Birria tacos are built for anyone who wants a memorable dinner with crisp edges, tender beef, and a bowl of richly seasoned consommé for dipping. The short ribs simmer slowly in a chile-based broth until they shred easily, while corn tortillas turn golden around melted cheese and juicy meat. This recipe makes sixteen tacos, so it works beautifully for a relaxed weekend meal, a game-day spread, or a make-ahead gathering where everyone can assemble a plate.
What are birria tacos?
Birria tacos are corn tortillas dipped in the flavorful braising liquid from birria, filled with Shredded Beef and cheese, then griddled until crisp. The broth is strained and served alongside the tacos, giving every bite a warm, savory dip.
Why this birria tacos recipe works
Beef short ribs bring body to the broth, while ancho chiles, guajillo chiles, chipotle in adobo, tomato paste, and spices build layered flavor. The long, covered simmer softens the beef without complicated steps. Dipping the tortillas before cooking adds color and seasoning, and the cheese helps seal the filling as the taco browns.
Birria tacos ingredients
Gather 3 dried ancho chiles, 3 dried guajillo chiles, 2 quarts water, 4 pounds beef short ribs with bones, 2 teaspoons kosher salt, 7 ounces chipotle in adobo, 2 quarts low-sodium beef broth, 2 tablespoons vegetable oil, 1 large sweet onion, 2 large carrots, 1 head garlic, 6 ounces tomato paste, 5 bay leaves, 1 cinnamon stick, 1 teaspoon chili powder, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1 teaspoon Black Pepper, 16 corn tortillas, 2 cups shredded quesadilla cheese, 1 cup diced onion, 1 cup chopped fresh cilantro, and lime wedges.
How to make birria tacos
Prepare the chiles
Cut the tops from the dried chiles and discard the stems and seeds. Place the chiles in a large pot with the water. Bring to a boil, remove from the heat, and soak for 15 minutes. Drain the chiles and blend them with the chipotle in adobo and 2 cups of beef broth until smooth.
Braise and shred the beef
Season the short ribs all over with salt. Heat 1 tablespoon of oil in the pot over medium heat. Sear the short ribs in batches on all sides, adding the remaining oil as needed. Set the ribs aside. Wipe out excess grease. Add the onion, carrots, garlic, blended chiles, and remaining broth. Stir in the tomato paste, bay leaves, cinnamon stick, chili powder, cumin, oregano, remaining salt, and pepper. Return the short ribs to the pot. Bring to a boil, then cover and simmer for 3½ to 4 hours, stirring occasionally, until tender. Remove the ribs and set them aside. Strain the stock, discard the solids, and keep the liquid warm. Pull the meat from the bones and shred it, discarding bones and large pieces of fat.
Griddle the tacos
Dip one tortilla in the warm cooking liquid and let the excess drip off. Place it in a skillet over medium heat. Top with about ¼ cup shredded meat and 2 tablespoons cheese. Fold and cook 2 to 3 minutes per side until golden and crisp. Repeat with the remaining tortillas. Keep finished tacos on a wire rack over a Sheet Pan so they stay crisp.
How to serve birria tacos
Serve the tacos immediately with diced onion, cilantro, lime wedges, and bowls of the warm cooking liquid for dipping. Add a simple cabbage slaw or sliced radishes if you want freshness beside the rich beef. For a gathering, keep the consommé warm in small cups and set out the toppings so guests can finish each taco to taste.
The strained broth carries chile flavor into every bite without requiring a separate sauce. Spoon a little over the Shredded Beef before filling the tortillas, but keep enough warm consommé on the side for dipping. If you are serving children or guests who prefer less heat, offer the toppings separately and let each person choose how much onion, cilantro, and lime to add.
Birria taco tips
Let excess broth drip from each tortilla before it reaches the skillet; a thin coating seasons the shell without making it soggy. Work in batches and avoid stacking the finished tacos, because trapped steam softens the crisp edges. If the broth seems oily after chilling, lift off the solidified fat before reheating, then reserve a little of it for greasing the skillet.
Optional variation: Use Oaxaca cheese instead of quesadilla cheese for a softer, stretchier melt. This optional variation changes only the cheese, so the braise and cooking method stay the same.
How to store and reheat birria tacos
Store shredded beef, consommé, and toppings in separate covered containers in the refrigerator for up to 3 days. Reheat the beef in a little broth and warm the consommé gently. Assemble and griddle fresh tacos when possible. To reheat already-cooked tacos, use a dry skillet or 400°F oven until the shells are hot and crisp; avoid the microwave if you want the edges to stay firm.
For longer storage, freeze the shredded beef with a small amount of broth in a labeled container and freeze the remaining consommé separately. Thaw overnight in the refrigerator, then bring the beef to a gentle simmer before assembling. Freshly griddled tortillas have the best texture, so keep the components separate until serving.
Birria tacos FAQ
Can I make birria ahead?
Yes. Chill the beef and strained broth separately, then reheat both before assembling the tacos.
What is the dipping liquid?
It is the strained chile-and-beef cooking broth, commonly called consommé.
How do I keep the tacos crisp?
Dip lightly, cook until browned on both sides, and hold finished tacos on a wire rack.
Can I use another cut of beef?
A chuck roast can work, but keep the same slow braising approach and cook until the meat shreds easily.
Birria Tacos with Crispy Cheese and Consommé
Ingredients
Ingredients
- 3 dried ancho chiles
- 3 dried guajillo chiles
- 2 quarts water
- 4 pounds beef short ribs with bones
- 2 teaspoons kosher salt divided
- 7 ounces chipotle in adobo from one can
- 2 quarts low-sodium beef broth divided
- 2 tablespoons vegetable oil
- 1 large sweet onion peeled and cut into quarters
- 2 large carrots peeled and cut into 2-inch pieces
- 1 head garlic halved
- 6 ounces tomato paste
- 5 bay leaves
- 1 cinnamon stick
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon black pepper
- 16 corn tortillas
- 2 cups quesadilla cheese shredded
- 1 cup onion finely diced
- 1 cup fresh cilantro chopped
- lime wedges for serving
Instructions
Instructions
- Cut the tops from the dried chiles and discard the stems and seeds.
- Place the chiles in a large pot with the water. Bring to a boil, remove from the heat, and soak for 15 minutes.
- Drain the chiles and blend them with the chipotle in adobo and 2 cups of beef broth until smooth.
- Season the short ribs all over with salt.
- Heat 1 tablespoon of oil in the pot over medium heat. Sear the short ribs in batches on all sides, adding the remaining oil as needed. Set the ribs aside.
- Wipe out excess grease. Add the onion, carrots, garlic, blended chiles, and remaining broth.
- Stir in the tomato paste, bay leaves, cinnamon stick, chili powder, cumin, oregano, remaining salt, and pepper.
- Return the short ribs to the pot. Bring to a boil, then cover and simmer for 3½ to 4 hours, stirring occasionally, until tender.
- Remove the ribs and set them aside. Strain the stock, discard the solids, and keep the liquid warm.
- Pull the meat from the bones and shred it, discarding bones and large pieces of fat.
- Dip one tortilla in the warm cooking liquid and let the excess drip off. Place it in a skillet over medium heat.
- Top with about ¼ cup shredded meat and 2 tablespoons cheese. Fold and cook 2 to 3 minutes per side until golden and crisp. Repeat with the remaining tortillas.
- Keep finished tacos on a wire rack over a sheet pan so they stay crisp.
- Serve the tacos immediately with diced onion, cilantro, lime wedges, and bowls of the warm cooking liquid for dipping.
