Mexican Birria Tacos

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If you are on social media you may have often heard the culinary term '' Taco Tuesdays'. But what does this actually mean? Taco Tuesday is a celebrated tradition in America of going out to eat tacos on a weekday and sometimes an excuse to wash them down with a few Margaritas.

The term has also been widely adopted in the restaurant industry. As a marketing ploy, food trucks to high-end restaurants offer tacos at a lower price on Tuesdays in comparison to other days of the week aiming to attract more customers on what is one of the slowest days of the week for the restaurant industry.

Whether you are celebrating Taco Tuesdays, Cinco de Mayo or looking for any exciting meal for any weeknight, these Birria Tacos are an absolute must-try.
These Birria Tacos are stuffed with tender and succulent slow-cooked beef, topped with melty cheese and pan fried until they are nice and crispy.
Bursting with the rich and robust taste of the Birria sauce and stewed meat, every bite of this taco is a fiesta for the tastebuds and is indulgently delicious!


Birria ( pronounced “bee-ree-ah) is a traditional Mexican stew with its roots tracing back to the vibrant city of Jalisco. The recipe calls for stew meat that is slowly cooked for hours in a spicy-rich consommé (broth) until it is pull-apart tender and literally melts in your mouth.
If you are looking for more such Dinner Recipes, then you can try these: SERVING SUGGESTIONS

Enjoy the Tacos immediately while they are still hot and crispy. Serve them with fresh chopped cilantro, diced white onion, lime wedges with a side of consommé for dipping for an ultimate taco experience.
Can this recipe be made ahead of its time?

Yes, I highly recommend making the birria a day in advance, the flavors are even more pronounced that way. Then, shred the beef, and store the beef and the consommé ( broth) separately in airtight containers. When you’re ready to make the tacos, warm the meat on the stovetop and add it to the corn tortillas, add the garnishes, and enjoy!

What cuts of meat are typically used to make this recipe?

I prefer to use a fatty cut of beef like chuck roast which is perfect for low and slow-cooking and for maximum flavors. But you could also use beef shank.

If you made these Mexican Birria Tacos, I would love to know how they turned out! Please let me know by leaving a comment below.

    For the Birria
  • 2 Tablespoons vegetable oil
  • 3 dried ancho chiles, stems removed
  • 3 dried guajillo chiles, stems removed
  • 1 large white onion ,quartered
  • 6-8 cloves of garlic, sliced
  • 1 large carrot, diced
  • 900 g chuck roast, cut into 2 inch cubes
  • 4-5 large tomatoes, cut in big chunks
  • 3 bay leaves
  • 3 cups beef/chicken broth
  • 1 cinnamon stick
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • Salt, to taste
  • Black pepper, to taste

  • For the Tacos
  • Vegetable oil, for frying
  • 12 corn tortillas
  • 220 g shredded mozzarella or Oaxacan cheese
  • Finely chopped red onion, for serving
  • Chopped cilantro, for serving
  • Lime wedge for serving

  1. FOR THE BIRRIA: In a bowl, add ancho and guajillo chiles. Pour the boiling water over the chiles and soak them for 30 minutes. After 30 minutes, put the chillies in the blender and blend until smooth. Set aside.
  2. Pat all pieces of beef dry with paper towels, and season them well with salt and pepper.
  3. In a large Dutch oven pot, heat the vegetable oil over medium-high heat. Sear the beef pieces in batches until browned on all sides. Make sure that the pot is not overcrowded.
  4. Transfer the browned meat pieces onto a plate and continue the process with all the meat pieces.
  5. Reduce the heat to medium, add the onion, carrots and the garlic to the pot. Cook, stirring frequently, until the vegetables are tender and browned, about 7 to 10 minutes.
  6. Then, add the tomatoes, cumin, oregano, salt and pepper. Cook, for 2-3 minutes, scraping any bits off the bottom of the pot. Stir in the chicken/beef broth and the blended chillies. Add the browned meat, bay leaves, and cinnamon stick, and bring the mixture to a boil over medium heat.
  7. Cover and continue to simmer on low heat for about 2.5-3 hours or until meat is fork-tender, occassionally stirring after every 30 minutes.
  8. Taste and adjust the seasonings as required, discard the cinnamon stick and the bay leaves and remove from heat.
  9. Shred the cooked beef using two forks.
  10. Skim the fat off the top of the birria broth for coating and pan frying the tortillas.
  11. Shred the cooked beef using two forks.
  12. Skim the fat off the top of the birria broth for coating and pan frying the tortillas.
  13. FOR THE TACOS: Heat 1 tablespoon of vegetable oil in a non-stick skillet over medium heat.
  14. Dip one side of a corn tortilla into the top of the red chile broth/consomé, the fat on the top and transfer the dipped tortilla to the heated skillet.
  15. Top the tortilla with some shredded cheese and add few spoonfuls of the Birria to one end of the tortilla and carefully fold the other end over using a spatula to create a taco.
  16. Press down and fry the taco for 1- 2 minutes until crispy and the cheese is melted. Feel free to pan-fry for longer until the desired crispiness is achieved. Repeat this process with all the tortillas.
  17. Serve the Birria Tacos hot with a garnish of chopped cilantro, chopped red onion, and lime wedges alongside a little bowl of the consomé broth for dipping. Enjoy!


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