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Juicy Birria Tacos

Featured in Dinner Solutions You'll Love.

These crispy tacos pack a punch with juicy, braised beef cooked in a spiced chile broth. Dipped in consommé, fried up with cheese, they're everything you crave.
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Rose
Updated on Tue, 01 Apr 2025 15:20:08 GMT
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Juicy Birria Tacos | tastybysophie.com

I stumbled upon this birria tacos method last year when I was trying to bring back the flavors from my vacation street food. These aren't just any tacos—they're super juicy, packed with cheese, and have this amazing crunch from being fried in the meat broth. They take some time to make, but trust me, that first taste of the rich sauce will convince you it was time well spent.

I cooked these for my sister on her birthday. She lived in Mexico and doesn't normally like Mexican food unless it's authentic. She said these were better than her go-to taco truck ones. My brother-in-law usually stays away from anything spicy, but he wolfed down four tacos and then drank what was left of the broth.

Essential Birria Tacos Elements

  • Chuck and oxtail: They work together for amazing taste and feel.
  • Dried chiles: They add richness without making things too hot.
  • Spices: They make everything more interesting. Don't skip the Mexican cinnamon.
  • Oaxacan cheese: It melts just right. You can swap in mozzarella if needed.
  • Fresh toppings: Raw onion, cilantro, and lime cut through the heaviness.
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Birria Tacos Recipe | tastybysophie.com

Tasty Birria Tacos Method

Meat Searing:
Get a good sear for extra flavor. Wait until the pan's really hot and let the meat naturally unstick itself.
Chile Prep:
Cook your chiles and spices low and slow so they soften without burning.
Blending:
Mix your sauce for about 2 minutes until it's silky smooth. You can strain it if you want.
Braising:
Cook at 300°F for 3 hours so flavors combine perfectly and meat falls apart.
Taco Assembly:
Use the fatty layer from the top of your broth for frying. Make sure your pan's nice and hot.
Cheese Addition:
Put cheese on the first side of your tortilla so it starts melting before you fold it.

The first time I tried making these, my sauce turned out bitter because I didn't handle the chiles right. You've gotta take out all the seeds and stems. Letting the meat sit in the marinade overnight makes everything taste better, but you can skip this step if you're short on time.

Delightful Birria Tacos Presentation

Put everything in the middle of the table and give everyone their own bowl of broth. If you're having a lot of people over, set up a build-your-own taco station. These go great with Mexican rice or a simple cabbage slaw dressed with lime.

Smart Birria Tacos Prep Ideas

This dish actually tastes better the next day. You can make it ahead and keep it in the fridge. Just warm it up before eating. The meat and broth can be frozen separately for up to three months.

Inventive Birria Tacos Twists

Try adding some adobo sauce for a smoky kick. Swap in goat or lamb if you want a different flavor. You can even use the filling to make quick quesadillas when you're throwing a party.

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Easy Birria Tacos | tastybysophie.com

These birria tacos are just perfect when you've got friends coming over. The smell as everything cooks, the super tender meat, and that sizzle when tortillas hit the pan—it all creates this amazing experience. They do take a while to make, but the results are incredible. Once you take that first bite and dunk it in the broth, you'll see why everyone raves about them.

Frequently Asked Questions

→ Which beef cuts are ideal for birria?
Chuck roast pairs great with oxtail or short ribs for a rich, melt-in-your-mouth texture. Goat or lamb are also classic options, or you can simply use chuck roast if oxtail isn't handy.
→ Where can I buy dried chiles and spices?
Check out Latin or Mexican grocery stores—they usually have them all. For a backup, ancho and guajillo chiles are sometimes sold in large supermarkets or online. Can't find Mexican cinnamon? Regular cinnamon works fine.
→ Can I make birria ahead of time?
Totally! It's better the second day. Once cooked, shred the meat and refrigerate along with the broth. The fat layer on top firms up and is ideal for frying your tortillas later.
→ Could I use a slow cooker or Instant Pot?
Absolutely! For a slow cooker, toss in seared meat with sauce, then cook on high for 6-7 hours. If using an Instant Pot, sear the meat, include the broth and sauce, then set it to 'Stew Meat' (around 50 minutes) and let the pressure release naturally.
→ What works if Oaxacan cheese isn't available?
Mozzarella melts similarly and makes a good swap. If you can find them, Monterey Jack or Chihuahua cheese are other awesome choices.

Juicy Birria Tacos

Beef braised in chiles, stuffed into cheesy, crispy tacos served with a scrumptious broth on the side. Guaranteed to steal the spotlight!

Prep Time
45 Minutes
Cook Time
195 Minutes
Total Time
240 Minutes

Category: Main Dishes

Difficulty: Difficult

Cuisine: Mexican

Yield: 6 Servings (12-16 tacos)

Dietary: Low-Carb, Gluten-Free

Ingredients

→ Meat

01 1 pound bone-in short ribs or oxtail
02 2 pounds chuck roast, boneless
03 1 teaspoon vegetable or avocado oil
04 Salt (kosher), to your liking

→ Chile Sauce

05 7 guajillo chiles, seeds and stems removed
06 7 ancho chiles, seeds and stems removed
07 3 chiles de arbol, seeds and stems removed
08 1 white onion, split in half and skin removed
09 4 ripe roma tomatoes
10 6 garlic cloves, peeled clean
11 1 teaspoon whole cumin seeds
12 1/4 teaspoon ground clove spice
13 1 teaspoon dried oregano (Mexican if available)
14 3 bay leaves
15 1 teaspoon apple cider vinegar
16 1 tablespoon whole black peppercorns
17 1/2 stick of Mexican cinnamon
18 1 teaspoon whole coriander seeds
19 3 cups of plain water or beef broth, split up

→ Taco Assembly

20 1 small white onion, minced finely
21 1/4 cup fresh cilantro, chopped tiny
22 3 ounces shredded mozzarella or Oaxacan cheese
23 Lime juice (1 lime's worth)
24 Corn tortillas for frying
25 A pinch of kosher salt, as needed

Instructions

Step 01

Let the beef sit out for 30 minutes to warm up. Coat generously on all sides with kosher salt. Get a Dutch oven nice and hot over medium-high heat, then add the oil. Sear the meat one batch at a time until it’s golden brown all around, then move each finished piece to a bowl.

Step 02

Place the chiles, halved onion, peeled garlic cloves, tomatoes, cinnamon stick, bay leaves, oregano, cumin, coriander, black peppercorns, and ground clove in a medium pot. Cover everything with cool water, then set on medium heat to cook at a gentle simmer for 15 minutes.

Step 03

Drain the softened mixture, keeping the solids and spices but tossing the liquid. Pop the solids into a blender, then pour in vinegar and 1 cup of water or broth. Blend until completely smooth (around 2 minutes). Taste it and add salt (about 1 tablespoon kosher salt is a good start). Want it even smoother? Strain out the bigger bits if you'd like.

Step 04

Set your oven to 300°F (150°C). Put the browned meat back in the pot, pouring the chile sauce on top. Take the blender you just used, swirl in 2 more cups of water or broth to catch leftover sauce, and pour that into the pot, too. Warm it on the stove until bubbling gently, then cover with a lid and let it braise in the oven for roughly 3 hours. The beef should be soft and fall apart easily.

Step 05

As the beef cooks, mix chopped cilantro, minced onion, lime juice, and a pinch of salt in a small bowl. Chill in the fridge until you’re ready to garnish your tacos.

Step 06

When the beef is tender and done cooking, remove it from the pot and shred it with two forks. Skim off the layer of fat floating on the sauce’s surface and save that for frying your tacos. Scoop some of the sauce into a bowl and sprinkle in some additional cilantro for a rich consommé.

Step 07

Warm a skillet on medium heat. Take a tortilla and dip it lightly in the fatty top layer of the consommé, then fry it in the skillet until crisp on one side. Flip it over, pile on the shredded beef and cheese, then fold it over into a half-moon shape. Keep frying until both sides are golden and crunchy, about a minute each side.

Step 08

Set the crispy tacos on plates and garnish with the cilantro-onion mix. Serve right away with lime wedges and small dishes of hot consommé for dipping.

Notes

  1. Want a more classic taste? Use lamb or goat instead of beef.
  2. If you’re using regular cinnamon instead of Mexican, it’s best to remove the stick after simmering. It’s tougher to blend properly.
  3. This meal gets even better when prepared in advance. Refrigerating will solidify the fat, which makes frying tortillas even easier.

Tools You'll Need

  • Dutch oven or oven-safe pot with a lid
  • Medium saucepan for chile mixture
  • A sturdy blender
  • Strainer with fine mesh
  • Non-stick frying pan (for taco shells)
  • Small bowls for dipping sauce or consommé

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes cheese (contains dairy)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 520
  • Total Fat: 32 g
  • Total Carbohydrate: 18 g
  • Protein: 42 g