Recipes: Authentic Beef Birria Tacos from Scratch
Birria began as a celebratory goat stew in the Mexican state of Jalisco, slow‑cooked with chiles, herbs, and warm spices until the meat surrendered to tenderness in its own chile‑rich consomé. When taqueros in Tijuana swapped goat for more affordable beef and started frying the meat‑laden tortillas in the stew’s glistening red fat, birria tacos—especially cheese‑stuffed quesabirrias—went viral on both sides of the border.
Today’s beef birria tacos capture everything that made the dish famous: fall‑apart beef simmered in a deeply spiced adobo; tortillas dipped in red chile oil and griddled until shatter‑crispy; gooey Oaxaca cheese (if you like); and a hot cup of consomé on the side for dunking, French‑dip style. Follow the detailed steps below to bring this street‑food sensation to your own stove.
Ingredients (Makes ≈ 12 Tacos / 6 Servings)
Birria Stew
3 lb beef (mix bone‑in short ribs, shank, oxtail, or chuck)
6 dried guajillo chiles, stemmed & seeded
3 dried ancho chiles, stemmed & seeded
2 dried chiles de árbol (optional heat)
6 garlic cloves, peeled
1 large white onion, quartered (reserve ½ diced for garnish)
2 Roma tomatoes, quartered (optional for body)
¼ cup white vinegar
2 tsp Mexican oregano
1 tsp cumin seeds (or 2 tsp ground)
3 whole cloves (spice)
1 small cinnamon stick (1‑2 in)
½ tsp dried thyme
2 bay leaves
4 cups beef stock or water (enough to cover meat)
Salt & black pepper – start with 2 tsp salt
2 dried avocado leaves (optional, lightly toasted)
For Tacos & Garnish
12 corn tortillas (6‑inch)
1 cup shredded Oaxaca cheese (optional for quesabirria)
Reserved red chile fat from stew (or 2 Tbsp neutral oil)
½ white onion, finely diced
½ cup fresh cilantro, chopped
2 limes, cut into wedges
Salsa roja or hot sauce, sliced radishes (optional sides)
Instructions
Toast & Soak Chiles
Heat a dry skillet over medium.
Briefly toast guajillo & ancho chiles, 10‑15 sec per side, until fragrant.
Don’t burn them—just puff and darken slightly.
Remove, stem, seed • cover with hot water • soak 10 min until pliable.
Blend Adobo Marinade
Drain chiles; add to blender with:
Garlic, 2 onion quarters, tomatoes, vinegar.
Spices: oregano, cumin, cloves, cinnamon, thyme, 1 tsp salt, few grinds pepper.
1 cup broth for flow.
Blend until silky. Strain for extra‑smooth sauce if desired.
Marinate Beef
Cut beef into large chunks; season lightly with salt.
Pour adobo over meat • toss to coat.
Cover & refrigerate 4 h–overnight (or at least 1 h at room temp if rushed).
Slow‑Cook Birria
Transfer marinated beef & sauce to Dutch oven.
Add bay leaves, avocado leaves (if using) • pour in enough stock to almost submerge meat.
Bring to gentle simmer; cover, reduce to low.
Cook 2½–3 h, stirring occasionally, until beef is fork‑tender. (Oven option: 300 °F /150 °C, 3 h)
Shred Meat & Reserve Fat
Lift beef to a bowl • shred with two forks.
Skim red chile fat floating atop broth • save in small bowl for frying tortillas.
Taste consomé • season with more salt if needed; keep warm on low.
(Optional) Crisp Shredded Beef
Heat 2 Tbsp reserved fat in skillet.
Spread shredded meat in thin layer • sear a few minutes until edges crisp.
Keep warm.
Dip, Fill & Fry Tacos
Preheat griddle or skillet to medium.
For each tortilla:
Dip both sides in reserved red fat.
Lay on hot griddle • sizzle 20–30 sec.
Flip; immediately sprinkle 2 Tbsp cheese on half (skip for non‑cheese).
Spoon on shredded birria; drizzle tiny splash consomé for juiciness.
Add pinch onion & cilantro • fold tortilla over filling.
Fry 1 min per side until cheese melts & shell is crispy crimson.
Repeat—add fat/oil as needed to keep surface lightly greased.
Serve with Consomé
Ladle hot broth into small cups • stir in onion, cilantro, squeeze of lime.
Plate 2–3 tacos per person; garnish with extra onion/cilantro.
Serve lime wedges, salsa, radishes alongside.
To eat: dunk taco into consomé, bite, repeat—¡pura gloria!
Serving and Tips
Stew option: Serve some birria meat in a bowl of consomé with tortillas on the side for dipping—classic Jalisco comfort.
Cheese vs. traditional: Quesabirria’s melty cheese is a modern Tijuana twist; omit cheese for lighter, more traditional tacos dorados.
Prep ahead: Birria tastes even deeper next day. Chill broth; hardened fat is easy to scoop for frying future tacos. Both meat & broth keep 3‑5 days refrigerated or 3 months frozen.
Party service: Keep consomé hot in a slow‑cooker; fry tacos to order on a tabletop griddle for an interactive taco bar.
Leftover magic: Stuff birria into quesadillas, tortas, or stir into ramen for a trendy mash‑up.
Recipe Card
Yield
About 6 servings (≈ 12 tacos) & 6 cups consomé
Prep Time
45 minutes (+4 h marinating)
Cook Time
3 hours stew + 15 minutes assembly
Ingredients
Birria: 3 lb mixed beef cuts; 6 guajillo, 3 ancho, 2 árbol chiles; 6 garlic; 1 onion; 2 tomatoes; ¼ cup vinegar; spices (2 tsp oregano, 1 tsp cumin seeds, 3 cloves, 1 small cinnamon, ½ tsp thyme, 2 bay); salt, pepper; 4 cups broth.
Tacos: 12 corn tortillas; 1 cup Oaxaca cheese (opt.); reserved chile fat; diced onion, cilantro, lime wedges, salsa.
Quick Directions
Toast & soak chiles 10 min → blend with garlic, onion, tomatoes, vinegar, spices into adobo.
Marinate beef in adobo 4 h‑overnight.
Simmer beef with broth & bay leaves 3 h until tender.
Shred meat; skim & reserve red fat; season consomé.
Dip tortillas in fat, griddle; add cheese (opt.), birria, onion, cilantro; fold & crisp.
Serve tacos hot with cups of consomé for dunking, lime, salsa.
Nutrition (per taco with cheese, approx.)
Calories ≈ 330 • Protein 18 g • Carbs 20 g • Fat 20 g • Sodium ≈ 560 mg
Rich, spicy, and irresistibly dunkable—these beef birria tacos deliver Jalisco soul with a crunchy Tijuana edge. ¡Buen provecho!
