Authentic Birria Tacos Recipe
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Birria de res is a tender meat stew packed with chili flavor served on its own, or chopped and piled onto doubled up corn tortillas (tacos de birria). Now ubiquitous in California, the best birria tacos I’ve ever had came from a small food cart in an industrial parking lot in Boyle Heights. It was one of the first times I had ever had the tender beef tacos and as I dunked the corn tortillas into the rich broth, red oil dripped down my chin.
I love anything that comes with broth or sauce – adding additional punches of flavor wherever possible. In fact, I became hooked on the tender meat wrapped in the corn shell. After moving to New York I decided to create my own authentic birria taco recipe. I’ve included instructions for making birria on the stovetop, braised in a Dutch oven, or cooked in a slow cooker or Instant Pot. Craving more recipes with these flavors? Try carnitas tacos or braised tacos al pastor next.
Why You’ll Love This Recipe
- Authentic flavor. Slow-cooked beef is marinated in traditional Mexican spices for deep, rich flavor.
- Tender, juicy meat. The long braise ensures melt-in-your-mouth texture.
- Perfect for gatherings. Easy to make in batches, ideal for tacos night or entertaining.
What is Birria?
Chunks of meat are stewed in a flavorful broth with spices. The dish is traditionally made using goat meat, but it is also commonly made with beef, veal, lamb or pork. In the United States, you can expect birria to be made with beef, specifically with chuck roast.
Dipping the corn tortillas in the spiced cooking liquid before pan-frying them gives the tacos their signature deep red color. The birria tacos are topped with a simple mixture of chopped white onion and cilantro with a side of sliced radish and lime wedges. Then a small cup of consumé, the cooking broth, is served alongside the tacos for dipping.
A lean, tough cut of beef is used for this recipe. It’s a cheaper cut, perfect for stewing so the meat has time to break down as it’s slowly cooked over a longer period of time. While it’s a recipe that takes some time, the flavor and tender meat makes it well worth it.
Where Does Birria Come From?
Traditional birria originates from Jalisco, Mexico, where it was originally made with goat. The beef version, birria de res, became popular in Tijuana and has since gained widespread fame. In recent years, birria tacos have become a U.S. trend, especially the “dipped” style served with a rich red consommé. Social media has helped small taco spots and trucks, like Teddy’s Red Tacos in Los Angeles and Birria-landia in New York, gain national attention, making birria both a beloved and Instagram-worthy dish.
Key Ingredients in This Recipe
- Beef – Boneless beef chuck roast is used in this recipe. This primal cut comes from the front portion of the cow. It’s a tougher meat perfect for slow cooking over a long period of time. As a result, the cut has time to break down and become tender. Chuck is known for its rich, beefy flavor which infuses the broth as it cooks. The cut is classically used for pot roasts since it’s ideal for braising and stewing.
- Dried chilies – While there are plenty of variations of chilies used recipe to recipe I use a combination of guajillo, ancho and chile de arbol. I first rehydrate the chilies before removing the stems and seeds because I find it easier to clean them.
- Mexican oregano – Mexican oregano, with lemon and citrus flavoring, has a stronger, more intense earthy flavor. While the name implies similarities with Mediterranean and Italian oregano that most people are familiar with, they are actually from different plant families. But if Mexican oregano is unavailable, substitute dried marjoram.
A full ingredient list with exact amounts can be found in the recipe card below.
3 Methods of Cooking Birria
- Dutch oven – This is my favorite way to make birria and other braises because it’s hands off and doesn’t require any fancy products. A Dutch oven is versatile and great for soups and stews.
- Slow-cooker – Sear the beef in a pan (or in the slow cooker if yours has a sear option) as directed below then add to a slow cooker and cook on high for 6 to 7 hours.
- Instant Pot – To make the recipe in the Instant Pot, sear the meat then add the broth as directed and cook on the Stew setting which should cook on high for 45 minutes.
How to Make Birria Ahead of Time
Braises like this are great made ahead of time. As they sit the flavors can really meld and develop. You can start by making the chili braising liquid a week ahead of time. Store it refrigerated in an airtight container. The braise can also be made ahead of time and stored refrigerated in an airtight container or frozen until ready to use. I recommend storing the meat and remaining braising liquid for dipping/cooking the tortillas separately. Simply reheat on the stove for about 10 to 20 minutes.
Meat substitutions for Authentic Birria Tacos
In this recipe I use chuck roast though bone-in short ribs or a combination of both can be used. The beef can be substituted for more traditional ingredients like goat.
How to Make Birria de Res (Step-by-Step)
Add the guajillo, ancho and chiles de arbol to a large bowl and top with boiling water. Let sit until the chilies are soft, about 10 minutes. Remove the stems from the chilies and shake out the seeds and discard. Save the soaking liquid.
Add the chilies, apple cider vinegar, tomatoes, garlic, organo, paprika, cumin and 2 cups of the chili soaking water to a blender and blend until the mixture is smooth.
Heat oven to 300ºF (150ºC). Season the cubed beef generously with salt and pepper. Heat a large Dutch oven over medium heat, then add the oil and heat through. Working in batches, add the beef and sear until golden brown on all sides, about 8 minutes.
Add all of the seared beef back to the pot and top with the blended chili mixture, onion, beef stock and 2 cups of water. Wrap the bay leaves, thyme, cinnamon stick and cloves in cheesecloth, tie to close and then add to the pot.
Bring to a boil over medium heat then cover the pot and transfer to the oven. Braise the beef until fork tender, about 3 hours.
Discard the spices. Remove the meat from the braising liquid to a cutting board. Let cool slightly then chop the meat with a cleaver or large knife.
Add to a large mixing bowl with about 2 cups of the braising liquid and ½ cup of the chopped cilantro.
In a small mixing bowl stir together the onion, remaining cilantro and lime juice. Season with salt and then set aside.
Heat a large non-stick skillet over medium heat, Dip the tortilla into the top fat of the braising liquid. Add to the pan and then fry for about 30 seconds. Serve topped with the beef and onions or to make quesabirria add some of the cheese on top followed by some of the beef. Fold over and continue to cook like a quesadilla, until the cheese melts, about 1 minute. Repeat with remaining tacos and meat.
Ladle the consommé into small bowls for dipping. Top both the tacos and consommé with the onion mixture and serve hot with sides of limes and radishes.
Variations using Birria
Serve as directed below as tacos with shredded or chopped meat in corn tortillas dipped in the braising liquid for the most simple, straightforward version. Top with diced onions and a squeeze of lime.
There are a few different non-traditional variations on serving birria apart from tacos.
- It can be served as a soup (en caldo) with chunks of the shredded meat sinking to the bottom.
- Quesabirria tacos, as it’s served below, refers to the term for birria and melted Oaxaca cheese (I use mozzarella based on availability) in corn tortillas which are dipped in the red fat and pan fried. It can also be served as quesadilla in flour tortillas.
- It can also be served sandwiched between small corn tortillas with Oaxaca cheese (mulitas) or cooked on a toasted crispy tortilla with cheese like a meaty, cheesy tostada that was crisped on the plancha or in a pan (vampiros).
- For a more unique twist, add the shredded beef birria meat to a toasty grilled cheese sandwich.
Pro Tip
If there is not enough fat on top of the braising liquid to dip the tortillas in, then I recommend adding ¼ cup of vegetable oil to it. It will rise to the top for additional dipping.
FAQ – Frequently Asked Questions
Birria is a slow-cooked, spiced stew traditionally made with goat, though beef is more common in the U.S. The meat is cooked until tender in a richly seasoned broth, then served in corn tortillas, often dipped in the cooking liquid for extra flavor. A small cup of the consommé is served alongside for dipping, making the tacos deeply flavorful.
Traditional birria is made with goat meat, originating from Jalisco, Mexico. However, in the U.S., beef is commonly used, with chuck roast being a popular choice due to its tenderness and flavor.
Yes! Control heat by adjusting the amount or type of dried chilies used. Removing seeds from the dried chilies will reduce the spiciness without losing flavor.
Yes! Birria can easily be made ahead of time. The flavors develop even more after sitting, making it a great dish to prepare in advance. Store the meat and consommé separately in airtight containers in the refrigerator for up to 3 days. Reheat gently before serving.
Store leftover birria in airtight containers in the refrigerator for up to 3 days. Reheat the meat and consommé separately on the stovetop over low heat, adding a splash of water or broth if needed to adjust consistency of the consommé. If the meat is dry, add a bit of the consommé.
Yes, birria freezes well! Allow it to cool completely, then store the meat and consommé separately in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
Birria can be served as a soup (en caldo), in quesabirria tacos with melted cheese, as mulitas (sandwiched between tortillas), vampiros (crispy cheese-topped tortillas), or even added to a grilled cheese sandwich for a unique twist.
Other Recipes to Try
If you enjoy this birria recipe, I recommend giving these a try:
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Authentic Birria Tacos Recipe
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Equipment:
Ingredients:
For the chili braising liquid:
- 5 large guajillo chilies
- 4 large ancho chilies
- 4 chiles de arbol
- ¼ cup apple cider vinegar
- 1½ cups canned crushed tomatoes
- 6 cloves garlic
- 1 teaspoon dried Mexican oregano
- 1 teaspoon paprika
- 1 teaspoon cumin
For the birria de res:
- 3 pounds beef chuck roast, cut into 2” chunks
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- 2 tablespoons vegetable oil
- 1 medium white onion, chopped
- 3 cups beef stock
- 2 bay leaves
- 2 sprigs thyme
- 1 cinnamon stick
- ½ teaspoon whole cloves
For serving:
- 1 cup chopped cilantro, divided
- 1 cup diced white onion
- 1 tablespoon freshly squeezed lime juice
- Kosher salt, as needed
- Small corn tortillas, warmed
- 3 cups shredded Oaxaca cheese, or part-skim mozzarella
- 2 limes, cut into wedges
- 2 radishes, thinly sliced
Instructions:
For the chili braising liquid:
- Add the guajillo, ancho and chiles de arbol to a large bowl and top with boiling water. Let sit until the chilies are soft, about 10 minutes. Remove the stems from the chilies and shake out the seeds and discard. Save the soaking liquid.
- Add the chilies, apple cider vinegar, tomatoes, garlic, organo, paprika, cumin and 2 cups of the chili soaking water to a blender and blend until the mixture is smooth.
For the birria de res:
- Heat oven to 300ºF (150ºC).
- Season the cubed beef generously with salt and pepper. Heat a large Dutch oven over medium heat, add the oil and heat through. Working in batches, add the beef and sear until golden brown on all sides, about 8 minutes.
- Add all of the seared beef back to the pot and top with the blended chili mixture, onion, beef stock and 2 cups of water. Wrap the bay leaves, thyme, cinnamon stick and cloves in cheesecloth, tie to close and add to the pot.
- Bring to a boil over medium heat then cover the pot and transfer to the oven. Braise the beef until fork tender, about 3 hours.
- Discard the spices. Remove the meat from the braising liquid to a cutting board. Let cool slightly then chop the meat with a cleaver or large knife.
- Add to a large mixing bowl with about 2 cups of the braising liquid and ½ cup of the chopped cilantro.
For serving:
- In a small mixing bowl stir together the onion, remaining cilantro and lime juice. Season with salt and set aside.
- Heat a large non-stick skillet over medium heat, Dip the tortilla into the top fat of the braising liquid. Add to the pan and fry for about 30 seconds.
- Serve topped with the beef and onions or to make quesabirria add some of the cheese on top followed by some of the beef. Fold over and continue to cook like a quesadilla, until the cheese melts, about 1 minute. Repeat with remaining tacos and meat.
- Ladle the consommé into small bowls for dipping. Top both the tacos and consommé with the onion mixture and serve hot with sides of limes and radishes.
Notes:
Nutrition:
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The turnout taste was pretty good but I probably went would have went the opposite direction with the dried peppers removing the Stems and the seeds for me was a nightmare and a mess because as the pepper soap they busted open leach the seeds out causes soaking water to get seeds all over it causing me to have to strain the mixture four times so I think it’d been way more beneficial to do it when it was dried but otherwise it tasted pretty close to what I could remember the last time I went out and got it at a restaurant first time I ever made it have ate it before but I tell you what as a single male making that oh it’s just made one heck of a mess of everything lol had wipe down wall ceilings floors everything
Great recipe. I modified it a little after the first batch. I cut the apple cider vinegar down significantly on the second batch because the 1/4 cup made it a little sweet for our taste. Batch 2, I added a little vinegar at a time until it tempered the spice and had the flavor we liked. I also followed the advice of another commenter about removing the seeds/stems before rehydrating. That worked better for me; less messy. Other than that, I followed it completely. Overall it’s a really good recipe! Thanks!
Great notes about the modifications! Glad you enjoyed Reba!
this recipe is not it!!! the juice can out extremely bitter.
but the meat came out good
I’m sorry to hear you found the liquid bitter. To adjust any bitterness caused by the chilies I recommend adding additional salt and lime juice, it will help to balance the flavors.
Made this recipe yesterday , came out perfect !! Cooked it in the crock pot , meat was perfectly seasoned and tender . Thanks Kylie for sharing this recipe 😊
Hello! Is my braising liquid suppose to be thick? I’ve never made homemade birria tacos before but I have had them from restaurants and the consommé/braising liquid was more like a broth. Also, my consommé/braising liquid is a bit too hot/spicy. I understand it’s made of three different types of chilies. I’ve just had this before, again from restaurants and I’ve never had them be spicy at all actually. Can you recommend a way to tone it down just for my particular taste? There’s nothing wrong with your recipe, the sauce isn’t bitter at all in my opinion, and the meat is perfect. It’s just too spicy for me personally 🙂 Also my child wants to eat it and if its too spicy for me then it will be for the kid too haha. Thank you so much, this was a bit of work, but I think it’ll be worth it! My whole house smells fantastic!
No the braising liquid shouldn’t be thick! The beef stock that is added to the blended chili portion should make it a nice consommé/ broth! If yours is thick after braising the lid might not have been tight enough to lock in the moisture and some may have evaporated during the cooking process! I’d add more beef stock (probably 1 to 2 cups) to the braising liquid you have left to achieve that broth consistency. To tone it down next time I would recommend using half the chilies for the blended chili combination. You can also add a little bit of sugar to offset the spice and cut down on the heat in the meantime!
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This is a new favorite! It’s not often that my wife requests a meal that I make. Thank you for the great recipe!!
Such a flavorful recipe. Love it!!!
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I absolutely enjoyed this recipe, I tweaked a few things but used all the ingredients in the recipe, I used smoked paprika and I had left over smoked chuck roll in my freezer it was so delicious, I had so much left over so I will be making birria Raman with the left overs, I will definitely use this recipe again…..
Love hearing this! Smoked paprika and chuck roll sound like such flavorful swaps—and birria ramen with the leftovers sounds amazing! So glad you enjoyed it, and I appreciate you taking the time to leave a review!
This was excellent! My kids really loved it! I try to feed and pleasure everyone as a mother of four! I can’t wait to try some more of your recipes! Thank you.
I’m so happy to hear the recipe was a hit! Always nice when the whole family enjoys a meal!! Thank you for sharing Harley!
A fantastic way to eat chuck roast with the bonus being that the house smells amazing for hours.
So happy to hear you enjoyed!! Thank you for sharing!
This was excellent! My kids really loved it! I try to feed and pleasure everyone as a mother of four! I can’t wait to try some more of your recipes! Thank you.
We actually tried this as a stew and it was delicious. Thank you for including several different ways of cooking it and for serving it.
So happy to hear that!! Thank you for sharing!
I made this for family last night with homemade corn tortillas and it was the biggest hit! I followed the recipe exactly (which is rare for me) and the results were truly better than restaurant quality. Absolutely amazing! Don’t skip the toppings – they are the perfect contrast to the rich, tender, spicy meat. 10 stars!! Thanks Kylie!!
Thank you so much for the amazing review! I’m thrilled to hear it was such a hit with your family – and with homemade corn tortillas, no less! That makes it extra special. I totally agree—the toppings really make it all come together. So glad you enjoyed it, and thank you for taking the time to leave such a kind note!