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Birria Tacos Recipe – Best Juicy & Crispy Homemade Birria Tacos

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These birria tacos feature juicy, slow-cooked beef tucked into crispy, cheesy corn tortillas, served with a rich consommé for dipping. Packed with smoky, spicy flavors, they’re perfect for gatherings or a special weeknight meal.

Ingredients

Scale
  • 2.5 lbs beef chuck roast, cut into large chunks
  • 1 lb beef shank or oxtail, bone-in (optional, for richness)
  • 4–5 dried guajillo chiles, stems and seeds removed
  • 2 dried ancho chiles, stems and seeds removed
  • 2–3 dried chile de árbol, stems and seeds removed (adjust for heat)
  • 2 medium Roma tomatoes (fresh or canned)
  • 1 large yellow onion, quartered
  • 6 garlic cloves, peeled
  • 3–4 whole cloves (optional)
  • 2 bay leaves
  • 1 small cinnamon stick (Mexican canela preferred)
  • 1 teaspoon black peppercorns
  • 1 teaspoon dried oregano (Mexican oregano preferred)
  • 1 teaspoon ground cumin
  • 2 tablespoons apple cider vinegar
  • 4 cups beef broth or water
  • Kosher salt, to taste
  • 18–20 corn tortillas (6-inch, soft)
  • 2 cups shredded Oaxaca or mozzarella cheese (optional)
  • 1/2 cup chopped white onion (for serving)
  • 1/2 cup fresh cilantro, chopped (for serving)
  • Lime wedges (for serving)

Instructions

  1. Remove stems and seeds from guajillo, ancho, and chile de árbol chiles. Toast chiles in a dry skillet over medium heat for 30-60 seconds per side until fragrant. Set aside.
  2. Place toasted chiles in a bowl, cover with hot water, and soak for 10 minutes to soften. Meanwhile, quarter the onion, peel garlic, and halve the tomatoes.
  3. Add soaked chiles (drained), tomatoes, onion, garlic, cloves, cinnamon, peppercorns, oregano, cumin, and vinegar to a blender. Pour in 1 cup beef broth. Blend on high until super smooth. Strain the sauce through a mesh sieve into a bowl.
  4. In a large Dutch oven, add a drizzle of oil over medium-high heat. Season beef chunks with salt and brown on all sides. Remove and set aside.
  5. Return all beef to the pot. Pour in the chile sauce, remaining beef broth, bay leaves, and more salt to taste. Bring to a simmer, then cover and cook low and slow for 2.5 to 3 hours (or 1 hour in Instant Pot). Stir occasionally and add water if needed.
  6. Once the meat is fall-apart tender, remove it from the pot. Let cool slightly, then shred with two forks. Skim excess fat from the top of the broth and reserve for frying tacos.
  7. Strain the braising liquid into a bowl for dipping. Taste and adjust seasoning.
  8. Heat a skillet over medium. Brush or dip each tortilla into reserved birria fat, then place on the hot skillet. Sprinkle cheese on one side, add shredded beef, fold, and press gently. Cook until crispy and golden, about 2 minutes per side.
  9. Serve tacos hot, garnished with onion, cilantro, and lime wedges. Pour consommé into bowls for dipping.

Notes

For extra crispy tacos, use the reserved birria fat for frying. Adjust spice level by varying the amount of chile de árbol. Birria and consommé can be made ahead and freeze well. For gluten-free, use certified corn tortillas and check broth labels. Cheese is optional for dairy-free diets. Strain the sauce for a smooth consommé. If tortillas tear, warm them first.

Nutrition

Keywords: birria tacos, beef birria, Mexican tacos, crispy tacos, cheesy tacos, street food, consommé, party food, authentic birria, easy birria tacos

Find it online: https://tempotaste.com/birria-tacos-recipe-best-juicy-and-crispy-homemade-birria-tacos/