These Birria Tacos are supremely delicious! Melt-in-your-mouth beef, rich in Mexican flavors, all mingling with melted cheese and wrapped in a crunchy tortilla. I had them at a local restaurant earlier this year and rushed home to develop a homemade recipe. I’ve been making them ever since and they’ve become a family favorite.
What’s in this Birria Tacos Recipe?
I made these cheesy, juicy, crispy, and loaded with flavor. These birria tacos are a must-try. Slow-cooked beef birria, encased in a crispy taco, with a divine dip – you will love them!
- Chiles: Stemmed and seeded dried Guajillo chiles and dried Ancho chiles give birria its characteristic deep red color and rich, complex flavor.
- Beef: I like the combination of chuck roast and bone-in short ribs, but you could use just one or the other. If you have it available, you can also use oxtail in place of the short ribs.
- Salt + Pepper: Season the beef thoroughly to bring out the flavor.
- Vegetable Oil: Helps the beef to cook without burning.
- Tomatoes: Help form the base of the braising liquid and add acidity and rich tomato flavor,
- Onion + Garlic: Add earthy flavor.
- Beef Broth: Forms the base of the braising liquid.
- Spices: Coriander, cumin, oregano, chili powder, and cinnamon are classic Mexican seasonings.
- Orange Juice: Adds acidity and citrus flavor to the braising liquid.
- Apple Cider Vinegar: Adds acidity to the braising liquid.
- Tortillas: I like corn tortillas for birria, but flour or cassava flour tortillas also work.
- Cheese: I’m a big fan of Monterey jack, but you can substitute your favorite cheese here.
- Cilantro: Adds a pop of freshness.
Pro Tip: These are dipping tacos! Save some of the braising liquid for a delicious dipping sauce.
Variations on Tacos Birria
Believe it or not, I’ve tried making these birria with just about any meat. Every variation is still delicious!
When using chicken, I swap the beef for boneless, skinless chicken thighs. When using pork, I always use pork shoulder. I’ve even made a vegetarian version, using jackfruit and vegetable broth. When my kids want things even cheesier, I make this Quesabirria recipe.
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How to Store and Reheat
I store leftover birria taco meat in an airtight container in the refrigerator for up to 3 days. Keep separate from the braising liquid until ready to assemble. When ready to reheat, I pop them in pan set over medium-low heat until warmed through.
How to Freeze
I freeze the meat separately from the braising liquid in airtight containers for up to 2 months. Remember to always let thaw overnight in the refrigerator before reheating.
What to Serve with Homemade Birria Tacos
Whether I’m serving this up for a party or as a weeknight meal, I can level up with yummy side dishes, like Mexican Corn on the Cob, Mexican Street Corn Dip, Rotel Dip, or Tomatillo Avocado Salsa. Sides or no sides, these satisfying tacos are really going to please those taste buds!
More Flavorful Taco Recipes We Love:
- Grilled Chicken Tacos
- Cod Fish Tacos Recipe
- Instant Pot Chicken Tacos
- Barbacoa Tacos
- Baked Ground Beef Taco
- Easy Buffalo Shrimp Tacos
Birria is traditionally a deliciously rich beef stew which mixes sweet, savory and slightly spicy flavors. Birria tacos take that stew and stuff them into crispy tacos – so good!
As long as you use corn tacos, this recipe is gluten free.
Birria Tacos are best with two kinds of beef. I love using chuck roast and short ribs.
I use dried Guajilo and Ancho chiles as they give you this wonderfully smoky, fruity flavor. However you can use others. Just be aware that the spice levels and flavor will change slightly.
Typically they are found in the spice or condiment aisles.
These tacos are medium spicy but you can dial it up by adjusting the chili powder.
I love using corn tortillas as they hold up well and they give you an awesome crunch!
You can use a hand mixer, stand mixer, or food processor.
This recipe was amazing! All the different spices and flavors just mingled together so well.
Has a wonderful lingering aftertaste as well.
Thank you for sharing!
Holy amazing tacos! I just happened to Google “birria taco recipe” and came across your site for the very first time ever and, boy, I am SOOOO glad I found you!! My teenage daughter had an immediate craving for birria, so I followed your recipe as best as I could and, MAN, THE FLAVOR is spot on!! I forgot to leave this review LAST month when I made these for the first time, but this time, my husband got to have some and even he said how amazing they were! THANK YOU sooo much for sharing the recipe AND all the wonderful, fabulous recipes/cooking tips/everything on your site! I am a forever fan now!
Oh, we’re so happy to hear that, Carrie! Thanks so much for stopping by!!
Trying this recipe out! Any suggestions for using the Instant pot?
Our recommendation would be to pressure cook on high for 40 minutes, then natural release for 15 minutes!
SUB FOR DRIED CHILIS?
You can used canned chipotles in adobo sauce!
Hi Becky! As weird as this sounds, apple cider vinegar is totally repulsive to me. As soon as I know it’s in something, I can no longer bring myself to eat ut. Is there a substitute I can use?
You can use a different type of vinegar or lemon or lime juice!
It says deseeded and stemmed chilies but the pic of them in the water and then again in the pot they clearly still have the stem and you can see seeds. Can you clarify? Maybe I’m missing something.
Sorry for the confusion! We like to soak ours, then stem and deseed them, but you can stem and deseed them first if you prefer!
Rather than simmering on stove top for several hours, can you cover and finish in oven instead? If so, what temperature and still for 3-4 hours?
We would try 350°F for about 4 hours!
When soaking the peppers, do you let the water continue to stay on the heat, or shut the heat source off and then let the chilies soak in that?
Shut the heat off!
After searing the meat and blending the chiles and tomato mixture, can this be cooked in a crock pot?
Hi Nancy, that should work just fine! I would cook on low for 6-8 hours.
Short ribs have gotten to be crazy expensive. I will try this recipe with just the roast. Sounds delicious.