Recipe

Best Birria Tacos Recipe

Deep, chile-rich beef birria with crispy, pan-fried tacos and a dunkable birria broth (a.k.a. consomé in taco-world) that tastes like you worked all day. Spoiler: you kinda did, but it is mostly hands off.

By Matt Campbell

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4.9

A close-up photograph of crispy birria tacos folded in a skillet with melted cheese and a small bowl of red birria broth on the side

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Birria tacos are the kind of food that makes people hover near your stove like it is a campfire. The edges get crisp. The tortillas turn brick red from the fat. The cheese does that stretchy thing. Then you dip the whole taco into a steaming cup of birria broth and suddenly nobody is talking because mouths are busy.

Quick note for the purists: traditional birria is often goat (sometimes lamb). This is the beef version, designed for a normal grocery run, but it still hits the big stuff: toasted chiles, warm spices, slow-cooked meat that shreds with a nudge, and a broth you actually want to sip. If you can simmer a pot and taste as you go, you are in business.

A real photograph of dried guajillo and ancho chiles on a cutting board with garlic, onion, and spices nearby

Why It Works

Big flavor without fussy steps: Toast chiles, blend, simmer, done. The pot does the heavy lifting.
Juicy meat, not stringy: Chuck roast plus short ribs gives you both shred and richness.
Broth you will dunk everything in: Straining makes it clean, glossy, and restaurant-level (without classic consommé clarification).
Crisp edges every time: You fry the tacos in the red fat that rises to the top. That is the cheat code.

Pairs Well With

Storage Tips

Best move: Store meat and broth separately. The meat stays shred-tender, and the broth stays clean and sippable.

Fridge: Up to 4 days in airtight containers. The fat will solidify on top of the broth. Keep it, it is your taco-frying gold.
Freezer: Up to 3 months. Freeze broth in deli containers or silicone cubes. Freeze shredded meat in a zip-top bag pressed flat for quick thawing.
Reheat: Warm broth gently on the stove. For meat, add a splash of broth and heat covered so it stays juicy.
Leftover hack: Make birria ramen. Heat broth, add noodles, top with meat, onion, cilantro, and lime.

Common Questions

What cut of beef is best for birria tacos?

Chuck roast is the go-to because it shreds beautifully and stays juicy. Adding meaty short ribs (bone-in) brings extra richness to the broth. If you only want one cut, do all chuck.

Is birria traditionally beef?

Classic birria is often made with goat (and sometimes lamb), especially in Jalisco. This is a beef version built for normal grocery runs, with the same chile-forward, slow-cooked soul.

Are birria tacos spicy?

They can be, but this recipe is more deep and smoky than fiery. Guajillo and ancho are mild. The heat comes from chipotle and arbol. Want it milder? Skip arbol and use just the chipotle. Want it hotter? Add 2 to 4 arbol or a second chipotle.

Do I have to use a blender?

It really helps. The sauce needs to be smooth so it coats the meat and strains nicely into the broth. An immersion blender can work if you simmer the chiles until very soft and blend thoroughly.

Why are my tacos not getting crispy?

Three usual suspects: the pan is not hot enough, you are overcrowding, or you are not using enough fat from the top of the broth. Medium-high heat, one or two tacos at a time, and paint the tortilla with that red fat.

Can I make birria in a slow cooker or Instant Pot?

Yes. You still want to toast and blend the chiles for best flavor.

Slow cooker: Cook on low 8 hours or high 5 to 6 hours until shreddable.
Instant Pot: 55 minutes high pressure with 15 minutes natural release, then shred.

How many tacos does this make?

With 4 pounds of beef, this is a big batch. Plan on about 20 to 24 street-size (6-inch) tacos, or fewer if you are stuffing them like a hero. If you only want 10 to 12 tacos, you will have great leftovers for birria ramen, rice bowls, or quesadillas.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large Dutch oven or heavy pot with lid (6 to 8 quart)
Blender
Fine mesh strainer
Large skillet or griddle for frying tacos
Tongs and a ladle
Sheet pan or platter for holding finished tacos

The first time I made birria tacos at home, I treated it like a weekend project with a soundtrack. Chiles toasting, broth simmering, my kitchen smelling like a taco truck moved in. Then I realized the real magic is not the simmering part. It is that moment at the stove when you dip a tortilla into the red fat, lay it down, hear the sizzle, and think, okay, this is happening. The tacos are great, obviously. But the broth is the part that makes you feel like you unlocked something. Also, yes, you should absolutely sip it straight from the mug when nobody is looking.