The Best Homemade Birria Tacos Recipe

What You’ll Love About This Recipe

These homemade birria tacos are a crowd-pleaser that’ll make you feel like a kitchen pro. First, the rich, flavorful birria broth is packed with spices and tender meat, making every bite unforgettable. Second, the crispy, cheesy taco shells add the perfect crunch and gooeyness. And finally, they’re surprisingly easy to make, so you can enjoy restaurant-quality tacos right at home.

Recipe

Birria tacos are a traditional Mexican dish known for their rich, savory flavors and tender meat. This recipe guides you through making authentic homemade birria tacos, complete with a flavorful consommé for dipping. Perfect for a hearty meal that brings the taste of Mexico to your kitchen.

Ingredients:

For the Birria:

• 3 lbs beef chuck roast, cut into large chunks
• 6 dried guajillo chiles, stems and seeds removed
• 4 dried ancho chiles, stems and seeds removed
• 1 medium white onion, chopped
• 6 garlic cloves
• 3 Roma tomatoes, halved
• 4 cups beef broth
• 2 bay leaves
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp ground cinnamon
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup apple cider vinegar

For the Tacos:

• 12-16 small corn tortillas
• 1 cup finely chopped white onion
• 1/2 cup chopped fresh cilantro
• 2 limes, cut into wedges

Instructions:

1. Prepare the Chiles: In a medium pot, bring 4 cups of water to a boil. Add the guajillo and ancho chiles, reduce heat, and simmer for 10 minutes until softened. Remove chiles and reserve the soaking liquid.
2. Blend the Sauce: In a blender, combine the softened chiles, chopped onion, garlic, tomatoes, apple cider vinegar, oregano, cumin, smoked paprika, cinnamon, salt, and pepper. Blend until smooth, adding some of the reserved chile water if needed to achieve a smooth consistency.
3. Cook the Meat: In a large Dutch oven or pot, place the beef chunks and pour the blended sauce over them. Add the bay leaves and beef broth. Bring to a boil, then reduce heat to low, cover, and simmer for 2.5-3 hours, or until the beef is tender and easily shreds.
4. Shred the Beef: Remove the beef from the pot and shred it using two forks. Strain the consommé (broth) and set aside.
5. Assemble the Tacos: Heat a skillet over medium heat. Dip each tortilla into the consommé, then place it in the skillet. Add a portion of shredded beef to one half of the tortilla, fold it over, and cook until crispy on both sides. Repeat with the remaining tortillas and beef.
6. Serve: Serve the tacos with chopped onion, cilantro, lime wedges, and a side of the warm consommé for dipping.

Notes:

• For a spicier consommé, add a few dried arbol chiles to the blend.
• Leftover birria can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Equipment:

• Blender
• Dutch oven or large pot
• Skillet
• Tongs
• Strainer

Time:

• Prep Time: 30 minutes
• Cooking Time: 3 hours

Cuisine:

Mexican

Serving:

Serves 6-8

Nutrition

The nutritional content of homemade birria tacos can vary based on ingredients and portion sizes. Here is a general breakdown per serving:

What To Serve With It

I love balancing the rich flavors of birria tacos with fresh sides like crisp radishes, chopped onions, and a squeeze of lime. Pairing them with guacamole or refried beans adds even more deliciousness to the meal. Don’t forget a cold drink, like horchata or a Mexican soda, to complete the experience!

Fresh Sides

When you’re diving into a plate of rich, flavorful birria tacos, having some fresh sides on hand really balances the meal. I love pairing them with crisp, tangy pickled red onions—they cut through the richness perfectly. A simple cabbage slaw with lime and cilantro adds crunch and brightness. Don’t forget fresh radishes for that peppery bite, or sliced cucumbers for a cool contrast. A side of creamy avocado slices or guacamole brings everything together. These sides aren’t just extras; they’re essential for rounding out each bite, making the whole experience even more satisfying. Trust me, you’ll want them all!

Perfect Pairings

Though birria tacos are delicious on their own, they truly shine when you’ve got the right pairings to complement their bold flavors. I love serving them with a side of cilantro-lime rice—it’s light, fresh, and balances the richness of the meat. A crisp cabbage slaw adds crunch, while charred jalapeños bring extra heat if you’re feeling adventurous. Don’t forget the consommé for dipping—it’s liquid gold! And for drinks, a cold horchata or a tangy tamarind soda cuts through the spice perfectly. Trust me, these combos turn a great meal into an unforgettable feast.