Juicy Birria Tacos with Rich Consommé for Dipping

The Tacos That Took Over the Internet

Birria tacos are everything you want in a bite—crispy, juicy, cheesy, spicy, and dripping with flavor. Originating from Jalisco, Mexico, birria is a slow-stewed meat (usually beef or goat) simmered in a blend of dried chiles, spices, and aromatics until fall-apart tender. The meat is then tucked into tortillas, pan-fried until golden and crisp, and served with a side of the flavorful broth (consommé) for dipping.

These tacos have exploded in popularity—and for good reason. Once you try them, there’s no going back.

Why This Recipe Works

The secret lies in the broth. It’s rich, bold, smoky, and layered with flavor from a blend of dried chiles, tomatoes, onion, garlic, and warm Mexican spices. The meat absorbs all that flavor during a long, slow cook, then gets shredded and crisped in tortillas with melty cheese. Dipped in that deep red consommé? Pure perfection.

You can make the birria ahead of time and use it for tacos, quesabirria, ramen, or even burritos. It’s freezer-friendly and totally worth the effort.

Birria Meat Ingredients

3 lbs beef chuck roast (or a mix of chuck and short ribs)
2 dried guajillo chiles
2 dried ancho chiles
2 dried pasilla or chipotle chiles
4 roma tomatoes, halved
1 white onion, halved
6 garlic cloves, peeled
1 tablespoon white vinegar
1 teaspoon Mexican oregano
1 teaspoon cumin
½ teaspoon cinnamon
1 bay leaf
1 teaspoon smoked paprika
Salt and pepper to taste
4 cups beef broth
2 tablespoons oil

Tacos + Consommé

Corn tortillas
Shredded mozzarella, Oaxaca, or Monterey Jack cheese
Chopped white onion and cilantro (for garnish)
Lime wedges (for serving)

Instructions

Start by prepping the dried chiles. Remove stems and seeds, then toast them lightly in a dry pan for 1–2 minutes until fragrant. Boil in water for 10 minutes until softened, then drain.

In a blender, combine the soaked chiles, tomatoes, onion, garlic, vinegar, and all spices. Blend until smooth, adding a splash of beef broth to help blend. Strain through a mesh sieve for a smooth sauce.

Season the beef with salt and pepper. In a large Dutch oven or pot, heat oil and sear the meat on all sides until browned. Pour the chile sauce over the meat and add beef broth until the meat is mostly submerged. Toss in a bay leaf, cover, and simmer on low for 3–3½ hours, until the meat is fork-tender.

Once done, remove the meat and shred it. Skim fat off the top of the broth (or save it for frying tortillas). Reserve the rich consommé for dipping.

To make the tacos, dip tortillas into the top layer of the consommé, then place them in a hot skillet. Add cheese, then a generous amount of shredded meat. Fold and cook each side until crispy and golden.

Serve with a bowl of hot consommé, garnished with onion, cilantro, and lime.

Make It Your Way

Use lamb or goat for a more traditional birria. Want it spicier? Add an extra dried chile or a chipotle in adobo to the blender. Don’t have dried chiles? Sub with ancho chile powder and tomato paste in a pinch (though the flavor won’t be as complex).

The birria can also be made in a slow cooker or Instant Pot. It freezes beautifully—just store meat and broth separately and reheat when ready.

Final Thoughts

Birria tacos are crispy, juicy, spicy, and completely addictive. The meat is fall-apart tender, the consommé is deep and flavorful, and every bite is hot, cheesy bliss. Once you try them, they’ll earn a permanent spot in your taco night rotation.