This mouthwatering Birria Tacos recipe combines tender, juicy chuck roast with a handful of aromatic spices and dried chilies, topped with melty cheese and nestled in crispy corn tortillas. The rich, flavorful broth and satisfying crunch of these tacos will be a guaranteed hit with family or friends!
Irresistible Birria Tacos Recipe
If you’ve never tried Mexican Birria, these tacos are a fantastic place to start! Birria is basically a meat stew where the beef is marinated with dried chiles, onions, garlic, and lots of seasonings, before being simmered down into a rich, flavorful broth.
For this Birria Tacos recipe, the tender juicy shredded meat is layered with gooey cheese and a few toppings, tucked into folded corn tortillas that are dipped into the birria broth, and then pan fried to crispy perfection. They’re incredible.
Ingredients Needed
Here’s what you’ll need to make this Birria Tacos recipe.
(Scroll below to the printable recipe card for details and measurements.)
- Chuck roast – This cut of meat will give you the best results, but brisket or short ribs also work well for slow-cooking and will be tender and flavorful when prepared in this recipe. It should be cut into large chunks.
- Onion and Garlic – Quartered onion and fresh peeled garlic provide wonderful aromatics and flavor.
- Seasonings for the roast – Cumin seeds, black peppercorns, bay leaves, and cinnamon sticks lend complex flavor to the roast as it simmers down.
- Water – Used to cook and soften the chiles.
- Dried Guajillo chiles– These offer mild to medium heat with a sweet, fruity undertone. They should be stemmed and seeded.
- Ancho chiles – Known for their mild, smoky flavor. They should be stemmed and seeded.
- Seasonings for the chiles – After both chiles are cooked and softened, they are blended with some of the cooking water along with dried oregano, apple cider vinegar, and salt to create a sauce.
- Corn tortillas – Use good-quality corn tortillas.
- Shredded Oaxaca cheese – This has a mild, earthy flavor and melts great. Monterey Jack would be the best alternative. You could also use Mozzarella cheese which has a similar texture.
- Onion – We add white diced onion to the tacos for flavor and textural crunch.
- Fresh chopped cilantro – If you absolutely hate cilantro you can sub with parsley.
How to Make Birria Tacos
Here’s an overview of how to make these Birria Tacos.
(Scroll below to the printable recipe card for details and measurements.)
- Cook the chiles. In a medium pot, bring 2 cups of water to a boil. Add the guajillo and ancho chiles and simmer for 10 minutes or until the chilies are softened. Transfer the softened chilies and 1 cup of the chili-soaking liquid to a blender. Add the oregano, apple cider vinegar, and salt. Blend until smooth.
- Get the roast started. In a large Dutch oven or heavy-bottomed pot, combine the chuck roast, onion, garlic, cumin, black pepper, bay leaves, cinnamon sticks, and 6 cups of water. Bring the mixture to a boil over high heat, then reduce the heat to medium heat.
- Add chili sauce to roast and simmer. Pour the chili sauce into the pot with the meat and simmer for 2 hours or until the meat is tender.
- Shred the roast. Remove the meat from the pot and shred it using two forks. Strain the cooking liquid and reserve it for later.
- Make the tacos. Heat a skillet or griddle over medium heat. Dip a corn tortilla into the birria broth, then place it on the skillet. Add a spoonful of the meat mixture, a sprinkle of cheese, some onions, and a sprinkling of cilantro. Fold the tortilla in half and cook for 1-2 minutes on each side or until the cheese melts and the tortilla is crispy. Repeat the process with the remaining tortillas, meat, and cheese.
- Enjoy. Serve the tacos hot, with a side of the birria broth consommé, if desired.
Variations and Tips
- Dried Guajillo and Ancho Chilies. Pasilla, New Mexico, or mulato chilies are good alternatives to both peppers that provide a similar mild heat and sweetness.
- Cinnamon Sticks. If preferred, you can sub in ground cinnamon. Use 1/4 teaspoon of ground cinnamon for each cinnamon stick.
- Speed up the cooking time. You can use a pressure cooker or an Instant Pot to reduce the cooking time significantly. The meat can be tender and ready in about 45 minutes under pressure.
- Ensure the meat is finished cooking. The meat should be very tender and easily shredded with forks. If it’s tough, it likely needs more cooking time.
Serving Suggestions
- Mexican Rice – A classic side that pairs beautifully with any Mexican dish, adding a subtle flavor and a different texture.
- Refried Beans – Creamy and hearty, they balance the meatiness of Birria Tacos nicely.
- Cilantro Lime Rice – Offers a zesty and fresh flavor that complements the spices in the tacos.
- Guacamole – Rich, creamy, and full of flavor, guacamole pairs perfectly with the spiciness of the tacos.
- Pico de Gallo – This fresh chopped salsa adds a lovely freshness and a bit of acidity to each bite.
- Chips and Salsa – Always a favorite, they’re perfect for scooping up any leftover sauces.
Make Ahead and Storage
- Make Ahead. You can cook the meat and prepare the chili sauce a day or two in advance. This allows the flavors to blend together even more, enhancing the taste. Simply reheat when ready to serve.
- Freeze. Freeze the cooked and shredded meat in a freezer-safe container or plastic bag for up to 3 months. Thaw frozen meat overnight in the refrigerator.
- Reheat. Heat in a saucepan over medium heat. Stir occasionally and add a little bit of water or broth if the meat seems dry or is sticking to the pan.
- Storing leftovers. Birria Tacos should be stored in an airtight container in the refrigerator for up to 3 days.
More Taco Recipes:
- Crockpot Shredded Chicken Tacos
- Big Mac Tacos
- Walking Tacos
- Fish Stick Tacos
- Shrimp Tacos
- Sloppy Joe Oven Baked Tacos
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Birria Tacos
This mouthwatering Birria Tacos recipe combines tender, juicy chuck roast with a handful of aromatic spices and dried chilies, topped with melty cheese and nestled in crispy corn tortillas. The rich, flavorful broth and satisfying crunch of these tacos will be a guaranteed hit with family or friends!
Servings: 16 tacos
Ingredients
- 8 cups water , divided
- 3 dried guajillo chiles , stemmed and seeded
- 3 dried ancho chiles , stemmed and seeded
- 1 tablespoon dried oregano
- 1 tablespoon apple cider vinegar
- 2 teaspoons salt
- 3 pound chuck roast , cut into large chunks
- 1 large onion , quartered
- 6 cloves garlic , peeled
- 1 teaspoon cumin
- 1/2 teaspoon black pepper
- 2 bay leaves
- 2 cinnamon sticks (or 1/2 teaspoon ground cinnamon)
- 16 corn tortillas
- 2 cups shredded Oaxaca cheese
- 1 small white onion , diced
- 1/4 cup fresh cilantro , chopped
Instructions
- Cook the chiles. In a medium pot, bring 2 cups of water to a boil. Add the guajillo and ancho chiles and simmer for 10 minutes or until the chilies are softened. Transfer the softened chilies and 1 cup of the chili-soaking liquid to a blender. Add the oregano, apple cider vinegar, and salt. Blend until smooth.
- Get the roast started. In a large Dutch oven or heavy-bottomed pot, combine the chuck roast, onion, garlic, cumin seeds, peppercorns, bay leaves, cinnamon sticks, and 6 cups of water. Bring the mixture to a boil over high heat, then reduce the heat to medium heat.
- Add chili sauce to roast and simmer. Pour the chili sauce into the pot with the meat and gently simmer for 2 hours or until the meat is tender.
- Shred the roast. Remove the meat from the pot and shred it using two forks. Strain the cooking liquid and reserve it for later.
- Make the tacos. Heat a skillet or griddle over medium heat. Dip a corn tortilla into the birria broth, then place it on the skillet. Add a spoonful of the meat mixture, a sprinkle of cheese, some onions, and a sprinkling of cilantro. Fold the tortilla in half and cook for 1-2 minutes on each side or until the cheese melts and the tortilla is crispy. Repeat the process with the remaining tortillas, meat, and cheese.
- Enjoy. Serve the tacos hot, with a side of the birria broth consommé, if desired.
Notes
Dried Guajillo and Ancho Chilies. Pasilla, New Mexico, or mulato chilies are good alternatives to both peppers that provide a similar mild heat and sweetness.
Shredded Oaxaca cheese – This has a mild, earthy flavor and melts great. Monterey Jack would be the best alternative. You could also use Mozzarella cheese which has a similar texture.
Speed up the cooking time. You can use a pressure cooker or an Instant Pot to reduce the cooking time significantly. The meat can be tender and ready in about 45 minutes under pressure.
Ensure the meat is finished cooking. The meat should be very tender and easily shredded with forks. If it’s tough, it likely needs more cooking time.
Nutrition
Calories: 346kcal | Carbohydrates: 19g | Protein: 25g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 649mg | Potassium: 495mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1959IU | Vitamin C: 3mg | Calcium: 74mg | Iron: 3mg
There’s a restaurant near us that serves these tacos and this recipe tastes just like them – so so good!!
Couldn’t wait to make this recipe! I gambled and made the meat in a crockpot – like I do a pot roast – and it came out great. These tacos are the best ever, thanks for sharing!!