Birria Tacos Recipe

Birria tacos are a Mexican street food favorite featuring tender, flavorful meat and melty cheese, served with a rich dipping consomé. This recipe delivers juicy, cheesy tacos perfect for lunch, dinner, or any special gathering. Beef or short ribs are braised in a spiced chile sauce for hours, then pan-fried with Oaxacan cheese for an irresistible quesabirria experience. Serve with fresh cilantro, lime, and onions for authentic flavor.

Ingredients

Birria de Rez

• 2 pounds boneless chuck
• 1 pound oxtail or bone-in short ribs
• 1 teaspoon neutral oil (avocado or vegetable oil)

Sauce

• 7 ancho chiles, ends trimmed and de-seeded
• 7 guajillo chiles, ends trimmed and de-seeded
• 3 chiles de arbol, ends trimmed and de-seeded
• 1 white onion, peeled and halved
• 6 garlic cloves, peeled
• 4 roma tomatoes
• 1 tablespoon black peppercorns
• 1 teaspoon dried Mexican oregano
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• ¼ teaspoon ground cloves
• ½ Mexican cinnamon stick
• 3 bay leaves
• 1 teaspoon apple cider vinegar
• 3 cups beef broth or water, divided

Tacos

• ¼ cup minced cilantro
• ¼ cup white onion, minced
• Juice from 1 lime
• Kosher salt
• Corn tortillas
• 3 ounces Oaxacan cheese (or mozzarella)

Directions

1. Sear the Meat

Bring meat to room temperature and season liberally with kosher salt. Heat neutral oil in a Dutch oven over medium-high heat. Sear meat on all sides until browned, then transfer to a bowl.

2. Make the Sauce

In another pot, combine dried chiles, onion, garlic, tomatoes, spices, and bay leaves. Cover with water and simmer 15 minutes until softened. Strain, transfer solids to a blender, add apple cider vinegar and 1 cup beef broth or water, and blend until smooth. Season with salt.

3. Braise the Meat

Preheat oven to 300°F. Add meat back to the pot, pour sauce over, and add remaining broth from the blender. Simmer gently on the stove, then cover and transfer to the oven for about 3 hours until meat is tender.

4. Assemble Tacos

Mix cilantro, onion, lime, and salt. Shred the meat. Dip corn tortillas into the top layer of the broth (fat), place in a skillet, pan-fry 30 seconds per side, then add meat and cheese. Fold and cook until crispy and melty. Serve with consomé on the side.

Preparation Details

• Prep Time: 15 minutes
• Cook Time: 3 hours 30 minutes
• Assembly Time: 15 minutes
• Total Time: 4 hours
• Servings: 10
• Yield: 10 birria tacos