Recipe

Birria Tacos: Soft and Chewy

Rich, chile-soaked beef birria with a glossy consomé (the rich braising broth), folded into soft, chewy, pan-crisped tortillas with melty cheese.

By Matt Campbell

•

4.8

A real photo of two birria tacos folded and pan-crisped with melted cheese and shredded beef on a plate, served with a small bowl of deep red consomé for dipping

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Birria tacos are the kind of dinner that makes everyone wander into the kitchen, sniffing the air. You get slow-braised beef, a brick-red consomé that begs to be dunked, and tortillas that stay soft and chewy in the middle with crisp edges that crackle just a little.

This version is built for home cooks. The ingredient list is friendly, the steps are clear, and the payoff is wildly decadent: juicy shredded beef, melted Oaxaca or mozzarella, and that signature “dip then griddle” move that turns an ordinary taco into a full-on event.

A real photo of a small bowl of birria consomé with a light sheen of red chile oil on top, sitting beside a stack of warm tortillas

Why It Works

Soft and chewy tortillas, not brittle shells: We warm the tortillas, dip quickly in the chile-tinted fat from the top of the broth, then griddle just long enough to crisp the outside while keeping the center tender.
Deep flavor without mystery ingredients: Guajillo and ancho chiles do the heavy lifting with warmth and sweetness, while chipotle adds smoky heat you can control.
A broth you actually want to drink: Straining is optional, but skimming and seasoning at the end gives you a clean, rich consomé for dipping.
Make-ahead friendly: Birria gets even better after a night in the fridge, and the fat rises to the top like built-in griddle sauce.

Pairs Well With

Mexican rice or cilantro lime rice
Charro beans or refried beans
Quick pickled red onions
Simple cabbage slaw with lime

Storage Tips

Store the meat and broth separately

Cool quickly: For food safety, transfer hot meat and broth into shallow containers so they cool faster, then refrigerate.
Refrigerator: Cool birria and consomé, then store in separate airtight containers for up to 4 days.
Freezer: Freeze shredded beef with a little broth (so it stays juicy) for up to 3 months. Freeze consomé separately in containers or ice cube trays for easy portioning.

Best way to reheat

Consomé: Warm gently on the stove. Taste and add a pinch of salt and a squeeze of lime to wake it back up.
Birria: Reheat in a saucepan with a splash of consomé until hot and glossy.
Already-made tacos: They are best fresh, but you can re-crisp on a skillet over medium heat. Add a tiny sprinkle of water and cover for 30 seconds to re-melt the cheese, then uncover to crisp.

Common Questions

What makes birria tacos soft and chewy instead of crunchy?

Time and heat control. Use pliable corn tortillas, warm them first, then griddle over medium heat just until the outside sets and crisps. Too hot or too long and the tortilla turns brittle.

Is the consomé the same thing as the dipping sauce?

In classic French cooking, consommé is clarified. In birria-taco land, consomé usually means the seasoned braising broth you cook the meat in, served hot for dipping. The chile-tinted fat floating on top is the magic that helps the tortilla fry with barely any extra oil.

Do I have to use dried chiles?

For classic flavor, yes, they are worth it. They are usually inexpensive and easy to find in the Latin aisle. In a pinch, you can swap in 2 to 3 tablespoons Mexican-style chili powder (heat and salt vary a lot by brand), but you will lose some of that deep, fruity chile flavor birria is known for.

What cut of beef is best for birria?

Chuck roast is the easiest win: good fat, great shredding texture. Short ribs are more decadent but pricier. If you use a leaner roast, add a little extra broth and do not skip the resting time.

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

Yes. The chile sauce step stays the same. For the cook: slow cooker on low 8 hours, or Instant Pot on high pressure 60 to 70 minutes for 3 to 4-inch chunks (or until shreddable) with a natural release.

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

Dutch oven or heavy pot with lid (or slow cooker, or Instant Pot)
Blender for the chile sauce
Fine-mesh strainer (optional, for a smoother broth)
Tongs and a sturdy spatula
Large skillet or griddle for tacos
Cutting board and sharp knife

The first time I made birria at home, I thought it would be a fussy weekend project. It turned into a “why is the house suddenly full of people” situation. Someone shows up for a quick bite, then they hear the skillet sizzling and see that little bowl of consomé on the counter, and it is over.

Now it is my favorite kind of cooking day: relaxed, a little messy, and extremely rewarding. Birria does not ask you to be perfect. It just wants time, a good stir, and a few bold seasonings. Then it pays you back with tacos that disappear faster than you can fold them.

Birria Tacos: Soft and Chewy

(4.8 Reviews)

Prep Time 25 minutes

Cook Time 3 hours 15 minutes

Total Time 3 hours 40 minutes

Servings 10 to 12 tacos

Ingredients

For the birria and consomé

3 lb beef chuck roast, cut into 3 to 4-inch chunks
1 lb beef short ribs (optional, for extra richness)
1 tbsp kosher salt, plus more to taste
1 1/2 tsp black pepper
1 tbsp neutral oil (avocado or canola)
6 dried guajillo chiles, stems and seeds removed
2 dried ancho chiles, stems and seeds removed
1 to 2 dried chipotle chiles (use 1 for mild, 2 for spicier) or 1 tbsp chipotle in adobo
1 medium white onion, quartered
6 garlic cloves
1 (14.5 oz) can fire-roasted tomatoes (or 2 large tomatoes)
1 tbsp Mexican oregano
1 1/2 tsp ground cumin
1/2 tsp ground cinnamon
3 whole cloves
2 bay leaves
4 cups beef broth (plus more as needed)
2 tbsp apple cider vinegar (or white vinegar)

For the tacos

12 to 16 corn tortillas (extras help if a few tear, or if you like to double up)
8 to 12 oz Oaxaca cheese, Chihuahua, Monterey Jack, or low-moisture mozzarella, shredded
1/2 cup chopped cilantro
1/2 cup finely diced white onion
Lime wedges, for serving

Optional toppings: sliced radishes, pickled red onions, hot sauce.

Instructions

1) Toast and soak the chiles

Quick prep: remove stems and seeds (already listed above), then give the dried chiles a quick wipe or rinse to remove any dust. Pat dry.
Heat a dry skillet over medium. Toast guajillo, ancho, and chipotle chiles for 20 to 30 seconds per side until fragrant. Do not burn them.
Add chiles to a bowl and cover with hot water. Soak for 15 to 20 minutes until pliable.

2) Sear the beef

Pat beef dry. Season with salt and pepper.
Heat oil in a Dutch oven over medium-high. Sear beef in batches until browned on 2 to 3 sides (or all sides if you have the time). Transfer to a plate.

3) Blend the birria sauce

In a blender, combine soaked chiles (drained), onion, garlic, tomatoes, oregano, cumin, cinnamon, cloves, vinegar, and 1 cup beef broth.
Blend until very smooth. If you want a cleaner, smoother broth, pour through a fine-mesh strainer into a bowl.

4) Braise until shreddable

Return beef to the pot. Pour in the chile sauce, add bay leaves, and add remaining broth (enough to mostly cover the meat). Bring to a simmer.
Cover and cook at a gentle simmer on low for 3 hours, or until the beef shreds easily. Add a splash more broth if the level drops too much.
Remove meat to a tray and shred. Discard bay leaves. Discard large bones if using short ribs.
Skim a little of the red, chile-tinted fat from the top of the broth into a small bowl. This is what you dip tortillas into before griddling. Do not stress about getting it all. Leaving plenty of fat in the pot is totally fine. Taste the broth and adjust salt.

5) Assemble and griddle

Warm tortillas briefly so they are flexible.
Dip one side of each tortilla quickly into the reserved red fat (or skim from the pot). You want a thin coat, not a soak.
Heat a skillet or griddle over medium. Place tortilla fat-side down, sprinkle with cheese, add a mound of shredded birria, then a little more cheese.
Fold and press gently. Cook 1 to 2 minutes per side until the outside is crisp and the inside stays tender and chewy. Work in batches.
Serve immediately with hot consomé for dipping, plus cilantro, onion, and lime.

A real photo of a birria taco cooking on a cast iron skillet with crisp edges forming and melted cheese peeking out

Matt’s tiny tricks

Keep the heat at medium: High heat makes tortillas shatter. Medium gives you crisp edges and a soft bend.
Double cheese: A little under the meat and a little over it helps everything stick together like melty glue.
Season at the end: Once the broth reduces, salt levels change. Taste the consomé right before serving.
Want it less rich? Skim off extra fat from the broth before serving, but keep a small bowl of it for griddling.

Nutrition information is estimated.

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