in two minutes.
2. Toast with care. A few seconds too long turns dried chiles bitter. Pull them as soon as they smell toasty.
3. Use the red fat, not the broth, for frying. Dunking tortillas in watery broth makes them soggy. The fat crisps them.
4. Do not crowd the skillet. Two or three tacos at a time keeps the pan hot.
5. Salt the consommé at the end. It reduces as it cooks, so early salt can overshoot.
6. Make it a day early. The flavor deepens overnight, and the fat sets on top, so it lifts off cleanly.
7. Balance with something bright. A spoon of tangy tomatillo salsa verde cuts through the richness.

Variations

• Goat birria: Use 4 pounds of bone-in goat leg, cut into 3-inch pieces. Many cooks marinate goat in the adobo overnight before cooking.
• Lamb birria: Swap in bone-in lamb shoulder. Braise the same way.
• Birria tatemada: After braising, roast the meat in a hot oven until the edges char and crisp.
• Birria consommé bowl: Skip the tortillas. Ladle consommé over shredded meat and top with onion, cilantro and lime.
• Mild version: Leave out the chiles de árbol. Guajillo and ancho add flavor without much heat.
• Birria burrito or nachos: Leftover meat works anywhere shredded beef does.

Cooking Birria at High Altitude

At high altitude, water boils at a lower temperature, so a braise cooks more slowly. Plan for extra braising time and test the beef for tenderness rather than trusting the clock.

Colorado State University Extension lists water boiling at about 212°F at sea level and about 193°F at 10,000 feet. Breckenridge sits at about 9,600 feet, so a simmering pot in town runs close to that lower figure.

CSU Extension says meats cooked by simmering or braising may need one-fourth more time at 5,000 feet than at sea level. Breckenridge is almost twice that high. Start checking at 3 1/2 hours and keep going until the beef shreds.

Three more mountain adjustments help:

1. Keep the lid on. Low humidity at elevation makes liquids evaporate faster. CSU notes that covering food holds in moisture.
2. Add broth if needed. Check the pot at the halfway mark. The meat should stay mostly submerged.
3. Slow cookers need extra care. CSU says slow cookers simmer lower at altitude. Use a setting that holds 200°F or higher, or start on high for the first hour, and avoid lifting the lid.

Oven temperature itself is not affected by elevation, according to CSU. The 325°F setting stays the same; only the time grows.

Make-Ahead, Storage and Reheating

Birria is one of the best make-ahead dishes in Mexican cooking. Braise the meat up to 2 days ahead, then fry the tacos fresh.

• Refrigerate within 2 hours. Cool the meat and consommé in shallow containers, under 3 inches deep, per University of Wisconsin-Madison Extension.
• Store meat and consommé separately. Cooked meats and stews keep 3 to 4 days in the refrigerator.
• Freeze for longer storage. Pack shredded meat with a little broth to keep it moist. Thaw overnight in the refrigerator.
• Reheat the consommé to a rolling boil on the stove, as the same extension guide advises for soups and sauces.
• Reheat the meat to 165°F, then fry the tacos as in Step 5.

Fried tacos do not store well. The crust softens in the refrigerator, so fry only what you will eat.

Safe Internal Temperature for Birria

The FoodSafety.gov chart sets 145°F, with a 3-minute rest, as the safe minimum for beef, goat and lamb roasts. A birria braise passes that point early and keeps going until the meat is fork-tender.

• Beef, goat or lamb roasts and steaks: 145°F, then rest 3 minutes
• Ground beef: 160°F
• Leftovers, any type: 165°F

Use an instant-read thermometer when you reheat leftovers. Tenderness tells you the braise is done; temperature tells you reheated meat is safe.

What to Serve with Birria Tacos

Birria tacos are rich, so serve them with fresh, sharp and simple sides.

• Consommé in small bowls, topped with diced onion and cilantro
• Lime wedges and a bright salsa
• Pickled red onions or radishes
• A pot of Mexican rice and black or charro beans
• A crisp cabbage slaw
• A cold drink, such as a classic lime margarita for the adults

For more ideas, this guide to sides that go with tacos covers salads, beans and drinks.

Frequently Asked Questions

What is the difference between birria tacos and quesabirria?

Quesabirria are birria tacos with melted cheese inside. The style developed in Tijuana and became popular across North America in the 2010s. Many people now use the two names for the same crisp, cheesy taco.

Can I make birria tacos in a slow cooker?

Yes. Sear the beef, add the adobo and broth, and cook on low for about 8 hours. At high altitude, start on high for the first hour or pick a setting that holds 200°F or higher, as CSU Extension advises.

Can I make birria in an Instant Pot?

Yes. A pressure cooker cuts the braise to about an hour of cooking at high pressure, plus a natural release. Food Network suggests 45 minutes on high for goat birria. Check that the beef shreds easily before you stop.

Why are my birria tacos soggy?

Soggy tacos usually come from dipping tortillas in watery broth or crowding the pan. Fry with the skimmed red fat instead, keep the skillet at medium heat, and cook only two or three at a time.

What cheese goes in birria tacos?

Oaxaca cheese is the classic choice because it melts and stretches. Monterey Jack, mozzarella or asadero work well too. Use a cheese that melts smoothly rather than one that turns oily.

How long does birria last in the fridge?

Cooked birria keeps 3 to 4 days in the refrigerator, per University of Wisconsin-Madison Extension. Store the meat and consommé in separate containers and reheat both until steaming hot.

Birria Tacos at Mi Casa in Breckenridge

At Mi Casa Mexican Restaurant & Cantina, birria tacos are among the most ordered dishes on the menu. We braise short rib birria in an ancho guajillo chile adobo until it falls apart, then serve it with asadero jack cheese, cilantro, diced onion and rich consommé for dipping.

Our tacos are priced for two and come with Oaxacan rice and black or charro beans. See the full Mi Casa food menu, or order birria to go after a day on the mountain. We have served Breckenridge since 1981, steps from the base of Peak 9.