Some nights just call for tacos—messy, beefy, slow-cooked tacos that take your taste buds for a joyride. These Birria Tacos, inspired by the bold flavors of Jalisco, aren’t just a recipe. They’re an experience. With shredded beef that’s simmered until it’s falling apart and tortillas fried in its rich, ruby-red broth, this dish doesn’t whisper comfort—it shouts it. I remember the first time I made them on a chilly Sunday. I had one of those ‘let’s just wing it’ moods. Four hours and a mildly beef-splattered kitchen later, I bit into one… and nearly cried. They were that good. It’s like a taco met a French dip and said, ‘Let’s do something spicy together.’ This recipe fits beautifully into your weekly rotation of easy recipes for dinner, works magic with ground beef if you’re in a pinch, and will make you forget takeout even exists. Whether you’re into quick and easy recipes for dinner or just want to mix up taco night, these deliver every single time. And trust me, once you dip that taco into that glossy consommé, there’s no going back.

1) Key Takeaways
2) Easy Birria Tacos Recipe
3) Ingredients for Birria Tacos
4) How to Make Birria Tacos
5) Tips for Making Birria Tacos
6) Making Birria Tacos Ahead of Time
7) Storing Leftover Birria Tacos
8) Try these Dinners next!
9) Birria Tacos Recipe
10) Nutrition

1) Key Takeaways

Slow-cooked shredded beef brings deep flavor
Tortillas get dipped in beef broth before frying for a crispy finish
Perfect to prep in advance and reheat later
Served with dipping broth (consommé) for full effect
Customizable with your favorite toppings or cheese

2) Easy Birria Tacos Recipe

This isn’t your average taco night. These Birria Tacos with shredded beef soaked in chili broth will make you wonder why you didn’t try them sooner. I say that because I waited way too long myself.

What I love about this dish is how it pulls you in before you even taste it. The aroma hits you first — a deep, savory smell with a hint of spice and smoke. Then comes the sizzle. Tortillas frying in their own rich, red fat. It’s loud and messy, but so worth it.

These tacos check the boxes: they’re satisfying, fun to build, and downright addictive. This recipe’s perfect if you’ve got a little time and a lot of craving. Oh, and it works great with the main keyword rotisserie chicken tacos recipe easy — though you won’t find rotisserie chicken here, it delivers on the ‘easy’ part with bold, slow-cooked flavor.

3) Ingredients for Birria Tacos

Beef Chuck Roast: Choose a cut with marbling. The fat melts down and makes the broth rich and sticky. I’ve used brisket too, but chuck is easier to find and does the trick beautifully.

Dried Guajillo and Ancho Chiles: These bring that deep red color and smoky warmth. Toasting them first wakes up the oils. If you’ve never worked with dried chiles, this is a great intro.

White Onion: Quartered and blended into the sauce. It softens the heat and rounds out the flavor without taking over.

Garlic: I go for five big cloves. No mincing here, just toss them in the blender with the chiles and spices.

Cumin, Oregano, Cinnamon: These are the quiet background notes that keep things interesting. They won’t shout, but you’ll miss them if they’re gone.

Bay Leaves: A little herbal sharpness that simmers quietly in the back. They don’t ask for attention, but they work hard.

Apple Cider Vinegar: Adds just enough acidity to balance the richness. Don’t skip it.

Beef Broth: You’ll need a lot. This becomes the consommé—the stuff you’ll dunk those tacos in. Choose low sodium so the salt doesn’t sneak up.

Salt and Pepper: Season as you go. Taste everything along the way.

Corn Tortillas: They need to be sturdy enough to dip and fry without falling apart. Fresh tortillas from a local tortilleria? Even better.

Chopped Onion and Cilantro: These go on top. Fresh, cold, crunchy. They lighten up the richness.

Mozzarella or Oaxaca Cheese (optional): Add this if you want a melty moment inside your taco. I often do.

4) How to Make Birria Tacos

Step 1. Toast the chiles in a dry skillet over medium heat for about a minute or two until they puff and darken slightly. This helps bring out their earthy flavor.

Step 2. Soak the toasted chiles in hot water for 15 minutes. Then blend them with onion, garlic, cumin, oregano, cinnamon, vinegar, and one cup of broth.

Step 3. Sear beef chunks in a large pot or Dutch oven. Brown all sides well. Don’t rush this—it builds flavor.

Step 4. Pour your blended chile sauce over the beef. Add the rest of the broth and bay leaves. Simmer covered for about 3 hours on low heat until the beef pulls apart easily.

Step 5. Shred the beef using two forks. Return it to the pot and stir it back into that rich broth.

Step 6. Heat a skillet. Dip a corn tortilla into the consommé, then place it on the skillet. Add shredded beef and cheese if using. Fold the tortilla and press gently. Let it crisp and flip.

Step 7. Serve hot, topped with onions and cilantro. Don’t forget the broth for dipping—seriously, don’t.

5) Tips for Making Birria Tacos

Use good broth. I’ve tried this with homemade and store-bought. Low-sodium broth works best and lets the chili and beef do the heavy lifting.

Skim the fat from the top of the consommé if it’s too greasy. Or don’t—it adds flavor. Just be sure to mix it before dipping.

Don’t skip the dip. Dunking the tacos in the broth before frying helps them crisp and infuses every bite with smoky flavor. That’s the trick that makes people say ‘what is this and how do I get more?’

6) Making Birria Tacos Ahead of Time

The beef and broth can be made ahead and stored in the fridge. I often prep the meat the night before and reheat it while frying the tortillas.

Let the beef cool fully before refrigerating. Store the consommé in a separate container and skim the fat if you want. Or don’t. I like mine a little indulgent.

You can even assemble tacos ahead of time and reheat them in the oven at 350 degrees. Just cover loosely so they don’t dry out.

7) Storing Leftover Birria Tacos

Leftovers keep well in the fridge for up to four days. Reheat the beef in a skillet over low heat or microwave with a splash of broth.

Keep tortillas and meat separate if possible. This way, your tacos won’t get soggy. I usually store the consommé in a jar so it’s easy to warm up for dipping.

If you froze the meat, thaw overnight in the fridge and reheat gently. Tacos may not be crispy when reheated, but they’ll still be rich and satisfying.

8) Try these Dinners next!

9) Birria Tacos Recipe