There are some meals that just stop you in your tracks, and this Beef Birria Tacos recipe is one of them. The moment you take that first bite—the crunch of the pan-fried tortilla, the unbelievably tender, flavour-packed shredded beef, and the gloriously melty cheese—you’ll understand the hype. Then you dip it into the rich, warm, spiced consommé, and everything makes sense. This isn’t just another taco; it’s an entire experience. It’s a slow-cooked labour of love that pays off in ways you can’t imagine.

I first tried making birria tacos after seeing them everywhere online, and I admit my first few attempts were good, but not great. It took some serious tweaking to get the balance of the chillies just right and to achieve that deeply savoury consommé that’s so essential to the dish. My kids absolutely devour this every time I make it, literally lining up with their little bowls of consommé for dipping. This recipe is the culmination of that effort, a version that’s become a celebrated fixture in our house for weekend dinners and special occasions.

This is the kind of cooking that fills your home with the most incredible aromas for hours. It works wonderfully for a relaxed weekend get-together where everyone can gather around the table, assembling their own messy, delicious tacos. It’s hearty, satisfying, and feels like a real treat.

Recipe Overview

This beef birria tacos recipe guides you through creating a rich, complex beef stew (the birria) which is then shredded and served in cheesy, pan-fried tacos. The magic is in the consommé, the flavourful broth from the stew, which is served alongside for dipping. The flavour profile is deeply savoury and earthy from dried chillies, with warming spices and a subtle sweetness. After testing this recipe five times, I finally got it just right—the key was properly toasting the chillies to unlock their full potential.

• Prep Time: 30 minutes
• Cook Time: 3 hours 30 minutes
• Total Time: 4 hours
• Servings: Serves 6 (makes approx. 18 tacos)
• Difficulty: Medium

Why You’ll Love This Beef Birria Tacos Recipe

• Genuine Flavour: We use a blend of authentic dried Mexican chillies—smoky ancho and fruity guajillo—to create a sauce that’s incredibly deep and complex, not just spicy. The subtle notes of cinnamon and clove add a warmth that makes the beef irresistible.
• Mostly Hands-Off Cooking: While the total time seems long, the active cooking time is under an hour. For most of the time, the stew is just simmering away on the hob or in the oven, making your kitchen smell amazing without you having to do much.
• Flexible Recipe: You can easily adjust the heat by adding a few spicy árbol chillies. Don’t have beef short ribs? You can make the whole thing with chuck steak, and it will still be fantastic. It’s a forgiving recipe. For a quicker weeknight meal, you could try our Easy Ground Beef Tacos Recipe For Family Dinner instead.
• Great for Gatherings: This is ideal for a Saturday night meal with friends or family. The interactive element of dipping the tacos in the consommé makes it a really fun and memorable dining experience.
• Family Tested: This recipe always gets compliments. Even my fussiest eater loves building their own tacos and dipping them. It’s a guaranteed way to get a clean plate from everyone at the table.

Beef Birria Tacos Recipe

⏱️ 25 min prep  •  🍳 240 min cook  •  👥 8 servings

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Ingredients You’ll Need

The star ingredients here are the dried chillies. You can find them in most large supermarkets now, in the world food aisle, or easily online. I find the Cool Chile Co. brand to be consistently excellent quality. Don’t be tempted to substitute with chilli powder; the flavour of whole dried chillies is incomparable.

• For the Birria Stew:
• 1 kg beef chuck (braising steak), cut into large 5cm chunks
• 500g beef short ribs (on the bone)
• 2 tbsp vegetable oil
• 2 brown onions, quartered
• 8 cloves garlic, peeled
• 2 large tomatoes, halved
• 5 dried ancho chillies, stems and seeds removed
• 3 dried guajillo chillies, stems and seeds removed
• 1 tsp black peppercorns
• 1 tsp cumin seeds
• ½ tsp whole cloves
• 1 cinnamon stick
• 2 bay leaves
• 2 tbsp apple cider vinegar
• 2 litres beef stock
• Salt to taste
• For Assembling the Tacos:
• 18-20 corn tortillas
• 300g Oaxaca cheese (or a good melting mozzarella), grated
• 1 small white onion, finely diced
• A large handful of fresh coriander, chopped
• Lime wedges, to serve

Marcus’s Tip: Using a combination of beef chuck for its shreddable texture and short ribs for their richness and flavour from the bone is my secret to the best birria. The collagen from the ribs enriches the consommé beautifully.

How to Make This Beef Birria Tacos Recipe

The process involves three main stages: searing the beef, making the rich chilli sauce, and letting it all simmer together until tender. The final step of frying the tacos is where the magic really happens.

1. Sear the Beef: Pat the beef chuck and short ribs dry with a paper towel and season generously with salt. Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over a medium-high heat. Sear the beef in batches for 3-4 minutes per side, until a deep brown crust forms. Don’t overcrowd the pan. Set the browned beef aside.
2. Prepare the Aromatics: In the same pot, add the quartered onions, garlic cloves, and halved tomatoes. Cook for 5-7 minutes, stirring occasionally, until they have softened and gained some colour.
3. Toast and Rehydrate the Chillies: While the aromatics cook, toast the de-seeded chillies in a dry frying pan over a medium heat for about 30-60 seconds per side until fragrant. Be careful not to burn them, or they will become bitter. Place the toasted chillies in a heatproof bowl and cover with boiling water. Let them soak for 20 minutes until soft. This step is a game-changer for flavour, as explained by experts on how to properly prepare dried chillies.
4. Blend the Sauce: Transfer the softened chillies, the onions, garlic, and tomatoes from the pot into a blender. Add the peppercorns, cumin seeds, cloves, apple cider vinegar, and about 250ml of the chilli soaking liquid. Blend until completely smooth.
5. Simmer the Stew: Return the seared beef to the Dutch oven. Pour the blended chilli sauce over the beef through a sieve, pressing on the solids to extract all the liquid. This ensures a silky smooth consommé. Add the beef stock, cinnamon stick, and bay leaves. Bring to a simmer, then reduce the heat to low, cover, and cook for at least 3 hours, or until the beef is fall-apart tender.
6. Shred the Beef: Carefully remove the beef from the pot and place it in a large bowl. Discard the cinnamon stick and bay leaves. Skim the red-tinged fat from the surface of the consommé and reserve it in a small bowl – this is liquid gold for frying the tacos! Shred the beef using two forks, discarding any large pieces of fat or bones. Moisten the shredded beef with a few spoonfuls of the consommé. Season the remaining consommé with salt to your liking.
7. Assemble and Fry the Tacos: Heat a large non-stick or cast-iron skillet over a medium heat. I find that my cast-iron skillet gives the absolute best crispy edges, just like when I make my Smashed Burgers Recipe. Dip a corn tortilla into the consommé, ensuring it’s fully coated. Place it in the hot pan. Top one half with a generous amount of shredded beef and grated cheese. Cook for 1-2 minutes, then fold the other half over.
8. Crisp to Perfection: Brush the top of the folded taco with some of the reserved red beef fat. Fry for 2-3 minutes per side, until the tortilla is crispy and browned in spots and the cheese is gloriously melty. Repeat with the remaining tortillas and filling. Serve immediately with a small bowl of the hot consommé for dipping, garnished with fresh coriander, diced onion, and a squeeze of lime.

Tips From My Kitchen

• Temperature Control: When frying the tacos, maintain a steady medium heat. If the pan is too hot, the tortilla will burn before the cheese has a chance to melt. Too low, and the taco will absorb too much fat and become greasy rather than crisp.
• The Secret Step: I learned that sieving the blended chilli sauce is a non-negotiable step for achieving a restaurant-quality, silky consommé. It removes any tough chilli skins or seeds, which can create a gritty texture. It takes an extra minute but makes all the difference.
• Make-Ahead: The birria stew is fantastic for making ahead. In fact, its flavour deepens overnight. You can prepare the entire stew (up to step 6) a day or two in advance. Store the shredded meat and consommé separately in the fridge. When you’re ready to eat, just reheat and fry the tacos.
• Storage: Leftover shredded beef and consommé can be stored in airtight containers in the refrigerator for up to 4 days. The consommé also freezes brilliantly for up to 3 months.

Common Mistakes to Avoid

• Overcrowding the pan: Whether searing the beef or frying the tacos, give the items space. Overcrowding lowers the temperature of the pan, causing the food to steam instead of brown. Work in batches for the best crispy, flavourful results.
• Wrong temperature: Don’t rush the simmering process. The low, slow cook is what breaks down the tough connective tissues in the chuck steak, making it incredibly tender. A vigorous boil will result in tough, dry meat.
• Not Skimming the Consommé: That layer of red-hued fat on top of the stew is pure flavour. Don’t discard it! Skimming it off and using it to fry the tortillas is what gives them their signature colour and an extra layer of savoury beefiness.

Delicious Variations to Try

Once you’ve mastered the base recipe, feel free to get creative. This dish is quite adaptable to different tastes and ingredients.

• Spicy Version: For those who like a serious kick, add 2-3 dried árbol chillies to the mix when rehydrating. They are small but potent, so add them sparingly at first.
• Vegetarian Option: You can create a surprisingly meaty version using a mix of shredded king oyster mushrooms and jackfruit. Use a rich, dark mushroom or vegetable broth as your base to build flavour.
• Different Protein: Lamb is the traditional meat for Birria in its home state of Jalisco, Mexico. Lamb shoulder would work beautifully here. For a quicker version, you could even adapt this with chicken thighs. If you love one-pot meals, check out my Creamy Chicken And Rice Recipe.

What to Serve With Beef Birria Tacos

These tacos are a full meal in themselves, especially with the consommé, but a few simple sides can round out the experience.

• Pickled Red Onions: A sharp, tangy crunch from quick-pickled red onions provides a fantastic contrast to the richness of the beef and cheese.
• Simple Avocado Salad: A simple mix of diced avocado, tomato, lime juice, and coriander offers a fresh, cooling counterpoint.
• Drink Pairing: A cold Mexican lager, like Pacifico or Modelo, is the classic choice. For a non-alcoholic option, a hibiscus iced tea (Agua de Jamaica) is wonderfully refreshing.

Frequently Asked Questions

Beef Birria Tacos Recipe

Authentic Beef Birria Tacos featuring tender, slow-cooked beef in a rich chilli-infused broth. The tacos are pan-fried until crispy and served with the consommé for dipping.

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Prep Time 25 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 25 minutes mins

Servings: 8 servings

Course: Main Course

Cuisine: Mexican

Calories: 860

Ingredients Method Notes

Ingredients

  

For the Birria Stew

• 1 kg beef chuck braising steak, cut into large 5cm chunks
• 500 g beef short ribs on the bone
• 2 tbsp vegetable oil
• 2 brown onions quartered
• 8 cloves garlic peeled
• 2 large tomatoes halved
• 5 dried ancho chillies stems and seeds removed
• 3 dried guajillo chillies stems and seeds removed
• 1 tsp black peppercorns
• 1 tsp cumin seeds
• ½ tsp whole cloves
• 1 cinnamon stick
• 2 bay leaves
• 2 tbsp apple cider vinegar
• 2 litres beef stock
• Salt to taste

For Assembling the Tacos

• 18-20 corn tortillas
• 300 g Oaxaca cheese or a good melting mozzarella, grated
• 1 small white onion finely diced
• A large handful of fresh coriander chopped
• Lime wedges to serve

Method

 

1. Sear the Beef: Pat the beef chuck and short ribs dry with a paper towel and season generously with salt. Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over a medium-high heat. Sear the beef in batches for 3-4 minutes per side, until a deep brown crust forms. Don't overcrowd the pan. Set the browned beef aside.
2. Prepare the Aromatics: In the same pot, add the quartered onions, garlic cloves, and halved tomatoes. Cook for 5-7 minutes, stirring occasionally, until they have softened and gained some colour.
3. Toast and Rehydrate the Chillies: While the aromatics cook, toast the de-seeded chillies in a dry frying pan over a medium heat for about 30-60 seconds per side until fragrant. Be careful not to burn them, or they will become bitter. Place the toasted chillies in a heatproof bowl and cover with boiling water. Let them soak for 20 minutes until soft. This step is a game-changer for flavour, as explained by experts on how to properly prepare dried chillies.
4. Blend the Sauce: Transfer the softened chillies, the onions, garlic, and tomatoes from the pot into a blender. Add the peppercorns, cumin seeds, cloves, apple cider vinegar, and about 250ml of the chilli soaking liquid. Blend until completely smooth.
5. Simmer the Stew: Return the seared beef to the Dutch oven. Pour the blended chilli sauce over the beef through a sieve, pressing on the solids to extract all the liquid. This ensures a silky smooth consommé. Add the beef stock, cinnamon stick, and bay leaves. Bring to a simmer, then reduce the heat to low, cover, and cook for at least 3 hours, or until the beef is fall-apart tender.
6. Shred the Beef: Carefully remove the beef from the pot and place it in a large bowl. Discard the cinnamon stick and bay leaves. Skim the red-tinged fat from the surface of the consommé and reserve it in a small bowl – this is liquid gold for frying the tacos! Shred the beef using two forks, discarding any large pieces of fat or bones. Moisten the shredded beef with a few spoonfuls of the consommé. Season the remaining consommé with salt to your liking.
7. Assemble and Fry the Tacos: Heat a large non-stick or cast-iron skillet over a medium heat. I find that my cast-iron skillet gives the absolute best crispy edges, just like when I make my Smashed Burgers Recipe. Dip a corn tortilla into the consommé, ensuring it's fully coated. Place it in the hot pan. Top one half with a generous amount of shredded beef and grated cheese. Cook for 1-2 minutes, then fold the other half over.
8. Crisp to Perfection: Brush the top of the folded taco with some of the reserved red beef fat. Fry for 2-3 minutes per side, until the tortilla is crispy and browned in spots and the cheese is gloriously melty. Repeat with the remaining tortillas and filling. Serve immediately with a small bowl of the hot consommé for dipping, garnished with fresh coriander, diced onion, and a squeeze of lime.

Notes

Serve tacos immediately with a side of the hot consommé for dipping, garnished with onion, coriander, and lime. Leftover beef and consommé can be stored separately in the fridge for up to 3 days.

I really hope you give this Beef Birria Tacos recipe a try. It’s one of those meals that feels truly special and is worth every second of effort. There’s nothing quite like watching your family and friends’ faces as they take their first dipped bite. Let me know how you get on in the comments below – I’d love to hear about it! Cheers, Marcus.