Can I make birria tacos ahead of time?

Yes! The birria meat and consomé can be prepared 1-2 days in advance and stored in the refrigerator. In fact, the flavors often improve overnight. When ready to serve, simply reheat the meat mixture, dip the tortillas in the consomé, and assemble the tacos fresh.

What can I substitute for guajillo or ancho chiles?

If you can't find guajillo peppers, use additional ancho chiles or New Mexico chiles. For ancho chiles, pasilla peppers make a good substitute. In a pinch, you could use a combination of paprika and cayenne for color and heat, though the flavor profile will differ slightly from authentic birria.

Is there a dairy-free alternative to Oaxaca cheese?

For a dairy-free version, you can use vegan mozzarella-style cheese as it has a similar melting quality. Some brands even offer a vegan quesillo that mimics Oaxaca cheese quite well. Alternatively, you can omit the cheese entirely and focus on the rich flavors of the meat and consomé.

What's the best cut of meat for birria tacos?

Chuck roast is ideal as it has good marbling and becomes tender when braised. Beef shank, beef shoulder, or even short ribs work excellently too. For alternative proteins, goat meat is traditional in authentic birria, while lamb shoulder or chicken thighs can also be used with adjusted cooking times.

What sides pair well with birria tacos?

Traditional accompaniments include fresh lime wedges, diced onions, chopped cilantro, and pico de gallo. For sides, consider Mexican rice, refried beans, elote (Mexican street corn), or a simple cabbage slaw with lime dressing. A cold Mexican beer or horchata completes the meal perfectly.

How can I make the birria less spicy?

To reduce the spice level, remove the seeds and veins from the dried chilies before soaking them. You can also reduce the number of chipotle peppers in adobo sauce or replace some of the dried chilies with mild bell peppers. Adding a bit more tomato or a dollop of sour cream to the consomé can also help tame the heat.

Tantalize with Birria Tacos

Section: Hearty Meals for Every Day

These birria tacos feature mouthwatering shredded beef braised for hours in a complex sauce made from dried chilis, spices and aromatics. The meat becomes fork-tender while absorbing all those incredible flavors.

The magic happens when corn tortillas are dipped in the rich consomé, filled with the succulent meat and Oaxacan cheese, then pan-fried until crispy and golden. Each taco is served with a small bowl of the consomé for dipping, creating the perfect balance of textures and flavors.

While the cooking time is lengthy, most is hands-off braising in the oven. The result is absolutely worth it - restaurant-quality tacos with that authentic depth of flavor that will impress everyone at your table.

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A woman wearing an apron and smiling while holding a plate of food.

By Grace

Last updated on Wed, 08 Oct 2025 16:25:50 GMT

Two tacos with meat and onions on a wooden platter. | quicklish.com

This birria taco recipe transforms simple ingredients into an explosion of authentic Mexican flavors. The slow-braised beef creates a rich, consommé-style broth that becomes both the filling and the dipping sauce for crispy, cheese-filled tacos that will transport your taste buds straight to Jalisco, Mexico.

I first made these birria tacos during a weekend gathering with friends and the moment everyone took their first bite, complete silence fell over the table. Now my family requests these weekly, and I happily oblige since the leftovers taste even better the next day.

Ingredients

Dried guajillo and ancho chiles create the foundation of authentic flavor without overwhelming heat
Chipotle peppers in adobo add a wonderful smoky depth that elevates the entire dish
Chuck roast beef becomes incredibly tender when slow braised, creating that signature shreddable texture
Oaxaca cheese melts beautifully with a mild flavor that complements rather than competes with the meat
Mexican oregano has a more intense earthy quality than Mediterranean oregano, making it essential
Corn tortillas provide the perfect vessel with their sturdy texture ideal for dipping

Step-by-Step Instructions

Prepare the chili paste: Begin by removing stems and seeds from dried chiles and soaking them in hot beef stock for about 20 minutes until softened. This rehydration process is crucial for extracting maximum flavor from these dried peppers. Blend with remaining paste ingredients until silky smooth, adjusting liquid if needed for proper consistency.
Sear the meat: Heat olive oil in a dutch oven until almost smoking, then add seasoned beef chunks in a single layer without overcrowding. Let each piece develop a deep brown crust before turning, taking about 3-4 minutes per side. This caramelization creates the foundation of flavor for the entire dish.
Build the braise: Sauté onions in the same pot until translucent, then add the vibrant chili paste and allow those flavors to bloom for 1-2 minutes. Pour in beef stock and water, stirring to incorporate all the browned bits from the bottom of the pot. Return the seared beef to the pot and give everything a gentle stir.
Oven braising: Transfer the covered dutch oven to a preheated oven and allow the magic to happen over 2½ hours. The slow, gentle heat breaks down tough connective tissues in the meat while infusing it with the complex flavors of the sauce. The beef is ready when it practically falls apart at the touch of a fork.
Shred and prepare: Using two forks, pull the tender beef apart into succulent shreds. Reserve some of the richly flavored broth as your dipping consommé, adding fresh cilantro for brightness.
Assemble tacos: Dip one side of each corn tortilla into the consommé before placing in a lightly oiled hot skillet. Add shredded beef, onions, herbs and a generous amount of Oaxaca cheese. Fold the tortilla and cook until crispy on both sides, allowing the cheese to melt completely and create that irresistible pull when bitten into.

A bowl of beef and onions with a slice of lime. | Quicklish.com

The dried chiles are truly the heart of this recipe. I remember my first attempt without guajillo chiles, substituting only what I had on hand. While still delicious, it lacked that distinctive earthy depth that makes birria so special. Now I always keep these pantry staples on hand for whenever the craving strikes.

The Magic of the Consommé

The rich, flavor-packed consommé serves double duty in this recipe. First, it infuses the tortillas with incredible flavor and helps them crisp up beautifully in the pan. Second, it becomes the dipping sauce that elevates these tacos to legendary status. I like to serve the consommé in small individual bowls alongside each plate of tacos, allowing guests to dip with each bite. The consommé can also be enjoyed as a soup on its own, perhaps with a squeeze of lime and some additional cilantro.

Make-Ahead Options

Birria actually improves with time as the flavors meld together. You can prepare the beef and consommé up to three days ahead and store in the refrigerator. The fat will rise to the surface and solidify when chilled, which you can either remove for a lighter version or mix back in for maximum richness. When ready to serve, simply reheat the beef mixture gently on the stovetop before assembling your tacos. This make-ahead capability makes birria tacos perfect for entertaining or meal prep.

Variations to Try

While beef is traditional and my personal favorite, this recipe adapts beautifully to other proteins. Lamb shoulder creates an intensely flavorful variation that's popular in certain regions of Mexico. For a lighter option, chicken thighs work wonderfully, though they require less cooking time (about 1 hour in the oven). Vegetarians can substitute 2 pounds of mushrooms and 1 can of jackfruit for a surprisingly satisfying plant-based version. Adjust the cooking time to about 45 minutes for the vegetarian option.

Recipe Q&A

→ Can I make birria tacos ahead of time?: Yes! The birria meat and consomé can be prepared 1-2 days in advance and stored in the refrigerator. In fact, the flavors often improve overnight. When ready to serve, simply reheat the meat mixture, dip the tortillas in the consomé, and assemble the tacos fresh.
→ What can I substitute for guajillo or ancho chiles?: If you can't find guajillo peppers, use additional ancho chiles or New Mexico chiles. For ancho chiles, pasilla peppers make a good substitute. In a pinch, you could use a combination of paprika and cayenne for color and heat, though the flavor profile will differ slightly from authentic birria.
→ Is there a dairy-free alternative to Oaxaca cheese?: For a dairy-free version, you can use vegan mozzarella-style cheese as it has a similar melting quality. Some brands even offer a vegan quesillo that mimics Oaxaca cheese quite well. Alternatively, you can omit the cheese entirely and focus on the rich flavors of the meat and consomé.
→ What's the best cut of meat for birria tacos?: Chuck roast is ideal as it has good marbling and becomes tender when braised. Beef shank, beef shoulder, or even short ribs work excellently too. For alternative proteins, goat meat is traditional in authentic birria, while lamb shoulder or chicken thighs can also be used with adjusted cooking times.
→ What sides pair well with birria tacos?: Traditional accompaniments include fresh lime wedges, diced onions, chopped cilantro, and pico de gallo. For sides, consider Mexican rice, refried beans, elote (Mexican street corn), or a simple cabbage slaw with lime dressing. A cold Mexican beer or horchata completes the meal perfectly.
→ How can I make the birria less spicy?: To reduce the spice level, remove the seeds and veins from the dried chilies before soaking them. You can also reduce the number of chipotle peppers in adobo sauce or replace some of the dried chilies with mild bell peppers. Adding a bit more tomato or a dollop of sour cream to the consomé can also help tame the heat.

Birria Tacos

Tender beef braised in rich chili broth, served in crispy tortillas with melty Oaxacan cheese and flavorful consomé for dipping.

Prep Time

20 min

Cook Time

150 min

Total Time

170 min

By: Grace

Category: Main Dishes

Skill Level: Medium

Cuisine: Mexican

Yield: 12 Servings (12 tacos)

Dietary Preferences: Gluten-Free

Ingredients

→ CHILI PASTE

01 4 dried guajillo peppers, stems and seeds removed

02 4 dried ancho chiles, stems and seeds removed

03 4 chipotle peppers in adobo

04 1 onion, chopped

05 4 garlic cloves

06 125 ml crushed tomatoes

07 125 ml organic beef stock (or water)

08 15 ml apple cider vinegar

09 2 bay leaves

10 30 ml Mexican oregano

11 5 ml dried thyme

12 2.5 ml cumin

13 2.5 ml ground cinnamon

14 2.5 ml smoked paprika

15 2.5 ml ground allspice

→ MEAT & CONSOMMÉ

16 1.4 kg organic chuck roast beef, chopped into medium-large chunks

17 15 ml extra virgin olive oil

18 5 ml sea salt

19 5 ml black pepper

20 5 ml garlic powder

21 1/2 onion, diced

22 950 ml organic beef stock

23 475 ml water

→ TACOS

24 12 organic corn tortillas

25 Shredded Oaxaca cheese

26 240 ml chopped fresh cilantro

27 Pico de Gallo

Steps

Step 01

Remove stems and seeds from dried ancho and guajillo chiles. Bring beef stock to a boil in a medium pot. Add chiles, turn off heat, cover and let sit for 15-20 minutes until softened. Transfer softened peppers to a blender or food processor with remaining paste ingredients and blend until smooth. Add additional stock if needed to achieve desired consistency.

Step 02

Preheat oven to 180°C. Heat olive oil in a dutch oven over medium-high heat. Season beef chunks with salt, pepper, and garlic powder, then sear on each side for 3-4 minutes until golden brown. Work in batches if necessary. Transfer seared meat to a plate lined with paper towel.

Step 03

In the same pot, sauté diced onions until translucent, about 1-2 minutes. Add the chili paste and stir, allowing mixture to simmer for 1-2 minutes. Pour in beef stock and water, stirring to combine. Return seared beef to pot, stir gently, and reduce heat to low. Simmer for another minute.

Step 04

Transfer the dutch oven to the preheated oven and braise for approximately 2½ hours, until beef is fork-tender. Remove from oven and shred all meat using two forks until completely pulled apart. Ensure sufficient sauce remains for serving and dipping.

Step 05

Remove 240 ml of consommé (broth) from the cooked beef mixture and transfer to a small bowl. Garnish with fresh chopped cilantro and set aside as dipping sauce.

Step 06

Heat a non-stick skillet over medium heat with a thin layer of olive oil. Dip each tortilla briefly in the consommé, then place in the heated skillet. Top with shredded beef, diced onions, chopped cilantro, and Oaxaca cheese. Fold tortilla in half and cook until cheese melts. Flip carefully to crisp both sides until golden. Repeat with remaining tortillas.

Step 07

Arrange tacos on a serving platter with the consommé dipping sauce and Pico de Gallo on the side.

Notes

Chuck roast can be substituted with beef shank, lamb, or chicken—any meat that can be easily shredded.
For dairy-free option, omit the Oaxaca cheese.
The meat mixture can be prepared a day in advance and refrigerated for deeper flavor development.

Required Tools

Dutch oven or heavy-bottomed pot with lid
High-powered blender or food processor
Non-stick skillet for tortillas
Meat thermometer (optional)

Allergen Information

Check each ingredient for possible allergens, and consult a healthcare professional if unsure.

Contains dairy if using cheese
Contains corn (tortillas)