cook · Cook

How to Make Birria Tacos

Name: How to Make Birria Tacos
Yield: 6
Ingredients: 6 guajillo chiles; 4 ancho chiles; 2 chipotle chiles; 1 cup soaking liquid; 6 garlic cloves; 1 white onion; 2 bay leaves; 1 tablespoon salt; 1 teaspoon cumin; 1 teaspoon black pepper; 1 teaspoon Mexican oregano; pinch cloves; 3 pounds chuck roast; 2 pounds short ribs; beef broth beef broth; corn tortillas corn tortillas; handful Oaxaca cheese or mozzarella; diced white onion; chopped cilantro; lime wedges lime wedges

Birria tacos start with slow-braised beef in a rich, chile-spiked consommé that takes 3-4 hours to develop properly. You dip corn tortillas in the fat-topped broth, fill them with shredded meat and cheese, then griddle until crispy. Serve with the consommé on the side for dipping — that's what makes them birria tacos, not just beef tacos.

Total time: 3 hr 45 min
Hands-on: 30 min
Serves: 6
Difficulty: Medium

Ingredients

6 guajillo chiles
4 ancho chiles
2 chipotle chiles
1 cup soaking liquid
6 garlic cloves
1 white onion
2 bay leaves
1 tablespoon salt
1 teaspoon cumin
1 teaspoon black pepper
1 teaspoon Mexican oregano
pinch cloves
3 pounds chuck roast
2 pounds short ribs
beef broth beef broth
corn tortillas corn tortillas
handful Oaxaca cheese or mozzarella
diced white onion
chopped cilantro
lime wedges lime wedges

Step by step

Toast the chiles. Heat a comal or heavy skillet over medium heat. Toast 6 guajillo chiles, 4 ancho chiles, and 2 chipotle chiles for 30 seconds per side until fragrant but not burned. Remove stems and most seeds.
Soak and blend the chiles. Cover toasted chiles with hot water for 15 minutes. Blend with 1 cup soaking liquid, 6 garlic cloves, 1 white onion (quartered), 2 bay leaves, 1 tablespoon salt, 1 teaspoon each of cumin, black pepper, and Mexican oregano, plus a pinch of cloves until smooth.
Brown the meat. Cut 3 pounds chuck roast and 2 pounds short ribs into large chunks. Season with salt and pepper. Brown in a heavy Dutch oven over high heat, working in batches. Don't crowd the pot.
Braise low and slow. Return all meat to the pot. Pour chile mixture over meat and add beef broth to barely cover. Bring to a boil, then reduce to lowest heat. Cover and simmer 3-4 hours until meat shreds easily with a fork.
Shred the meat and strain the consommé. Remove meat and shred with two forks. Strain the braising liquid through a fine mesh strainer. Let the consommé rest so the fat rises to the top — you'll use this fat for the tortillas.
Dip and fill the tortillas. Dip each corn tortilla in the red fat layer on top of the consommé. Place on a hot griddle or comal. Add shredded meat and a handful of Oaxaca cheese or mozzarella. Fold in half.
Crisp the tacos. Cook folded tacos on the griddle, pressing gently, until golden and crispy on both sides, about 2-3 minutes per side. The cheese should be melted and the edges should be deeply browned.
Serve immediately. Serve tacos hot with small bowls of the warm consommé for dipping. Garnish with diced white onion, chopped cilantro, and lime wedges.

Tips & troubleshooting

Don't skip browning the meat — that fond adds serious depth to your consommé
The fat layer on top of the consommé is crucial for getting tortillas that crisp properly
Save extra consommé in the fridge — it keeps for a week and makes incredible soup base
If your tortillas aren't staying closed, they're probably too hot when you fold them

Variations

Quesabirria. Add extra cheese and cook until very crispy for the popular quesadilla-birria hybrid that's become a social media favorite.
Goat Birria. Use goat meat (cabrito) instead of beef for the traditional Jalisco-style birria. The cooking method stays the same but the flavor is more intense.
Quick Weeknight Version. Use a pressure cooker to reduce braising time to 90 minutes, though the flavor won't be quite as deep as the slow version.

Questions

Can I make birria in advance?: Yes, the braised meat and consommé actually improve overnight in the fridge. Reheat gently and assemble tacos fresh when ready to serve.
What if I can't find all the chile varieties?: Guajillo is essential for the base flavor. You can substitute poblano for ancho and add a bit of smoked paprika instead of chipotle, but try to find guajillos.
Why are my tacos not crispy enough?: Make sure you're getting enough fat from the consommé on each tortilla, and don't flip too soon. Let each side develop a proper crust before turning.
Can I freeze leftover birria?: The shredded meat freezes beautifully for up to 3 months. Freeze the consommé separately in ice cube trays for easy portioning.