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Birria Tacos are the crispy, cheesy, deeply spiced beef tacos that took over every taco night in our house, with juicy shredded short ribs tucked into griddled corn tortillas and a rich red consomme for dipping. I made my first batch on a rainy Sunday when we were craving something special, and the girls now request these over almost anything else. If you love our ribeye carne asada tacos, this birria is the next taco night you need to try.
Tender, saucy, and worth every minute of the simmer, these birria tacos taste like they came straight from your favorite taqueria.
Birria Tacos Quick Look
- 🕒 Prep Time: 20 minutes
- 🌡️ Cook Time: 4 hours 30 minutes
- ⏳ Total Time: 4 hours 50 minutes
- 🍽️ Serving: 16 tacos
- ⚡ Calories: 370kcal
- 🌶️ Flavor Profile: Rich, smoky, and savory shredded beef in crispy cheesy tortillas
- ✋ Difficulty: Intermediate, on par with our smothered beef burritos
Quick Answer
To make Birria Tacos, soak dried ancho and guajillo chiles, then blend them with chipotle in adobo and beef broth. Sear seasoned beef short ribs, add the chile sauce, aromatics, and spices, and braise for about 4 hours until the beef shreds easily. Dip corn tortillas in the rich consomme, fill with the shredded beef and cheese, and fry until crispy. Serve with onion, cilantro, lime, and a bowl of consomme for dipping.
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Why This Recipe Works
Click to see the technique science
- Two dried chiles build the base. Ancho chiles bring mild, raisin-like sweetness and guajillo chiles add bright, tangy depth, so the consomme tastes complex and rich.
- Short ribs stay juicy. Bone-in beef short ribs have enough fat and collagen to braise for hours and shred into tender, melt in your mouth meat.
- Searing builds flavor. Browning the short ribs before braising adds a savory, roasted depth you cannot get any other way.
- Chipotle adds smoke. A can of chipotle in adobo blended into the sauce layers in smoky heat that balances the rich beef.
- Dipping the tortillas is the secret. Coating each corn tortilla in the red consomme before griddling gives the tacos their signature color and crispy edges.
- The consomme does double duty. The strained braising liquid becomes both the dip for the tortillas and the rich broth you serve alongside for dunking.
Why You’ll Love This Recipe
- Restaurant quality at home. These taste like the viral birria tacos from your favorite spot, made right in your own kitchen.
- Make-ahead friendly. The beef and consomme can be made a day ahead, so taco night comes together fast.
- A full taco spread. Serve them with our Mexican street corn dip for a fiesta everyone remembers.
Key Ingredients
Here is a look at what goes into these birria tacos. It is a big ingredient list, but most of it is pantry spices and aromatics.
- Beef Short Ribs: Bone-in short ribs are the classic choice for birria. The bones and marbling give the consomme deep, beefy flavor and the meat shreds beautifully.
- Dried Ancho and Guajillo Chiles: This pair is the backbone of birria. Together they create a sauce that is rich and earthy with gentle, fruity heat rather than scorching spice.
- Chipotle in Adobo: A small can blended into the sauce adds smoky depth and a little extra kick.
- Corn Tortillas and Quesadilla Cheese: Sturdy corn tortillas hold up to the consomme dip and the griddle, while melty quesadilla cheese seals each taco, like the cheese we love in our smothered beef burritos.
- Aromatics and Spices: Onion, carrots, garlic, tomato paste, bay leaves, cinnamon, cumin, and oregano round out the braise into a layered, savory broth.
See recipe card for exact quantities.
Variations and Substitutions
Birria is forgiving and easy to adapt. Here are a few ways to make it your own.
- Different beef: Swap the short ribs for chuck roast or beef cheeks if that is what you can find.
- Make it spicier: Add a dried arbol chile or extra chipotle for more heat.
- Slow cooker or Instant Pot: Braise the beef in a slow cooker for 8 hours on low, or pressure cook it for about 60 minutes.
- Quesabirria style: Add extra cheese and a sprinkle of cilantro and onion right into the taco before folding.
- Serve it as a stew: Skip the tacos and serve the shredded beef in bowls of consomme with tortillas on the side, like a hearty bowl of chili.
How to Make Birria Tacos
- Cut the tops off the dried ancho and guajillo chiles and shake out the seeds. Add them to a pot with 2 quarts of water, bring to a boil, then soak for 15 minutes.
- Strain the softened chiles and blend them with the chipotle in adobo and 2 cups of beef broth until completely smooth.
- Season the short ribs with salt and sear them in batches in a little oil until golden brown on all sides.
- Add the onion, carrots, garlic, blended chile sauce, remaining broth, tomato paste, bay leaves, cinnamon, and spices to the pot and stir to combine.
- Return the short ribs to the pot, bring to a boil, then cover and simmer for 3 1/2 to 4 hours until the beef is fork tender.
- Remove the ribs, strain the stock and keep it warm, then shred the meat off the bones and discard the bones and fat.
- Dip a corn tortilla in the warm cooking liquid, set it on a hot griddle, and add shredded beef and quesadilla cheese before folding it over.
- Fry the tacos 2 to 3 minutes per side until golden and crisp, then serve with diced onion, cilantro, lime, and a bowl of consomme for dipping.
Recipe Tips & Tricks
- Sear in batches. Crowding the pot steams the beef instead of browning it, so give the ribs room and work in batches.
- Strain the consomme. Pouring the braising liquid through a strainer gives you a smooth, glossy broth for dipping.
- Skim the fat if you like. Birria is rich, but you can spoon off some of the surface fat for a lighter consomme.
- Keep the tortillas sturdy. Dip them quickly so they pick up color without falling apart on the griddle.
- Griddle hot. A hot cast iron surface gives you the crispiest, most golden taco edges.
- Make it ahead. The flavor is even better the next day, so this is a great recipe to braise in advance.
Serving Ideas and Suggestions
Birria tacos are a meal on their own, but they shine as the centerpiece of a taco night spread. Set out bowls of warm consomme for dipping and pair them with our Mexican street corn dip and a basket of copycat nacho fries.
For a bigger fiesta, add a build your own taco bar with our ribeye carne asada tacos and smothered beef burritos so everyone can mix and match.
Round out the table with lime wedges, extra cilantro and onion, and something cool to drink. Leftover birria beef is also incredible piled onto nachos, much like our loaded BBQ beef nachos.
Birria Tacos FAQs
Bone-in beef short ribs are the best cut for birria tacos because the bones and marbling create a rich consomme and the meat shreds tender. Chuck roast or beef cheeks also work well if you want an option that is easier to find or more budget friendly.
Birria tacos are more deeply flavored than they are spicy. Ancho and guajillo chiles are mild, and the chipotle adds a gentle, smoky warmth rather than intense heat. You can add a dried arbol chile or extra chipotle if you want them spicier.
Yes. Sear the short ribs and build the sauce as written, then transfer everything to a slow cooker and braise on low for about 8 hours until the beef shreds easily. Strain the consomme and assemble the tacos the same way.
Store the shredded beef and consomme separately in airtight containers in the refrigerator for up to 4 days. The flavor only gets better, so leftovers make fantastic tacos, burritos, or nachos the next day.
Yes, birria freezes beautifully. Freeze the shredded beef and strained consomme in separate containers for up to 3 months. Thaw in the refrigerator, then reheat and griddle fresh tacos when you are ready to serve.
Searing is not strictly required, but it is worth the extra few minutes. Browning the short ribs first builds a deeper, roasted flavor in the consomme that you cannot get from braising alone.
Hungry for more taco night favorites? Our Ribeye Carne Asada Tacos are the next recipe to add to your rotation.
Craving something loaded and cheesy? Our tater tot nachos are a guaranteed hit.
Add a scoop of our smoky corn salsa to your taco night spread.
Easy Birria Tacos (Birria de Res)
Ingredients
- 3 dried ancho chiles
- 3 dried guajillo chiles
- 2 quarts water
- 4 pounds beef short ribs with bones
- 2 teaspoons kosher salt
- 7 ounce canned chipotle in adobo
- 2 quarts low sodium beef broth divided
- 2 tablespoons vegetable oil
For the stock:
- 1 large sweet onion skin removed cut into 4ths
- 2 large carrots peeled and cut into 2-inch pieces
- 1 head of garlic cut in half to expose the cloves
- 6 ounces tomato paste
- 5 bay leaves
- 1 cinnamon stick
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
To serve:
- 16 corn tortillas
- 2 cups shredded quesadilla cheese
- 1 cup small diced onion
- 1 cup chopped fresh cilantro
- lime wedges
Instructions
- Cut off the tops of the dried ancho and guajillo chiles with scissors or a knife. Discard the stem and seeds. Place them in a large Dutch oven or large pot. Add the 2 quarts of water, and place over high heat. Bring to a boil, then take off the heat. Let them soak for 15 minutes.3 dried ancho chiles, 3 dried guajillo chiles, 2 quarts water
- While the chiles are soaking, season the short ribs with salt on all sides and set aside.4 pounds beef short ribs with bones, 2 teaspoons kosher salt
- Strain the chiles out of the water and place them in a blender. Add the chipotle in adobo and 2 cups of the beef broth. Blend until completely smooth, set aside.7 ounce canned chipotle in adobo, 2 quarts low sodium beef broth
- Discard the water from the Dutch oven/pot and wipe out any excess water. Place the pot over medium heat. Add 1 tablespoon of vegetable oil, and in batches, sear the short ribs on all sides until golden brown. It would be best to do this in batches; do not overcrowd the pan. Use the extra oil as needed to sear the remaining short ribs. Place the seared shorts ribs on a plate or sheet tray, and set aside.2 tablespoons vegetable oil
- Wipe out any excess grease. Add the onion, carrots, and garlic. Pour in the blended chiles along with the remaining beef broth.1 large sweet onion, 2 large carrots, 1 head of garlic cut in half to expose the cloves
- Add the tomato paste, bay leaves, cinnamon stick, chili powder, cumin, oregano, salt, and pepper. Stir until combined.6 ounces tomato paste, 5 bay leaves, 1 cinnamon stick, 1 teaspoon chili powder, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1 teaspoon kosher salt, 1 teaspoon black pepper
- Add the short ribs back to the pot, and stir them around to cover them in the liquid. Bring to a boil, reduce to a simmer, and cover for about 3 ½ – 4 hours or until the short ribs are tender enough to shred. Stir occasionally, so nothing sticks on the bottom.
- Take the short ribs out onto a plate and set them aside.
- Strain the stock and discard any solids. Place the liquid back into the pot and keep warm.
- Take the meat off the bones and shred it. Discard the bones and any large chunks of fat, if there are any.
- Place a large skillet over medium heat. I like to use a cast-iron griddle, but anything will do. Making one taco at a time, dip a corn tortilla into the cooking liquid, and let the excess drip off. Place it directly on the griddle. Add about ¼ cup or a little less of the shredded meat. Add about 2 tablespoons of cheese. Fold the tortilla over the filling to make a taco. Gently press the top down. Fry on each side for 2-3 minutes until golden brown and crispy.16 corn tortillas, 2 cups shredded quesadilla cheese
- Place the tacos on a wire rack over a sheet tray to catch any drips; this will help keep the tacos crispy. Repeat with the remaining ingredients.
- Serve immediately with diced onion, cilantro, lime wedges, and a bowl of the cooking liquid “stew” for dipping.1 cup small diced onion, 1 cup chopped fresh cilantro, lime wedges
Notes
- Searing the meat first, if you have time, really adds a deep, rich flavor.
- Don’t be shy with your spices – they’re key to a flavorful birria!
- Make sure to soak your dried chiles in hot water to soften them before blending.
- Don’t rush the cooking time – slow and low heat is best for tender meat.
- Make it your own! Feel free to adjust the heat and ingredients to suit your tastes.
- If you like your birria a little thicker, you can blend some of the stewed vegetables and add them back into the broth.
Nutrition
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